Sài Gòn Rice Cake

Introduction to Sài Gòn Rice Cake

The Sài Gòn Rice Cake, also known as "Bánh Đúc," is a traditional Vietnamese dish that is deeply rooted in the culinary history of Sài Gòn, now known as Ho Chi Minh City. This savory rice cake is beloved for its simplicity and versatility. Initially popularized during the early 20th century, Bánh Đúc has found its way into the hearts and kitchens of many due to its unique texture and delightful flavors.

Historical Background

The origin of Bánh Đúc traces back to Northern Vietnam, where it started as a humble dish made primarily from rice flour. Over time, as people migrated southward, they brought with them this culinary tradition. In Sài Gòn, the recipe evolved, incorporating local ingredients and flavors, which transformed it into the variant we know today. The Sài Gòn version is distinct for its savory toppings and has become a staple in Vietnamese home cooking.

Ingredients

• Rice flour - 200g
• Tapioca starch - 50g
• Water - 500ml
• Coconut milk - 200ml
• Ground pork - 150g
• Shiitake mushrooms - 50g, dried or fresh
• Fish sauce - 3 tbsp
• Sugar - 2 tbsp
• Salt - 1 tsp
• Fried shallots - 2 tbsp
• Scallions - 2 stalks, chopped
• Cooking oil - 2 tbsp

Preparation

Preparing the Rice Cake Mixture

In a large mixing bowl, combine the rice flour and tapioca starch. Gradually pour in the water while stirring continuously to prevent lumps. Add the coconut milk and mix thoroughly until you achieve a smooth, consistent batter.

Cooking the Savory Toppings

Soak the shiitake mushrooms in warm water until soft. Once softened, dice them finely. Heat cooking oil in a pan over medium heat. Add the ground pork and stir-fry until cooked through. Add the diced mushrooms, fish sauce, sugar, and salt. Stir well and let it cook for another 5 minutes. Remove from the heat and set aside.

Cooking Process

Steaming the Rice Cake

To cook the rice cake, pour the batter into a steam-friendly dish or pan. Place it in a steamer and cover with a lid. Steam the batter for about 20-25 minutes or until it sets completely. Ensure to check with a toothpick; it should come out clean when inserted into the center of the cake.

Topping and Final Cooking

Once the cake is steamed, evenly spread the cooked pork and mushroom mixture on top. Garnish with chopped scallions and fried shallots. Return the dish to the steamer and let it steam for an additional 5 minutes to allow the flavors to meld.

Serving and Enjoying Sài Gòn Rice Cake

Remove the Sài Gòn Rice Cake from the steamer and let it cool slightly before cutting into square pieces. Serve warm as a main dish or a satisfying snack. The subtle creaminess of the coconut milk in the rice cake complements the savory toppings beautifully. Pair it with a side of fresh herbs or pickled vegetables for a refreshing contrast. To enhance the experience, consider setting a cooking timer while you savor each bite, allowing yourself to fully indulge in the rich cultural taste of this Vietnamese delicacy.