Ah, remember when I said a while back when I made my fried chicken, that my cousins had helped me move? Well, that move places me much closer to my family and closer to food!
In the midst of eating dinner (very tasty homemade char siu (Chinese barbecued pork) ribs), I heard a knock on my door. My oldest uncle's wife had made banh xeo (Vietnamese sizzling savory crepes). Banh xeo are so named because of the xeo, xeo sizzling sound they make on the pan.
(I've got a great video of them being made in my hometown in Vietnam but since I and my family are in it, I can't upload it until someone can teach me how to edit camera video files.)
My oldest uncle's wife even included a little packet of herbs and dipping sauce. Yes, this is the same auntie who sent over a plate of her nem nuong (Vietnamese grilled pork patties) last week.
These are actually the more popular Saigon-style banh xeo, which are yellow from turmeric, pan-sized (In Saigon, they're even larger. Think wok-sized.), and crispy. You'll find this type of banh xeo at most Vietnamese restaurants. Or you can buy a packaged mix at most Asian grocery stores that even includes a bit of turmeric. These were really tasty, but I miss my mom's South Central-style banh xeo, which are not colored, smaller, and crispy on the outside but chewy in the middle.
The filling is thinly sliced shrimp, pork, bean sprouts, chives, and a bit of egg.
Lil' sis is out of town this weekend so I had to let her know what she missed out on. These need to be eaten right away or else they'll get soggy. So I ate one and picked my way around the edges of the other three. I told her I saved the insides for her since they'll be soggy by the time she's back home anyway. ;)