Don’t be put off by the loosey-goosey nature of this crispy, egg-filled pancake. It’s Viet–inspired street food at its simplest and best. I always keep a pile of ingredients on hand in winter to make this dish. I buy shucked Pacific oysters by the quart tub at the fish shop, then divide them into 6 or 8 resealable bags and freeze them. They defrost safely in the bags in 10 minutes under cold running water. I have loads of oysters for pan roasts, chowders and this insanely addictive weeknight dinner.
I use my hands to break apart a pancake, dipping it into the sauce. Get the recipe.