Banh Xeo An La Ghien
Into an outsize wok the chef tosses a fistful of bean sprouts, pork, shrimp, and/or mushrooms, then pours in a slick of marigold-yellow batter, rich with coconut milk. The resulting crêpe is the size of a Monopoly board—so large it overwhelms the table, let alone the plate. Its crisp, lacy edges break off with a satisfying crackle, complementing the moist and savory fillings. The key elements, however, are the pile of fresh herbs to tuck inside the crêpe and the giant mustard leaves to wrap the thing in; their aroma and bite are as powerful as a jarful of Dijon.