Everyone in my family loves, loves loves Vietnamese food (it’s our standard “go-to” Friday night dinner out). The layered flavors and textures, the freshness and brightness make it totally irresistible. High up on my to do list to the beg some of my friends with cuisine knowledge to give me some tutoring in the kitchen, but in the meantime I keep doing my best to chase the flavors that we love by absorbing all I can from every cookbook, article and video I can find. (If you know of good resources, let me know!)
This recipe for banh xeo (Vietnamese-style crepes) from Charles Phan of SF’s always great Slanted Door restaurant, was a fun one that I wanted to share since it’s a new technique and canvas to play with. The batter is simple to put together, and cooking the crepes isn’t too hard, especially if you have some experience with French crepes or other thin pancakes, but in any case prepare to practice a bit before you get “in the zone”. I will probably never get to the level of delicate laciness of Charles Phan’s banh xeo but making them is still pretty fun and my family will happily eat the rejects.