Delicious & chewy coconut milk rice cake with dried shrimp & pork (bánh đúc nước cốt dừa tôm khô)

Bánh Đúc Nước Cốt Dừa Tôm Khô is a beloved traditional Vietnamese dish, cherished for its soft, chewy texture, rich coconut flavor, and savory filling of dried shrimp and minced pork. This recipe will guide you through making an authentic and incredibly delicious Bánh Đúc right in your own kitchen!

>>> Authentic Hai Phong Bánh Đúc Tàu Recipe - A Dish to Remember
>>> Authentic Hot Bánh Đúc (Bánh Đúc Nóng) - Hanoi Style Recipe
>>> Southern Vietnamese Savory Bánh Đúc (Bánh Đúc Mặn) Recipe

Ingredients for Coconut Milk Rice Cake with Dried Shrimp & Pork

To make this delightful Coconut Milk Rice Cake, gather the following ingredients:

For the Rice Cake (Bánh Đúc):

• 200g rice flour
• 100g tapioca starch
• 500ml coconut milk
• 200ml filtered water
• 30g cooking oil
• A pinch of salt (about 1/4 teaspoon)
• A few tablespoons of sugar (to taste)

For the Dried Shrimp & Pork Filling:

• 1 large jicama (about 300g), diced
• 20g shredded dried pork (ruốc sấy/chà bông)
• 30g dried shrimp, rehydrated and minced
• 100g minced lean pork
• 20g annatto seed oil (or 1 tbsp cooking oil + 1/2 tsp annatto seeds, strained)
• A little chopped green onion
• Seasoning: Sugar, seasoning powder (such as Knorr or Maggi), ground black pepper (to taste)

For Serving:

• Assorted fresh herbs: lettuce, Vietnamese balm, cilantro, etc.
• Bean sprouts: blanched
• Sweet and sour fish sauce (nước mắm chua ngọt): pre-made or homemade
• Crispy fried shallots: for sprinkling

Step-by-Step Instructions to Make Bánh Đúc Nước Cốt Dừa Tôm Khô

Follow these steps to create your perfect Bánh Đúc Nước Cốt Dừa Tôm Khô:

Step 1: Prepare the Bánh Đúc Batter

- In a large bowl, combine 200g rice flour, 100g tapioca starch, 500ml coconut milk, 200ml filtered water, 30g cooking oil, a pinch of salt, and a few tablespoons of sugar.
- Whisk the mixture thoroughly until the flours are completely dissolved and there are no lumps.
- Let the batter rest for about 1 hour. This allows the flour to fully hydrate, resulting in a chewier cake.

Step 2: Cook and Steam the Bánh Đúc
- After resting, stir the batter well one more time.
- Pour the batter into a large non-stick pan or a thick-bottomed pot.
- Place the pan over low heat and stir continuously.
- When the batter starts to thicken and form lumps at the bottom (after about 5-7 minutes), turn off the heat.
- Continue stirring for another 5-7 minutes off the heat to ensure even cooking and prevent burning.
- Prepare your steamer: Bring a large pot of water to a rolling boil. Once boiling, pour the partially cooked bánh đúc batter into a mold or deep dish that has been lightly oiled to prevent sticking.
- Place the mold in the steamer and steam for about 30 minutes over medium heat.
- After 30 minutes, remove the Bánh Đúc from the steamer and let it cool completely before slicing. It will be much easier to cut when fully cooled.

Step 3: Cook the Dried Shrimp & Pork Filling

- Heat a pan over medium heat and add cooking oil. If using annatto seeds, add them to the hot oil to infuse color, then remove the seeds.
- Add the diced jicama and sauté for about 5-7 minutes until it becomes tender and slightly translucent.
- Add the minced lean pork, shredded dried pork, and minced rehydrated dried shrimp to the pan.
- Stir-fry thoroughly until the pork is cooked through and browned.
- Season the filling with sugar, seasoning powder, and ground black pepper to your taste.
- Finally, add the chopped green onions, give it a quick stir, and turn off the heat.

Step 4: Assemble and Serve the Bánh Đúc

- Once the Bánh Đúc has cooled completely, use a knife (lightly oiled to prevent sticking) to slice the cake into bite-sized pieces (squares or rectangles are common).
- Arrange the Bánh Đúc slices on a plate, then spoon the dried shrimp and pork filling generously over them.
- For an authentic experience, serve the Bánh Đúc with assorted fresh herbs, blanched bean sprouts, and a drizzle of sweet and sour fish sauce. Don't forget to sprinkle with crispy fried shallots for extra flavor and crunch!

Enjoy your delicious and satisfying Bánh Đúc Nước Cốt Dừa Tôm Khô!

Cách làm bánh đúc nộm đặc trưng ẩm thực Hà Nội

Khám phá hương vị độc đáo của Hà Nội với công thức làm đánh đúc mộm đặc biệt này! Phần bánh đúc dai kết hợp với các loại rau thơm, đậu phộng giòn và nước chan béo ngậy nhưng không ngán, tạo nên  hương vị hấp dẫn và đích thực của thủ đô.

>>> Vào thu làm bánh đúc nóng Hà Nội

>>> Bánh đúc lạc công thức dùng vôi và không cần vôi

>>> Bánh đúc gân lá dứa cách làm không hàn the

Nguyên liệu làm bánh đúc nộm Hà Nội

• 200g bột gạo
• 200ml nước vôi trong (giúp bánh đúc có độ dai và giòn nhẹ)
• 800ml nước lọc
• Một số loại rau sống ăn kèm như rau húng quế, rau mùi và giá đỗ
• 50g đậu phộng (lạc) (rang chín, giã dập)
• 1 quả dưa chuột (thái sợi)
• 2 thìa canh nước mắm
• 1 thìa canh đường
• 1 thìa canh giấm
• Tỏi, ớt băm nhuyễn

Cách làm bánh đúc nộm Hà Nội

Bước 1: Cách làm bánh đúc nộm

- Trộn bột làm bánh đúc: Trước tiên, bạn cần pha bột gạo với nước lọc và nước vôi trong theo tỷ lệ 200g bột gạo, 800ml nước lọc và 200ml nước vôi trong. Khi pha, hãy cho bột gạo vào một bát lớn, thêm nước lọc từ từ và khuấy đều tay để bột không bị vón cục. Sau đó, thêm nước vôi trong để tạo độ dai và giòn nhẹ cho bánh.

