Bánh Bò, Chiều Saigon

August 16th, 2010

Do you remember the humid and rainy afternoons in Saigon? It was summer, and there was no school or homework obligation. My sister and I often sat near the front door, watching the rain drops on the pavement and chatting. The sound of “Páanh Pòo Páanh Tiuuu” from the ethnic Chinese vendor announced the arrival of his cart and the fresh scent of steamed flour in the air. How can one resist not buying his warm bánh bò and bánh tiêu as freshly baked snacks while waiting for the rain to pass?

Béatrice may be craving for these steamed, small white flour cakes full of air holes with a mild coconut flavor if made the Southern way, or a fermented flavor if done the Chinese way. Another version is bánh bò nướng, found at many Vietnamese market overseas, which is the same cake but baked, aromed with baythoy leaf (feuille de bayteuil – lá dứa).

Traditionally, bánh bò is made from flour, sugar, yeast and tapioca starch, with coconut milk added for the Southern flavor. However, one can just go out and buy a ready-made flour bag “Bột Bánh Bò – Steamed Rice Cake” and follow the instructions printed in the back. It is available in many Asian groceries in France, imported by Tang Frères, 48 Avenue d’Ivry, in Paris 13ème.