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The event of South Korean President Lee Jae Myung and his wife Kim Hae Kyung enjoying Vietnamese savory pancakes (banh xeo) in a small alley in Hanoi created a massive media sensation, not only within diplomatic circles but also spreading widely among the international food-loving community.
The candid, everyday image of the President and his wife beside a sizzling cast-iron pan, shared on their Instagram account with over 1.3 million followers, has become a vivid testament to the irresistible appeal of Vietnamese culinary culture. With nearly 70,000 likes and thousands of shares, this moment has become a "thread" connecting the two countries.
During their recent state visit to Vietnam, amidst a packed schedule, the South Korean President and his wife chose to stop at a humble eatery on Do Duc Duc Street, causing a great surprise. Instead of luxurious restaurants or elaborate banquets, their destination was a modest space where the essence of Vietnamese cuisine was encapsulated in simplicity. The fact that First Lady Kim Hae Kyung personally experienced the process of making Vietnamese pancakes under the guidance of local chefs not only showcased cultural exchange but also honored the beauty of labor in traditional Vietnamese culinary art.
A moment captured of the South Korean President and his wife making Vietnamese savory pancakes (banh xeo) in Hanoi has garnered tens of thousands of likes.
Since images of President Lee Jae Myung were posted online, the number of tourists, especially Korean visitors, flocking to the Do Duc Duc area has increased significantly. Many come not only to satisfy their hunger but also to connect with the cultural story behind the food.
Banh xeo (Vietnamese savory pancake) has long been considered an indispensable symbol when discussing the culinary map of Vietnam. Originating in Central Vietnam, this dish has spread and diversified throughout the country. The name "banh xeo" is an onomatopoeia, accurately describing the pleasant sound when the runny rice batter comes into contact with the sizzling cast-iron pan. At the restaurant visited by the South Korean President, each pancake, priced modestly at only 40,000 VND, embodies sophistication in its preparation: the thinly spread batter is fried to a golden crisp, encasing a filling of fresh shrimp, meat, and refreshing bean sprouts.
According to the Michelin Guide, this dish stands out for its variety in size and flavor depending on the region.
The appeal of Vietnamese savory pancakes (banh xeo) lies not only in their taste but also in the multi-sensory experience they offer. According to Michelin Guide standards, Vietnamese banh xeo stands out for its perfect balance of ingredients. The proper way to eat it is to wrap the pancake in fresh green lettuce leaves with your hands, adding a few sprigs of herbs and spicy mustard greens to balance the oiliness. The dipping sauce – the soul of the dish – is meticulously prepared from premium fish sauce, sugar, and vinegar in a golden ratio, creating a delicate sweet and sour flavor.
Furthermore, the variations of banh xeo (Vietnamese savory pancake) across different regions are also an interesting topic for cultural experts. While banh xeo from Central Vietnam are typically small and cooked in earthenware molds, those from Southern Vietnam are larger, using coconut milk to create richness and a distinctive aroma. In Hanoi, this dish is often adapted to suit the refined tastes of the capital's residents. Regardless of the version, banh xeo retains the "soul" of the rice-farming culture.
