Food From Northern Laos

Banh Xeo: The Sizzling Turmeric Crepe Photo: Asian Inspirations You hear banh xeo before you see it. The batter hits a smoking-hot cast-iron pan and erupts in a loud, joyful sizzle — xeo , in Vietnamese, is that very sound, and it gives the dish its name. Seconds later a lacy, golden crepe comes out, crisp at the edges, folded in half over prawns, pork and a tumble of bean sprouts, its colour a deep, sunny yellow from turmeric. It is cut into pieces with scissors, wrapped in lettuce and herbs, dunked in nuoc cham, and eaten while it is still crackling. Banh xeo is Vietnam's sizzling turmeric crepe, and it is one of the most fun dishes in the whole country to eat. South, centre — and two different crepes Banh xeo belongs first to the South and Centre of Vietnam, and the two regions make it differently. The southern crepe, the Saigon style, is large — cooked in a wide pan, thin and shatteringly crisp, generously filled, and often enriched with coconut milk in the batter and s...