Ms. Hoang Thi Phuc (55 years old), who has been selling banh beo for nearly 15 years at the foot of Nhan mountain (Tuy Hoa city, Phu Yen ), shared: "To make delicious banh beo, first of all, the rice must be of good quality and not exposed to rain; if the rice is exposed to rain, the cake will definitely be hard, not sticky, and not chewy. Next is the step of taking the flour, you must watch the water level; if the flour is too low, the cake will not be sticky, if it is too thick, the cake will not swirl. Next is watching the fire, the heat must be just enough for the cake to dry and swirl beautifully."
A delicious bowl of banh beo cannot lack chili fish sauce, chili fish sauce determines 40% of the deliciousness of the dish. Unlike chili fish sauce in many places that are often mixed with warm water, Phu Yen people eat very richly, so the fish sauce is often saltier and spicier. Mrs. Phuc added: "Because I live near the sea, I often salt my own fish to make fish sauce, the fish sauce made has a rich aroma, beautiful color, and a more distinctive taste than when using industrial fish sauce."
Hot banh beo tray 25,000 VND/10 pieces at the foot of Nhan mountain
According to Ms. Nguyen Tran Vi Thuy (51 years old, local), 15-20 years ago, Ms. Mai's banh beo was famous for being very simple: just hot banh beo, add a little bit of chive fat, a little roasted peanuts, add a little good fish sauce. What attracts customers to Ms. Mai's banh beo is the chewiness and firmness of the cake. Ms. Mai uses Tuy Hoa rice to make the cake, after soaking overnight, the rice is ground with a stone mortar, the flour is boiled in warm water and then poured into the cake using a wood stove.
"Perhaps because it is purely handmade, Ms. Mai's banh beo always has a unique flavor. Ms. Mai is now over 70 years old and no longer sells cakes. Instead, her children have taken over the cake-making profession and opened a shop in Ho Chi Minh City called Ms. Mai's banh beo," said Ms. Thuy.
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