A little while back I posted this picture of Banh Xeo that I cooked for dinner. It has taken me a while (seems like most things these days takes me "a while" to do), but I have listened to you, oh my readers, and am posting the recipe as requested.
I had cracked open a cookbook that had sat neglected for far too long on my bookshelves: Foods of Vietnam, which was my first non-Chinese Asian cookbook. I bought first edition hardcover back in the early 90s. With its large glossy pages and its exquisite food photographs, it is what I think of as my first "glamor cookbook."
Some of my Asian cookbooks only give English names, which makes it harder to find recipes for dishes that I only know by their Asian name, so I really appreciate that Routhier gives both the Vietnamese names and English translations for the dishes.
(Crepe recipe in the extended post)