Buzz
Not as prominent as other local specialties in Hai Phong, but 'bánh đúc tàu' is exceptionally unique and something one cannot overlook when here.
Not experiencing this incredibly unique 'bánh đúc' during your Hai Phong trip is a significant omission
'Bánh đúc tàu' – a snack with a rather unusual name, but for the locals, especially the youth in Hai Phong, it is a very familiar dish.
When visiting Hai Phong, in addition to well-known dishes like 'bánh đa cua,' various types of snails, or spicy bread, you should definitely try this special 'bánh đúc,' guaranteed never to regret.
In Hai Phong, there are only about 2 – 3 places selling 'bánh đúc tàu,' but the famous and crowded spot is still the 'bánh đúc' stall at the intersection of Cát Dài – Cát Cụt.
The stall is situated on the sidewalk, at 186 Hai Bà Trưng (formerly 186 Cát Dài). No need to remember the exact address, just head to this intersection, and if you spot a lively crowd, step in. That's the renowned spot for the famous 'bánh đúc'.
This 'bánh đúc' stall has been open for 27 years. As shared by Mrs. Chuyền, the owner and the one passing on the craft of making this dish, the origin of 'bánh đúc tàu' is quite unique. Her grandmother, of Chinese descent, learned the recipe and brought it to Hai Phong to sell. Thus, the tradition of making 'bánh đúc tàu' continues to be passed down until now.
The 'bánh đúc' is placed in a large steaming tray. The vendor skillfully cuts the 'bánh đúc,' adds the filling, and drizzles fish sauce. Once the customers finish eating, she promptly wraps 'bánh đúc' for those buying to take away.
A bowl of 'bánh đúc tàu' consists of small, finely cut 'bánh đúc,' well-fried meat and shrimp, julienned papaya, and shredded wood ear mushrooms, all topped with a mixture of fish sauce, vinegar, and chili. Depending on taste preferences, customers can choose non-spicy, mildly spicy, or very spicy options, resulting in three varieties of 'bánh đúc'.
'Bánh đúc' here is incredibly smooth, firm, and cut into bite-sized pieces. The fish sauce is a blend of vinegar with the perfect balance of sour, spicy, salty, and sweet flavors. When eaten, the fish sauce soaks into the 'bánh đúc,' complementing the delightful texture of the meat and crispy shrimp.
The meat selected for this dish is pork belly, offering a slight lean and fatty combination, pan-fried alongside shrimp. Both the meat and shrimp are crispy yet not dry, not greasy, and incredibly easy to enjoy.
Especially, the finely julienned papaya is skillfully crafted, dyed in cashew color, not only visually appealing but also creating an enticing aroma. Diners, if not observant, might mistake it for jicama or turnip.
When the 'bánh đúc' reaches the hands of the eater, it's still steaming hot. The perfect warmth enhances the fragrance of the 'bánh đúc,' the fried meat, and shrimp, making it irresistibly aromatic.
Scoop each piece of 'bánh đúc' with the tangy fish sauce, then add a bit of julienned papaya, wood ear mushrooms, crispy fried meat, and shrimp. Everything harmonizes to create an incredibly distinctive flavor.
The beauty of this dish lies in the fact that one bowl of 'bánh đúc' can make you comfortably full, yet it still leaves you craving for another bowl.
The price for such a bowl is only 10,000 VND, very reasonable for a snack.
Not just a favorite snack of the young people in Hai Phong, 'bánh đúc tàu' has also gained recognition from many people in other places. Quite a few travelers to Hai Phong have expressed their fascination with this dish.
The venue is modest yet consistently bustling, always filled with people. Besides those who dine in, many opt to purchase and take the food home.
Opening from 7 am to 2 pm, they sell until everything is gone. On busy days, latecomers sadly leave empty-handed as the 'bánh đúc' is all sold out. Typically, customers flock in during the late morning hours.
As per Young Intellects
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Reference: Travel guide from Mytour
MytourJune 9, 2017
