Banh beo - The beauty of Vietnamese culinary culture from traditional to modern

Banh beo, a dish originating from the ancient capital of Hue, attracts interest in central and southern Vietnam. Shaped like duckweed leaves, banh beo has become an indispensable part of Vietnamese culinary culture for centuries.

Banh beo dish combines three main elements: rice flour made into cakes, pureed shrimp paste and dipping sauce. The dipping sauce is made up of a combination of fish sauce and is often poured directly onto the cake without needing separate dipping. To add flavor, banh beo is often added with onion fat and crushed roasted peanuts. Depending on the region, there are different variations, for example in Saigon, green beans and pickles are often added, along with banh duc, banh it, and banh loc as side dishes.

This article will explore the richness and creativity of banh beo, from traditional to modern variations, giving you an overview of this typical dish in Vietnamese cuisine.

In the Central region, banh beo is divided into two main types: banh beo from Quang Nam and banh beo from Hue. Quang Nam banh beo is large in size, thick in thickness, and is made with a dough filling including meat, minced shrimp, chives, and added fried onions and minced chili when eaten. Meanwhile, Hue banh beo has a thinner texture, is made with dried shrimp powder and is often accompanied by crispy fried pork skin. Banh beo in the Central region is often molded into cups (called banh beo cup).

When coming to the South, banh beo has many different variations, often combined with many other types of cakes and spices, somewhat losing the typical flavor of banh beo. However, in the South, sweet variations of banh beo also appear. During the processing process, people mix sugar water (usually yellow sugar dissolved in water and boil then cool) into rice flour, add pandan leaves to increase the aroma. The filling is usually pureed green beans, and the Southern sweet rice cake is often served with coconut milk. This is a popular snack, cheap, delicious and evokes childhood memories for Southerners.

Banh beo represents the diversity and uniqueness of Vietnamese cuisine, from traditional variations of the Central region to unique creations of the South.

According to shape, banh beo can be divided into two main types: banh beo cup and banh beo small. Banh beo cup is molded from a cup, has a large and thick appearance, and is often found in the Central region. In particular, in Quang Tri, banh beo cup is so dense that when you bite into it, you have to bite hard to endure it. Small banh beo is cast in aluminum foil, has a small and thin appearance, and is often arranged in many pieces on a plate when eaten.

According to locality, banh beo has many different types, including:

Hai Phong banh beo: Very different from most types of banh beo in the Central region in both how to prepare and how to enjoy.
Quang Tri banh beo
Banh beo Hue
Quang Nam banh beo
Quang Ngai banh beo
Hoi An banh beo (also known as old town banh beo)
Saigon Banh Beo
Binh Duong banh beo (also known as banh beo with pork skin, because banh beo here is often prepared with meat wrap)
Thu market banh beo (An Giang)
Banh Beo Da Nang
Each type of local banh beo has its own unique characteristics, from the way it is prepared to the way it is enjoyed, contributing to enriching the flavor and diversity of Vietnamese cuisine.

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