- Nấu bột làm bánh đúc: Đổ hỗn hợp bột đã pha vào nồi và bắt đầu đun với lửa nhỏ. Khuấy liên tục và đều tay khoảng 15 đến 20 phút để bột chín dần mà không bị dính đáy nồi. Bột sẽ dần chuyển sang trạng thái sệt và có độ bóng mịn. Khi bột không còn mùi sống và sánh lại là đạt.

- Đổ khuôn bánh đúc: Đổ bột đã nấu chín vào khay hoặc đĩa để nguội. Khi bột đã nguội và cứng lại, bạn cắt bánh thành miếng vừa ăn, kích cỡ khoảng 2-3cm tùy sở thích.

Bước 2: Sơ chế rau thơm và làm nộm

- Rau sống như rau húng quế, rau mùi và rau kinh giới nên được rửa sạch nhiều lần với nước muối loãng để loại bỏ bụi bẩn và giữ được độ tươi ngon. Sau khi rửa, để ráo nước và thái nhỏ rau để dễ trộn đều với bánh đúc. Đối với giá đỗ, bạn hãy rửa sạch và để ráo.

- Rửa sạch dưa chuột, sau đó thái thành sợi mỏng hoặc lát nhỏ để dễ trộn và tạo độ giòn mát cho món ăn.

- Đậu phộng chia làm hai phần: một phần rang chín, sau đó giã dập để rắc khi ăn, còn một phần sẽ dùng để nấu nước chan.

Bước 3: Nấu nước chan bánh đúc nộm

- Bỏ vỏ phần lạc đã được ngâm, sau đó giã nát hoặc xay nhỏ rồi ninh ở lửa nhỏ. Trong quá trình ninh nên mở vung để hạn chế việc nước canh bị trào và nấu cho đến khi nước canh trắng đục.

- Giá sẽ đem đi chần sơ rồi vớt ra. Lấy ½ lượng vừng trắng đã rang thơm đi giã rồi cho thêm nước giá chần vào, sau đó lọc qua rây để lấy nước và cho vào nồi nước lạc đang ninh.

- Nêm nếm gia vị cho vừa ăn rồi tắt bếp và để nguội. Khi nước canh nguội, cho giá đã chần vào nồi để ngấm nước lạc vừng, sau đó vớt ra để riêng.

Bước 4: Hoàn thành món bánh đúc nộm

- Cắt bánh đúc thành các sợi vừa ăn, xếp ra bát, thêm vào rau thơm đã chuẩn bị + dưa chuột thái sợi + giá đỗ đã chần.

- Chan nước lạc vào bát, thêm các gia vị theo sở thích rồi rắc lạc rang đập rập lên trên.

Ăn ngay và thưởng thức đặc sản Hà Nội độc đáo này!

Dẻo thơm cách làm bánh đúc nước cốt dừa tôm khô

Bánh đúc nước cốt dừa tôm khô là món ăn truyền thống được nhiều người yêu thích bởi hương vị dẻo mềm của bánh, béo ngậy của nước cốt dừa, và đậm đà từ nhân tôm khô, thịt băm. Công thức dưới đây sẽ giúp bạn làm món bánh đúc chuẩn vị, hấp dẫn ngay tại nhà!

>>> Vào thu làm bánh đúc nóng Hà Nội
>>> Bánh đúc lạc công thức dùng vôi và không cần vôi
>>> Bánh đúc gân lá dứa cách làm không hàn the

Nguyên liệu làm bánh đúc nước cốt dừa tôm khô

Để làm món bánh đúc nước cốt dừa tôm khô thơm ngon, bạn cần chuẩn bị những nguyên liệu sau:

Nguyên liệu làm bánh đúc cốt dừa:

• 200g bột gạo
• 100g bột năng
• 500ml nước cốt dừa
• 200ml nước lọc
• 30g dầu ăn
• Một xíu muối (khoảng 1/4 thìa cà phê)
• Vài muỗng canh đường (tùy khẩu vị)

Nguyên liệu làm nhân bánh đúc tôm khô:

• 1 củ củ sắn (củ đậu, khoảng 300g), thái hạt lựu
• 20g ruốc sấy (chà bông)
• 30g tôm khô, ngâm mềm và băm nhỏ
• 100g thịt nạc xay
• 20g dầu màu điều (hoặc 1 thìa canh dầu ăn và 1/2 thìa cà phê hạt điều màu)
• Một ít hành lá, thái nhỏ
• Gia vị: Đường, hạt nêm, tiêu xay (nêm nếm theo khẩu vị)

Nguyên liệu ăn kèm:

• Các loại rau thơm: xà lách, rau kinh giới, rau mùi...
• Giá đỗ: trụng sơ
• Nước mắm chua ngọt: pha sẵn
• Hành phi: để rắc lên trên

Cách làm bánh đúc nước cốt dừa tôm khô

Thực hiện theo các bước sau để có món bánh đúc nước cốt dừa tôm khô hoàn hảo:

Bước 1: Cách pha bột bánh đúc cốt dừa

Cho 200g bột gạo, 100g bột năng, 500ml nước cốt dừa, 200ml nước lọc, 30g dầu ăn, một xíu muối và vài muỗng đường vào một cái thau lớn. Khuấy đều hỗn hợp bằng phới lồng cho đến khi bột tan hoàn toàn và không còn vón cục. Để bột nghỉ khoảng 1 tiếng để bột nở và bánh được dẻo hơn.

