Brian Jeffrey
Recently, food enthusiasts in Hanoi have been praising a dish that is a must-try during the hot summer months: Banh duc nom. While this dish may be unfamiliar to some visitors, it has gained popularity as a beloved snack for locals.
Banh duc nom sets itself apart from traditional versions by using sliced Banh duc and a unique broth made from peanuts, sesame, blanched bean sprouts, and fresh herbs. The distinctive taste of this dish comes from the flavorful broth.
The broth is prepared by roasting and grinding peanuts and sesame seeds, simmering them with water used for blanching the bean sprouts, and seasoning them to create a rich, creamy, and subtly sweet flavor. The milky white broth, infused with the aroma of peanuts, is chilled before being poured over the sliced Banh duc and blanched bean sprouts.
Upon serving, the dish is garnished with fragrant herbs like coriander, perilla, Vietnamese balm, and thinly sliced banana blossom. Instead of using lemon or vinegar, a few slices of chili are added to elevate the flavor without overshadowing the broth’s sweetness.
Despite its simple ingredients, Banh duc nom requires careful preparation. The Banh duc is smooth, tender, and easy to eat, striking a balance between firmness and softness, making it appealing even to vegetarian diners.
Diners who have experienced Banh duc nom often describe the dish as having a soft, fragrant rice flavor, coupled with a rich and refreshing broth, complemented by the crispiness of the blanched bean sprouts. Many are drawn to its cooling properties, prompting them to order a second bowl.
The combination of Banh duc strands in the chilled peanut broth with blanched bean sprouts creates a traditional flavor that captivates even the most discerning taste buds.
This dish appeals not only to older diners but also to younger food enthusiasts who find nostalgia in its taste. Its fresh and light profile, along with its affordable price ranging from 15,000 to 20,000 VND per bowl, makes it a popular choice.
For those visiting Hanoi, Banh duc nom can be savored at well-known locations such as Hang Be Street (Hoan Kiem District), Hoe Nhai Slope (Ba Dinh District), or Goc De Market (Hoang Mai District).
Banh duc is a traditional Vietnamese dish prepared from rice flour, and it comes in two primary variations:
1. Warm Banh duc: This version is commonly served warm with savory toppings, made from a rice flour mixture with water, resulting in a creamy and slightly gelatinous consistency. It is usually topped with minced pork, mushrooms, and a flavorful sauce, offering a comforting and filling meal.
2. Cold Banh duc: Served cold, this variation has a firmer, jelly-like texture. It is sliced and served with soy sauce, peanuts, or sometimes dipped in a sweet and savory fish sauce.
In the context of Banh duc nom, the Banh duc is thinly sliced and served with a revitalizing peanut and sesame broth, blanched bean sprouts, and fresh herbs, making it a refreshing dish perfect for warm weather.
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