Bánh xèo or Vietnamese sizzling crepe/pancake has been known to the world for over 10 years since artisan Muoi Xiem (Binh Thuy district, Can Tho City) introduced it to the Americans.

The making of a giant bánh xèo is one of the new activities of this year's Festival. It aims to make a lasting impression on visitors about the typical folk cake, associated with the daily life of the Southern people. Moreover, it contributes to the preservation and promotion of the cultural value of folk cuisine in the Southern region.

The 15 chefs and culinary artisans had to prepare for 10 days beforehand. They used 30 kilos of flour, 30 kilos of shrimp, and dozens of kilos of mung beans, grated coconut, duck meat, and various vegetables. It took them about 60 minutes to make the dish, which had to have a thick crust, fragrant filling, and the right amount of richness from the coconut milk.

According to Le Thi Hong Dung, a culinary expert who is the Director of Tay Do Culinary Training Company Limited and a member of the Executive Committee of Vietnam Culinary Tourism Association, the dish is an authentic version of bánh xèo, a Southern Vietnamese delicacy. She expressed confidence that the dish met more than 90% of expectations, citing its golden-brown, flaky, and crispy texture with no oil residue.

 Singer Nguyen Phi Hung (second, from left) and Actress Tuong Vi (third, from left) Participated in promoting the record-breaking bánh xèo.

The organizers divided the giant bánh xèo into 1,000 portions and invited festival-goers to enjoy a slice for free. Diners praised the delicious taste, noting that despite its large size it meets all the requirements of a traditional bánh xèo.

The event attracted many people to the 11th Southern Folk Cake Festival