Bánh Xèo translates literally to sizzling cake — named for the iconic sound the rice-flour batter makes when it hits the hot pan. At TNK Vietnamese Restaurant in NE Calgary, our Bánh Xèo is made with a delicate, turmeric-tinted batter that crisps to a beautiful golden colour, then folded over a generous filling of shrimp, thinly sliced pork and crunchy bean sprouts.
It is served the traditional way — with a plate of fresh lettuce leaves and herbs (mint, perilla, Thai basil) and a small bowl of house dipping sauce. Tear off a piece of the crepe, wrap it in lettuce with herbs, dip and eat. The interplay of crispy, savoury, fresh and tangy is what makes Bánh Xèo one of Vietnam's most beloved street foods, and a must-try for anyone exploring authentic Vietnamese cuisine in Calgary.
How We Make It
Each crepe is cooked to order in a screaming-hot pan to achieve the signature crisp edges. The batter is made fresh daily with rice flour, turmeric and coconut milk for that subtle sweetness Vietnamese diners expect.
