Autumn in Hanoi arrives with gentle, cool breezes, and suddenly, a craving for a hot, fragrant bowl of “bánh đúc nóng” (hot savory steamed cake) arises. This humble street food snack is irresistibly enticing! No need to venture out to a restaurant; you can easily make authentic Hanoi-style “bánh đúc nóng” right in your own kitchen.
Have you discovered the secret recipe for making delicious, smooth, and flavorful traditional “bánh đúc nóng”? Let’s explore the time-honored recipe and little tips to help you conquer this dish at home!
Hot Banh Duc – A Warm Hanoi Flavor in Every Bite
“Bánh đúc nóng” is more than just a dish; it’s a part of the memories for many Hanoians. In the chilly weather, enjoying a hot bowl of “bánh đúc nóng” drenched in sweet and sour fish sauce, sprinkled with fragrant fried shallots and fresh herbs, is simply unbeatable.
Ingredients You’ll Need
To make a delicious batch of “bánh đúc nóng”, you’ll need to prepare all the following ingredients:
- For the Banh Duc:
- 250g rice flour (choose new, fragrant flour)
- 900ml water
- 3g salt
- 2 tablespoons cooking oil
- 100ml clear lime water
- For the Meat Topping:
- 300g ground pork (choose pork shoulder or ground pork belly)
- 150g shallots
- 50g wood ear mushrooms
- 20g shiitake mushrooms
- Seasoning: fish sauce, pepper, sugar, cooking oil
- For Serving:
- Fresh herbs (Lang basil, cilantro)
- Fried shallots
- Sweet and sour fish sauce
A hot bowl of Banh Duc Nong with minced meat and appealing fried shallotsA hot bowl of Banh Duc Nong with minced meat and appealing fried shallots
Selecting and Preparing Ingredients
- Rice Flour: Choose freshly ground rice flour, with a natural white color and the characteristic aroma of new rice. Old flour will make the cake dry and not as chewy and delicious.
- Ground Pork: Choose ground pork shoulder or ground pork belly with both lean meat and fat for a tender and rich topping.
- Shallots: Choose small, fragrant Vietnamese shallots with a pungent taste.
- Wood Ear and Shiitake Mushrooms: Soak wood ear and shiitake mushrooms in warm water for about 20-30 minutes, then rinse thoroughly and chop finely.
- Clear Lime Water: This is a crucial ingredient that gives “bánh đúc” its chewy texture and translucency. You can buy ready-made clear lime water or make it yourself by dissolving slaked lime in water, letting it settle, and then decanting the clear water.
Secret to Making Perfect Clear Lime Water
To get high-quality clear lime water, you need to:
- Dissolve about 40g of slaked lime in 300ml of clean water. Stir well until the lime is completely dissolved.
- Let the mixture sit for several hours to allow the lime to settle to the bottom.
- Decant the clear water from the top, leaving behind the lime sediment.
Good clear lime water will be crystal clear, free of lime sediment, and have a slightly astringent taste.
Detailed Steps to Make Authentic Hanoi Hot Banh Duc
Step 1: Mix the Batter
In a large bowl, combine rice flour, salt, and clear lime water. Stir well until the flour is completely dissolved. Then, gradually pour in the water, stirring constantly until the batter is smooth and free of lumps. Let the batter rest for about 2-3 hours or overnight in the refrigerator.
Step 2: Sauté the Meat Topping
- Peel and finely chop the shallots.
- Marinate the ground pork with 1 tablespoon of fish sauce, 1/2 teaspoon of pepper, 1 teaspoon of sugar, 1/2 of the chopped shallots, and the chopped wood ear and shiitake mushrooms. Mix well and let the pork marinate for about 15-20 minutes.
- Heat cooking oil in a pan, add the remaining chopped shallots and sauté until fragrant. Then, add the marinated pork and sauté until cooked through. Season to taste.
Fragrant sauteed minced meat with shallots, wood ear and shiitake mushroomsFragrant sauteed minced meat with shallots, wood ear and shiitake mushrooms
Step 3: Cook the Banh Duc
- Pour the prepared batter into a pot, add 2 tablespoons of cooking oil. Place the pot on the stove over low heat and stir continuously to prevent the batter from burning and clumping.
- Stir constantly until the batter thickens, becomes translucent, and has a smooth consistency. This process requires patience and constant stirring for a smooth “bánh đúc”.
- Once the batter is cooked, turn off the heat.
Step 4: Assemble and Enjoy
- Ladle the “bánh đúc” into bowls, and spoon the sautéed meat topping over it.
- Sprinkle with fried shallots, chopped fresh herbs, and drizzle with sweet and sour fish sauce.
Delicious and attractive bowl of hot Banh Duc NongDelicious and attractive bowl of hot Banh Duc Nong
- Enjoy “bánh đúc nóng” while it’s still warm to fully savor its delicious flavor.
Secret to Making Unforgettable Sweet and Sour Fish Sauce
Sweet and sour fish sauce is the soul of “bánh đúc nóng”. To make a perfect bowl of fish sauce, you need to:
- Mix in the ratio: 2 tablespoons of good quality fish sauce, 2 tablespoons of sugar, 1 tablespoon of lime juice, chopped chili (to taste), and minced garlic (optional).
- Stir well until the sugar is completely dissolved, adjust seasoning to your preference of sour, spicy, salty, and sweet.
- Good fish sauce will have a amber color, rich flavor, and be fragrant.
Enjoying Banh Duc Nong the Right Way
“Bánh đúc nóng” is best enjoyed hot. When eating, mix the “bánh đúc” well with the meat topping, fried shallots, fresh herbs, and sweet and sour fish sauce. The soft and chewy texture of the “bánh đúc” blends with the rich flavor of the meat topping, the aroma of fried shallots and herbs, and the sweet and sour taste of the fish sauce, creating an irresistible flavor.
Banh Duc Nong – a heartwarming snack of HanoiansBanh Duc Nong – a heartwarming snack of Hanoians
Notes and Tips for Perfect Hot Banh Duc
- Choose Good Rice Flour: Rice flour is the most important factor determining the quality of the “bánh đúc”. Choose new, fragrant flour that is not moldy.
- Stir the Batter Constantly: During the cooking process, stir the batter constantly to prevent it from burning and clumping.
- Adjust Water Amount: Depending on the water absorption of the rice flour, you may need to adjust the amount of water accordingly.
- Season to Taste: Season the meat topping and sweet and sour fish sauce to your family’s taste.
- Add Chili Sauce: If you like it spicy, you can add a little chili sauce to the sweet and sour fish sauce to enhance the flavor.
In Conclusion
With this recipe and tips, you can absolutely make authentic Hanoi-style “bánh đúc nóng” at home. Wishing you success and warm moments with your family enjoying this rustic yet flavorful dish! Do you have any other secrets for making even more delicious “bánh đúc nóng”? Please share them with us!