Bánh xèo means either “sizzling cake” or “sound crepe,” depending on what your Google search turns up, but either way, the name refers to this southern Vietnamese crepe made of rice flour, water, coconut milk, pork, shrimp, and bean sprouts that’s pan fried, then “rolled up in a leaf of lettuce and dipped in a flavorful lime-scented sauce before it gets popped in your mouth.”

The above vid, shot in the streets of Ho Chi Minh City, shows you the best way to make it. Volunteers who would like to experiment creating this dish are welcome to my house anytime.

Posted on October 29, 2009 by Matt Stabile