A Vietnamese crepe (banh xeo) is a more hot-blooded affair than a French crepe. While the latter is a thing of grace and delicacy, of yielding textures and measured softnesses, a Vietnamese crepe is closer in aesthetic to, say, a fried bar snack. The outside is thickly crispy, the inside a bit melty and oozy. The way my Vietnamese mom used to make ‘em, the inside of the crepe was still clearly a form of batter–and you liked it that way.

Oh, and Vietnamese crepes are filled with sprouts and shrimp and pork.

Edie’s favorite Vietnamese crepes are at Bodega Bistro. The crepes next door at Mangosteen are good, but not as delicious. Bodega Bistro is open seven days from 10 a.m. to 3 p.m. and from 5 p.m. to 10 p.m.

veebee’s favorite Vietnamese crepe is at Lotus Garden. Her second favorite crepe is Angkor Borei. Though Angkor Borei’s crepe is not quite Vietnamese, it’s pretty close, and, in any case, it’s simply a real good crepe. Her third favorite is that at the aforementioned Bodega Bistro, though they can occasionally be undercooked and gummy.

Mike Lee’s favorite Viet crepes are the ones at Le Soleil.

Bodega Bistro [Tenderloin]
607 Larkin St., San Francisco

Mangosteen [Tenderloin]
601 Larkin St., at Eddy, San Francisco

Lotus Garden [Mission]
3216 Mission St., San Francisco

Angkor Borei [Mission]
3471 Mission St., at Cortland, San Francisco

Le Soleil Authentic Vietnamese [Richmond]
133 Clement St., San Francisco

Board Links: vietnamese crepe recommendations?

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