A few days ago, my friend Terrence Khuu came over for dinner with these beauties here. His mom, a cook at Le Colonial in San Francisco, makes these not for the restaurant, but for family and friends. I was luck to be among the "friends" category.
The skin is soft and supple like banh cuon steamed rice flour sheets. But they didn't harden in the fridge. She makes them in a nonstick skillet and fills the crepe with chopped shrimp, which she seasons lightly and includes the roe pulled from the shrimp head. Mang is bamboo shoot in Vietnamese but she opted for thin shreds of jicama, which is more delicately flavored.
Each one was about 4-inches wide and ½ inch thick. Accompanying sauces included lightly sweetened coconut milk and a light ginger, fish sauce, vinegar and sugar sauce. You can eat banh mang with one of the sauces or combine the two.
Terrence and his family are from the Can Tho area in the southern region of Vietnam. He says this kind of food is popular there. Though Terrence is a chef, his mom isn't willing to let him in on the secret. I'm not familiar with this little treat, which we only served half of to guests and saved the rest for ourselves!
Any of you heard of banh mang or know how to make it?
Carolyn Jung says
Ahah! You kept a stash for yourself and the hubster. Very sneaky! I was one of the lucky guests who got to try these scrumptious dumplings at Andrea's house. It was my first time eating them, too. Wow! I wish I could find these at a restaurant because I could definitely make an entire meal of them.
Andrea Nguyen says
Carolyn, we ate them and we still can't figure out how Mrs. Khuu made them. They are exceptional and at a resto, you could charge a whopping amount for them!
White On Rice Couple says
I double checked with my very reliable staff and have answers for you:
"Cindy",lived in Can Tho till the age of 46, says that they call this Can Tho specialty, "Bánh Dùm". Dùm, meaning to wrap, bundle or gather up. Hence, the name.
It is made just like you would banh cuon and the pre-cooked fillings will vary in combination with shrimp, pork, green onions and jicama. She says that she has never seen any with bamboo filling, but there are many variations that cooks will use. Coconut milk is us
White On Rice Couple says
Oops, I should have proof read my post first. It's Bánh Đùm. Just the slightest change in one diacritic makes all the difference!
MIKO says
First I'm jealous of Ms. Caroyln Jung for being able to try these!
Second, just as I was about to ask about rolling these up, I sxee that you (Andrea) already followed up with more helpful info in that regard.
Are you saying that she makes the wrapper also? I'm not sure I'm skilled enough to make good ones- I'll look for a recipe. But maybe, if there's a good pre-made wrapper brand that can be soft and smooshy like hers seem to be, I'm not sure if you can publish that here but if you could pas
Michelle says
These looks and sound delicious. I have a weakness for anything Banh Cuon related.
taobao english says
oh, it is great!
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marlon says
Wow! I wish I could find these at a restaurant because I could definitely make an entire meal of them.
Nickle says
it's already gorgeous looking!! Love your work (and research), you're a true food writer whom I absolutely look up to. 🙂