How to Make Central Vietnamese Bánh Thuẫn with Two Types of Eggs

Discover the authentic taste of Vietnamese Bánh Thuẫn with this traditional recipe, focusing on the unique methods of Central Vietnam using both chicken and duck eggs for a distinct texture and richness. The combination of chicken and duck eggs is key to achieving the beautiful "blooming flower" effect (nở bung cánh hoa) and perfect rise in this traditional cake.

>>> Traditional Charcoal-Grilled Banh Thuan Vietnamese Recipe

>>> Oven-Baked Banh Thuan: A Convenient Twist on a Classic

>>> Fluffy Steamed Bánh Thuẫn (Vietnamese Sponge Cake) with All-Purpose Flour

Ingredients for Bánh Thuẫn with Two Types of Eggs

• 600g arrowroot flour (bột bình tinh)
• 450g granulated sugar
• 40g ginger juice
• 40ml lime juice
• 50ml pineapple juice
• 2 chicken eggs
• 5 duck eggs
• 1/2 teaspoon salt
• Cooking oil

How to Make Traditional Bánh Thuẫn with Two Types of Eggs

Follow these steps to create your own delicious Bánh Thuẫn

Step 1: Prepare the Cake Batter

- Whisk Eggs: In a large bowl, crack 2 chicken eggs and 5 duck eggs. Add ½ teaspoon of salt. Using an electric mixer, beat at low speed for 2 minutes.

- Add Lime Juice & Sugar: Next, add 40ml lime juice to the egg mixture and beat for another 3 minutes. Gradually add 450g granulated sugar to the bowl and continue beating for 10 minutes until the sugar is completely dissolved.

- Incorporate Juices: Once the sugar is fully dissolved, sequentially add 40g ginger juice and 50ml pineapple juice to the egg mixture, beating for 10 minutes after each addition to fully combine.

- Mix in Arrowroot Flour: Divide the 600g arrowroot flour into several portions. Gradually add each portion into the egg mixture, beating at high speed for 3 minutes after each addition. Continue until all the flour is incorporated and the mixture is smooth and homogeneous. The batter is now ready for baking.

Step 2: Baking the Bánh Thuẫn (Traditional Charcoal Method)

- Preheat Mold: When your charcoal stove is red hot, place the Bánh Thuẫn mold directly over the embers. Lightly brush a thin layer of cooking oil inside the mold. Once the oil is hot, you're ready to bake.

- Pour Batter & Bake: Using a ladle, or carefully pouring, fill the mold about halfway with the prepared batter, ensuring it spreads evenly. Immediately cover the mold with its lid.

- Top Heat: Place additional hot charcoal embers on top of the mold's lid.

- Monitor & Finish: Wait for 3-4 minutes. Open the lid to check. The Bánh Thuẫn is cooked when it has risen to about double the height of the mold and turned a golden color.

Important Baking Tips:

- Two-Source Heat: Successful Bánh Thuẫn requires heat from two sources: the charcoal fire underneath the mold and charcoal embers placed on the lid.

- Lid Temperature: The charcoal on the lid must reach a specific temperature – too hot will burn the cake, too little heat will prevent it from cooking through.

Preservation (Optional): If you wish to preserve the Bánh Thuẫn for longer and prevent mold, arrange the freshly baked cakes on a flat bamboo tray (nia) with small holes. Place the tray over a low charcoal stove and dry the cakes for half a day until they become firm and crisp.

2 Keto Bánh Đúc Recipes: Delicious & Guilt-Free Low-Carb Vietnamese Cakes

Craving Vietnamese Bánh Đúc while sticking to your keto or low-carb diet? Look no further! These two innovative Bánh Đúc recipes offer all the traditional flavors and textures you love, without the high carb count. Enjoy guilt-free indulgence with these delicious, diet-friendly options.

Recipe 1: Keto Pandan & Coconut Jelly Bánh Đúc for Dieters

This recipe creates a refreshing, layered Bánh Đúc using gelatin/agar, infused with the beautiful colors and flavors of pandan and coconut, all without added sugars.

