Cooking for the Family: Banh Xeo
Friday, September 30th, 2011Half of the Vandashian family came over last weekend to sample my first attempt at Vietnamese cooking. On the menu? Banh xeo – a savory crepe made with rice flour, tumeric and coconut milk. I stuffed the crepe with pork, shrimp, scallions and bean sprouts, wrapped it up with lettuce and fresh herbs and dipped [...]
