Banh Dap - The delicious delicacies of Central Vietnamese cuisine

Banh Dap, also known as Banh Chap, is a popular cake in the coastal provinces of Central Vietnam from Quang Nam to Khanh Hoa but the most famous is still in Hoi An. 

Banh Dap - a typical cake of Central Vietnam

"Dap" is understood simply as the cake must be beaten before eating. Banh Dap is a delicate combination of Banh Uot and baked rice paper. On the half layer of Banh Uot is covered with grease, onion, green beans. Banh Dap is also served with shrimp, boiled pork, barbecue depending on the region.

Another important thing when eating Banh Dap is the sauce. For people from Quang Nam, they will need a cup of fish sauce, crushed with lots of garlic chili, pure fish sauce and anchovies to qualify. Non-indigenous people prefer to eat with seasoning sauce that has been moderately prepared.

The main ingredients for making Banh Dap include: fragrant white rice, scallions, and green beans. However, to increase the appeal, when eating the cake, it is also indispensable for shrimp, onion fat and fish sauce.

To make Banh Uot: Soak the rice for about half a day to soften the grain. Then bring to puree flour into water powder, keep the dough for 3 hours or more to settle the powder in the water. 

Banh Dap is a delicate combination of Banh Uot and baked rice paper

Use coconut husks to stir dough and scoop the dough into the steamer for about half a minute. After ripening, use thin bamboo sticks to unload the cake. Note that between layers of cake to apply a layer of oil so that the cake will not stick together.

Baked rice paper: Cover a thin layer of dough in an autoclave for about 1-2 minutes. After the cake is cooked, take it to dry and bake on charcoal. Or you can also buy baked rice paper at the market. 

The best part of the beating cake is the dipping sauce. The fish sauce is diluted a little, adding sugar, cooking oil, satay, fried onion. The deliciousness of the sauce depends on the hands of the bartender, but in general, the delicious sauce must be a little reddish-brown. Brown color is due to oil and sauce mixed, and red is the color of satay. After that, scooping out a cup is full of the smell of fish sauce and the onion …

The deliciousness of Banh Dap depends a lot on the sauce

When eating Banh Dap, hit one on the cake broke. At this point, we will see the cake wake up the aroma of baked rice paper, and sesame smell ... Then we tear the cake into small pieces, including the rice paper and Banh Uot inside, dotted in a cup of sauce.

Fatty fat of the new rice, the crunchy crispy of the rice paper, the plasticity of Banh Uot mixed into it is the salty, sweet, spicy taste of the wedge sauce. Occasionally a few pieces of non-aromatic onions nose, spicy taste of satay chili.

Where to eat Banh Dap

You can eat Banh Dap everywhere, but the most in Hoi An. Here, Banh Dap has a unique flavor of dipping sauce, making visitors always want to eat again a second time. Here are some famous places:

• Banh Dap Hoi An is located at 679 Hai Ba Trung, Tp. Hoi An, Quang Nam. Price from 15,000 - 50,000 VND (equal to 1 - 3 USD)
• Banh Dap Dung Van has an address in Luong Nhu Bich, Cam Nam, Hoi An City, Quang Nam. Price from 15,000-50,000 VND (equal to 1 - 3 USD)
• Banh Dap Huong has the address in Cam Nam, Tp. Hoi An, Quang Nam. Price from 15,000-50,000 VND (equal to 1 - 3 USD)

Banh Dap is a simple and simple dish, hard to put into words. You have to eat, really feel the deliciousness of Banh Dap to see the soul of Vietnamese cuisine - not fussy, not too luxurious but just very familiar ingredients that make diners ecstatic and Impressed forever.

Hang Moon

Image sources: Internet