Perhaps because the rice flour strands are hand-rolled and boiled until they resemble silkworms, and eaten together with shredded pork skin, the dish is called bánh tằm bì. Those who try this dish for the first time are often surprised because it is both savory and sweet at the same time—sweet from the coconut milk and savory from the sweet-and-sour fish sauce poured over it.

If the ancient capital is famous for chewy tapioca dumplings stuffed with roasted pork, then the land of Bạc Liêu surprises diners with the unique combination of sweetness and saltiness in bánh tằm. Making bánh tằm bì is not too difficult—let’s give it a try.

Ingredients:

– 400g rice flour, 100g tapioca starch.

– 200g grated coconut, fish sauce, sugar, scallions, salt, seasoning powder, lettuce, cucumber, fresh herbs.

How to make bánh tằm bì:

– Mix the rice flour and tapioca starch together, add 1/2 teaspoon of salt and 1/2 teaspoon of seasoning powder. Pour in boiling water and knead until the dough becomes smooth and elastic, no longer sticking to your hands.

– Divide the dough into small balls, roll them thin, then cut into bite-sized strands. Roll the strands into bánh tằm shapes. Bring a pot of water to a boil, add the dough, and cook until done. Remove and rinse with cold water, drain well, then mix with a little oil to prevent the strands from sticking together.

– Use pre-made shredded pork skin mixed with toasted rice powder (bì). Wash the lean pork, boil until cooked, then shred into thin strips.

– Making the coconut milk sauce:

Squeeze the grated coconut to extract coconut milk. Pour the coconut milk into a pot and cook over very low heat. While cooking, make sure the coconut milk does not boil vigorously—just a gentle simmer is enough. Next, dissolve a little tapioca starch (or cornstarch) in water and add it to the coconut milk. Season to taste with a balance of savory and sweet.

– Making the fish sauce: Mix fish sauce with fresh coconut water and a bit of sugar, bring to a boil, and taste until balanced. Let it cool, then add crushed garlic and chili, and squeeze in a little lime juice to finish.

If you like, you can also enjoy it with a meatball on the side. A complete plate of bánh tằm bì includes cucumber, lettuce, bean sprouts, and fresh herbs at the bottom, followed by snowy-white bánh tằm strands. On top are layers of shredded pork skin and lean pork, a sprinkle of roasted peanuts, a few strands of pickled daikon and carrot, and a touch of green from scallions fried in oil, making the dish lively and visually appealing.

The strands made from rice flour and tapioca starch are hand-rolled without molds, thick and opaque white, giving a pleasantly chewy texture when bitten. The pork skin is crispy yet tender, coated in rich coconut milk. Preparing the pork skin is quite elaborate, leaving a lingering fragrance. The sweet-and-sour, mildly salty fish sauce combined with the aroma of fresh herbs and finely chopped cucumber all blend together, creating an unforgettable flavor—once you try it, you’re sure to be hooked.

Source: VnExpress