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, and 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 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 mix the rice flour with limewater, adding salt to taste. Then, cook the mixture, making sure no clotting occurs. As the mixture thickens, add a small amount of cooking oil and 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 free to order as much as they desire.
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The chewy yet savory cake, served with shrimp paste, lime juice and added chilies, along with some stir-fried shallots, creates a joyous harmony, ideal for both an afternoon-snack and dinner.
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