Ingredients Keto Pandan & Coconut Jelly Bánh Đúc for Dieters:

• 400ml coconut milk
• 200ml pandan leaf extract (or pandan juice)
• 1 packet coconut jelly powder (rau câu dừa)
• 11 packets (or equivalent) granulated sugar substitute (đường ăn kiêng)
• 1/2 teaspoon baking powder (bột nở) - Note: Typically not used in jelly/agar recipes, verify original intent.
• 1/2 teaspoon cocoa powder (bột cacao) - Note: Not used in this particular recipe's steps for Pandan Bánh Đúc, might be a leftover from previous context.
• A small amount of vanilla powder (bột vani) - Note: Not used in this particular recipe's steps for Pandan Bánh Đúc, might be a leftover from previous context.
• 85g coconut oil
• A small amount of roasted white sesame seeds (for garnish)

Step-by-Step Keto Pandan & Coconut Jelly Bánh Đúc for Dieters:

Step 1: Prepare the Jelly Batter

- In a large bowl, combine 5 packets of sugar substitute and 1 packet of coconut jelly powder. Gradually pour in 700ml of water while stirring until well combined.

- Divide this jelly mixture into two equal portions. To one portion, add 200ml coconut milk. To the other, add 200ml pandan leaf extract. Stir both mixtures thoroughly.

- Heat both mixtures separately over medium heat, stirring until the jelly powder completely dissolves. Remove from heat.

Step 2: Layer the Keto Pandan Bánh Đúc

- Pour the coconut milk jelly mixture into a mold and let it cool slightly until it begins to set.

- Once the white (coconut) jelly layer has formed a thin skin on top, carefully pour the pandan leaf jelly mixture on top. Gently swirl with a spoon to create beautiful patterns, if desired, for a more appealing look. Let it cool completely to set.

Step 3: Prepare the Coconut Sauce & Sweet Oil

- Coconut Sauce: In a small pot, combine the remaining 200ml coconut milk with 3 packets of sugar substitute. Heat over medium heat, stirring, until the coconut milk slightly thickens and the sugar substitute dissolves.

- Sweet Oil Mixture: In a separate bowl, combine 85g coconut oil, 3 packets of sugar substitute, 1/2 teaspoon baking powder, 1/2 teaspoon cocoa powder, and 1/2 tube/sachet of vanilla powder. Stir well.

- Melt Sweet Oil Mixture: Gently heat the coconut oil mixture (e.g., in a small pot or microwave) until it melts and the ingredients are well combined.

Serving:

Cut the cooled Pandan Bánh Đúc into bite-sized pieces. Drizzle generously with the prepared coconut sauce and the sweet oil mixture. Sprinkle with roasted white sesame seeds for added flavor and texture.

>>> Savory Taro Bánh Đúc - A Unique & Delicious Twist
>>> Two-Layer Pandan Bánh Đúc with Savory Topping
>>> Delicious & chewy coconut milk rice cake with dried shrimp & pork

Recipe 2: Delicious & Guilt-Free Keto Savory Bánh Đúc

This savory keto Bánh Đúc is a complete, satisfying meal, rich in protein and flavor, without the usual high carb count.

Ingredients for the Bánh Đúc Cake:

• 2 egg whites
• 10g konjac flour (bột rau câu dẻo - often used for gelatinous texture, implying konjac in keto context)
• 5g granulated sugar substitute (đường ăn kiêng)
• 1 teaspoon seasoning powder (hạt nêm)
• 1 teaspoon salt
• 400ml coconut milk
• 700ml filtered water

Ingredients for the Savory Topping (Nhân Bánh):

• 150g lean pork loin
• 30g dried shrimp
• 3 shiitake mushrooms, dried
• 50g carrots
• 1 onion
• 1 tablespoon minced garlic
• 5g granulated sugar substitute
• 1 teaspoon fish sauce
• 1 teaspoon annatto oil (dầu điều)
• 2 green onions

Step-by-Step Delicious & Guilt-Free Keto Savory Bánh Đúc:

Step 1: Prepare Ingredients

- Pork & Shrimp: Wash lean pork loin and dried shrimp, then finely mince both.

- Vegetables: Dice shiitake mushrooms, carrots, and onion into small cubes.