Bước 2: Sên bột và hấp bánh đúc cốt dừa

- Sau khi bột đã nghỉ, khuấy đều lại thau bột một lần nữa. Đổ hỗn hợp bột vào một chiếc chảo chống dính hoặc nồi đáy dày.Đặt chảo lên bếp, đun với lửa nhỏ và liên tục khuấy đều.Khi thấy bột bắt đầu lục cục và đặc dần dưới đáy chảo (khoảng 5-7 phút), bạn tắt bếp. Tiếp tục khuấy thêm 5-7 phút nữa dù đã tắt bếp để bột chín đều và không bị cháy.

- Chuẩn bị nồi hấp: Đun sôi một nồi nước lớn. Khi nước sôi, đổ phần bột bánh đúc đã sên vào khuôn hoặc đĩa sâu lòng đã thoa một lớp dầu mỏng để chống dính. Đặt khuôn bánh vào nồi hấp và hấp khoảng 30 phút với lửa vừa. Sau 30 phút, lấy bánh đúc ra và để nguội hoàn toàn trước khi cắt. Bánh nguội sẽ dẻo và dễ cắt hơn.

Bước 3: Chế biến nhân bánh đúc tôm khô

Bắc chảo lên bếp, cho dầu ăn vào. Nếu dùng hạt điều màu, cho hạt điều vào phi thơm để lấy màu, sau đó vớt bỏ hạt. Cho củ sắn thái hạt lựu vào xào khoảng 5-7 phút cho củ sắn chín tới và trong hơn. Thêm thịt nạc xay, ruốc sấy, và tôm khô (đã ngâm mềm và băm nhỏ) vào chảo. Xào đều cho thịt chín tới và săn lại. Nêm nếm gia vị với đường, hạt nêm, và tiêu xay cho vừa ăn. Cuối cùng, cho hành lá thái nhỏ vào, đảo sơ rồi tắt bếp.

Bước 4: Hoàn Thành và Thưởng Thức Bánh Đúc

Khi bánh đúc đã nguội hoàn toàn, dùng dao đã phết một lớp dầu mỏng để chống dính, xắt bánh đúc thành từng miếng vừa ăn (hình vuông hoặc chữ nhật tùy thích). Xếp bánh đúc ra đĩa, sau đó múc phần nhân thịt xay tôm khô đã xào lên trên.

Khi ăn, bạn có thể ăn kèm với ít rau thơm các loại, giá đỗ trụng, nước mắm chua ngọt và rắc thêm hành phi giòn rụm để tăng thêm hương vị.

Chúc bạn và gia đình có một bữa ăn ngon miệng với món bánh đúc nước cốt dừa tôm khô dẻo mềm, thơm béo và hấp dẫn này!

Hanoi's Signature Bánh Đúc Nộm: A Refreshing Rice Noodle Salad

Discover the unique flavors of Hanoi with this distinctive Bánh Đúc Nộm recipe! This refreshing rice cake salad features chewy Bánh Đúc combined with fresh herbs, crunchy peanuts, and a tangy dressing, creating a delightful and authentic taste of the capital.

>>> Authentic Hai Phong Bánh Đúc Tàu Recipe - A Dish to Remember
>>> Authentic Hot Bánh Đúc (Bánh Đúc Nóng) - Hanoi Style Recipe
>>> Southern Vietnamese Savory Bánh Đúc (Bánh Đúc Mặn) Recipe

Ingredients for Bánh Đúc Nộm:

• 200g regular rice flour
• 200ml clear limewater (nước vôi trong) – essential for chewiness and slight crispness
• 800ml filtered water
• Fresh herbs for serving: basil, cilantro, perilla leaves (kinh giới)
• Bean sprouts
• 50g roasted peanuts (crushed)
• 1 cucumber (julienned)
• For the Dressing:
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon vinegar
• Minced garlic
• Minced chili

Step-by-Step Instructions for Bánh Đúc Nộm:

Follow these steps to create a refreshing Bánh Đúc Nộm:

Step 1: Prepare the Bánh Đúc Cake

- Mix Batter: In a large bowl, combine 200g rice flour with 800ml filtered water, adding the water slowly while continuously whisking to prevent lumps. Then, gradually add 200ml clear limewater. The limewater is crucial for giving the Bánh Đúc its characteristic chewiness and subtle crispness.

- Cook Batter: Pour the mixed batter into a pot and cook over low heat. Stir continuously and evenly for about 15 to 20 minutes. This constant stirring ensures the batter cooks thoroughly without sticking to the bottom. The batter will gradually thicken and become glossy and smooth. It's ready when it loses its raw smell and thickens to a desired consistency.

- Mold and Cool: Pour the cooked batter into a tray or plate to cool completely. Once the Bánh Đúc has cooled and set firmly, cut it into bite-sized pieces, approximately 2-3cm, or to your preferred size.

Step 2: Prepare Fresh Herbs and Salad Ingredients

- Wash Herbs: Thoroughly wash fresh herbs like basil, cilantro, and perilla leaves multiple times in diluted salt water to remove any dirt and maintain their freshness. Drain well and finely chop the herbs for easy mixing with the Bánh Đúc.

- Prepare Bean Sprouts: Wash the bean sprouts thoroughly and drain well.

- Prepare Cucumber: Wash the cucumber, then julienne it into thin strips or small slices for easy mixing and to add a refreshing crunch to the dish.

- Prepare Peanuts: Divide the 50g roasted peanuts into two portions: crush one portion to sprinkle on top when serving, and reserve the other portion for preparing the special broth (canh).

Step 3: Prepare the Broth (Canh)

- Cook Peanut Base: Shell the reserved peanuts (from Step 2). Crush or finely grind them, then simmer in a pot over low heat. Keep the lid off during simmering to prevent the broth from boiling over, and cook until the broth turns opaque white.

