As residents of the delta, surely no one is unfamiliar with the savory steamed rice cake (banh duc man) of Can Tho. The fragrant cake batter combined with the richness of coconut milk and the saltiness of shrimp and meat makes the dish strangely delicious.
Banh duc is often known as a signature dish of the North. Over time, it appeared in the Central region and eventually reached the South, where it was transformed into a specialty of the Mekong Delta, deeply imbued with rustic countryside flavors.
A “banh duc” street stall doesn’t have much, besides a few jars of fish sauce, coconut milk, scallion oil, minced shrimp and pork filling, cucumbers, herbs, and a tray of pristine white rice cake.
To prevent the batter from becoming too soft or mushy, one must choose high-quality old rice, soak it for several hours, then grind it into flour and mix it with coconut milk. Season the batter with sugar and salt to taste and set it aside in a basin.
As for the shrimp, select fresh ones, wash them, peel, devein, and extract the shrimp tomalley into a bowl. Add about two teaspoons of sugar to the tomalley and whisk until dissolved. Use a knife to mince the shrimp heads and meat together with pork shoulder and set aside.
Peel the jicama, wash it, shred it, and mince it finely. Peel and wash the shallots, then mince them well. Afterward, marinate the minced shrimp, pork, and jicama with seasonings including salt, sugar, and MSG to taste. Sauté the shallots until fragrant, then add the mixture to the pan and cook thoroughly. The shrimp tomalley is an important part that makes the filling fragrant and gives it an attractive color. If tomalley is unavailable, annatto seed oil can be used as a substitute.
Finally, there is the steaming stage. Before pouring the batter into the mold, a layer of cooking oil must be applied so the cake does not stick when removed. Place the aluminum molds into the steamer once the water is boiling, pour the first layer of batter into the molds, and close the lid.
Wait a few minutes until the batter is just cooked, then pour the second layer, and continue this process until the mold is nearly full. Add the filling mixture on top and steam until completely cooked. Once the cake has cooled, take it out and cut it into rectangular or diamond-shaped pieces.
Banh duc is usually eaten with sweet and sour garlic and chili fish sauce. To enhance the flavor, it should be served with minced cucumber, blanched bean sprouts, and herbs. If desired, you can add a few spoonfuls of thickened coconut milk sauce.
It is not hard to understand why banh duc is so attractive to diners. Banh duc is a rustic specialty that hides within it both culinary sophistication and the warm heart of the delta people.
Compiled by Bang Tam
