“The Banh Xeo is one of the most memorable dishes I learned to cook when visiting Vietnam back in 2015,” recalls Marshall Scarborough. So, when tasked with featuring California dairy in Southeast Asian cuisine, he knew he had “the perfect vehicle for this challenge.” The Cheesy California-Style Banh Xeo is a showcase for Real California mozzarella, paired with a dipping sauce made with hand-dipped, whole-milk Real California ricotta. “The traditional cow’s milk mozzarella is such a good cheese for melting,” he adds. “It’s super creamy—almost like heavy cream—with that craveable, melty cheese pull.”

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