- Prepare Sesame-Bean Sprout Water: Briefly blanch the bean sprouts (from Step 2). Drain them. Crush half of the roasted sesame seeds (if using; not listed in ingredients but implied by the original text – assuming it means the other half of the roasted peanuts from step 2 for the broth). Add the water used to blanch the bean sprouts to the crushed sesame/peanut mixture, then strain through a sieve to extract the liquid. Add this liquid to the pot of simmering peanut broth.

- Season and Cool Broth: Season the broth to taste, then turn off the heat and let it cool. Once the broth is cool, add the blanched bean sprouts to the pot to soak up the peanut and sesame flavors. Remove the bean sprouts from the broth and set them aside just before serving.

To Assemble Bánh Đúc Nộm:

In a bowl, combine the cut Bánh Đúc pieces, prepared fresh herbs, julienned cucumber, and blanched bean sprouts. Drizzle with the prepared dressing (fish sauce, sugar, vinegar, minced garlic, chili). Toss gently to combine. Sprinkle generously with the crushed roasted peanuts. Serve immediately and enjoy this unique Hanoi specialty!

Southern Vietnamese Savory Bánh Đúc (Bánh Đúc Mặn) Recipe

Southern Vietnamese Savory Bánh Đúc (Bánh Đúc Mặn) is characterized by its delightful chewiness, smooth texture, and rich, flavorful shrimp and pork topping. More than just a snack, this dish is a complete meal, packed with carbohydrates and protein, making it incredibly appealing to gourmands.

>>> Authentic Hai Phong Bánh Đúc Tàu Recipe - A Dish to Remember

>>> Authentic Hot Bánh Đúc (Bánh Đúc Nóng) - Hanoi Style Recipe

>>> No-Borax Pandan Bánh Đúc Gân (Chewy Pandan Rice Cake) Recipe

Ingredients for Southern Savory Bánh Đúc:

** For the Bánh Đúc Cake:

• 250g rice flour
• 40g tapioca starch
• 300ml coconut milk
• 400ml filtered water
• 1/2 teaspoon salt

** For the Savory Topping (Nhân Mặn):

• 150g ground pork
• 50g wood ear mushrooms
• 100g dried shrimp
• 1 large purple shallot, sliced (for frying)
• 2 small purple shallots, minced
• 1 clove garlic, minced
• 1 chili, minced (optional)
• Seasonings: sugar, seasoning powder (hạt nêm), fish sauce, lime

Step-by-Step Instructions for Southern Savory Bánh Đúc:

Follow these instructions to create this irresistibly delicious Southern Vietnamese dish:

Step 1: Prepare the Bánh Đúc Batter
- Mix Ingredients: In a large bowl, combine 250g rice flour, 40g tapioca starch, 300ml coconut milk, 400ml filtered water, and 1/2 teaspoon salt. Whisk vigorously until all ingredients are completely dissolved and the batter is smooth.
- Strain (Optional): For an even finer texture, you can strain the batter through a sieve to remove any remaining lumps.
- Rest Batter: Let the batter rest for 20 minutes.

Step 2: Steam the Bánh Đúc
- Prepare Steaming Tray: Lightly brush a thin layer of cooking oil onto your steaming tray or mold to prevent sticking.
- Layer Steaming: Pour a layer of batter into the prepared tray, about 1cm thick. Place the tray into a steamer and steam for 7-8 minutes. Open the steamer lid to check if the cake has set. Once firm, pour another 1cm thick layer of batter on top and continue steaming for another 7-8 minutes. Repeat this process until all the batter is used.

- Check for Doneness: To check if the Bánh Đúc is fully cooked, insert a wooden skewer into the center; if it comes out clean with no wet batter, it's done.
- Cool and Cut: Carefully remove the Bánh Đúc from the steamer. Let it cool slightly before cutting it into small, bite-sized pieces.

Step 3: Prepare the Savory Topping
- Rehydrate Dried Shrimp: Soak 100g dried shrimp in warm water for 30 minutes, then rinse thoroughly and drain.
- Marinate Pork: Marinate 150g ground pork with a pinch of seasoning powder and a dash of fish sauce, according to your taste. Let it sit for 15 minutes to absorb the flavors.
- Prepare Aromatics: Slice the large purple shallot thinly for making fried shallots. Finely mince the small purple shallots and garlic. Finely chop the chili (if using).
- Prepare Wood Ear Mushrooms: Rehydrate 50g wood ear mushrooms, wash them clean, and finely chop.
- Fry Shallots: Heat cooking oil in a pan. Once hot, add the sliced large purple shallot and fry until golden and crispy. Remove and set aside for garnish.
- Sauté Topping: In the same pan with the remaining oil, sauté the minced small shallots and garlic until fragrant. Add the marinated ground pork and stir-fry until almost cooked through. Then, add the rehydrated dried shrimp and stir-fry together. Next, add the finely chopped wood ear mushrooms and stir well. Season with sugar, fish sauce, and seasoning powder to taste. Turn off the heat once the topping is cooked and flavorful.

Step 4: Make the Dipping Fish Sauce (Nước Mắm Chấm)

- Mix Base: In a bowl, combine 1 tablespoon water, 4 tablespoons fish sauce, and 3 tablespoons sugar. Stir well until the sugar completely dissolves.
- Add Lime/Chili/Garlic: Squeeze fresh lime juice into the fish sauce mixture. Add finely minced chili and garlic.
- Optional Addition: If you enjoy carrots, you can add some shredded carrots to the dipping sauce for extra texture and color.

Serving:

Arrange the cut pieces of Bánh Đúc Mặn in a bowl. Spoon the freshly made savory shrimp and pork topping over the top. Drizzle generously with the prepared dipping fish sauce, or dip each piece as you eat.

Enjoy your delicious homemade Southern Vietnamese Savory Bánh Đúc!

Authentic Hai Phong Bánh Đúc Tàu Recipe - A Dish to Remember

Bánh Đúc Tàu consistently ranks among the top must-try dishes when visiting Hai Phong, possessing a distinct character that sets it apart from Hanoi's hot Bánh Đúc or Pandan Bánh Đúc. This savory rice cake dish is deeply cherished by Hai Phong natives living abroad, evoking powerful feelings of nostalgia!

