How to make delicious, chewy, and soft rice noodle cake, simple and authentic to the Southwest region

How to make Bánh tằm bì

• 1

  Mix the dough and shape the cake

  Add 200 grams of glutinous rice flour, 50 grams of rice flour, and 50 grams of tapioca flour into a bowl and mix well. Then gradually add 150 ml of boiling water while stirring the flour and water with a spoon, then use your hands to knead until the dough is smooth and not sticky.

  Break off pieces of dough and use both palms to roll the dough into strands of suitable size, coating the outside of the strands with a layer of flour to prevent sticking.

  Note: When stirring the dough, make sure to stir evenly so that the dough does not become hard, causing the cake to break easily, or too soft, causing the dough to stick together.

  

  
• 2

  Boil the cake

  Bring water to a boil, then add the strands of bánh tằm bì to cook until they float to the surface and the dough becomes translucent, then remove and place them in a bowl of cold ice water.

  
• 3

  Making the skin

  Clean the pig skin, boil it with 1/2 teaspoon of seasoning until cooked for about 20 minutes, then take it out and put it in a bowl of cold ice water to make the skin chewy and crispy. Then cut the skin into small strips.

  Marinate the pork with minced garlic, minced onion, 1 tablespoon of fish sauce, seasoning, sugar, and pepper. Mix well and let the meat absorb the flavors for 10 – 15 minutes.

  Fry the meat until both sides are cooked, then add 150 ml of coconut water and simmer until the liquid thickens, then turn off the heat. Cut the meat into strips like the pig skin.

  Mix the cut meat and pig skin with 150 grams of toasted rice flour to complete the skin to serve with bánh tằm.

  

  

  
• 4

  Making the coconut milk and sweet sour fish sauce

  Coconut milk: Dissolve 1 tablespoon of cornstarch in 30ml of water. Put it in a pot with 300ml of coconut milk, add 1/2 teaspoon of salt, cook until the mixture boils and thickens, then turn off the heat.

  Fish sauce: Dissolve 100 ml of fish sauce with 150 ml of fresh coconut water and a little sugar, bring to a boil and then taste for seasoning. Wait for the fish sauce to cool completely, then add chopped chili and garlic, squeeze a little lime juice and stir well.

  

  
• 5

  Decoration

  Put chopped cucumber and herbs on a plate, add the banh tam and pork skin to the plate. Drizzle coconut milk and fish sauce over the banh tam and enjoy.

  
• 6

  Final Product

  Banh tam chewy served with fragrant rich coconut milk and spicy fish sauce accompanied by crispy pork skin full of flavor.

  The dish is exquisite in the way each ingredient is prepared, encapsulating the essence of Southern cuisine that leaves a lasting impression on anyone who tries it.