A warming Vietnamese comfort snack
I’ve always struggled to translate Bánh Đúc Nóng Hà Nội into English. There’s just no official English name for it that truly captures the warmth, the texture, the flavour or the comforting feeling it gives – especially on a chilly Hanoi afternoon. It’s one of the most beloved street snacks in Hanoi, a true soul-warmer made with a soft, slightly sticky rice flour base, topped with savoury pork mince and mushrooms, then drizzled with warm, sweet and sour nước chấm. A generous sprinkle of crispy fried shallots and fresh coriander finishes it off. It looks beautiful, it smells heavenly and it tastes even better.
I remember riding around Hanoi on the weekends with my closest friends, and this was always our go-to snack. We’d stop by a small street stall, call out for a few bowls and sit on those tiny stools, chatting away while the warm Bánh Đúc Nóng Hà Nội took the chill out of the air. Back then, I never imagined I’d be cooking it myself in my kitchen in the UK – but when the craving hit, I had no choice but to learn. And honestly, it surprised me how simple it is to recreate this comforting dish at home.
Ingredients for the rice flour base
The key to the best Bánh Đúc Nóng Hà Nội is the right balance of flours. After a few rounds of experimenting, I’ve found my perfect ratio: 50% rice flour, 10% glutinous rice flour and 40% tapioca flour. For this recipe, I use a total of 200g of mixed flour. To that, I add 1 teaspoon of salt and slowly whisk in 800ml of cold water, making sure everything dissolves entirely into a smooth batter.
Here’s a tip that makes a huge difference to the final texture: let the mixture rest. After a couple of hours, you’ll notice the flour sinks to the bottom, leaving a clear layer of water on top. Gently pour that layer away, then top it back up with the exact same amount of fresh cold water. Mix, wait another hour or two, and repeat the process. Do this twice and you’ll end up with a silky batter that turns into the smoothest, softest, slightly “crunchy” (in that chewy tapioca way) rice base once cooked.
Cooking the rice flour base
When you’re ready to cook, pour the rested mixture into a pan and stir it constantly over low to medium heat. After around 5-7 minutes, you’ll see it start to thicken. Keep stirring – it’ll get a bit sticky, then start bubbling and become slightly transparent. At this point, add 2 tablespoons of olive oil (or any neutral oil) and stir well until mixture is completely smooth. Turn off the heat and pop the lid on to keep it warm while you prepare the topping.
Savoury pork and mushroom topping
For the topping, you’ll need some pork mince and a mix of wood ear and dried shiitake mushrooms. Soak the mushrooms in hot water until soft, then finely chop them. Chop one small onion too.
Heat a tablespoon of oil in a frying pan, saute the onion until fragrant and golden, then add the pork mince. Break it up with a spatula, stir well, and toss in the chopped mushrooms. Season with 2 tablespoons of fish sauce and half a teaspoon of ground pepper. Let it simmer gently for around 10 minutes until the topping is cooked through. Turn off the heat and cover to keep warm.
Making the warm sweet and sour dressing (nước chấm)
If you’ve followed some of my other Vietnamese recipes, you’ll know that nước chấm —our classic sweet and sour dipping sauce – is a staple in my dishes. This dish is no exception. To make it, combine 2 tablespoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of fish sauce, and 10 tablespoons (about 150 ml) of water. Stir until everything is dissolved.
Because I love this dish served warm, I usually heat the dressing slightly in a saucepan – or just pop it in the microwave for a minute or two.
Assembling your Bánh Đúc Nóng Hà Nội
Now comes the fun part. Scoop the warm, cooked rice flour base into serving bowls. Top with a few generous spoonfuls of the pork and mushroom mixture, add a good handful of chopped coriander and then drizzle over the warm nước chấm.
Finally, finish it off with crispy fried shallots for that extra depth of flavour and crunch.
Time to enjoy
This dish is everything I love in one bowl: it’s smooth, soft, warm, comforting – and yes, slightly chewy in the most satisfying way. I like to sprinkle a bit of chilli powder and freshly ground pepper on top too. It’s usually considered a snack, but not going to lie – it was actually my dinner tonight. And yes, I had two bowls. Shhh.
