Saigon sells 1,200 grilled sticky rice bananas every day

Sweet and fragrant sticky rice casing, combined with the rich flavor of coconut and peanuts, has made Mrs. Tam's stall popular for over 20 years.

Saigon sells 1,200 grilled sticky rice bananas every day

Southerners have a sweet tooth, so desserts like cakes, sticky rice, jelly, or sweet soup always win over most diners, even the picky ones. Among them, we must mention the grilled sticky rice bananas, a specialty of the Mekong Delta.

If you're a fan of this dish, you can't miss the grilled sticky rice banana stall on Vo Van Tan Street (District 3).

More than 20 years ago, the stall was just a small corner on the sidewalk, but now it's a solid building, covering about 10 square meters. Customers sit on plastic chairs on the sidewalk when they visit the stall.

Mrs. Tam explains that making grilled sticky rice bananas isn't too complicated in the preparation steps but requires meticulousness. Bananas must be fully ripe but not overly so, as they will be difficult to grill. The sticky rice should be of good quality, sourced from trusted suppliers, and soaked in coconut milk before stir-frying. Thanks to this technique, the rice casing remains chewy, fragrant, and not too mushy.

After peeling, the bananas are coated with a suitable layer of sticky rice, wrapped in banana leaves, and grilled over a red-hot charcoal stove. The banana leaves prevent the cake from sticking, and it's convenient for the grillers to monitor the cooking progress.

According to Mrs. Tam, the stall only uses a single type of charcoal because it minimizes popping, ensures even burning, and produces less smoke. When the outer banana leaf layer begins to char, a golden-brown sticky rice layer emerges, emitting a fragrant aroma, indicating that the cake is cooked.

Grilled sticky rice bananas would lack their complete flavor if they were missing coconut milk and roasted peanuts. The sweet flavor of ripe bananas complements the fragrant sticky rice, while the creamy texture of coconut milk and the crunchiness of roasted peanuts create a simple yet irresistible dish that keeps customers coming back.

Despite the crowds, the cakes are always served piping hot. Mrs. Tam reveals that on some days, the stall sells up to 1,200 bananas, with even the slowest days still managing to sell 700.

The stall opens from 7 a.m. until nearly 10 p.m. Most customers prefer takeout because there is no seating available. This is also the biggest drawback of this establishment.

For over two decades, Mrs. Tam and her family have remained dedicated to their craft, meticulously tending to each banana for their customers. “Once, I was invited by a culinary organization abroad to showcase our cuisine, but I was too afraid to go,” Mrs. Tam recounted.

Saigon boasts numerous roadside eateries, each offering dishes that have become familiar to many. Each place has its own flavor and serving style, but overall, anyone who visits the city and doesn't try sitting at a sidewalk stall, enjoying some grilled bananas, a bowl of noodles, or a cup of coffee, is truly missing out.

According to Di Vy/Vnexpress

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Reference: Travel Guide Mytour