Bánh Xèo
The sizzling crêpe
Bánh xèo means 'sizzling cake' — the sound the rice-flour and turmeric batter makes when it hits the hot pan. It comes out thin, golden and crisp, folded over shrimps, pork and bean sprouts.
Eat it the Vietnamese way: tear off a piece, wrap it in a lettuce leaf with herbs, and dip it in fish sauce. We also make a vegetarian version, Bánh Xèo Chay, with mushrooms and vegetables.
It is one of the tapas on our menu — made to share, like everything else on the table.
On the menu