Banh xeo (Vietnamese)

We took advantage of the outdoors burner and were flipping “Banh xeo” for our guests like street vendors in Vietnam. Banh xeo is savory and delicate crepe made of rice flour, turmeric powder, and coconut milk and filled with various meats such as pork, shrimp and veggies such as bean sprouts or mung beans. Each region in Vietnam has it’s slight varia�on with the southern region larger and having more veggies and mung beans and the central region typically smaller, poured in a mode, and without the mung beans.

Okonomiyaki (Japan)

Okonomiyaki – "what you like, grilled". As its name suggests, okonomiyaki is a flexible dish. There is a ba�er base, an obligatory cabbage filling and quite strict garnishes – but otherwise, the rest of the ingredients come down to what's at hand. Shrimp and octopus are popular fillings. Pork is also a common choice, usually in the form of pork belly cut into very thin strips, so it looks more like bacon.

The final topping is bonito fish flakes, which are parmesan-thin flakes shaved off dried, fermented tuna. The heat emana�ng from a just-cooked okonomiyaki makes the bonito flakes "dance" over the pancake.

ASIA PANCAKE - ASIA PANCAKE - EASTERN STYLEEASTERN STYLE

Chijimi (Korea)

Chijimi is a thin, savory pancake well known as a popular appe�zer or side dish in Korean culture. It's hearty and filling enough to be a meal in itself. Chijimi is absolutely amazing when eaten piping hot straight off the stove. So wonderfully savory and delicious. This is my absolute favorite; it consists of squid, clams, shrimp, and scallions.It's usually served with a dipping sauce consis�ng of soy sauce, vinegar, and sugar. You can find many varia�ons of the pancake - most common are scallion, kimchi, or seafood.

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