Dish of the Week: Banh xeo
Vietnamese food is one of the quintessential DIY cuisines. Drizzle a little of this or that sauce. Scatter some herbs. Choose some vegetables. You control the sweetness, sourness, spiciness and crunchiness. And one of the best examples is banh xeo, a golden-colored crispy rice crepe loaded with pork, shrimp, and bean sprouts. It is seasoned very gently with tumeric and salt to maximize personalization though some recipes include touches of coconut milk and curry powder.

Much like banh mi, banh xeo are a part of the street food culture of Vietnam. Vendors may line up a number of skillets to make more than one at a time. More than just a sight for the eyes, it also appeals to the ears when the batter sizzles as it hits the skillet; the name xeo (pronounced say-oh) is the Vietnamese onomatopoeia for the sound.

There is nothing better than breaking off a piece into your bowl and piling on the accessories – nuoc cham, sririacha, pickled carrots, cucumbers and radishes, Thai basil, perilla, and lettuce.

To get in on the flavorful deliciousness you can head to Nam Viet in Cleveland Park or any of the numerous spots in Eden Center. The banh xeo at Be Le Vietnamese Deli in Rockville was still delicious despite some of its crispness dissolving in a takeout container.

Image courtesy of: Kent Wang