Bánh Xèo is a dish destined to please any picky eater. Lets face it, we all have that one friend or family member who’s not known for their “adventurous appetite”. Sad but true. I propose Banh Xeo to the rescue.
Foreign, yet familiar. The crisp shell has a delicious smell and flavor of the coconut oil its seared in. The thin interior layer is almost creamy—and stuffed with shrimp and pork. I also use beer in my batter (which is not traditional), because it adds a wonderful flavor.
Tradition requires these to be wrapped in lettuce and stuffed with herbs such as mint and perilla. This method gives the piping hot crepe a contrast of fresh and cool. The dip is a tangy & sweet fish sauce based sauce that you can choose to dress up like I do—spiced with hot thai chili peppers.
If you’d rather not enjoy the wrapped version, allow your guests to break off small folded pieces—a Vietnamese Street Taco if you wish. This is my husbands favorite Vietnamese Dish—and his standards are high. you can’t go wrong with this savory crepe with the flavors of Vietnam.