I've had tacos, tortillas, spring rolls, arepas, and crepes. But not Vietnamese crepes. These are new to me.
I defatted and reduced the sauce created by yesterday's beef rib cook. It needed no adjustments to the seasoning. I strained it, and poured over the pulled meat (about 2 cups).
You know you are doing it right when the batter sizzles and instantly produces small bubbles (hotter than you think you need for a crepe).
|Vietnamese Crepe - Banh Xeo|
I've never eaten these "for real" before, so I had to go with my own flavors. The rich sweetness and spiciness of the beef was cut by the tart dipping sauce, a mixture of rice vinegar, (wheat-free, soy-free) oyster sauce, chili oil, and agave syrup. Refreshing, light, and we ate it all up.
And then we had popcorn. Because we were still hungry.