Residents in Binh Duong Province have creatively transformed the simple banh beo (bloating fern-shaped rice cake) into banh beo bi (bloating fern-shaped cake served with shredded pork skin) with a unique flavor. It gives visitors an unforgettable experience.
Banh beo is made from ground rice, mixed with coconut milk into a thick batter. The mixture is then poured into molds and steamed.
For the filling, peeled mung beans are cooked until soft and then mashed thoroughly. Once the banh beo cools, the cook spreads an even layer of mashed mung beans on top and adds a bit of scallion oil.
The distinguishing feature of the dish is the shredded pork skin served alongside it. The pork skin is thoroughly cleaned, boiled, and then finely shredded. The shredded pork skin is mixed with powdered grilled rice. Depending on the chef, shredded pork skin can also be mixed with shredded lean pork or pork belly.
The allure of banh beo bi also lies in the accompanying fish sauce. It is made from pure fish sauce, sugar, and vinegar, simmered over low heat, then mixed with minced garlic, chili, and Vietnamese pickled carrots and daikon. Diners simply pour the sauce over the banh beo bi to enjoy the dish.
Banh beo bi is also served with aromatic herbs, cucumber, bean sprouts, and crushed peanuts to enhance the flavor of this dish.