Step 2: Sauté the Savory Topping

- Sauté Aromatics: Heat cooking oil in a pan. Sauté minced garlic until fragrant. Then, add the minced pork and shrimp, stir-frying until the pork is cooked through.

- Add Vegetables & Season: Add the diced carrots, shiitake mushrooms, and onion. Continue stir-frying. Season with fish sauce, sugar substitute, and annatto oil. Stir well to combine all ingredients.

- Finish: Finally, stir in the chopped green onions and remove from heat.

Step 3: Cook the Keto Savory Bánh Đúc Batter

- Mix Dry & Wet: In a bowl, combine all dry ingredients (konjac flour, sugar substitute, seasoning powder, salt). Stir well. Add the egg whites and whisk until smooth.

- Add Liquids: Gradually add coconut milk and filtered water to the mixture, whisking continuously until all ingredients are well combined. You can add more filtered water if you prefer a softer Bánh Đúc texture.

- Strain & Cook: Strain the mixture through a sieve for a smooth batter. Pour the batter into a pot. Cook over medium heat, stirring continuously for about 5-6 minutes, until the batter thickens and cooks.

Step 4: Mold the Keto Savory Bánh Đúc

- Prepare Mold: Lightly grease a mold with a little oil to prevent sticking.

- Pour Batter: Immediately pour the cooked batter into the prepared mold.

- Add Topping: Wait for the Bánh Đúc to set and firm up. Then, spread a layer of the savory topping evenly over the surface.

Enjoy your delicious and keto-friendly Savory Bánh Đúc!

Savory Taro Bánh Đúc (Bánh Đúc Khoai Môn Nhân Mặn) - A Unique & Delicious Twist

Discover a delightful culinary creation: Savory Taro Bánh Đúc (Bánh Đúc Khoai Môn Nhân Mặn)! This visually appealing and uniquely flavored dish features a soft, chewy rice cake infused with aromatic taro and rich coconut milk, perfectly complemented by a savory meat filling. It's an ideal choice for breakfast, an afternoon snack, or to impress your guests.

>>> Two-Layer Pandan Bánh Đúc with Savory Topping

>>> Southern Vietnamese Savory Bánh Đúc (Bánh Đúc Mặn) Recipe

>>> Delicious & chewy coconut milk rice cake with dried shrimp & pork

Ingredients for Savory Taro Bánh Đúc:

For the Bánh Đúc Cake:

• 220g rice flour
• 20g tapioca starch
• 400g taro
• 700ml thin coconut milk (nước cốt dừa lỏng)
• 200ml thick coconut milk (nước cốt dừa đặc)
• 5g salt
• 1 tsp cooking oil

For the Savory Topping (Nhân Mặn):

• 300g minced pork belly (thịt ba rọi xay)
• 100g dried shrimp
• 1 large jicama (củ sắn)
• 1 carrot
• 5 dried wood ear mushrooms (nấm mèo)
• 4 shallots
• 3-4 green onions
• 1 head garlic
• 1 chili
• Seasonings: fish sauce, sugar, seasoning powder (hạt nêm), ground black pepper

For the Dipping Sauce:

• 3 tablespoons fish sauce
• 3 tablespoons granulated sugar
• 3 tablespoons filtered water
• 1 tablespoon lime juice
• Minced garlic
• Minced chili

Preparation of Ingredients for Savory Taro Bánh Đúc:

• Pork Belly: Mince or finely grind the pork belly
• Taro: Peel the taro and cut into thin slices for quicker steaming
• Jicama & Carrot: Peel, wash, and finely mince both jicama and carrot. Squeeze out excess water from the minced jicama
• Wood Ear Mushrooms: Rehydrate wood ear mushrooms, wash thoroughly, and finely mince
• Dried Shrimp: Wash dried shrimp thoroughly, then soak until softened and rehydrated
• Shallots & Green Onions: Thinly slice the shallots. Finely chop the green onions
• Garlic & Chili: Finely mince garlic and chili

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

Step 1: Prepare the Taro

- Steam Taro: Place the sliced taro into a steamer and steam for 15 minutes until tender.

- Blend Taro: Transfer the steamed taro to a blender. Add 100ml of the thin coconut milk (reserved from the initial 700ml for later batter mixing) and blend until very smooth.

