The ultimate bánh xèo is lacy thin, crackly crisp, and wonderfully savory — learn how to make it with this recipe from renowned Vietnamese chef Charles Phan. The late, legendary chef Charles ...

For years I reveled with the rest of my family in our homemade banh xeo (sizzling crepe). Just the onomatopoeia -- of the batter hitting the pan -- was enough to make me forget all my other ...

Bánh Xèo is at its best when it's cooked to order, so you'll want to serve it as soon as it's done. To expedite the process, you can have two pans going at once or keep finished crepes on a rack ...

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Her bánh xèo (Vietnamese turmeric crepes) recipe embodies this regional blending, featuring ingredients like mung beans, which are popular in the Mekong Delta area, and julienned green mangoes ...

For each crepe, heat 2 teaspoons of the oil in a 10-inch nonstick skillet over medium-high heat. Add a portion each of the pork, shrimp, mushrooms and onion and saute, breaking up the meat ...

Sizzling rice crepes, called bánh xèo (“baan say-ow”) are a southern Vietnamese favorite. Made from rice batter tinted yellow by turmeric, the crepes typically contain pork, shrimp ...

Ingredient expert Jack Bishop compares alternative flours, and test cook Dan Souza makes Bánh Xèo (Sizzling Vietnamese Crepes). Host Julia Collin Davison cooks a French staple, Galettes ...

In a large bowl, whisk the rice flour with the cornstarch, tapioca flour and salt. Whisk in the water and 2 teaspoons of the oil until blended. In a small bowl, cover the tree ear mushrooms with ...