Recently, Hanoi food enthusiasts have been raving about a must-try dish during the hot season: bánh đúc nộm. Although it might be unfamiliar to some visitors, this dish has become a beloved summer snack for locals.

Bánh đúc nộm differs from the traditional versions as it is made with sliced bánh đúc and a special peanut and sesame broth, accompanied by blanched bean sprouts and simple fresh herbs. The key to its unique taste lies in the broth.

To make the broth, peanuts and sesame seeds are roasted and ground, then simmered with the water used to blanch the bean sprouts, and seasoned to achieve a rich, creamy yet subtly sweet flavor. The broth, milky white and fragrant with peanuts, is chilled before being poured over the sliced bánh đúc and blanched bean sprouts.

The dish is garnished with aromatic herbs like coriander, perilla, Vietnamese balm, and thinly sliced banana blossom. Instead of adding lemon or vinegar, a few slices of chili are used to enhance the flavor without overpowering the sweetness of the broth.

Despite its simple ingredients, bánh đúc nộm requires meticulous preparation. The bánh đúc is not as firm as those served with soy sauce nor as soft as the warm version, but rather smooth and tender, making it very easy to eat. Though a vegetarian dish, it has a unique appeal that draws many food lovers.

Diners who have tried it often describe the bánh đúc as soft and fragrant with rice, while the broth is rich and refreshing, complemented by the crunchy blanched bean sprouts. Many find themselves craving a second bowl because of its cooling effect.

The combination of bánh đúc strands in the cool peanut broth and blanched bean sprouts creates a rustic flavor that wins over even the most discerning palates. Photo: Esheep Kitchen

This dish not only attracts middle-aged diners but also younger food enthusiasts, as it evokes childhood memories. Its fresh, non-greasy taste makes it light and satisfying, and it's affordably priced at just 15,000 to 20,000 VND per bowl.

Visitors to Hanoi can find bánh đúc nộm at popular spots like Hang Be Street (Hoan Kiem District), Hoe Nhai Slope (Ba Dinh District), or Goc De Market (Hoang Mai District).

Bánh đúc is a traditional Vietnamese dish made from rice flour. It comes in two main varieties:

1.      Bánh đúc nóng (Warm Bánh đúc): This version is typically served warm, often with a savory topping. It is made from rice flour mixed with water, forming a smooth, creamy, and slightly gelatinous texture. It is often topped with minced pork, mushrooms, and a flavorful sauce, making it a comforting and hearty dish.

2.      Bánh đúc lạnh (Cold Bánh đúc): This version is served cold and has a firmer, jelly-like consistency. It is usually cut into slices and served with soy sauce, peanuts, or sometimes dipped in a sweet and savory fish sauce.

In the context of bánh đúc nộm, the bánh đúc is sliced into thin strands and served with a refreshing peanut and sesame broth, blanched bean sprouts, and fresh herbs, creating a cooling dish perfect for hot weather.

Thao Trinh