Why You Shouldn't Enjoy Bánh Xèo Without A Side Of Nuoc Cham

Eating bánh xèo, the beloved Vietnamese sizzling crepe, is an experience unlike any other. It's already irresistible the moment you lay eyes on the vibrant yellow hue and get a whiff of the unique aroma. The magic only increases tenfold as you taste the delightful contrast of the crispy-edged exterior and tender fillings inside. For a moment, you might believe that you're getting the best version of this dish, but it's not until nuoc cham comes in that bánh xèo is complete.

It's not without good reason that nuoc cham is considered a staple ingredient you should always have in your pantry, especially for those who frequently enjoy Vietnamese cuisine. This dipping sauce is a mixture of fish sauce, sugar, water, lime juice, and optionally, aromatics and bird's eye chili. With a culmination of flavorful condiments and seasonings, there's no doubt why it's such a flavor powerhouse.

At first sniff, the pungent scent might throw you off a little, but don't let that deter you from actually trying it out. In no time, you'll find its hidden charm shining through in every sweet, sour, zesty, and briny note — perhaps even with a kick of heat for those who like it spicy. Side by side with bánh xèo, and countless other Vietnamese dishes (yes, there many more than pho), it's not just a dipping sauce; it's the final missing piece, the answer to the unspoken question: "Could this get any better?" And as it turns out, it absolutely could.

On its own, bánh xèo sits somewhere in the savory realm, with a lightness that can get bland after one too many bites. Once it's dipped into nuoc cham, however, you'll notice the difference immediately. Bright and tangy with a complex undertone, the sauce lends a heartiness that brings life to every layer of the crepes. It's a jolt of flavor striking the taste buds right from the very first taste, making the dish feel deeper, richer, and much more resonant overall.

There's also something very satisfying about the way nuoc cham interacts with bánh xèo's texture. The sauce soaks ever so slightly into the crispy crepe and softens it a little, which stops the dish from becoming too dry. This also applies to the filling. From the chewy meat and crunchy veggies to little pieces of herbs, the refreshing, slightly watery nuoc cham ensures that everything harmonizes seamlessly from the inside out.

Fortunately, nuoc cham's power works in a pretty straightforward way, so pairing it with bánh xèo is relatively easy. Just whisk the essentials together until the sugar is fully dissolved, allowing your preferred taste to be your guide with regards to specific quantities of each ingredient. If you're new to this sauce or want to make it ahead, start with a safe base of fish sauce, sugar, and water then adjust the spice and flavorings as you go. Once done, serve it on the side of the bánh xèo dish for a convenient dip whenever you want.