Using a sharp knife, make 2-3 diagonal slits on both sides of each fish, piercing the skin so it separates. Set aside on a tray. In a small bowl, stir together fish sauce, soy sauce, oyster sauce ...

The ultimate bánh xèo is lacy thin, crackly crisp, and wonderfully savory — learn how to make it with this recipe from renowned Vietnamese ... along with the fish sauce and the water and ...