How to make ‘bánh xèo’ (Crispy Vietnamese Crepes)
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As the name suggests, the dish comprises porridge, tofu and pickled eggplants. Diners can choose between green bean and black bean porridge and can also add salted eggs and pickled radish. A regular bowl costs VND13,000 (US$0.56), while one with all the extras costs VND24,000 (US$1).

In the heat of the Hanoi summer, a bowl of green bean porridge is a good way to cool down. Each grain of rice is cooked until smooth and soft. Despite being constantly on the stove, the porridge is not too hot nor smells burnt. Since it has no seasoning, it is better to eat it with savoury toppings.

The most delicious topping is fried tofu. After being fried, the tofu is marinated with fish sauce and spring onions. When serving, chefs cut large pieces of tofu and put them on top of the cooling bean porridge.

The pickled eggplant is also a highlight of the dish. The eggplant is salted and moderately pungent. Customers can also ask for salted eggs and pickled radish. The salted egg is cut in half and placed on top of the porridge.

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