>>> Easy No-Limewater Peanut Bánh Đúc (Vegan Vietnamese Rice Cake) Recipe
>>> Traditional Northern Vietnamese Peanut Bánh Đúc (Bánh Đúc Lạc) with Limewater Recipe
>>> Authentic Hot Bánh Đúc (Bánh Đúc Nóng) - Hanoi Style Recipe

Ingredients for Hai Phong Bánh Đúc Tàu:

For the Bánh Đúc Tàu Batter:

• 300g regular rice flour
• 650ml warm water (35-40°C / 95-104°F)
• ½ teaspoon salt

For the Savory Topping (Nhân Bánh Đúc Tàu):

• 400g green papaya or kohlrabi
• 250g dried shrimp
• 250g pork belly, finely diced
• 20g wood ear mushrooms, minced
• Shallots, thinly sliced (for frying)
• Seasonings: annatto oil (màu điều), salt, fish sauce, ground black pepper, seasoning powder (hạt nêm), etc

For the Dipping Sauce (Nước Chấm Bánh Đúc Tàu):

• Garlic, minced
• Chili, minced
• Vinegar
• Fish sauce
• Sugar
• Water

Step-by-Step Instructions for Hai Phong Bánh Đúc Tàu:

Follow these steps to create the memorable Hai Phong Bánh Đúc Tàu:

Step 1: Prepare the Bánh Đúc Tàu Batter

- Mix Ingredients: In a large bowl, dissolve the 300g rice flour and ½ teaspoon salt in 650ml warm water (35-40°C). Use a whisk to stir until the flour is completely dissolved and the batter is smooth.

- Strain Batter: Strain the batter through a fine-mesh sieve to ensure there are no lumps, resulting in a perfectly smooth consistency.

- Rest Batter: Let the batter rest for 30-60 minutes. Before steaming, stir the batter thoroughly once more.

Step 2: Steam the Bánh Đúc Tàu Layers

- Prepare Steamer: Place your steaming mold (or molds) into a steamer pot and preheat for 5-10 minutes until the water in the steamer is boiling.

- Steam First Layer: Stir the batter well. Pour the first layer of batter into the hot mold, aiming for a thickness of about 0.5cm. Important: Cover the steamer lid with a cloth to prevent condensation from dripping onto the cake, which can make it soggy.

- Layering: Once the first layer has set and appears firm (after about 4-5 minutes on medium-high heat), continue adding subsequent layers of batter. You do not need to wait for each layer to be fully cooked before adding the next, as this can cause the layers to separate. Repeat the process until all the batter is used.

- Final Steaming: After all layers have been added, continue steaming the entire cake for an additional 20-30 minutes to ensure all layers are thoroughly cooked. To check for doneness, insert a wooden skewer into the thickest part of the cake; if it comes out with only a little thick batter clinging to it, the cake is done.

- Cooling: Carefully remove the Bánh Đúc from the steamer and let it cool completely.

Step 3: Prepare the Savory Topping (Nhân Bánh Đúc Tàu)

- Prepare Vegetables: Peel, wash, and dice 400g green papaya or kohlrabi into small cubes. Briefly blanch them in boiling water for 2-3 minutes – do not overcook, as they should retain their crispness. Immediately drain and transfer to cold water, then rinse again with clean water and drain thoroughly. Toss with 3 teaspoons annatto oil to give them a vibrant color.

- Marinate Seafood & Pork: In a bowl, combine 250g cleaned shrimp and 250g finely diced pork belly. Season with 1 teaspoon seasoning powder, ⅓ teaspoon salt, and ⅓ teaspoon sugar. Mix well. Add 2 teaspoons annatto oil to the mixture to enhance the color. Let the mixture marinate for 30 minutes to allow the flavors to penetrate.

Step 4: Sauté the Topping

- Sauté Aromatics: Heat oil in a pan and sauté thinly sliced shallots until fragrant.

- Cook Pork & Shrimp: Add the marinated shrimp and pork mixture to the pan. Stir-fry over high heat until the shrimp and pork are fully cooked and the liquid has evaporated.

- Simmer: Reduce the heat to medium and continue stirring until the meat starts to slightly brown and become "shrunken" (quắt lại).

- Add Mushrooms: Stir in the 20g minced wood ear mushrooms and sauté briefly until well combined.

- Adjust Seasoning: Taste and adjust the seasoning to your preference.

Step 5: Make the Dipping Sauce (Nước Chấm Bánh Đúc Tàu)

- In a large bowl, combine 4 cups filtered water, 1 cup sugar. Add ¼ cup fish sauce and ¾ cup vinegar, stirring well until the sugar completely dissolves.

- Stir in minced garlic and chili to your desired level of spice. The quantity of garlic, chili, and the overall ratio of the sauce can be adjusted to your personal taste.

Serving:

Once the Bánh Đúc Tàu has cooled, carefully remove it from the mold and cut it into bite-sized pieces. Arrange the pieces on a plate. Top with the prepared savory topping: first the annatto-colored green papaya/kohlrabi, then the shrimp, pork, and wood ear mushroom mixture. Garnish with crispy fried shallots. Drizzle generously with the prepared dipping sauce. Enjoy this truly unforgettable Hai Phong specialty!

Easy No-Limewater Peanut Bánh Đúc (Vegan Vietnamese Rice Cake) Recipe

Looking for a simpler, vegan-friendly way to make Bánh Đúc Lạc without traditional limewater? This recipe offers a straightforward approach to creating a soft, chewy, and delicious peanut rice cake, perfect for a plant-based diet. Ideal for those who find limewater hard to source or prefer a faster preparation method.