If you’ve never tried Bánh Đúc Nóng Hà Nội before, I hope this recipe brings you as much joy as it brings me. Let me know how it turns out for you and don’t forget to serve it steaming hot!
Don’t know what else to cook with the pack of pork mince in your fridge? Try my Best Pork Mince Recipes for Easy and Delicious Meals blog post to find a few excellent ideas. Whether you’re after something quick for a weeknight dinner or looking to explore more Vietnamese flavours, I’ve rounded up my go-to pork mince dishes that are guaranteed to impress.
Bánh Đúc Nóng Hà Nội (Savoury Rice Flour Soup)
Description
Bánh Đúc Nóng Hà Nội is one of the most beloved Vietnamese street food dishes, especially during the colder months. This comforting bowl features a silky, slightly chewy rice flour base topped with savoury pork mince, earthy mushrooms and a warm, tangy Vietnamese dipping sauce, finished with crispy fried shallots and fresh coriander. It's a dish that's simple to make but full of flavour.
Ingredients
For the Rice Flour Base
For the Savoury Topping
For the Warm Sweet & Sour Dressing (Nước Chấm)
To Serve
Instructions
-
Prepare the Rice Flour Base
- In a mixing bowl, combine 100g rice flour, 20g glutinous rice flour and 80g tapioca flour and 1 teaspoon salt.
- Slowly whisk in 800ml cold water until the mixture is completely smooth.
- Let the mixture rest for 2 hours. Pour off the clear layer of water on top, then replace it with the same amount of fresh cold water. Mix again.
- Repeat the resting and replacing process one more time (twice total) to create a silky, chewy texture.
- When ready to cook, pour the batter into a non-stick pan over low to medium heat.
- Stir constantly for 5-7 minutes until the mixture thickens, becomes slightly transparent and starts bubbling.
- Add 2 tablespoons of oil and mix well until completely smooth.
- Remove from heat, cover with a lid and set aside to keep warm.
-
Make the Savoury Pork & Mushroom Topping
- Soak dried shiitake and wood ear mushrooms in warm water until soft, then finely chop.
- Finely chop 1 small onion.
- Heat 1 tablespoon of oil in a pan over medium - high heat.
- Saute the onion until fragrant and golden.
- Add pork mince and break up any lumps with a spatula.
- Stir in the chopped mushrooms, 2 tablespoons of fish sauce and 1/2 teaspoon black pepper.
- Cook for about 10 minutes, stirring occasionally, until everything is cooked through.
- Cover and set aside to keep warm.
-
Make the Warm Sweet & Sour Dressing (Nước Chấm)
- In a bowl, mix 2 tablespoons sugar, 2 tablespoons vinegar, 2 tablespoons fish sauce and 10 tablespoons (about 150ml) water.
- Heat gently in a saucepan or microwave until warm, then set aside.
-
Assemble the Dish
- Scoop the warm rice flour base into serving bowls.
- Add a few spoonful of pork and mushroom topping.
- Top with freshly chopped coriander and a generous spoonful of the warm dressing.
- Sprinkle with fried shallots and if you like, a pinch of chilli powder and black pepper.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 452.87kcal
- % Daily Value *
- Total Fat 22.82g36%
- Saturated Fat 6.23g32%
- Cholesterol 43.2mg15%
- Sodium 1477.94mg62%
- Potassium 608.22mg18%
- Total Carbohydrate 50.33g17%
- Dietary Fiber 5.68g23%
- Sugars 7.46g
- Protein 14.89g30%
- Vitamin A 169.75 IU
- Vitamin C 3.16 mg
- Calcium 71.25 mg
- Iron 3.15 mg
- Vitamin D 0.21 IU
- Vitamin E 5.3 IU
- Vitamin K 29.1 mcg
- Thiamin 0.53 mg
- Riboflavin 0.36 mg
- Niacin 5.85 mg
- Vitamin B6 0.7 mg
- Folate 30.28 mcg
- Vitamin B12 0.49 mcg
- Phosphorus 192.85 mg
- Magnesium 75.46 mg
- Zinc 2.52 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
