Bánh tẻ

Bánh tẻ is a delightful, small steamed rice cake originating from the Red River Delta region in northern Vietnam. This traditional treat is crafted from rice flour and lovingly wrapped in Lá dong leaves before being boiled to perfection. It is particularly cherished in Hà Tây Province, near Hanoi, but variations can be found throughout Vietnam, each with its own unique twist.

The core ingredients for bánh tẻ are simple yet flavorful: plain white rice, minced pork shoulder, wood ear fungus, onion, salt, and pepper. Some recipes also include peanuts and chopped shiitake mushrooms, adding extra depth to the flavor. The preparation begins with soaking the rice, grinding it into a smooth paste, and cooking it into a thick, creamy slurry. The filling consists of a savory mix of minced pork, onion, and shiitake mushrooms.

Assembling bánh tẻ is an art in itself. The rice paste and filling are layered onto Lá dong leaves, then wrapped tightly before steaming the cylindrical cakes for about 20 minutes. The result is a delicious, aromatic dish often served with nước mắm (fish sauce) and a sprinkle of black pepper.