Jun 2008

Bánh Kẹp Ngò

Vietnamese vendors are extremely business savvy. In order to entice customers to purchase additional goods, they willingly offer up free samples. Once while at a market in Da Nang, I approached a fruit vendor to purchase guavas, and he insisted that I try a bon bon. He peeled it before I could object and came this close to sticking it in my mouth. Needless to say, I left his stand with a kilogram of guavas and an unplanned kilogram of bon bons in hand.

A cookie dealer in District 3 got me using the same brilliant technique. The Astronomer and I visited the store with the intention of buying a couple kilograms of banh lo tai, but ended up with an additional purchase of banh kep ngo after an addictive free sample.

Although vendors can be a bit pushy, I do appreciate being force fed because otherwise I’d be missing out on some really good stuff.

Banh (cookie) kep (pressed) ngo (cilantro) isn’t your average sweet cookie. It is comprised of a sprig of cilantro pressed between thin layers of crispy rice sheets. It’s difficult not to make a mess when biting through the multitude of layers, but crumbs are an unavoidable part of this treat. The best part of the cookie is the PEANUT BUTTER filling. The cilantro flavor is gentle, while the smooth, sweet and salty peanut butter takes center stage. If you’re a peanut butter aficionado like I am, theses crazy cookies are definitely up your alley.

Jun 2008

Bánh Da Lợn

Bánh da lợn or bánh da heo (literally “pig skin cake”) is a Vietnamese steamed layer cake made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk and/or water, and sugar. It is sweet and gelatinous in texture, with thin (approximately 1 cm) colored layers alternating with layers of mung bean, durian, or taro filling.

Typical versions of bánh da lợn may feature the following ingredients:

  • Pandan leaf (for green color) with mung bean paste filling
  • Pandan leaf (for green color) with durian filling
  • Lá cẩm (leaf of the magenta plant, Peristrophe roxburghiana; imparts a purple color when boiled) with mashed taro filling

In modern cooking, artificial food coloring is sometimes used in place of the vegetable coloring.

While The Astronomer was working on his tenth hour of continuous sleep this morning, I explored the wonders of District 4. I picked up fruits galore and bánh da lợn (1,000 VND). I’ve seen this sticky number sold all around town, but was always turned off by its bright green, food coloring induced glow. The ones I picked up this morning were naturally green due to pandan leaves rather than science, and filled with mung bean paste. According to the vendor, the bánh da lợn came from the city of My Tho in the Mekong Delta and are rarely sold in Saigon. It’s my lucky day.

Jun 2008

Cơm Tấm Dì Năm – Ho Chi Minh City

May 10, 2008
Cuisine: Vietnamese

253 Khanh Hoi Street
District 4, Ho Chi Minh City

Phone 8264381
Website: none

Canh Khoai Mo

Bo Xao Bong He

Com Tam Bi Cha

I’ve written about the ins and outs of com tam on countless occasions here on gas•tron•o•my, so to keep things fresh, I’ll stick to the new stuff.

Cơm Tấm Dì Năm is an eatery specializing in com tam in District 4. It’s open from 4 AM to 10 PM everyday. The Astronomer and I dropped in a couple of Saturdays ago for lunch because after ten months of saying to myself, “I’ve got to try that place out,” timing was finally on our side. Or something like that…

I went for the com tam bi cha because it’s one of my all-time favorites. This version did not disappoint, well, except for the unavailability of op la (fried sunny-side up egg), but I got over that pretty quickly because everything else was solid.

The Astronomer was in a beefy mood and ordered beef sauteed with chive flowers. The ratio of meat to greens was skewed toward the blossoms, but Astro-man just pushed the extras aside and did what he does best.

And speaking of chives, wanna here a funny story?

Of course you do!

Back in San Diego, chives grow in front of the Nordstrom Rack at Mission Valley mall. Whenever my mom and I go shopping, she always handpicks the chives and brings them home to make hu tieu xao. Ghetto, right? I’m always so embarrassed by her deviant actions, but I have no shame eating the delicious end product.

Okay, back to Cơm Tấm Dì Năm!

After I finished my com tam, I ordered a bowl of canh khoai mo. I’ve encountered khoai mo at the markets, but never in a restaurant. The lavender soup was mild (in a good way) and had little bits of yam. Definitely very soothing and hearty. Must try again.