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!

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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!