Banh beo is made from a combination of rice flour and tapioca flour. It is popular street food in Vietnam. The ingredients include rice cake, dried shrimps, crispy pork skin, scallion oil, and dipping sauce.
Banh beo is usually accompanied by "nuoc mam" (a clear sauce made from sugar, fish sauce, garlic, and Thai chili) and crunchy pork belly strips that enhance the taste of the dish.
Most often, banh beo are served in individual small dishes and eaten whole after scraping out of the dish with a spoon. Another way to eat this dish is to use a chopstick to nudge the banh beo off the circular dish.
Bánh hỏi is also a must-try Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish.
The strings of noodles are usually only as thin as a toothpick; the texture is firm enough so the noodles do not fall apart, but is not at all sticky to keep the dish light and suitable for a breakfast treat. Also known as question cake or pie.
In brief, banh beo and banh hoi are listed in indispensable dishes of young people when coming to the coastal city of Nha Trang. The soft dough mixes with fish sauce, the crunchy taste of pork skin, the aroma of silk rolls and barbecue makes these two rustic cakes even more attractive.
Source: https://vietnamtimes.org.vn
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