Here is another classic dish from the heart of Vietnam.
Bánh Xèo translates to "sizzling cake" because of the unmistakeable sound of sizzle that occurs when the batter consisting of rice flour, water, and turmeric for color hits the ripping hot pan. This is another dish influenced by the French that could compare to the crepe, however it is crispy and filled with savory delights like sprouts, scallion, shrimp and slices of flavorful and fatty pork.
Here in the states, bánh xèo is usually served with lettuce, herbs, and a dipping sauce with fish sauce (nước mắm), and chilies. In Vietnam, we enjoy wrapping the sizzling "cake" in mustard greens for an extra bit of flavor and bite.
Bê Thui (Roasted Veal)
This is a whole calf roasted slowly over an open flame and boyyy is it delicious. I'm hoping Chef chooses to display the tasty beast in a more demure kind of fashion, but here is a secret...we have a giant rotisserie on display for you all to see and I'm sure this will be on the menu.
Vietnam specializes in this delicacy.
The best bite comes after the aromatics and roasted flavors marry the animal as it rides the merry-go-round over a controlled heat. The meat should be tender, moist, with a hint of blush pink in the center. This is sliced, seasoned, and enjoyed with a peppery fresh bite of Vietnamese coriander.
Here is another example of what you can do by charcoal roasting.
This is a suckling pig that was butterflied, hung to dry, and spit-roasted. The skin is SO crispy and the pig sweats big flavors from the soft white meat. This technique is much more influenced by the Chinese rule and could be compared to their style of a traditional dish, Peking duck.