On Cam Mountain (An Giang), visitors can savor crispy Banh xeo paired with nearly 40 types of wild greens, many of which grow naturally in the forest and are considered a gift from nature.

A unique twist on a Southern delicacy

Banh xeo, a famous dish across Vietnam’s Mekong Delta, is beloved for its golden, crispy crust and flavorful filling. However, what sets Cam Mountain’s Banh xeo apart is the abundance of wild greens served alongside it.

Some of these herbs and leaves grow exclusively in the mountain’s natural forests, their availability depending on the season and climate = earning them the nickname “heaven-sent greens.”

An authentic culinary experience on Cam Mountain

As visitors ascend Cam Mountain, they will encounter numerous food stalls specializing in Banh xeo with wild greens. Some vendors display a vast selection of greens on large tables, inviting customers to choose their favorites.

According to Tuong Vy, owner of Huy Hoang Banh xeo, the dish comes with around 40 types of wild greens, free of charge, regardless of how many pancakes a customer orders.

"Each green has its own unique flavor - sour, astringent, bitter, or slightly medicinal. When combined, they create an unforgettable taste that enhances the pancake’s crispiness and richness," she explains.

Exploring the flavors of Cam Mountain’s wild greens

Cam Mountain, also known as Thien Cam Son, is located in Tinh Bien, An Giang, rising 710 meters above sea level. It is the tallest mountain in the Seven Mountains (That Son) range and features a rich ecosystem perfect for growing a variety of wild greens.

Among the standout herbs:

Forest perilla (tía tô rừng): This bright red-purple leaf has a mild sourness that cuts through the richness of Banh xeo.

Sarsi leaf (xá xị): Grown in humid, cool climates, this leaf resembles cinnamon leaves and has a natural, aromatic essential oil.

Bứa leaf (lá bứa): Offers a refreshing sourness with a strong fragrance, stimulating the palate.

Other accompanying greens include hoàng ngọc, ái nhĩ lan, đọt sung, đọt xoài, chòi mòi, ngành ngạnh, sao nhái, cát lồi, and đinh lăng.

"During the rainy season, these greens are more tender and flavorful. Some varieties can only be foraged in the wild - cultivated versions simply lack the same aroma and taste," says Vy.

The art of making Cam Mountain’s Banh xeo

The Banh xeo here is made similarly to other regions in the Mekong Delta, using:

Rice flour, turmeric powder, coconut milk, and eggs for the batter.

Minced pork, shrimp, bean sprouts, cassava, and wild yellow flowers (bông điên điển) for the filling.

The batter is poured into a hot cast-iron pan, rotated to form a thin, crispy layer, and fried until golden and crunchy. Experienced chefs can cook 12–14 pancakes simultaneously.

A flavorful sweet-and-sour dipping sauce, made from fish sauce, sugar, lime, garlic, chili, and pickled carrots/daikon, ties everything together.

Each pancake is wrapped in fresh wild greens, dipped into the sauce, and enjoyed for its crispy texture, savory filling, and complex herbal flavors.

A meal that tastes better after a mountain trek

With a starting price of 15,000 VND ($0.60) for a vegetarian pancake and 25,000 VND ($1.00) for one with meat, this dish is both delicious and affordable.

"After a long climb up the mountain, feeling tired and hungry, eating Banh xeo in this fresh mountain air makes it even more satisfying," shares Dương Việt Anh, a local tour guide.

From January to April, the Banh xeo stalls on Cam Mountain are at their busiest, welcoming both pilgrims and tourists eager to explore the region’s cultural and natural attractions.