Bánh đúc

Bánh đúc is a savory or sweet Vietnamese cake made from rice flour or corn flour. The savory versions are typically eaten as a snack or side dish, while sweet versions are often served as dessert.

Preparation and Varieties:

The base of bánh đúc is made by mixing rice flour (or corn flour), water, and typically lime water (nước vôi trong). This mixture is then cooked, usually in a pot on a stovetop, until it thickens and solidifies into a jelly-like consistency. The cooking process requires constant stirring to prevent burning and ensure a smooth texture.

Numerous regional variations exist, differing in both ingredients and accompaniments. Some common varieties include:

• Bánh đúc nóng: A hot savory version often topped with minced pork, wood ear mushrooms, fried onions, and nuoc cham (fish sauce dipping sauce).
• Bánh đúc nguội: A cold savory version, often served with tương (fermented soybean paste) or other dipping sauces. It can also be plain and simply eaten with dipping sauces.
• Bánh đúc lá dứa: A sweet version flavored with pandan leaves, giving it a green color and a distinct aroma. This is often served with coconut milk and sugar syrup.
• Bánh đúc lạc: A savory version containing peanuts.

Serving and Consumption:

Bánh đúc is typically cut into pieces and served. Savory versions are usually eaten with a dipping sauce, such as nuoc cham or tương, and topped with various ingredients like minced pork, shrimp, or fried onions. Sweet versions are commonly served with coconut milk and a sweet syrup.

Cultural Significance:

Bánh đúc is a popular and affordable street food in Vietnam. It's also commonly made at home. It represents a simple yet satisfying aspect of Vietnamese cuisine.