- Strain Taro Paste (Optional for extra smoothness): For a finer mixture, you can strain the taro paste through a sieve and whisk to get a very smooth consistency before mixing with the flour.

Step 2: Prepare the Bánh Đúc Batter Base

- Mix Flours & Thick Coconut Milk: In a large bowl, combine 220g rice flour and 20g tapioca starch. Add 200ml thick coconut milk and gently whisk with a balloon whisk until the flour dissolves (approx. 4 minutes).

- Add Thin Coconut Milk: Continue by adding 600ml of the remaining thin coconut milk, whisking gently for 3 minutes until the batter is well combined.

- Add Oil & Salt: Stir in 1 teaspoon cooking oil and 5g salt for about 2 minutes.

- Rest Batter: Let the batter rest for 15-20 minutes.

Step 3: Combine Taro and Batter

- Mix Together: Once the batter has rested and the taro paste is smooth, combine these two components. Gradually add the smooth taro paste into the flour batter, stirring continuously until all ingredients are thoroughly blended into a homogeneous mixture.

- Second Rest: Let the combined taro-batter mixture rest for another 15-20 minutes before steaming.

Step 4: Prepare the Savory Topping (Nhân Bánh Đúc Khoai Môn)

- Sauté Aromatics: Heat 2 tablespoons of cooking oil in a pan. Add the minced shallots and sauté until fragrant.

- Cook Pork & Shrimp: Add the minced pork belly (and shrimp, if using) to the pan and stir-fry quickly for 3 minutes over medium heat until lightly cooked.

- Add Vegetables & Season: Add the minced jicama, green onions, and carrot to the pan. Stir-fry rapidly for 2 minutes. Season with 1 tablespoon seasoning powder, ½ teaspoon salt, 1 teaspoon MSG (bột ngọt - optional), 1 tablespoon sugar, 1 tablespoon fish sauce, and 1 teaspoon ground black pepper.

- Combine Flavors: Stir-fry well over medium heat until all ingredients are thoroughly coated with the seasonings and the filling is cooked through and flavorful.

Step 5: Steam the Savory Taro Bánh Đúc

- Prepare Mold: Use a round steaming mold, about 15-17cm in diameter. Before steaming, remember to brush a thin layer of oil on the inside of the mold to prevent the Bánh Đúc from sticking after it's cooked.

- First Layer: Stir the batter well. Pour the first layer of batter into the mold, about 1cm thick. Cover the steamer lid with a clean cloth to prevent condensation from dripping onto the cake. Close the lid and steam for 15-20 minutes until set.

- Second Layer: Add another 1cm thick layer of batter on top of the first set layer and continue steaming for another 20 minutes until the entire cake is cooked through.

Step 6: Make the Dipping Sauce and Serve: Mix Dipping Sauce: In a bowl, combine 3 tablespoons good quality fish sauce, 3 tablespoons white granulated sugar, and 3 tablespoons filtered water. Stir until the sugar dissolves. Squeeze in 1 tablespoon of lime juice. Finally, add the minced garlic and chili to taste.

RECIPE 2: Taro Bánh Đúc (Simple Version)

Ingredients for the Bánh Đúc cake:

300g taro, 75g tapioca starch, 75g rice flour, 200ml coconut milk, 200ml water (from boiling taro), 30ml magenta plant extract (nước lá cẩm) (if available), 20ml cooking oil,  a pinch of salt, 10g sugar.

For the Savory Topping (Nhân Bánh): 

50g jicama, 50g carrots,  a small amount of shallots and garlic, 200g shrimp, 100g lean minced pork,  a small amount of green onions, a few annatto seeds (hạt điều màu) (if available).

Serve:

Carefully remove the Bánh Đúc from the steamer and let it cool. You can serve the Bánh Đúc by placing the savory topping directly onto the mold and enjoying it as is, or by cutting the Bánh Đúc into bite-sized pieces and serving them in small bowls topped with the savory filling and drizzled with the prepared dipping sauce.

Enjoy your unique and delicious Savory Taro Bánh Đúc!

