VIETNAM — To honor an author’s country of origin…

—Son Tung Vu was raised in Ha Long Bay until he was 9 years old and grew up in Hanoi, Vietnam. He is the author of: “IT ALL STARTED BY STEPPING
ONTO A BUS…from Ha Long Bay to the United States

Bánh xeo
—Half-Moon Pan Fried Crepes
4 Servings

#1 BATTER:
¼ c. Beer (your favorite)
1 c. Water
1 T. Coconut milk (canned)
1 tsp. Tumeric powder
1/4 tsp. Baking powder
2 c. Bot Do Banh Xeo flour mix*
Pinch Salt

#2
1/4 pound Pork or Beef (thin slices)
24 small Shrimp (shelled and cleaned)
1 Carrot (cut in thin strips)
4 Tbl. sliced Onion (thin slices)

#3
3-oz can Bean sprouts
2 Green onions (chopped)

2 T. Oil

*Pre-mixed flour for crepes/pancakes. It is sold in Asian food markets and may be substituted with cornstarch or rice flour—6:1

#1--Combine ingredients--cover and let sit in a cool place for about an hour.
#2--Clean, slice, and chop ingredients. Cook in hot oil. Set aside.
#3--Heat oil in skillet. Pour enough batter for one crepe. Add #2 (cooked) ingredients. Sprinkle #3 ingredients on top. Fold crepe in half and place on warmed serving platter.

Serve with fresh herbs (fresh basil leaves, cilantro leaves, sliced cucumbers, shredded carrot) as a side dish with Nuoc Cham Dipping Sauce (recipe below).

NUOC CHAM DIPPING SAUCE:
Combine all ingredients below—sauce will keep 2-3 weeks—keep refrigerated.
1 c. boiling water, 1/3 c. fish sauce, ½ c. sugar, Juice from 1 lime +2 T. lime
juice, ½ T. peeled leek in vinegar, 1 tsp. chili paste, and 1 carrot (shredded)