Exploring Ben Tre with a taste of mushroom pancakes

These rainy days provide the perfect conditions for wild mushrooms to flourish. In the pitch-dark morning, even before the roosters announce dawn, I ventured into the garden with a flashlight to forage for mushrooms, as suggested by Sister Hai.

Indulging in mushroom pancakes during a Bến Tre getaway

After some wandering, I stumbled upon a massive cluster of mushrooms. A quick sweep of the flashlight revealed over a dozen freshly sprouted caps. Swiftly, I plucked them into my basket.

Sister Hai mentioned that these mushrooms are unique—quick to grow, fast to wither, and challenging to find. They are often referred to as the kings of fungi. Their peculiar life cycle is restricted to elevated, well-drained areas, particularly where clusters of mollusks have accumulated over time.

Following intense days of scorching sun, a heavy rain descended from the heavens. The chilly night hinted that tomorrow, without a doubt, would yield a bountiful harvest of mushrooms.

Mushrooms aren't just found in the western provinces, but when it comes to delicious, sweet mushrooms, Ben Tre mushrooms take the spotlight. The smaller and more tightly closed they are, the more flavorful they become, resembling unfurled umbrellas.

This particular mushroom species only sprouts seasonally and is hard to come by, making its market price quite high. During the early season, prices can soar to a million dong per kilogram due to the challenges of long-distance transportation to major cities.

In my hometown, people transform these mushrooms into various tasty dishes. A simple stir-fry with salt and a hint of sugar is unforgettable. Then there's braised mushrooms with coconut milk, served with white rice, and mushroom soup with river prawns, perfect for rainy days.

But today, Sister Hai suggested making mushroom-filled banh xeo for a unique culinary experience, as it has been a while...

Mushroom-filled banh xeo is a fusion of rice flour batter infused with turmeric and egg yolks. The filling includes mung beans, finely minced duck meat, minimal bean sprouts, and jicama. Most importantly, the mushrooms are quickly sautéed in a hot pan with a dash of spices.

The crispy golden-brown pancake, with its delightful crunch, harmonizes the sweet umami of mushrooms, the richness of mung beans, the savory duck meat, and a dipping sauce of sweet and tangy flavors enhanced with a hint of garlic and chili. It's incomparable on rainy days in July.

She also didn't forget to pick a few sprigs of clausena leaves, fragrant herbs, and local greens to accompany the mushroom-filled banh xeo. These rural delicacies, paired with easily found yet intensely flavorful village greens, create a dining experience that defies description. The combination of greens with mushroom-filled banh xeo is considered a meticulously matched couple in the culinary love affair.

The rich aroma of lard blends with the cool, green layer, drizzling over the plate of dipping sauce that boasts sour, sweet, and spicy notes. Only when experiencing a bite of mushroom-filled banh xeo like this does one realize it's a rare encounter for many wanderers.

According to Tuoi Tre

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Reference: Travel guide on Mytour