Two-Layer Pandan Bánh Đúc with Savory Topping - A Unique Vietnamese Delicacy

Presenting the Two-Layer Pandan Bánh Đúc with Savory Topping – a fascinating twist on the traditional Bánh Đúc that promises an unforgettable culinary experience. This detailed guide will show you how to make a soft, chewy Bánh Đúc with aromatic pandan layers and a rich, savory meat filling right in your own kitchen. Don't miss out on this unique and delicious recipe!

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

>>> Southern Vietnamese Savory Bánh Đúc (Bánh Đúc Mặn) Recipe

>>> Delicious & chewy coconut milk rice cake with dried shrimp & pork

Ingredients for Two-Layer Pandan Bánh Đúc:

For the Bánh Đúc Cake Layers:

• 260g rice flour
• 40g tapioca starch
• 2 tablespoons sugar
• 1/2 tablespoon salt
• 1 tablespoon cooking oil
• 500ml coconut milk
• 500ml filtered water
• Pandan leaf extract (to replace filtered water for the pandan layer)

For the Savory Topping (Nhân Mặn):

• 200g pork shoulder (or pork belly), minced
• Shrimp (optional, to taste)
• 50g wood ear mushrooms, rehydrated and shredded
• 50g shiitake mushrooms, rehydrated and finely chopped
• 1 small onion, minced
• 2-3 shallots, minced
• Seasonings: fish sauce, sugar, seasoning powder (hạt nêm), ground black pepper, cooking oil

Step-by-Step Instructions for Two-Layer Savory Bánh Đúc:

Follow these instructions to create your impressive two-layer Bánh Đúc:

Step 1: Prepare the Two-Layer Batter

- Divide Batter: To create two distinct layers, the batter will be divided. Adjust the proportion (e.g., 1/2 or 2/3 for each color) depending on whether you want a thinner or thicker layer for each color.
- Basic Batter: In a large bowl, combine 260g rice flour, 40g tapioca starch, 2 tablespoons sugar, and 1/2 tablespoon salt. Add 500ml coconut milk and stir well, then gradually add 500ml filtered water. Stir until all the flour is dissolved. Finally, add 1 tablespoon cooking oil. Cover the bowl and let the batter rest for 3 hours.
- Pandan Batter: For the pandan layer, prepare the batter similarly, but replace the filtered water with pandan leaf extract to achieve the vibrant green color and distinct aroma.

Step 2: Steam the Bánh Đúc Layers

- Prepare Steamer: Lightly grease your steaming mold with cooking oil. Place the mold into a steamer. Bring the water in the steamer to a rolling boil.
- Layer Steaming: Stir the batter well before pouring. Pour about 1/3 of the first color batter into the mold. Cover the steamer and steam for 10 minutes until set. Then, pour the remaining portion of that color batter, or switch to the next color batter (depending on your layering preference), into the mold and continue steaming until fully cooked. The total steaming time will be approximately 30 minutes.
Check for Doneness: A simple test: a wooden skewer inserted into the center should come out clean.

Step 3: Prepare the Savory Topping for Two-Layer Bánh Đúc

- Sauté Shallots: Heat cooking oil in a pan. Add the minced shallots and sauté until fragrant and golden.
- Cook Pork: Add the minced pork (and shrimp, if using) to the pan. Stir-fry until the pork is cooked through and lightly browned. Season with a dash of fish sauce and seasoning powder.
- Add Vegetables & Mushrooms: Add the minced onion, rehydrated shredded wood ear mushrooms, and finely chopped shiitake mushrooms to the pan. Continue stir-frying.
- Season and Finish: Season with fish sauce, sugar, and ground black pepper to taste. Stir-fry until the filling is thoroughly cooked, fragrant, and relatively dry. Turn off the heat.

Serving:
To serve the Two-Layer Pandan Bánh Đúc with Savory Topping, cut the Bánh Đúc into bite-sized pieces and place them in a bowl. Spoon a generous amount of the savory meat topping over the Bánh Đúc. Drizzle with sweet and sour fish sauce. Serve with fresh herbs (such as basil, cilantro) and roasted peanuts as desired.

Enjoy your uniquely delicious and visually appealing Two-Layer Pandan Bánh Đúc!

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!

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!

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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!