Banh Beo: Vietnamese Culinary Culture from Tradition to Modernity

Banh beo, a dish originating from the ancient capital of Hue, has attracted attention in the central and southern regions of Vietnam. With its shape resembling a water fern leaf, banh beo has become an indispensable part of Vietnamese culinary culture for centuries.

The main elements of traditional banh beo

Banh beo combines three main elements: rice flour to make the cake, minced shrimp filling, and dipping sauce. The dipping sauce is made from a combination of fish sauce and is usually poured directly onto the cake without dipping separately. To enhance the flavor, banh beo is often added with scallion oil and crushed roasted peanuts. Depending on the region, there are different variations, for example, in Saigon, mung beans and pickles are often added, along with banh duc, banh it, and banh bot loc as side dishes.

Variations of Banh Beo in the Central region

In the Central region, banh beo is divided into two main types: Quang Nam banh beo and Hue banh beo. Quang Nam banh beo is large in size, thick, and made with a doughy filling of meat, minced shrimp, chives, and fried onions and chopped 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 in cups (called banh beo chen).

Banh beo and creative variations in the South

When coming to the South, banh beo has many different variations, often combined with many other types of cakes and spices, losing some of the characteristic flavor of banh beo. However, in the South, there is also a sweet banh beo variation. During the processing, people mix sugar water (usually brown sugar dissolved in water and boiled then cooled) into rice flour, adding pandan leaves to enhance the aroma. The filling is usually mashed mung beans, and sweet banh beo in the South is often eaten with coconut milk. This is a popular, cheap, delicious snack that evokes childhood memories for people in the South.

Classification of shape and locality of banh beo

According to shape, banh beo can be divided into two main types: cup banh beo and small banh beo. Cup banh beo is made in cups, has a large and thick appearance, and is often found in the Central region. In particular, in Quang Tri, cup banh beo is dense, and when bitten, you have to bite hard to get it. Small banh beo is made in aluminum trays, has a small and thin appearance, and is often arranged in many pieces on a plate when eaten.

Types of Banh Beo by Region

Depending on the region, there are many different types of banh beo, including:
Hai Phong Banh Beo: Very different from most Banh Beo in the Central region both in the way it is prepared and enjoyed.
Quang Tri rice cake
Hue rice cake
Quang Nam rice cake
Quang Ngai rice cake
Banh beo Hoi An (also known as banh beo old town)
Saigon Banh Beo
Binh Duong Banh Beo (also known as Banh Beo Bi, because Banh Beo here is often prepared with added pork skin)
Banh beo cho Thu (An Giang)
Danang Banh Beo

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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