Banh Beo

Vietnamese crepe filled with shrimp, calamari, oyster mushrooms, green onions and beansprouts.

Banh Xeo

Woven tiny rice vermicelli with the choice of pork, nem, lemongrass beef, or pork shoulder and shrimp eggroll.

Banh Hoi

Char-Broiled Lemongrass Beef Vermicelli

Char-Broiled Slice Pork Vermicelli

Char-Broiled Lemongrass Chicken Vermicelli

Char-Broiled Beef Nem Vermicelli

Char-Broiled Pork Nem Vermicelli

Char-Broiled Sour Pork Vermicelli

Char-Broiled Pork Nem Rice

Char-Broiled Lemongrass Beef Rice

Char-Broiled Sliced Pork Rice

Char-Broiled Lemongrass Chicken Rice

Char-Broiled Pork Nem Roll

Char-Broiled Sour Pork Nem Roll

Char-Broiled Lemongrass Chicken Roll

Char-Broiled Sliced Pork Roll

In a large bowl whisk together rice flour, tapioca starch and salt until evenly combined.

Mix dry ingredients

Carefully pour the 2 cups boiling water into the dry mixture in a steady stream while stirring with a wooden spoon or whisk. Stir until smooth; the batter will be viscous and slightly glossy.

Add boiling water

Stir in 1 tablespoon neutral oil to make the surface smooth and prevent sticking. Cover and let the batter rest for 15–20 minutes. After resting, if the batter seems too thick to pour into molds, stir in up to 2 tablespoons warm water until it reaches a thin pancake-batter consistency that will level in the molds (should still be slightly viscous).

Add oil and rest

Fill a large steamer pot with water (not touching the steamer basket) and bring to a rolling simmer over medium-high heat. Lightly oil small shallow dishes or traditional Banh Beo cups (about 3–4 inch diameter) and arrange them on the steamer tray.

Prepare steamer

Pour about 2–3 tablespoons batter into each prepared dish (enough to cover the bottom in a thin layer). Place dishes in the steamer, cover, and steam over medium heat for 6–8 minutes, until the surface turns opaque and the center is set. Remove dishes carefully and let cool slightly until just warm.

Steam rice cakes

Roughly chop or pulse the shrimp in a food processor until coarsely ground (small-prawn texture), or finely mince by knife.

Prepare shrimp

Heat 1 tablespoon oil in a skillet over medium heat. Add minced shallots and sauté until translucent, about 1–2 minutes. Add ground shrimp, 1/2 tsp sugar and 1/4 tsp salt. Cook, breaking up with a spoon, until shrimp is fully cooked and most moisture has evaporated, about 3–4 minutes. Taste and adjust seasoning; set aside.

Cook shrimp topping

Thinly slice or finely dice pork. Toss with 1/2 tablespoon fish sauce and 1/2 teaspoon sugar; let marinate 5 minutes.

Prepare pork

Heat 1 tablespoon oil in a skillet over medium-high heat. Add pork in a single layer and fry until browned and edges are crisp, stirring occasionally, about 6–8 minutes. Transfer to paper towel to drain. Chop into small pieces if needed.

Cook pork until crispy

Heat 2 tablespoons oil in a small saucepan until shimmering. Remove from heat and stir in sliced scallion greens; the residual heat will soften them and infuse the oil. Reserve to top cakes.

Make scallion oil

Have fried shallots, cooked mung bean (if using), and crushed peanuts ready for assembly.

Assemble garnishes

In a small bowl combine fish sauce, lime juice (or rice vinegar), water and sugar. Stir until sugar dissolves. Add minced garlic and minced chili. Taste and adjust balance: it should be salty, sweet, sour and slightly spicy.

Mix sauce

Top each warm rice cake with about 1–2 teaspoons of the cooked shrimp mixture, a few pieces of crispy pork if using, a small spoonful (about 1/2 teaspoon) of cooked mashed mung bean if desired, a sprinkle of fried shallots, a pinch of crushed peanuts, and then drizzle about 1/2 teaspoon scallion oil over each cake.

Serve the tray of Banh Beo warm alongside small bowls of nuoc mam cham for dipping. Eat by spooning the cake and toppings out of the dish into a small plate or directly dipping the cake into the sauce.

