Banh Xeo

A crispy savoury Vietnamese crepe; the name means "sizzling cake", made from rice flour batter coloured with turmeric, filled with prawns, sliced pork, bean sprouts, and spring onion, fried to a crackling finish. Eaten by tearing pieces, wrapping them in lettuce leaves with fresh herbs, and dipping in nuoc cham. The dish is a textural tour de force: crisp shell, soft filling, fresh herbal wrap, and fish-sauce dip. Turmeric adds gentle earthiness; prawns and pork bring sweet protein. The wine must handle fried fat, fresh herbs, and fish sauce.