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The main dish at Ba Duong restaurant is a typical central region-style banh xeo, with diamter of about 20 centimeters, smaller than its counterparts in the south. The batter is made from rice flour, and the filling includes shrimp, pork, and bean sprouts.
Quyen, Duong’s granddaughter, said that all ingredients are carefully selected. The rice is soaked for about four hours before being ground into flour, which is then mixed with water and turmeric powder. The batter turns into a golden brown crepe and is soft inside with a crispy crust as it is cooked in the hot pan.
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