Leftovers: Reheat steamed rice cakes by briefly steaming (2–3 minutes) until warmed through; add fresh scallion oil and toppings before serving.

rice flour

tapioca starch

water (boiling)

salt

neutral oil (vegetable/canola), for batter

raw small shrimp (peeled, deveined)

shallot, finely minced

sugar

cooking oil

thinly sliced pork belly or shoulder

fish sauce

fried shallots

scallions, thinly sliced (green parts)

cooked mung bean (optional, mashed)

crushed roasted peanuts (optional)

fish sauce (nuoc mam)

fresh lime juice or rice vinegar

water

garlic, minced

bird's eye chili, minced (optional)

In a large bowl, whisk together rice flour, tapioca starch, turmeric, salt and sugar until combined.

Beat eggs lightly in a small bowl. Add coconut milk and cold water, whisk to combine.

Pour the wet mixture into the dry ingredients and whisk until smooth. Let batter rest at room temperature for 20–30 minutes to allow starches to hydrate. Batter should be thin and pourable; if it seems very thick, add up to 2 tbs water.

Pat shrimp and calamari dry with paper towel. Season with 1 tbs fish sauce and 1 tsp soy sauce; set aside for 5–10 minutes.

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tbs vegetable oil. Add minced garlic and cook 20–30 seconds until fragrant but not brown.

Add oyster mushrooms and sauté 2–3 minutes until they begin to soften. Season with a pinch of salt and pepper. Remove mushrooms to a plate and set aside.

Add another 1 tbs oil to the pan, then add shrimp in a single layer. Sear 1–2 minutes per side until just pink and opaque. Remove shrimp and set aside with mushrooms.

Add another 1 tbs oil, then quickly sear calamari rings 30–60 seconds per side — just until cooked through. Remove and set aside.

Wipe pan lightly with paper towel if there is excess oil. Add remaining 2 tbs oil and heat until shimmering. Add green onions and stir 30 seconds to soften slightly. Add bean sprouts and toss 20–30 seconds to warm through; season with remaining 1 tbs fish sauce and a pinch of pepper. Remove the sprout/green onion mixture and keep warm with the other fillings.

Return pan to medium-high heat and add 1–1.5 tbs oil, tilting to coat the surface thinly and evenly. The pan must be hot so the batter sizzles on contact.

Stir batter briefly (eggs may settle). Pour about 1/3 cup batter into the pan, tilting and swirling so it spreads to a thin 7–8 inch round with a slightly thicker edge. You want a thin crepe; adjust quantity for your pan size.

Let the batter cook undisturbed for 1–2 minutes until edges lift and bottom is crisp and golden. As the batter sets, quickly scatter 3 shrimp and a portion of calamari, some oyster mushrooms, a handful (about 1/4–1/3 cup) of bean sprouts and 1–2 pieces of green onion down one half of the crepe.

Crack a small amount of leftover beaten egg over the filling if desired for richer crepe (optional). Cook 30–60 seconds more to set fillings into the batter; the bottom should be crisp and golden while the top is set but not wet.

Fold the crepe in half over the filling and press lightly. Transfer to a serving plate and keep warm. Repeat with remaining batter and fillings, adding oil as needed so each crepe cooks crisp. This recipe should make about 6–8 crepes depending on pan size.

In a small bowl, dissolve 2 tsp sugar into 3 tbs warm water. Stir until sugar is dissolved.

Add 1.5 tbs fish sauce and 1 tbs lime juice (or rice vinegar). Mix to combine, then add minced garlic and sliced chili. Taste and adjust balance: more lime for acidity, more sugar for sweetness, more water if too strong.

Arrange crepes on a platter with lettuce leaves and fresh herbs. Serve immediately with nuoc cham on the side and lime wedges.

