REGIONAL DISHES

NORTHERN VIETNAM

HANOI

Phở | Beef rice noodle soup

Bún chả | Rice vermicelli with grilled pork

Bánh cuốn | Steamed rice rolls filled with pork

SAPA

Xôi ngũ sắc | Five-colour sticky rice

HA LONG BAY

Xôi trắng chả mực | White sticky rice with squid cakes

Bún bề bề | Rice vermicelli with mantis shrimp

NINH BINH – HALONG BAY ON LAND

Cua đồng rang lá lốt | Stir-fried rice-field crabs with lolot leaves

MAI CHAU

Chả cuốn lá bưởi | Grilled pork wrapped in pomelo leaves

MOC CHAU

Cá nướng Pa Pỉnh Tộp | Pa Pỉnh Tộp-style grilled stream fish

DIEN BIEN PHU

Thịt heo xay hấp lá chuối | Minced pork steamed in a banana leaf

Gà nướng Mắc Khén | Grilled chicken with Mắc Khén pepper

CENTRAL VIETNAM

PHONG NHA / QUANG BINH

Gỏi xoài khô mực | Green mango salad with dried squid

Nghêu xào thơm | Stir-fried clams with pineapple

QUANG TRI

Xà lách xoong trộn thịt bò | Watercress salad with beef

HUE

Bánh ram ít | Crispy and chewy sticky rice bites

Bánh bèo | Small steamed rice cakes with shrimp

Bánh khoái | Hue-style crispy pancake

DA NANG

Bánh tráng cuốn thịt heo | Rice paper rolls with pork

HOI AN

Cơm gà | Chicken rice

Cao lầu | Hoi An-style noodles with pork and herbs

SOUTHERN VIETNAM

NHA TRANG

Bánh xèo mực | Crispy Vietnamese pancake with squid

PHAN THIET – MUI NE

Bánh mì xíu mại | Vietnamese baguette with pork meatballs

HO CHI MINH CITY

Cơm tấm | Vietnamese broken rice

MEKONG DELTA

Hủ tiếu Mỹ Tho | My Tho-style rice noodle soup

Nem nướng | Grilled pork skewers

Bánh xèo | Crispy Vietnamese pancakes

PHU QUOC

Gỏi cá trích | Vietnamese herring salad

Bánh canh ghẹ | Thick noodle soup with crab

CENTRAL HIGHLANDS

DA LAT

Gà nướng sốt tiêu xanh | Grilled chicken with green pepper sauce

Sữa đậu nành | Soy milk

BUON MA THUOT

Gà nướng Buôn Đôn | Buon Don-style grilled chicken

BÁNH XÈO MỰC | Crispy Vietnamese pancake with squid

Bánh xèo mực is one of the distinctive specialities of Nha Trang. Unlike more traditional versions filled with shrimp and pork, this variation highlights squid, giving the dish a particularly pronounced seafood flavour.

What makes Nha Trang bánh xèo mực special is the use of small whole squid, simply cleaned before cooking. The ink sac is sometimes left intact, giving the pancake a deeper briny flavour and a very distinctive character.

From the very first bite, the contrast between the crisp batter and the tender squid reveals the originality of this coastal speciality.

(Photo: Archive)

Ingredients

  • 300 g small squid
  • 250 g bánh xèo flour mix
  • 330 ml beer (1 can)
  • 200 g mung bean sprouts
  • 200 g fresh vegetables and herbs: lettuce, garlic chives, aromatic herbs, etc.
  • 100 ml milk
  • 200 g rice paper, for serving and making rolls

Garlic chives (Photo: Archive)

Preparing the Ingredients

Wash the lettuce and fresh herbs thoroughly, then leave them to drain well. Rinse the mung bean sprouts and cut the garlic chives into medium-sized pieces.

Quickly rinse the squid under clean water. Gently pull the tentacles away from the body, then remove the innards, ink sac, membrane and the transparent quill inside.

Rinse the squid again in lightly salted water, then drain thoroughly.

 

Preparing the Batter

Place the bánh xèo flour mix in a large bowl, then gradually add 330 ml beer while stirring.

Add 100 ml milk and 1 teaspoon oil, then mix until the batter is smooth and well combined.

Tip: If you prefer, you can replace the milk with coconut milk, which will give the batter a milder and slightly more fragrant flavour.

Cooking the Squid Bánh Xèo

Heat a little oil in a frying pan over medium heat. Add a few pieces of squid and sauté them briefly.

When the squid is almost cooked, pour in a small ladleful of batter, then tilt the pan to spread it evenly.

Add a few mung bean sprouts and a little garlic chives, according to your taste. Cover and cook for about 30 seconds.

Continue cooking until the pancake is nicely golden and crisp. Gently fold it in half, then transfer it to a plate.

 
 

Cooking the squid bánh xèo (Photo: Archive)

Preparing the Dipping Sauce

In a saucepan, combine 40 g sugar, 200 ml nuoc mam and 400 ml fresh coconut water. Heat over medium heat, stirring gently until the sugar has completely dissolved.

Taste and adjust the seasoning according to your preference, then remove from the heat and leave to cool.

Once the sauce has completely cooled, add 100 ml lime juice, along with finely chopped garlic and chilli.

Mix well and serve this sweet-and-sour dipping sauce with the squid bánh xèo.

Dipping sauce (Photo: Archive)

Crispy Vietnamese pancake with squid
(Photo: Archive)

Serving and Enjoying

Arrange the squid bánh xèo on a plate and serve with lettuce, fresh aromatic herbs and the dipping sauce prepared earlier.

The pancake is golden and crisp, while the squid remains tender and slightly sweet. Together, they offer a lovely balance of freshness, texture and seafood flavours.

Enjoy your meal!