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.

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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.