To eat: place a piece of crepe and filling on a lettuce leaf, add herbs, dip in sauce or pour a little over, wrap and enjoy.

coconut milk

cold water

turmeric powder

eggs

raw shrimp, shelled and deveined (medium, tails removed)

calamari rings

oyster mushrooms, torn into bite-size pieces

green onions (scallions), trimmed and cut into 1.5 inch pieces

bean sprouts, rinsed and drained

soy sauce

ground black pepper

vegetable oil (for cooking)

warm water

lime juice (or rice vinegar)

bird's eye chili, thinly sliced (optional)

lettuce leaves (for wrapping)

fresh herbs (mint, Thai basil, cilantro)

lime wedges

Combine 2 cups fine rice flour and 1 tsp salt in a mixing bowl. If you have only regular rice flour, use 1.75 cups rice flour + 0.25 cup tapioca starch for better texture. Gradually stir in 2 cups very hot water until the mixture forms a smooth, thin batter (similar to heavy cream). Strain the batter through a fine sieve into a pitcher to remove lumps.

Batter and steaming

Prepare a steamer: bring 3–4 cups water to a rolling simmer in a pot with a rack. Line a flat steaming tray or metal plate with a thin cotton cloth or parchment lightly oiled. Heat the plate in the steamer briefly so it’s hot.

Use a bánh hỏi press if you have one (a multi-holed noodle press). Otherwise use a squeeze bottle with a small tip or a piping bag fitted with a multi-hole tip or small round tip. Fill the press/bottle with the batter.

Hold the press/train over the hot steaming plate and squeeze to create a fine, even web of rice threads (in a circular motion to form a small nest about 3–4 inches / 8–10 cm across). Steam each nest for 2–3 minutes until the threads turn translucent and set. Repeat until batter is used; work quickly so the batter stays warm.

Using a thin spatula, lift each steamed nest off the cloth and place on a lightly oiled plate. Brush lightly with 1–2 tbs vegetable oil to prevent sticking and keep soft. Keep covered with a damp towel until serving.

In a bowl combine 2 tbs minced shallots, 2 tsp minced garlic, 2 tbs fish sauce, 1 tbs soy sauce, 1 tsp sugar, 1/2 tsp black pepper and 1 tbs vegetable oil. Add the 1 lb thinly sliced pork shoulder and massage the marinade into the meat. Marinate at least 30 minutes, up to 3 hours in the refrigerator.

Preheat a grill pan or skillet over medium-high heat. Remove excess marinade and grill pork slices 2–3 minutes per side until charred edges and cooked through. Let rest 5 minutes, then slice thinly if not already thin. Keep warm.

Mix 2 tbs minced lemongrass, 1 tbs minced garlic, 1.5 tbs fish sauce, 1 tbs soy sauce, 1 tsp sugar, 1/2 tsp black pepper and 1 tbs oil. Add 1 lb thinly sliced beef and marinate 20–45 minutes.

Heat a skillet or grill pan over high heat with 1 tbs oil. Sear beef in batches 1–2 minutes per side until browned but still juicy. Remove and let rest 3–5 minutes before serving.

Soak 0.5 cup rice vermicelli in hot water for 5–7 minutes until soft, drain and chop roughly. Soak dried mushrooms until soft, squeeze and chop.

In a bowl combine 0.5 lb ground pork, 0.25 lb chopped shrimp, 0.5 cup chopped soaked vermicelli, 0.5 cup grated carrot, 0.25 cup chopped mushrooms, 1 egg, 1 tbs fish sauce, 1/2 tsp sugar and 1/4 tsp black pepper. Mix until cohesive.

Place a rice paper wrapper on a clean damp towel. Put 1–2 tbs filling near one edge, fold sides, then roll tightly to form a cylinder. Repeat to make 8 rolls.

Heat 1 cup vegetable oil in a deep skillet to 350°F (175°C). Fry rolls in batches 3–4 minutes, turning, until golden and crisp. Drain on paper towels and keep warm.

In a bowl combine 0.5 lb chopped shrimp, 0.5 cup bean sprouts (lightly squeezed), 0.5 cup shredded carrot, 1 tsp minced garlic and 1/4 tsp salt. Mix well.

As with nem, place filling on rice paper, roll tightly to make 8 rolls. Fry in 1 cup oil at 350°F (175°C) for 2–3 minutes until golden. Drain on paper towels.

In a small bowl combine 3 tbs fish sauce, 3 tbs lime juice, 3 tbs water and 2 tbs sugar. Stir until sugar dissolves. Add 1 tsp minced garlic and optional sliced bird's eye chili. Taste and adjust balance (more sugar for sweetness, more lime for acidity).

