Banh Xeo is known as a Vietnamese Crepe. The shell is made from a batter of rice flour and tumeric. The filling is made up of shrimp, pork, bean sprouts, and green onion. It’s a savory, crispy delight that you wrap in mustard leaf, lettuce, basil, and mint when you eat it. Then you dip it in fish sauce with chili for extra flavor. It’s a messy dish that you really should just eat with your hands. Just get in there and get some!
I met with my cousin at Thanh Ha because she was craving Banh Xeo. She was raving about how good it was and how large it was. I was skeptical, but was pretty surprised when the dish came out and I was unable to see the actual plate itself. I’d say that if you don’t want to go through the trouble of making it at home, this restaurant is a good place to go if you have to have Banh Xeo.
Keep in mind that the restaurant is tiny and on the far end of a strip mall along Bolsa. Expect the usual driving conditions in that area and a tough time finding parking during peak hours. The Banh Xeo is the restaurant’s specialty, so not much else on the menu is worth ordering. The one tip I have for you is that you should only order one plate at a time. When you’re almost through with one, order the next – that way you get a piping hot Banh Xeo to eat that is hot and crispy.
Thanh Ha Restaurant – Westminster
A giant sized Banh Xeo that is bigger than the plate that it’s served on. It’s true that the filling only occupies half of the real estate, but the outer crunchy portion serves a noble purpose too.
Nine little saucers of Banh Beo. They’re steamed rice flour cakes topped with dried shrimp, scallions, and pork rind/crackling.