Just browse thru Ky's blog and wanted him to try BANH XEO.
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.