The famous jumping shrimp pancake restaurant from the martial arts land of Binh Dinh was brought to Hanoi and received the love of many people. There were days when it sold 1,000 pancakes. Customers who wanted to eat had to wait or book a table in advance.
The famous jumping shrimp pancake restaurant from the martial arts land of Binh Dinh was brought to Hanoi and received the love of many people. There were days when it sold 1,000 pancakes. Customers who wanted to eat had to wait or book a table in advance.
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| At noon, the Binh Dinh jumping shrimp pancake restaurant on Truong Cong Giai Street (Cau Giay, Hanoi) was packed with customers. Ms. Tra My (32 years old, owner) quickly poured the batter, spread the filling, and watched 10 pans of pancakes at the same time. |
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| When the shrimp, squid, and meat were just cooked, the bottom of the cake was crispy, the edges were slightly shrunk, the bean sprouts and onions were soft, Ms. My quickly poured it onto a plate. The staff brought it to the table to serve the diners, the plate of cake was hot, the aroma spread, stimulating the taste buds. |
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| Jumping shrimp pancake is a famous dish in Binh Dinh. After pouring the batter into a cast iron mold, the maker will add fresh, still-jumping shrimp on top, along with some scallions, thinly sliced onions, and bean sprouts. That is why this dish is called jumping shrimp pancake. |
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| My's husband's hometown is in Binh Dinh. An uncle in the family has been selling banh xeo for more than 20 years, attracting a lot of customers in Quy Nhon. Every time she returns to her husband's hometown, My loves the hot plates of banh xeo. "When we returned to Hanoi, my husband and I often craved banh xeo but couldn't find a place to buy it. Realizing that this is a very delicious dish of our hometown, I invited my husband to my uncle's house to learn the recipe and bring this dish to Hanoi to sell," My said. |
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| With her family's support, My went to Quy Nhon to learn how to make banh xeo and banh hoi for nearly a month. In October 2023, the couple opened a jumping shrimp banh xeo restaurant in Hanoi. My was in charge of cooking and training staff, while her husband was in charge of management and operations. |
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| According to Ms. My, a delicious banh xeo depends a lot on the dough. The dough is made from rice flour, but not just one type of rice, but a combination of many different types. "There is a type of rice that makes the cake crispy, and another type that makes the cake fragrant and spongy. Every day, I directly mix the dough according to my family's own recipe. Depending on the weather, whether it's dry, hot or humid, the recipe must also change," Ms. My said. |
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All shrimp and squid are purchased fresh in Binh Dinh, then packed in foam boxes and transported by plane to Hanoi. Every week, Ms. My imports 2-3 shipments of seafood, freezing them properly to ensure quality. "Shrimp for making banh xeo must be freshwater shrimp or live brackish water shrimp. These shrimp are not the same size, some are big, some are small, but the meat is sweet, firm, and the shell is soft. The squid is striped squid, also caught in the waters of Binh Dinh," Ms. My shared. |
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| According to Ms. My, transportation is time-consuming and expensive, but shrimp and squid in Binh Dinh are very fresh and delicious, suitable for making banh xeo. In addition, the price of seafood bought here is also much cheaper than imported from the northern provinces. To make delicious banh xeo crust, cast iron pans or stove temperature are also very important. Ms. My imported cast iron pans and gas stoves specifically used to make banh xeo from Binh Dinh to Hanoi. |
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| When enjoying, diners will roll the pancake with rice paper, vegetables and dip it in sweet and sour fish sauce. Binh Dinh sun-dried rice paper will need to be dipped in water to soften and become flexible before rolling. "Many customers complain that the rice paper is too hard and crispy, but in fact, this type of cake needs to be dipped in water. The restaurant has instructions but many times customers do not pay attention," said Ms. My. |
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| "At first, I made the dipping sauce according to the recipe my uncle taught me. However, for the taste of diners here, the dipping sauce was too salty and sweet. I had to adjust it to suit," said My. The dipping sauce is mixed with fish sauce and rock sugar to have a light, cool sweetness; lemon and pineapple to have a distinctive aroma. |
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| When pouring the pancakes, Ms. My has to wait for the pan and oil to heat up evenly, add shrimp or squid and fry until just cooked, then add the appropriate amount of rice flour, cover the lid and wait for the pancakes to cook, then sprinkle onions, bean sprouts, green onions, then cover the lid again and wait for the bottom of the pancake to become crispy. Each pancake takes 7-10 minutes to cook. The pancake skin must be drained of oil and have the right thickness to keep it crispy, not dry or burnt. |
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My and her husband have now opened a second location in Ha Dong. The restaurant can sell 1,000 pancakes a day, with the busiest times being between 11am and 1pm and 5:30pm and 8pm. This pancake dish must be eaten hot, so the owner sells it as soon as it is made. Therefore, customers often have to wait 15-20 minutes for their food. During peak hours, the wait time is longer, and My even has to apologize to customers and ask them to come back later. |
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The restaurant has received many positive reviews on culinary applications. The advantages of the food here are that it is hot, the crust is crispy and thin, the filling is full, and the seafood is fresh. The owner and staff are friendly. Some other comments said that the food at the restaurant is delicious but not too special. |
(according to Vietnamnet)
Source: https://baoquocte.vn/mang-dac-san-que-huong-binh-dinh-ra-ha-noi-ngay-ban-nghin-chiec-307685.html
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