Hang Bong Market Savory Shredded Pork & Sweet Coconut Steamed Rice Cakes
About this Dish
Dimpled mini steamed rice cakes served two ways: savory with mung bean paste and toasted pork skin, and sweet pandan drizzled with thick coconut cream.
Hang Bong Market Savory and Sweet Steamed Rice Cakes on Le Thi Phi Street (My Tho Ward) exemplify the refined afternoon street-snack tradition of old My Tho. Unlike Central Vietnamese banh beo served inside individual ceramic cups with dried shrimp flakes, My Tho banh beo are unmolded onto a platter displaying their deep coin-shaped center dimples. A classic mixed platter harmonizes two styles: savory white rice cakes layered with creamy mung bean paste, shredded pork skin tossed in toasted rice powder, scallion oil, and crispy bread croutons, alongside emerald pandan or violet magenta-plant sweet rice cakes generously drizzled with thick coconut cream and toasted sesame seeds.
Co Tuyet Hang Bong Market Banh Beo Stall
Le Thi Phi St, Hang Bong Market, My Tho Ward
Passed down across three generations of afternoon market vendors around Hang Bong Market since the 1960s, uniting wet-milled rice batter steaming with Southern coconut-cream and pork-skin craft.
Lightly spoon the coconut-water fish sauce over the savory pork-skin cakes first to enjoy the crunchy croutons, then savor the coconut-cream pandan cakes as a sweet finish.
Pandan soy milk or fresh calamansi sugarcane juice.
