Banh xeo translates to “sizzling cake.” Once you’ve made a batch of these lacy, ultra-crisp crepes, you’ll know why. Remember: Work quickly, and watch for splattering oil when the batter hits the pan.
- Once oil is shimmering (read: very hot), quickly and carefully ladle ½ cup batter into skillet.
- Immediately swirl pan to create a thin, even layer of batter. It will bubble and begin to set almost instantly.
- When batter is nearly cooked and the edge begins to curl, add shrimp, scallions, and bean sprouts to one half.
- Using a spatula, fold empty half over onto filled side, pressing so it doesn’t spring open. Drain on paper towels.
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Or, try Andrea Nguyen’s springy bánh xèo recipe made with Shrimp and Sugar Snap Peas