Overview

Banh beo is a cake originating from the ancient capital of Hue that is very popular in the Central region, and is also popular in the South of Vietnam . [1] Banh beo has become a beauty in the culinary culture of Vietnamese people for many generations. The name banh beo may come from its shape: like the leaf of a duckweed plant . Banh beo is a combination of three main elements: cake made from rice flour, filling made from pureed shrimp, and dipping sauce. Dipping sauce for Banh Beo is a mixture with the main ingredient being fish sauce and is usually poured directly into the cake without dipping. Banh beo becomes more attractive and flavorful when adding onion fat and crushed roasted peanuts . Depending on the locality, there are different ways to add or subtract different things to this cake. For example, in Saigon, we often add green beans and pickles, and serve it with banh duc, banh it, and tapioca cake . In the Central region, banh beo is often divided into two types: banh beo from Quang Nam and banh beo from Hue. Quang Nam banh beo is usually a big, thick cake, eaten with a filling made of cooked dough including meat, minced shrimp, chives, and when eaten, add a little fried onion and minced chili. Hue duckweed cake is a little different, the cake is thinner, has dried shrimp powder, when eaten with crispy fried pork skin. Banh beo in the Central region is mostly molded into cups ( banh beo cup ). Coming to the South, Banh Beo has many different styles, but it is usually eaten with many other types of cakes and spices, causing the unique flavor of Banh Beo to be somewhat lost. In the South, banh beo transforms into sweet banh beo. During processing, people mix sugar water (usually yellow sugar dissolved in water, then boil and let cool) into rice flour, adding pandan leaves for aroma. The filling is usually green beans cooked into puree and Southern sweet rice cake served with coconut milk. This is a cheap, delicious snack and a childhood memory of Southerners.

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