Vietnamese steamed savory rice cakes with mung bean paste & dried shrimp (banh beo) — vicky pham

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Made from rice flour mixed with limewater and peanuts, banh duc, a traditional dish enjoyed across the country, can be eaten with molasses, honey, stir-fried mince pork, braised pork, & braised fish, among others.

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Banh duc served with shrimp paste, the pungent yet savory Vietnamese sauce, has become a recent addition to lớn Saigon’s culinary landscape.


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Banh duc with shrimp paste. Photo courtesy of Thon.foodie.

Though the alley is mostly quiet, customers usually opt for takeout rather than eating in. As the afternoon progresses, a small queue routinely forms in front of the stall, so you’d better come early.

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To prepare the simple dish, first set the rice flour with limewater, adding salt khổng lồ taste. Then, cook the mixture, making sure no clotting occurs. As the mixture thickens, địa chỉ a small amount of cooking oil & peanuts, usually right near the end.

The rice flour mixture can then be scooped onto plates to cool and set.

Served with well-seasoned shrimp paste, big eaters could devour 3-4 plates of banh duc at once. With the dish prepared in advance, customers are không lấy phí to order as much as they desire.

The chewy yet savory cake, served with shrimp paste, lime juice & added chilies, along with some stir-fried shallots, creates a joyous harmony, ideal for both an afternoon-snack and dinner.


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