1. Origin of banh tam bi
Banh tam bi varies across different provinces in the Mekong Delta, influenced by local rice varieties and noodle-making techniques. The exact origin of the dish remains uncertain, but many believe that it originated in Bac Lieu Province. The name “banh tam bi” is thought to derive from its resemblance to silkworm larvae (tam), paired with “bi'” (shredded pork rind).
The main ingredients of this dish are thick noodles made from rice flour and tapioca flour, shredded pork rinds, fresh herbs, coconut cream, and sweet fish sauce. The heart of the dish is the coconut cream, which is simmered over charcoal with a pinch of salt, sugar, and tapioca flour (or cornstarch).
A typical bowl of banh tam bi starts with fresh herbs and bean sprouts at the bottom, followed by thick noodles, shredded pork rinds, pork meatballs, spring rolls, and pickled daikon and carrots. It is then drizzled with sweet fish sauce and topped with a generous amount of coconut cream.
Prices for this bowl typically range from 15,000 to 25,000 VND, depending on your choice of toppings.
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2. Authentic banh tam bi recipe
2.1. Ingredients
- 200g of glutinous rice flour
- 50g of rice flour
- 50g of tapioca starch
- 300ml of coconut cream
- 1 tbsp of cornstarch
- 150g of pork rinds
- 300g of pork shoulder
- 300ml of coconut water
- 150g of roasted rice powder
- 1/2 tbsp of lime juice
- 1/5 tsp of seasoning powder
- 1 tsp of minced purple onion
- 1 tsp of pepper
- 2 tbsp of vegetable oil
- 120ml of fish sauce
- 10g of minced chili garlic
- 1/2 tsp of salt
- 20g of sugar
- Fresh herbs (Thai basil, mint, cilantro)
- Bean sprouts
- Pickled daikon and carrots
2.2. Instructions
Step 1: Mixing and kneading the dough
- Combine the glutinous rice flour, rice flour, and tapioca starch in a bowl. Gradually add 150ml of boiling water while stirring with a spoon until the mixture is smooth and non-sticky.
- Knead the dough until smooth, then shape it into medium-thick strands. Coat the strands with a layer of rice powder to prevent sticking.
Step 2: Boiling the dough
Bring a pot of water to a boil. Add the dough strands and cook until they float to the top and become clear. Remove the noodles and place them in a bowl of cold water.
Step 3: Preparing the shredded pork rinds (bi)
- Clean the pork rinds thoroughly and boil it with 1/2 teaspoon of seasoning powder until tender. Soak the rinds in cold water to make them crunchy and cut them into small strands.
- Marinate the pork shoulder with minced garlic, minced purple onion, 1 tablespoon of fish sauce, seasoning powder, sugar, and pepper. Mix well and let it marinate for 10-15 minutes.
- Fry the marinated meat until evenly cooked, then add 150ml of coconut water and simmer until the liquid thickens. Turn off the heat and cut the meat into thin strands.
- Combine the pork strands and pork rinds with the roasted rice powder.
- For the coconut cream: Dissolve 1 tablespoon of cornstarch in 30ml of water. Add this mixture to a pot with 300ml of coconut milk and 1/2 teaspoon of salt. Cook until the mixture boils and thickens, then turn off the heat.
- For the fish sauce: Dissolve 100ml of fish sauce with 150ml of fresh coconut water and a little sugar. Bring it to a boil, then let it cool. Once cooled, add minced chili and garlic, and squeeze in a little lime juice. Stir well.
Step 5: Decorating
- In a serving bowl, arrange a handful of fresh herbs and bean sprouts at the bottom.
- Place a portion of the cooked noodles on top.
- Arrange the banh tam, bi, and pickled daikon and carrots over the noodles.
- Drizzle the sweet fish sauce generously over the toppings, and ladle a generous amount of coconut cream over the dish. Your delicious banh tam bi is ready to enjoy!