>>> Traditional Northern Vietnamese Peanut Bánh Đúc (Bánh Đúc Lạc) with Limewater Recipe
>>> Authentic Hot Bánh Đúc (Bánh Đúc Nóng) - Hanoi Style Recipe
>>> No-Borax Pandan Bánh Đúc Gân (Chewy Pandan Rice Cake) Recipe

1, Ingredients for Vegan Peanut Bánh Đúc (No Limewater):

• 100g raw peanuts
• 1 teaspoon salt (divided)
• 125g regular rice flour
• 125g potato starch (or 100% rice flour if potato starch is unavailable)
• 1 liter filtered water (divided)
• A small amount of cooking oil (for greasing)

2, Step-by-Step Instructions for Vegan Peanut Bánh Đúc (No Limewater):

Follow these steps for a delicious and easy no-limewater Bánh Đúc Lạc:

Step 1: Prepare the Bánh Đúc Batter (No Limewater)

- Sift and Mix Flours: Sift 125g regular rice flour and 125g potato starch into a large bowl. (If potato starch is unavailable, use 250g regular rice flour, but ensure to soak the flour longer for a softer texture.)

- Initial Hydration: Add 500ml of filtered water to the sifted flours. Use a whisk to thoroughly mix the batter until all the flour is completely dissolved and lump-free.

- Strain and Soak: For an even smoother batter, you can strain it through a fine-mesh sieve to remove any remaining lumps. Let the batter soak for 30 minutes.

Step 2: Cook the Peanuts

- Soak Peanuts: Soak 100g raw peanuts for 5 hours or, ideally, overnight. Drain the peanuts and rinse them thoroughly with clean water.

- First Boil: Place the peanuts in a pot and bring to a boil for 2-5 minutes. Drain this first batch of water.

- Second Boil: Add 500ml fresh filtered water and 1 teaspoon salt to the peanuts. Continue boiling for another 5-10 minutes until the peanuts are tender. Turn off the heat.

- Drain Peanuts: Drain the cooked peanuts and set them aside. Reserve the hot peanut boiling water as it will be used to mix with the Bánh Đúc batter.

Step 3: Cook the Bánh Đúc Batter

- Combine Hot Water with Batter: Gradually pour the hot peanut boiling water (reserved from Step 2) into the soaked flour batter (from Step 1), stirring continuously with a whisk. Avoid adding all the water at once, as this can cause the flour to cook unevenly.

- Cook on Stove: Use a large, heavy-bottomed pot to cook the Bánh Đúc batter. Pour the entire batter mixture into the pot and stir constantly over medium heat. As steam begins to rise and the batter starts to stick to the bottom of the pot, reduce the heat to low.

- Continuous Stirring: Continue stirring vigorously to prevent the batter from sticking or burning. After 5-10 minutes, the batter will gradually thicken and become smooth.

- Thicken and Add Oil/Peanuts: At this point, increase the heat back to medium and continue stirring constantly until the batter becomes very thick, translucent, and forms a cohesive mass. Add 1 tablespoon of cooking oil to the batter and continue stirring until it becomes even more translucent, elastic, thick, and bubbly. Finally, add the cooked peanuts and mix them thoroughly into the very thick batter. (Since the batter will be very thick and difficult to mix by hand at this stage, an electric mixer can be used for easier blending.)

Step 4: Mold and Cool

Immediately transfer the hot, thick peanut Bánh Đúc batter onto a large, flat surface. This can be a banana leaf or a large tray. Spread the batter evenly to a thickness of 1-1.5cm. Allow the Bánh Đúc to cool completely before cutting, as it will be very soft and difficult to slice when warm.

3, What to Dip Bánh Đúc In? Delicious Dipping Sauces for Vietnamese Rice Cake

So you've made your delicious Bánh Đúc, but what's the best way to enjoy it? The perfect dipping sauce elevates this simple rice cake into a truly memorable dish. This section answers the common question: "Can Bánh Đúc be eaten vegetarian?" and provides recipes for two popular dipping sauces: traditional Tương Bần (fermented soybean paste) for the vegetarian version, and flavorful Mắm Tôm (fermented shrimp paste) for a non-vegetarian twist.

1. Tương Bần Dipping Sauce for Vegetarian Bánh Đúc Lạc

For those wondering, "Can Bánh Đúc be vegetarian?", the answer is a resounding yes with Bánh Đúc Lạc (Peanut Bánh Đúc) paired with Tương Bần (fermented soybean paste). This is the quintessential Northern Vietnamese style, offering a light and savory vegetarian experience.

How to make Tương Bần dipping sauce for Bánh Đúc:

- Combine 2 teaspoons Tương Bần (fermented soybean paste), 3 teaspoons warm water, and 1 teaspoon sugar in a small bowl.

- Stir well until the sugar dissolves and the sauce is smooth.

- Squeeze in a small amount of fresh lime juice to taste.

Your Tương Bần dipping sauce is now ready to perfectly complement your Bánh Đúc Lạc!

2. Mắm Tôm Dipping Sauce for Bánh Đúc (Non-Vegetarian)

Beyond Tương Bần, Bánh Đúc Lạc can also be enjoyed with Mắm Tôm (fermented shrimp paste), a pairing that evokes strong nostalgic feelings for anyone who has tried it. While Bánh Đúc with Mắm Tôm is particularly popular in Saigon (Ho Chi Minh City), it's important to note that this version is not vegetarian due to the shrimp paste.

How to make Mắm Tôm dipping sauce for Bánh Đúc:

- In a bowl, combine 2 teaspoons Mắm Tôm (fermented shrimp paste), 1.5 teaspoons sugar, and the juice squeezed from a kumquat (or lime).

- Add sliced chili (to your preferred spice level) and 1 teaspoon warm water.

- Stir vigorously until all ingredients are well combined and the sugar is dissolved.

This flavorful Mắm Tôm dipping sauce is now ready to serve with your Bánh Đúc!

