Bánh đúc riêu cua should be known widely for its visually appealing and deliciousness. Photo hanoionline.vn

 Tú Phương

HÀ NỘI — Bánh đúc is a versatile snack that can be enjoyed at any time of day, offering a refreshing, smooth and filling dish that is easy to digest, simple to prepare and inexpensive, with a variety of versions to suit different tastes.

While hot bánh đúc, peanut bánh đúc and bánh đúc nộm (served with peanuts, sesame and bean sprouts) are popular among many Hanoians, bánh đúc riêu cua is less commonly chosen.

However, it is a star on my list of favourites. Although more complex to prepare, it is the most eye-catching and arguably the most flavourful among its bánh đúc siblings.

Chef Trần Khắc Trung said the main ingredients for this dish are freshwater crabs, tomatoes and bánh đúc.

The crabs are ground into a paste, strained to obtain a clear liquid and then simmered until it forms attractive clumps of crab roe. The shallots are sautéed until fragrant and golden brown, then the tomatoes are added and stir-fried until softened. This mixture is poured into the crab broth, with rice vinegar added to enhance the flavour.

Making the cake involves several meticulous processes, from preparing the rice mixture with oil and tapioca starch to shaping the steamed rice flour, which is then cut into small pieces or long strands, depending on the cook's preference.

Bánh đúc riêu cua is served in a bowl with chopped spring onions, before a rich crab soup made with crab roe and tomatoes is poured over it. A touch of shrimp paste is optional, but for many diners it enhances the overall flavour. Meanwhile, a spoonful of chilli paste and a squeeze of lime further elevate the distinctive aroma of the crab broth.

Bánh đúc and the crab soup combine together to make a tasty dish of the day. Photo kenh14.vn

A small basket of mixed vegetables and herbs, including shredded water spinach, raw lettuce, perilla, coriander, watercress and banana blossom, is perfect for a brunch or late lunch.

The dish is best enjoyed fresh to fully appreciate its delicate texture and rich, savoury taste, said chef Trung.

It is not easy to find an eatery that serves bánh đúc riêu cua in Hà Nội currently, but a small shop on Láng Hạ Street has been serving customers for about 30 years. 

Located next to Ứng Thiên Communal House, it is a street-side shop with several tables and chairs, but always full of customers. 

However, this eatery is only open five days a month, specifically on the 1st, 15th and 23rd days of the lunar month (the 8th, 18th and 28th), or on temple festival days (March 6–8 and September 26). Only then can visitors come and enjoy the food on site.

The owner said that although she has run the shop for many years, the rice cake with crab paste is not yet widely known. Most of the customers are regulars. She mainly serves those who come to the temple for worship and then want to taste this traditional dish.

Hà Thành Mansion serves rustic bánh đúc riêu cua, one of the Hà Nội's fine dishes. — Photo courtesy of Hà Thành Mansion

For those who enjoy tasting this rustic dish in a more elegant setting, Hà Thành Mansion on Ngô Văn Sở Street would be a perfect choice.

While bánh đúc riêu cua is unknown to many people in Hà Nội, it is a speciality in Bắc Ninh Province's Đặng Xá Village in Vạn An Ward.

With almost the same ingredients and cooking methods, the flavour can be slightly different depending on the cook’s style. However, enjoying a bowl in the land of quan họ (love duet) singing, diners might have the opportunity to taste one of the most distinctive national cultural values, which has been listed as a World Intangible Cultural Heritage of Humanity.

A free performance by the liền anh and liền chị (brothers and sisters) folk singers of the Kinh Bắc region would make the meal more memorable than ever. — VNS