Just browse thru Ky's blog and wanted him to try BANH XEO.
The Restaurant in Saigon - 46A, Ding Cong Trang Street, District 1, HCMC 
This is Banh Xeo but in actual fact it much more yellowish and much much more OILY. Tear some of the crepe out roll with mustard leave and other veges. Dipped in the nuoc cham,and EAT. 
Chef's in action. The Banh Xeo chef
This is from another restaurant. More locale. Notice the dipping sauce. It is called Nuoc Cham. Literary means Mixed Water. Part Fish Sauce, Diluted with water / stocks, flavoured with sugar, chilli,julienne carrot and radish and lime juice
This is called Cai be Xanh - Green Mustard Leaves use to roll the Banh Xeo b4 dipping into Nuoc Cham. 
Well, it looks like kinda messy. The restaurant that i last went, only fried the Banh Xeo with prawns. The rest of the veges are served raw inclusive of the beansprout. Its crispy and refreshing. A very tasty meal at VND18,000 back in 1996. Now i think it doubles.
In KL, we can try the restaurant at Tong Shin. Not as good but still beggars cant be choosy.
Enjoy!
6 comments:
aleh, i think i went to the EXACT SAME PLACE, but at night lah.
Yeah! I went there at night most of the time too. Day time looks like shit, night its alive, BRO.
The pancake looks good. Must try it at Sao Nam but I suspect it will be ten times more expensive than the ones you had in Vietnam and probably not as good.
Its sure is boo_licious. Just like having a TEH TARIK in HCMC - it cost USD2.50 - 3.50 per glass.
Damn...all the food blog making me hungry. Luckily I'm in Penang now.
Shit. Penang is clear pulak. No haze eh
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