Traditional Northern Vietnamese Peanut Bánh Đúc (Bánh Đúc Lạc) with Limewater Recipe

Discover the authentic taste of Northern Vietnam with this traditional Peanut Bánh Đúc (Bánh Đúc Lạc) recipe. This classic preparation utilizes limewater to achieve its signature firm, slightly crunchy, and deliciously chewy texture. Often served with Tương Bần (fermented soybean paste), Bánh Đúc Lạc is a popular light vegetarian dish, especially enjoyed during full moon and new moon days in Hanoi.

>>> Authentic Hai Phong Bánh Đúc Tàu Recipe - A Dish to Remember
>>> Easy No-Limewater Peanut Bánh Đúc (Vegan Vietnamese Rice Cake) Recipe

>>> Authentic Hot Bánh Đúc (Bánh Đúc Nóng) - Hanoi Style Recipe

Ingredients for Traditional Northern Peanut Bánh Đúc:

• 100g raw peanuts
• 50g slaked lime powder (vôi bột)
• 1 liter filtered water (divided)
• 500g regular rice flour
• 50g tapioca starch
• 5g white salt
• 70ml cooking oil

Step-by-Step Instructions for Traditional Peanut Bánh Đúc with Limewater:

Follow these steps to prepare this classic Vietnamese dish:

Step 1: Prepare the Peanuts

Soak 100g raw peanuts in cold water for 3 hours until softened. Rinse them thoroughly. Place the softened peanuts in a pot with a pinch of salt and boil until they are completely cooked through and tender. Drain the peanuts, rinse them again with clean water, and let them dry.

Step 2: Prepare the Clear Limewater

In a bowl, dissolve 50g slaked lime powder in 250ml filtered water. Let the mixture sit undisturbed for several hours (or overnight) until the lime particles settle at the bottom. Carefully decant (pour off) only the clear limewater from the top, discarding the sediment. This clear limewater is crucial for the bánh đúc's texture.

Step 3: Mix the Batter

In a large bowl, combine 500g regular rice flour, 50g tapioca starch, the remaining 750ml filtered water, the prepared clear limewater (from Step 2), 5g white salt, and 70ml cooking oil. Whisk all ingredients thoroughly until the batter is completely smooth and lump-free.

Step 4: Cook the Bánh Đúc Batter

Place the pot of batter on the stove and cook over medium heat. Once the batter starts to boil, reduce the heat to low. Stir continuously and vigorously for approximately 30 minutes. As you stir, the batter will gradually thicken and turn a light brownish color. At this point, add all the cooked peanuts (from Step 1) to the pot. Stir well to incorporate the peanuts and continue stirring for another 5 minutes until the batter is very thick and glossy.

Step 5: Mold and Cool the Bánh Đúc

Turn off the heat. Immediately transfer the hot, cooked batter into a mold. Press it down firmly to ensure a dense, smooth block. Let the Bánh Đúc cool completely at room temperature. Once cooled, it will be dense, soft, and delicious. Cut the Bánh Đúc Lạc into bite-sized pieces for serving.

Serving Suggestion:

Traditional Peanut Bánh Đúc is best served with Tương Bần (Vietnamese fermented soybean paste), offering a light and refreshing vegetarian meal.

Authentic Hot Bánh Đúc (Bánh Đúc Nóng) - Hanoi Style Recipe

Experience the comforting flavors of Hanoi with this authentic Bánh Đúc Nóng recipe! This warm, savory rice cake dish, served with a flavorful pork topping and a savory broth, is a beloved staple in Vietnamese cuisine. Learn how to make this delightful Hanoi specialty from scratch, perfect for a cozy meal.

 >>> Authentic Hai Phong Bánh Đúc Tàu Recipe - A Dish to Remember
>>> Easy No-Limewater Peanut Bánh Đúc (Vegan Vietnamese Rice Cake) Recipe
>>> Traditional Northern Vietnamese Peanut Bánh Đúc (Bánh Đúc Lạc) with Limewater Recipe

Ingredients for Hot Bánh Đúc Hà Nội

**For the Hot Bánh Đúc Batter:

• 100g regular rice flour
• 50g tapioca starch
• 1/2 teaspoon salt
• 600-650ml water
• 60ml cooking oil
  

For the Savory Pork Topping (Nhân Bánh Đúc):

• 200g ground pork
• 1/2 onion, finely chopped
• Crispy fried shallots (hành khô phi)
• 5 shiitake mushrooms, rehydrated
• 3 wood ear mushrooms, rehydrated
• Fresh cilantro, chopped
• Green onions, chopped
• Seasoning powder (hạt nêm)
• Soup powder (bột canh)
• Ground black pepper

For the Savory Broth (Nước Chan Bánh Đúc):

• 500ml bone broth (from chicken or pork bones) - Optional, can use sweet and sour fish sauce instead
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• Additional sugar, fish sauce, salt, pepper, chili, or lime juice to taste (if not using bone broth, use sweet and sour fish sauce for drizzling).

Step-by-Step Instructions for Hot Bánh Đúc Hà Nội:

Follow these detailed steps to recreate the authentic taste of Hanoi's Bánh Đúc Nóng:

Step 1: Prepare the Bánh Đúc Batter

- Mix Dry Ingredients: In a large bowl, thoroughly combine the 100g regular rice flour, 50g tapioca starch, and 1/2 teaspoon salt.

- Add Water: Gradually add 600-650ml water to the dry mixture, stirring continuously until all the flour is completely dissolved and the batter is smooth.

- Rest the Batter: Let the batter rest for 1 to 1.5 hours, or ideally, overnight. This resting period allows the flours to fully hydrate and results in a smoother, more tender Bánh Đúc.

Step 2: Prepare the Savory Pork Topping

- Marinate Pork: Marinate 200g ground pork with 1 teaspoon seasoning powder, 1/2 teaspoon soup powder, and 1/2 teaspoon ground black pepper. Mix well and let it sit for 15 minutes to absorb the flavors.

- Prepare Mushrooms: Rehydrate the 5 shiitake mushrooms and 3 wood ear mushrooms by soaking them in warm water until soft. Wash them clean, thinly slice, and then finely mince.

