A few weeks back, Vernon’s Vietnamese teacher Hanh hooked us up with a couple of Bánh Tét Chuối because she’s super-sweet and knows how much we love trying new foods. Even though it was meant for the both of us, I was the sole benefactor of the gift because The Astronomer doesn’t do bananas, something about the texture and taste rubbing him in all sorts of wrong ways. He doesn’t know what he’s missing out on.
Whereas regular Bánh Tét are filled with savory mung beans, pork and pork fat, these not so distant cousins contain finger bananas. No extra sugar is added, so the singular caramelized banana brings the bulk of the flavor. The most interesting aspect of Bánh Tét Chuối is how the steaming process turns the banana a deep magenta. I’m no chemist, but I’d say that’s a result of a chemical reaction!
Vendors selling Bánh Tét Chuối usually ride around town on bikes with the goods hanging from their handlebars. Expect to pay 2,000 – 4,000 VND for one, depending on the size.
As a chemist, I concur!
Looks delicious.
yay, thats my favorite one.
here in the mekong, those are so popular. Sometimes ppl mix sticky rice and black bean together for the cover. My relatives always make some on my grandpa’s anniversary.
sounds very interesting, so is that type of banana very sweet? I love banana desserts!
Handles – LOVE the name. And thanks for the confirmation.
Angela – I have had some with black beans as well, but prefer the non-bean version. You are very lucky to have people in your family that make this treat. Am very jealous!
Foodhoe – Not crazy sweet, but just right. Compared to other banana desserts, this one is quite mild. It’s more of a snack than a dessert. I like my desserts sugary sweet 🙂
this is soo good. i discovered the taste of it for the first time today =) its tet, and my mom received one big one and i think i ate about half it by myself, i prefer this over regular banh chung/tet, i was never fond of the filling….