A good bánh xèo should announce itself when the batter reaches the hot pan. That sharp sizzle is the beginning of crisp edges and a thin, golden shell.
Keep the batter light, the pan properly hot and the filling restrained. Add shrimp and bean sprouts, fold the pancake once the underside is crisp, then serve it immediately. Wrap pieces in lettuce with mint and herbs before dipping them into nước chấm. This is not a dish that waits politely on the table, so have everyone ready before the first pancake leaves the pan.
