A Row of Hot Pans Turning Out Crispy BANH XEO Nonstop | Vietnamese Street Food

The whole trick is heat and timing across a row of pans. A ladle of batter with spring onion goes into each small black pan, it hisses and spreads, bean sprouts and prawns go on, a lid goes over, and by the time the last pan is filled the first one is ready to lift out crisp and golden - then it is wrapped in lettuce and herbs and dipped in chilli fish sauce. Then tacos folded on the griddle, fresh rolls made by hand, nem nuong over coals, a skewer grill, rice paper crisped over coals, and whole fish over a charcoal trough. No narration, no staging - just the food and the sound of the street. CHAPTERS 0:00 BANH XEO - batter poured into a row of screaming hot pans and crisped 17:44 TACOS - a Vietnamese take on the taco, folded on the griddle 27:01 GOI CUON - rice paper dipped, filled and rolled by hand to order 37:44 NEM NUONG - pork sausage grilled over coals and rolled to order 47:14 DO NUONG - a skewer grill working non-stop 54:24 BANH TRANG NUONG - rice paper crisped over coals, the Saigon pizza 1:01:46 CA LOC NUONG - whole fish on bamboo stakes over a long charcoal trough #streetfood #vietnamesefood #saigon