The other day I asked whether or not anyone knew what this dish was. And of course you did 🙂 It’s Banh Nam, a speciality from Hue and made of rice flour. The Saigon rendition of this central Vietnam stalwart comes served warm in a sweet, hot tomatoey nuoc mam (fish) sauce. There are shedloads of different banh, but commenter KimSon tells us banh nam is the only flat one. The banh nam above is being wrapped in a banana leaf for a takeaway customer from the Ba Dang restaurant at 59bis Nguyen Thong street in District 3, Saigon.
ThinkingVN tells us,
Cha (the meat) "is Cha Hue (Hue style)… both Cha & Banh Nam can be two separate
dishes. Cha banh nam
(this is a Saigonese interpretation of Hue food). Good Cha (Hue) should
only be eaten alone with some fresh garlic.
None of which I knew before. Cheers 🙂 Oh and, while I’m not the biggest Hue rice glop fan, this was rather good. Soft, warm, peppery and just 8,000VD a throw. More in the comments.