Banh Duc Nong Nguyen – Top traditional Vietnamese food that you must try

• Culinary Gems

Banh Duc Nong Nguyen is one of the top of your traditional Vietnamese food list. Known for its rich, savory toppings and silky-smooth rice cake base, this beloved dish captures the heart of Vietnamese comfort food.

What is Banh Duc?

Banh Duc (Vietnamese steamed rice cake), originating from Hanoi, is made from key ingredients including banh duc (a type of rice cake), peanuts, minced pork stir-fried with wood ear mushrooms, fresh herbs, fried shallots, and most importantly, a sweet and tangy fish sauce or bone broth.

Banh Duc is traditionally known as a rice cake made from rice flour mixed with lye water. This version of the dish delivers a rich, nutty flavor from the peanuts embedded in the chewy, soft cake, perfectly balanced by the bold taste of the dipping sauce. While the way hot banh duc is served may vary depending on the vendor, its signature taste, sweet, aromatic, flavorful yet light and never overwhelming has remained beloved through the years.

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Where is Banh Duc Nong Nguyen?

I had the opportunity to enjoy it at the Banh Duc Nong Nguyen shop in Go Vap District branch. This food house has only been open for a few months and attracts hundreds of customers every day.

Banh Duc Nong Nguyen has three branches:

• Address 1: No. 188, Van Kiep Street, Binh Thanh District.
• Address 2: No. 63D, Pham Van Hai Street, Tan Binh District.
• Address 3: No. 149, Le Duc Tho Street, Go Vap District.

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The highlight of Banh Duc

I’m always on the lookout for dishes that strike a balance between tradition and creativity.

While Banh Duc is typically considered a light snack, don’t let that label fool you. When served hot and fully loaded, it’s much more than a snack, it’s a complete, comforting meal in a bowl. For just 40,000 VND, I ordered two bowls generously topped with a medley of savory delights: minced pork, young eggs, quail eggs, fried sausage, shredded chicken thighs, shiitake mushrooms, and a few shrimp. All of this came nestled on a base of soft, warm rice cake, drizzled with scallion oil and accompanied by a small bowl of fish sauce.

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How did it taste?

What struck me first was the aroma — a warm, inviting mix of fried shallots, scallions, and meat, subtly sweetened by the broth-like fish sauce on the side. The Banh Duc itself was soft and silky, almost melt-in-your-mouth, but still held enough firmness to scoop without falling apart. It acted like a blank canvas, soaking up the flavors of the toppings and the fish sauce.

The minced pork was well-seasoned and sauteed just right, this is juicy, with a hint of garlic and black pepper. The young egg and quail eggs added a richness that complemented the subtle sweetness of the sauce. The shredded chicken thigh was tender and balanced out the dish’s overall texture. But what surprised me the most was the shiitake mushrooms, they were slightly crispy on the outside yet juicy inside, providing a deep umami hit that tied the dish together.

To elevate the flavor even more, I added a bit of chili to the fish sauce. The gentle heat cut through the richness and brought a nice balance, making each spoonful feel fresh and exciting. It’s the kind of spice that doesn’t overpower, but keeps your palate awake.

What I appreciate most about this dish is how it represents the warmth of traditional Vietnamese food no-frills, honest, but crafted with attention to detail. It’s the type of comfort food you’d crave on a chilly evening or when you just need something that feels like home.

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