Vietnamese Bánh Xèo (Sizzling Savoury Crepe)
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Origin
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Description
A large, thin, crispy rice flour and coconut milk crepe (bánh xèo — 'sizzling cake,' named for the sound it makes when the batter hits the hot pan) filled with prawns, pork, bean sprouts, and spring onion, served with a large herb plate and lettuce leaves for wrapping, with nước chấm for dipping. Bánh xèo is a central and southern Vietnamese preparation — its technique (the extremely thin, crispy batter, the open-pan rather than sealed-pan cooking) produces a crepe that is simultaneously crisp and slightly chewy, its lace-like edges charred and crunchy.
III
The Thread
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IV
Flavour Context
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