Bánh xèo — the sizzling Vietnamese crepe — is one of the most satisfying dishes in the Vietnamese repertoire. The name comes from the sound the rice flour batter makes when it hits the hot oil. These large, golden crepes are filled with shrimp, pork belly, and bean sprouts, then folded in half like a giant omelet. In Boston, Dorchester's Fields Corner is the place to find the best versions.
Ánh Hồng Restaurant top-pick
Anh Hong's banh xeo is a Fields Corner legend. The crepe is massive — hanging off the plate — with a shatteringly crispy edge that caramelized against the hot pan. The filling is generous, with whole sweet shrimp and slices of pork belly cooked until the fat is rendered and tender. The batter has a noticeable coconut milk richness that sets it apart. It comes with the full wrap kit: lettuce leaves, mint, perilla, cilantro, and a dipping sauce that's garlic-forward and perfectly balanced.
Pho Basil best-value
Pho Basil's banh xeo is a popular choice, regularly appearing on Yelp's best-of lists. The crepe is Thinner and more delicate than Anh Hong's, with an almost tempura-like crispness. The shrimp are notably plump and the herb platter is abundant and varied. The dining room is bright and welcoming.
Pho Le Restaurant hidden-gem
Pho Le's banh xeo is listed on many "best of Boston" lists. Their version features a particularly lacy, crispy edge that gets dark brown and extra crunchy. The batter is light and airy with good coconut flavor. The dipping sauce is served with a generous amount of julienned carrot and daikon, adding texture to each bite.