Andrea Nguyen's cookbook Asian Dumplings has an excellent recipe for Banh Xeo. The wrappers can be a bit tricky to make. When I was testing the wrapper recipe for the book it took some trial and error, the wrapper is like a crepe. I was using a Swiss Diamond skillet and it is so heat efficient that I had to take the pan off the heat between each wrapper. It is a very thin skin. You take the loose dough which is in a bowl over ice. Pick up a wad of the dough and smear it over the bottom of the pan and put the remaining dough back into the bowl over ice to chill again. It is just a learning curve, once you get it, it becomes simple.
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