Renowned for its rustic charm and rich culinary traditions, Vietnam’s southernmost province of Ca Mau offers a dish that is unforgettable: banh tam ca ri cay, or spicy banh tam with curry sauce, steeped in aromatic flavors.
Often found at street vendors and roadside eateries, banh tam ca ri cay is deeply rooted in Ca Mau’s food culture. The dish features thick, white, chewy noodles crafted through a labor-intensive process. Local cooks begin by soaking high-quality rice overnight, grinding it into a paste, and then steaming and pressing it into noodles that resemble silkworms—hence the name banh tam.
While banh tam comes in various regional styles across Vietnam, Ca Mau’s version distinguishes itself with its rich, spicy curry, typically served with chicken or shumai (a dumpling made of ground pork). The curry is an aromatic blend of turmeric, dried chili, cloves, cinnamon, star anise, and coriander seeds, creating a unique depth of flavor.
Dining establishments offering banh tam ca ri cay often feature a large pot of vibrant red curry broth, simmering over a charcoal stove. When a customer orders, the vendor ladles the fragrant curry over the soft white banh tam noodles. A bowl of banh tam ca ri cay is garnished with fresh herbs such as Thai basil and bean sprouts, complemented by a lime-salt-pepper dip for the meat. The noodles maintain their tender yet firm texture, absorbing the curry’s intricate flavors without losing their form.
Despite its fiery heat, the dish offers a delicate balance, showcasing the richness of its ingredients rather than overpowering them. For many, the spiciness is part of the charm—a bold culinary introduction to the flavors of the region.