Warm the bánh hỏi nests briefly (steamer or microwave covered 20–30 seconds) so they’re pliable. Place a nest on a plate.

Top each nest with your choice of protein: grilled pork shoulder, lemongrass beef, fried nem or shrimp eggroll (slice eggrolls on a bias). Garnish with fried shallots if using.

Serve with lettuce leaves, basil, mint, cilantro, cucumber slices and pickled carrots & daikon at the side. Diners take a lettuce leaf, add a piece of bánh hỏi, protein, herbs and pickles, roll up and dip in nuoc cham.

Leftovers: keep bánh hỏi covered in the refrigerator for 1–2 days; reheat gently in a steamer. Fried rolls are best eaten hot; re-crisp in a 350°F oven for 5–8 minutes.

fine rice flour (or rice flour + tapioca starch)

hot water (around 80–90°C / 175–195°F)

vegetable oil (for pan and steaming cloth)

pork shoulder, thinly sliced

shallots, minced

black pepper

vegetable oil (for grilling)

flank or sirloin, thinly sliced

lemongrass, white parts finely minced

vegetable oil

ground pork

raw shrimp, peeled, deveined, chopped

vermicelli (soaked and chopped)

carrot, julienned or grated

mushroom (wood ear or shiitake), soaked and chopped

rice paper wrappers

vegetable oil (for frying)

shrimp, roughly chopped

bean sprouts

carrot, shredded

Thai basil

mint

coriander (cilantro)

cucumber, thinly sliced

pickled carrots & daikon (do chua)

fried shallots (optional)

lime juice

Slice beef thinly against the grain (partially freeze for 20–30 minutes first for easier slicing). Place slices in a bowl. Add minced lemongrass, minced garlic, grated shallot, light soy sauce, fish sauce, brown sugar, vegetable oil and ground black pepper. Toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours to develop flavor.

Prepare and marinate beef

About 20 minutes before cooking, remove beef from refrigerator so it comes closer to room temperature; this helps it char evenly.

Bring to room temperature

Combine warm water and granulated sugar in a small bowl; stir until sugar dissolves. Add lime juice, fish sauce and rice vinegar and whisk to combine. Add minced garlic, minced chile and the optional shredded carrot. Taste and adjust: it should be balanced, tangy-salty-sweet. Set aside at room temperature for flavors to marry.

Bring a large pot of water to a boil. Remove from heat, add rice vermicelli and soak according to package instructions (usually 3–5 minutes) until tender but still slightly firm. Drain in a colander and rinse under cold running water to stop cooking. Toss with a drizzle (about 1/2 tsp) of sesame oil or neutral oil to prevent sticking; set aside.

Prepare vermicelli

Julienne the cucumber and carrot, rinse and drain bean sprouts, pick and roughly chop basil, cilantro and mint if using. Place toppings in serving bowls for assembly.

Prep vegetables and herbs

Preheat a grill, grill pan, or heavy skillet to high heat until smoking slightly. Brush grill or pan with neutral oil. Working in a single layer and not overcrowding, place marinated beef on the hot surface. For thin slices, cook 1–2 minutes per side until well-charred on edges and just cooked through. If using a grill, char marks add smoky flavor. Transfer cooked beef to a plate and let rest briefly. Repeat with remaining beef.

If you prefer, thread slices on skewers for easier grilling; cook similarly until charred and heated through.

Divide the drained vermicelli among 4 bowls (about 2 oz/50–60 g dry noodles per serving). Top each bowl with a generous portion of charred lemongrass beef (about 4 oz cooked beef per bowl). Arrange cucumber, carrot, bean sprouts and herbs around the beef. Sprinkle chopped roasted peanuts over each bowl.

Serve with nuoc cham on the side (about 2–3 tablespoons per bowl) so diners can spoon it over to taste. Offer lime wedges alongside. If desired, drizzle a scant 1/4 tsp sesame oil over each bowl for aroma.

