Following from the crepe post, I give you more crepe. Didn’t see that coming did you? My friend Alison Cheng, who has written for Dear HK, has taken some lovely photos for bánh xèo that she’s let me use today. Watch out for more of the Ms. Cheng’s contributions on the HK numb, or feel free to contact her on alisonc.cheng@gmail.com if you like what you see.
Heavily influenced by French cuisine, Vietnamese food is full of French-inspired gems like the increasingly popular banh mi, and bo kho (similar to a French beef stew, even served with a chunk off a baguette!).
Banh xeo is another a favourite of mine. This Vietnamese version of a savoury crepe is too darn delicious, especially when the shrimp is freshly caught and the beansprouts are only just-cooked, still maintaining that delicate crunch with the rest of the sizzling cake. I felt so high on life the first time I had a banh xeo in Vietnam – I think I was in Hue – that I ended up getting inked like an idiot straight after. Might have had something to do with the red wine too…
just another food blog 