8 ounces unpeeled raw large shrimp, tail-on 3 medium scallions (about 1 1/2 ounces), cut into 3-inch-long strips and smashed 1 (1/2-inch) piece unpeeled fresh ginger, thinly sliced and smashed ...

Add the scallions. Combine the shrimp and pork in a bowl, season with sugar and salt, and divide into 12 to 14 equal portions, depending on the size you'll make the crêpes.

Add shrimp and saute another 3 to 4 minutes, until shrimp is cooked through. Add fish sauce and salt to taste. Pour shrimp into a bowl and set aside. Wipe out the skillet and reheat over medium flame.

Add shrimp and saute another 3 to 4 minutes, until shrimp is cooked through. Add fish sauce and salt to taste. Pour shrimp into a bowl and set aside. Wipe out the skillet and reheat over medium flame.

At home in Chicago, the U.S., 24-year-old Diamond Logan pours fish sauce into a pot of simmering broth before adding ground pork, sausage paste and chopped wood ear mushrooms.

With its tomatoes, crab, and shrimp paste, it was almost like a tangy Vietnamese bouillabaisse. This was a high bar to set. In the past months, I’ve slowly widened my search. I flitted.

The batter is ladled into a hot skillet and fried just like a crepe, topped with thin-sliced cooked pork, shrimp, or another protein. When it’s crispy on the bottom and cooked on top, it’s ...

I’ve yet to meet anyone who doesn’t like Vietnamese bánh xèo—crisp-chewy rice crepes filled with all kinds of ingredients from land and sea. Named for the sizzling “say-ow” (xèo ...