Eat immediately, tossing noodles, herbs and sauce together so flavors combine.

flank steak or sirloin, thinly sliced against the grain

lemongrass stalks, white part finely minced

garlic cloves, minced

shallot, finely grated

light soy sauce

brown sugar

rice vermicelli noodles (thin)

cucumber, julienned

carrot, julienned or shredded

bean sprouts, rinsed

fresh Thai basil leaves

fresh cilantro leaves

mint leaves, optional

chopped roasted peanuts

granulated sugar

fresh lime juice

rice vinegar

bird's eye chili or Thai chile, minced

shredded carrot, optional

neutral oil for grill/pan

sesame oil (optional, finishing)

In a bowl combine 3 tbs fish sauce, 1 tbs soy sauce, 2 tbs brown sugar, 1 tbs vegetable oil, 1 tbs minced lemongrass, 3 cloves minced garlic, 1 large minced shallot, 1 tbs honey (or maltose), 1 tsp five-spice powder, 1 tsp freshly ground black pepper, 1 tsp sesame oil and optional 1 tsp annatto oil or red food coloring. Whisk until sugar dissolves and ingredients are well combined.

Prepare marinade

Add 1 lb thinly sliced pork to the marinade, massaging so each slice is coated. Cover and refrigerate for at least 1 hour, ideally 4–6 hours or overnight for best flavor and color.

Marinate pork

Preheat a grill, grill pan, or broiler to high. Lightly brush pork slices with neutral oil. Arrange slices on the hot surface in a single layer and cook 2–3 minutes per side until edges char and meat is cooked through (internal temp ~145°F / 63°C). For more charred flavor, baste once with remaining marinade during the last minute of cooking (discard marinade that contacted raw pork). Transfer cooked pork to a plate and let rest 5 minutes, then thinly slice or leave slices as-is. Brush finished pork lightly with 1/2 tsp sesame oil for aroma.

Char-broil pork

Place 8 oz dried rice vermicelli in a large heatproof bowl. Pour 2 cups very hot chicken or vegetable broth over the noodles and let sit, stirring occasionally, until tender about 6–8 minutes (or follow package directions). If needed, drain and rinse briefly under cool water to stop cooking. Toss with a drizzle of oil to prevent clumping.

Soak / cook vermicelli

Arrange 1/2 cup julienned cucumber, 1/2 cup pickled carrots & daikon, 1 cup fresh bean sprouts, 3/4 cup mixed fresh herbs (mint, Thai basil, cilantro), 2 tbs sliced scallions, 2 tbs chopped roasted peanuts, 2 tbs fried shallots and lime wedges on a platter for assembly.

Prepare garnishes

Divide the drained vermicelli among 4 bowls (about 2 oz dried vermicelli per serving cooked). Top each bowl with an even portion of char-broiled pork slices. Add cucumber, pickled vegetables, bean sprouts and herbs around the pork. Sprinkle scallions, roasted peanuts and fried shallots over each bowl. Serve with lime wedges and nuoc cham on the side so diners can dress to taste.

Assemble bowls

In a small bowl combine 1/2 cup warm water with 3 tsp sugar and stir until dissolved. Add 3 tbs fish sauce and 3 tbs fresh lime juice. Stir in 1 clove minced garlic and 1 tsp thinly sliced bird's eye chili (adjust heat to preference). Add 1 tsp finely shredded carrot if desired for color and texture. Taste and adjust: add more lime for acidity, sugar for sweetness, or fish sauce for saltiness. Serve at room temperature.

If serving family-style, arrange bowls and let guests squeeze lime and drizzle nuoc cham over their vermicelli, or dip pork per bite. Leftover pork keeps 2–3 days refrigerated. Reheat briefly on a hot skillet to re-crisp before serving.

Banh Beo

Banh Xeo

Banh Hoi

Char-broiled Lemongrass Beef Vermicelli

Char-broiled Slice Pork Vermicelli

Char-broiled Lemongrass Chicken Vermicelli

Char-broiled Beef Nem Vermicelli

Char-broiled Pork Nem Vermicelli

Char-broiled Sour Pork Vermicelli

Char-broiled Pork Nem Rice

Char-broiled Lemongrass Beef Rice

Char-broiled Sliced Pork Rice

Char-broiled Lemongrass Chicken Rice

Char-broiled Pork Nem Roll

Char-broiled Sour Pork Nem Roll

Char-broiled Lemongrass Chicken Roll

Char-broiled Sliced Pork Roll