Bánh Xèo, you are so delicious. You are light and crispy, packed with shrimpy flavor. You come with a perfectly fishy fish sauce with pickled daikon and carrots and a plethora of green leaves to be wrapped in and with. The ladies creating you are equally as talented, with the super thin liquid that turns into batter and running about six sizzling platters at a time, on well maintained coal clay pots, all at different temperatures to make the perfect bánh xèo.



They also happen to make some killer summer rolls.

Bánh xèo happens to be a literal translation of sizzling cake, which is exactly what it is. Imagine the most delicate, crispy, thinner than a wafer pancake. Really thin crispy edges, slightly meatier in the center but still crunchy, filled with little shrimp, pork bits, bean sprouts and of course the essential side vegetable condiments of different leafy greens with herbs, accompanied by the perfect sauce. Doesn’t get better than that. Really.