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3. Best places to eat banh tam bi
Discovering the best places to enjoy banh tam bi can elevate your culinary experience. Here are some top recommendations in Ho Chi Minh City and the Mekong Delta:
3.1. In Ho Chi Minh City
- Banh tam bi To Chau: 611/62B Dien Bien Phu, District 3
- Di Nam Sadec: 166 Bui Thi Xuan, District 1
- Banh tam bi Trung: 5 Hoang Thieu Hoa, Tan Phu District
- Banh tam bi Dong Thap: 352 Nguyen Trai, District 5
- Sa Dec Quan: 154 Nguyen Dinh Chieu, District 3
- Bep Nha Bao Tieu Thu (Bao Tieu Thu's Kitchen): 43 Dao Cam Moc, District 8
- Am Thuc Ba Ba Kheo (Ba Ba Kheo Restaurant): 57 Chau Van Liem, District 5
- Thuc pham sach Tri Tam (Tri Tam Clean Food): 45 Truong Dinh Hoi, District 8
- Banh mi ba Bay: 273 Cay Tram, Go Vap District
- Banh tam bi Truc Phuong: 66 Dien Bien Phu, District 1
3.2. In the Mekong Delta
- Quan Hoi Do: 54 Tran Binh Trong, Ninh Kieu, Can Tho
- Banh tam bi Tien Hoang: Dinh Tien Hoang, Thoi Binh, Ninh Kieu, Can Tho
- Banh tam bi Pham Ngu Lao: Alley 2 Pham Ngu Lao, Ninh Kieu, Can Tho
- Banh tam bi Ung Van Khiem: 16B1 Ung Van Khiem, Ninh Kieu, Can Tho
- Quan banh tam cay 777: 54/8 Hung Vuong, Ninh Kieu, Can Tho
- Quan co Linh: 31A Road 30/4, Ninh Kieu, Can Tho
- Banh tam bi Le Lai: 3 Le Lai, Ninh Kieu, Can Tho
- Banh tam bi chu Dung: 49B Phan Boi Chau Street, Sa Dec, Dong Thap
- Banh tam bi Thu Ha: 188 Hung Vuong Boulevard, Sa Dec, Dong Thap
- Banh tam bi chi Yen: 79 Tran Hung Dao Street, Sa Dec, Dong Thap
4. Other must-try variations of banh tam
Beyond the traditional flavors, banh tam bi has some delightful variations. Two notable ones are:
4.1. Spicy banh tam
Spicy banh tam features slender rice noodles, similar to vermicelli but prepared differently. The rice is ground into flour, mixed with water, and simmered until a thick paste forms. Once the paste cools, it is dusted with dry flour, rolled into long strands, and steamed until they achieve a soft, chewy texture.
The highlight of this dish is its spicy curry-infused sauce, kept warm over a charcoal fire. Spicy banh tam is typically served with tender cooked chicken or savory fish meatballs made from seasoned minced fish or meat.
When served, the noodles are topped with chicken or fish meatballs, and generously doused in the hot, fragrant curry sauce. Bean sprouts, herbs, and lettuce are added for an extra crunch. You can enhance the flavor by adding kumquat and chili to the dish and dipping the meat in salted kumquat.
4.2. Sweet banh tam
Compared to the traditional banh tam bi or spicy banh tam, sweet banh tam is simpler to prepare and is made from cassava roots. The cassava is peeled, finely grated, and squeezed to remove excess water. It is then mixed with sugar, condensed milk, tapioca flour, coconut milk, and vanilla essence to create a thick and sticky mixture.
The dish becomes visually appealing with natural coloring ingredients such as green from pandan leaves, yellow from gardenia fruit, and red-orange from gac fruit. The mixture is steamed until cooked, then cut into bite-sized pieces and mixed with shredded coconut.
Sweet banh tam is chewy thanks to the tapioca flour and coated with a soft layer of grated coconut, providing a slightly sweet taste. The dish is usually served with peanuts or sesame seeds on top for added flavor. It can also be dipped in salted sesame oil.
With its harmonious blend of flavors and textures, banh tam bi is a culinary gem in the vibrant tapestry of Vietnamese cuisine. From its humble beginnings in the Mekong Delta to its widespread popularity across Vietnam, this dish continues to enchant food lovers worldwide. So, on your next trip to Vietnam, make sure to add this dish to your bucket list for a truly fulfilling culinary experience!
As you travel across Vietnam, beyond the delightful banh tam bi, you will have the chance to indulge in a wide array of other mouth-watering dishes. Each region boasts its own specialties that are sure to please your taste buds. These include the famous fried squid in Ha Long, the aromatic cao lau in Hoi An, the delectable fish cake noodle soup in Nha Trang, and the fresh seafood in Phu Quoc, among others.
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