In 2018, Food & Wine named this recipe one of our 40 best: In 1989, Binh Duong owned one of the buzziest Vietnamese restaurants in America, Truc Orient Express in Hartford, Connecticut. Jacques Pépin was a fan. So was F&W's associate test kitchen director Marcia Kiesel. Duong shared his recipe for bánh xèo, crisp and lacy rice crêpes colored with turmeric and studded with caramelized onions, shrimp, pork, and bean sprouts. The Vietnamese name of the dish translates to "sizzling cake"—so called for the sizzling sound the batter makes when it hits the pan.