- Chop Aromatics: Finely chop 1/2 onion. Chop fresh cilantro and green onions.

- Sauté Topping: Heat cooking oil in a pan. Add the chopped onion and sauté until fragrant. Add the marinated ground pork and stir-fry until almost cooked through. Then, add the minced shiitake and wood ear mushrooms. Stir-fry for a few more minutes. Finally, stir in the chopped green onions, give it a quick stir, and turn off the heat.

Step 3: Cook the Bánh Đúc

- Adjust Batter: After the resting period, you will notice a clear liquid layer on top of the batter. Carefully decant (pour off) this clear water. Add an equal amount of fresh, clean water back into the bowl to replace the decanted water.

- Cook Batter: Pour the adjusted batter into a heavy-bottomed pot. Stir constantly over medium heat. As the batter starts to thicken, reduce the heat to low. (If the batter becomes too thick, you can add a little more water.) Add 60ml cooking oil and continue stirring vigorously until the batter is smooth, shiny, and fully cooked, combining well with the oil. Turn off the heat.

Step 4: Prepare the Savory Broth (Nước Chan)

- Bone Broth Method: Pour 500ml bone broth into a saucepan. Add 1 tablespoon vinegar, 1 tablespoon sugar, and 2 tablespoons fish sauce. Stir well and bring to a boil. Taste and adjust seasonings (sugar, fish sauce, salt, pepper, chili, or lime juice) to your preference, then turn off the heat.

- Alternative (Sweet & Sour Fish Sauce): If bone broth is not available, you can prepare a classic Vietnamese sweet and sour fish sauce (nước mắm chua ngọt) to drizzle over the Bánh Đúc instead.

Serving:

To serve, ladle the hot Bánh Đúc into a bowl. Top with a generous portion of the fragrant stir-fried ground pork, a sprinkle of crispy fried shallots, and chopped fresh cilantro. Drizzle generously with the hot savory broth. All ingredients should be warm for the best taste and texture of the soft, delicious Bánh Đúc.

No-Borax Pandan Bánh Đúc Gân (Chewy Pandan Rice Cake) Recipe

Craving the delightful chewiness of Bánh Đúc Gân but concerned about traditional ingredients like borax or lye water? This recipe offers a safe and simple method to make authentic Pandan Bánh Đúc Gân without any of those hard-to-find or questionable additives. Perfect for urban kitchens, you can now enjoy this beloved Vietnamese dessert with ease!

>>> Easy No-Limewater Peanut Bánh Đúc (Vegan Vietnamese Rice Cake) Recipe
>>> Traditional Northern Vietnamese Peanut Bánh Đúc (Bánh Đúc Lạc) with Limewater Recipe
>>> Authentic Hot Bánh Đúc (Bánh Đúc Nóng) - Hanoi Style Recipe

Ingredients for No-Borax Pandan Bánh Đúc Gân

• 200g tapioca starch
• 200g regular rice flour
• 300g granulated white sugar (divided)
• ½ teaspoon salt (divided)
• ½ fresh ginger root
• 1 bunch pandan leaves
• 150ml coconut milk (divided)

Step-by-Step Instructions for No-Borax Pandan Bánh Đúc Gân

Follow these steps to create your perfectly chewy and fragrant Pandan Bánh Đúc Gân:

Step 1: Prepare the Bánh Đúc Batter

- Pandan Juice: Wash the pandan leaves thoroughly, discard the tough root ends, and cut them into smaller pieces. Add 400ml water to the pandan leaves and blend until very smooth. Strain the mixture through a fine-mesh sieve to remove the pulp, reserving the vibrant green pandan juice.

- Dissolve Ingredients: In a separate bowl, add ½ teaspoon salt, 200g granulated sugar, and 100ml coconut milk to the pandan juice. Stir until the sugar and salt are completely dissolved.

- Combine Flours: In a large bowl, mix the 200g tapioca starch and 200g regular rice flour together. Sift the mixed flours to ensure they are fine and lump-free. Gradually pour the pandan juice mixture into the sifted flours, stirring continuously in a clockwise direction until a homogeneous batter is formed. Stop stirring once uniform.

- Rest and Cook Batter: Cover the batter bowl tightly with plastic wrap and let it rest for about 30 minutes. After resting, transfer the batter to a saucepan. Cook over medium heat, stirring constantly with chopsticks or a whisk, until the mixture comes to a boil. Reduce the heat to low and continue stirring vigorously to prevent bubbles from forming and the batter from sticking.

Step 2: Steam and Shape the Bánh Đúc Gân

- Prepare Mold: Lightly brush a thin layer of cooking oil onto your steaming mold to prevent sticking.

- Steam Cake: Once the batter in the saucepan is fully combined and thickened, turn off the heat. Immediately pour the hot batter into the prepared mold. Steam until the cake is firm and cooked through (check by gently pressing the surface).

- Compress Cake: Once cooked, use a ladle or a flat spatula to firmly press down on the surface of the Bánh Đúc Gân in the mold. This step helps create a denser, chewier texture.

- Chill (Optional for extra chewiness): For an even crispier and chewier texture, once the Bánh Đúc Gân has cooled to room temperature, place it in the refrigerator for about 30 minutes before serving.

Step 3: Make the Ginger Palm Sugar Syrup

- Prepare Ginger: Wash the ½ fresh ginger root, peel it, and finely mince or blend it with a small amount of water.

- Cook Syrup: In a saucepan, combine the remaining 100g granulated sugar, remaining 50ml coconut milk, and 400ml water. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low.

- Thicken Syrup: Add the finely minced ginger and 3g tapioca starch (dissolved in a tiny bit of water first, if preferred, to prevent lumps) to the simmering syrup. Stir continuously until the mixture thickens to your desired consistency. Taste and adjust sweetness if necessary, then turn off the heat.

Enjoy your successful homemade No-Borax Pandan Bánh Đúc Gân with fragrant ginger palm sugar syrup!