At this unassuming Vietnamese restaurant with a quick-service slant on the city's west side, we received some good advice on how to best enjoy a bánh xéo ($4.35), or Vietnamese savory crepe: Wrap pieces of the crispy, fried creation -- made of rice flour and filled with pork, shrimp, and bean sprouts -- in lettuce and top with a bit of the dipping sauce nuac cham for a sweet, sour, salty, and spicy kick in each bite.
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