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.

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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!