Bánh bèo

Bánh bèo, also known as water fern cakes, is a delightful Vietnamese dish that originates from Huế, a city in Central Vietnam. This beloved street food is made from a blend of rice flour and tapioca flour and is typically topped with a variety of ingredients like dried shrimp, crispy pork skin, scallion oil, and a flavorful dipping sauce. Although it began as a simple snack, bánh bèo has found its way into restaurants and is now savored as a meal for lunch or dinner.

One of the best aspects of eating bánh bèo is the pairing with nuoc mam, a clear sauce made from sugar, fish sauce, garlic, and Thai chili. Adding crunchy pork belly strips can elevate the dish even further. Bánh bèo is usually served in small, individual dishes, and you can enjoy it by either scraping it out with a spoon or gently lifting it off the dish with chopsticks. To fully appreciate its flavors, it's best to enjoy bánh bèo fresh, accompanied by beverages like green or black tea, or a refreshing Vietnamese iced coffee.

The name "bánh bèo" is thought to come from its resemblance to duckweed (bèo in Vietnamese), with "bánh" meaning "cake." Interestingly, in modern Vietnamese slang, "bánh bèo" is also used to describe girls who are perceived as overly feminine or high-maintenance, likely due to the dish's soft and delicate texture.

So next time you're in the mood for a taste of Vietnam, consider trying bánh bèo—it's a delicious experience rich in tradition and flavor!