"check out ravenouscouple link
no bay leave please, most vietnamese dishes do not contain bay leave ... :(

"there was no coconut milk in the batter at all, the mung beans was not added to the batter, it should be steam and added after the batter has poured on the skillet


when you place the shrimp and pork on the skillet, let it cook a bit then pour the batter over it, then add slices chayote and mung bean sprouts, then fold the crepe and put a lid over it to get the crust on the banh xeo

"i'm pretty sure the author of this receipe editted way too much ingridients to tailor to his/her taste rather than have an authentic vietnamese soup...

the Pho soup never have any cilantro, parsley or bay leaves in the soup or on the side but serve with saw leaf, basil, mung bean sprouts, and lime wedge.

the other thing is, the ox tails should be on full boil for at least an hour, then turn to low medium heat, then add ginger, onion and other spies

never cover the pot because it will discolourate the broth and contain the fat... and it should cook for more than 4 hours before the ox tails can be eaten, the fish sauce added to the pot before serving...

the hoison sauce is optional, i prefer chillie pepper with fish sauce on the side instead of hoison sauce