We love going out for Vietnamese food – Ben Tre in South San Francisco being a particular favorite. Our go-to orders are usually either the bun (cold vermicelli noodles with various meat and vegetables) or the pho, which we have also made at home on several occasions, including a Daring Cooks challenge back in 2009.
I have always been intrigued by the menu description and picture of bánh xèo – a sort of cross between an omelette and a pancake. Yesterday I had most of the ingredients lying around in the kitchen, so decided to give it a try. The recipe is from the latest issue of Lucky Peach, and comes from New York Vietnamese chef Jimmy Tu. I won’t reprint the recipe here (buy the magazine!), but here is a general outline:
- Make a crepe batter using rice flour, colored with a little turmeric
- Cook some bacon and small shrimp in a skillet, then add the batter and cook until set
- Drizzle an egg over the batter and continue to cook until the egg is done and the pancake pulls away from the pan
- Pile some bean sprouts on one side of the crepe and fold the other half over. Serve with lettuce leaves, herbs (I used cilantro) and some nuoc cham, a sweet and spicy dipping sauce.
Delicious! Thanks, Lucky Peach!