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.

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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.