(TAP) - Amid the countless humble dishes of the Mekong Delta, Banh Tam Bi stands out with its unmistakably rustic flavor. From small market stalls to breakfasts in simple home kitchens, Banh Tam Bi has remained closely tied to the people of the Mekong Delta through the years.
If sweet Banh Tam evokes childhood memories with its gently rich coconut milk, Banh Tam Bi, by contrast, carries the character of a hearty meal. The soft, chewy strands of rice noodles mingle with savory pork and shredded pork skin, enhanced by a touch of spiciness for a well-rounded taste. The dish may look simple, but the perfectly balanced seasoning reveals the unique skill and sophistication of Southern Vietnamese cuisine.
The ingredients for Banh Tam Bi are quite simple, including glutinous rice flour, rice flour, tapioca flour; pork shoulder and pork skin for the shredded topping; roasted rice powder; coconut milk, cornstarch; along with common seasonings such as fish sauce, sugar, salt, pepper, shallots, garlic, chili, and fresh herbs served on the side. First, mix the flours with warm water and knead until smooth and pliable. The dough is then rolled into small round strands and dropped into boiling water. When the strands float to the surface and turn an ivory white color, they are taken out. The pork is finely chopped, then sautéed with fragrant shallots and garlic until it firms up and absorbs the seasoning. The pork skin is boiled until tender, cut into thin strips, and mixed with roasted rice powder to bring out its aroma. The coconut milk is simmered over low heat with a little salt and cornstarch until it becomes slightly thick. Finally, the dish is arranged with noodle strands placed at the bottom, topped with the sautéed pork and shredded pork skin. Coconut milk is poured over, followed by a drizzle of sweet-and-sour fish sauce to ensure the ingredients blend evenly, creating a balanced and rich flavor.
What makes Banh Tam Bi so appealing is its exquisite blend of flavors: rich and creamy without being greasy, savory yet refreshing, and mildly spicy with a hint of sweetness. When enjoyed, the soft, chewy noodles absorb the rich, fragrant coconut milk and blend with the tangy, spicy fish sauce and the sweet and savory pork skin, creating an indescribably satisfying taste. Adding some crispy fried shallots, fresh herbs, and a few slices of red chili also makes the dish even more visually appealing.
Despite the passing years, Banh Tam Bi remains a familiar dish for people in the Mekong Delta. At local markets, plates of hot Banh Tam Bi with steam rising from them always attract diners. For those who live far from home, just the smell of coconut milk and fried shallots can bring back childhood memories, recalling early mornings going to the market with their mothers, sitting down to enjoy a warm plate of Banh Tam Bi before heading to school.
Esther Vy