cooking-drink/vietnamese-food/1970/01/banh-it-or-sticky-rice-cake-a-specialty-in-binh-dinhcentral-vietnam.html">The brown noodles are implemented by the bright green vegetables (spinach and morning glory) and red crab shell. The presentation alone stirs up an appetite. The tastiness of the dish is determined by the texture and color of the banh da (flat brown rice noodle) together with the quality of broth.

Unlike pho or bun dishes - banh da cua is a mix of complex flavors and textures. The broth is mild allowing the flavors of sauteed shallots, crab meat, and fresh green rau can and morning glory to dominate. This is not a dish that you can slurp through. You actually have to chew through the crunchy vegetable stems and the semi-soft brown noodles.

Like any specialty food stall - not all are the same. They prepare their broths differently and have different types of toppings. What I find particularly special about this food stall is the crab stuffing. Inside the crab shell is a steamed stuffing of minced pork, crab, and mushroom. Very tasty and a nice addition to the presentation. They also don't overdo the dish with too many varieties of toppings. As the cook and owner of this food stall is from Hai Phong - I assume her dish is as close to authentic as it gets.

Ever since my first experience with banh da cua - I've been looking for this dish around town. The only other place I'm aware about is one near my current neighborhood. I tried a bowl last week and was disappointed as I was expecting a similar type of presentation and ingredients. This particular place had grilled beef wrapped in grape leaves, fish sausage, and crab mix - an usual mix of toppings.

Travel to Vietnam enjoys taste authentic banh da cua - I think I've found a pretty good eatery on Lam Son Street. However, it doesn't stop me from continuing my search for the best banh da cua.

Source:traveleatspa