Co 3 pronounced [Cô Ba] In Vietnam, means Auntie Three, is non-other than our mother who has been making authentic Vietnamese dishes alongside our grandmother since the age of 10, the year 1962.
Her recipes are well-loved by people in our family and hometown because cooking these Vietnamese crepes is no easy feat. Tedious preparations start days in advance with her and my grandmother having to make the flour for the skin of the crepe from scratch using freshly grounded rice that needs to be presoaked the night before. Fresh coconut is then gathered from the garden to be juiced and the skin carved as a main ingredient for the mixing.
Due to the lengthy steps and preparation times for these specialty items, many people do not cook these on a daily basis. Because of her love for this traditional food item known as “Banh Xeo” or ‘Sizzling Crepes,” we wanted to conveniently bring you a “taste of home” each and every single day!
Bánh Xèo (ban say-oh), the name refers to the sizzling sound as “xèo,” come from the cooking of the batter in the hot old. Translates to “sizzling cake.” This dish is rice flour basic with turmeric and coconut cream, with few other ingredients. That you can add beef, chicken, shrimp, calamari, pork, and vegetable to your liking. Along folding over like crepe with all the added items. Just waiting to be eaten.
Bánh Khot, the sister dish to Bánh Xèo with similar ingredients but much thicker. Also has the sizzling
feel but as a “mini pancake” of deliciousness. With its traditional sweet and spicy sauce, you will double
dip every bite.
Vietnamese Taco is a fusion of both Vietnamese/Mexican. The idea is to have the rice flour as the yellow taco shell having rich turmeric tortillas. Then fill it with beef, chicken, seafood, shrimp, calamari, pork, and vegetable. The best of both world street food being place into one that will have coming back for more.