Visit to LA: Banh xeo and Kee Wah Bakery

Some tidbits from our recent visit to LA. Mom made banh xeo again (yay!) and, this time, sent some batter home with me. I don't know why she wouldn't just tell me how to make the stuff, but maybe this is a test to see if I can fry the suckers up correctly. Now, these pictures are from Mom's, but I will post on how mine turned out after I've had a chance to make them.

The key to a perfect crust, she insists, is using a few drops of oil on a very hot pan. Too much makes the banh xeo greasy, too little probably would lead to an overly brittle shell that would break upon folding.

Another highlight of our visit was Kee Wah Bakery in Monterey Park. I love this little Hong Kong-style bakery and its selection of buns and cakes. During the Moon Festival, they make mooncakes, too. Yum.

The bun cases:


My favorite buns, custard and the "piggy buns" (pictured), although Kee Wah's have a milk powder custard instead of coconut.

If only we had bakeries like these in San Diego.

Kee Wah Bakery
729 W. Garvey Ave.
Monterey Park, CA 91755