“Banh xeo” is eaten hot in the cold season. Walking along this street, people cannot help hearing the joyful sound of the cooking and the flavor of this dish coming out of the restaurant kitchens, which makes it hard to resist the temptation of walking into one of the restaurants along the street to enjoy this delicious banh xeo.

 

“Banh xeo” made from this cooker is very crispy and tasty. These are some pale yellow spicy Vietnamese style crepes. One piece on the bottom, and another on top encase what is usually a salad consisting of bean sprouts, prawns, boiled pork, taro and carrot. Drench it in fish sauce, and you have a deliciously messy slice of fine pleasure. The dish is round, and you cut it into slices, like a pizza, so it resembles a triangle on the main platter, but usually by the time it arrives on your plate, it could resemble anything. 

 

The mixture necessary for making “banh xeo” is a liquid made of rice flour, soy bean and sliced spring onion. Some restaurants add the first extract of coconut to the mixture and color it with turmeric flour. It is said that some restaurants add beer to the mixture, which was neither denied nor agreed upon by the restaurant directors. The secret to extra-thin crepes is a deep frying pan and a quick wrist to coat the frying pan with the batter before it starts to set.