Mrs. Tuat Banh Can

Why Mrs. Tuat Banh Can is special ?

Tuat’s banh can stall is pure street theatre. Her tiny mobile stall is immaculately presented, clean as a whistle and perfectly organised, with four bubbling stock pots heated on piles of hot coals, each topped with what look very much like circular Yorkshire pudding trays. Tiny stall owner Tuat sits behind, sandwiched in place by a big red bucket filled with a light batter mix speckled with spring onion and carrot and a table laid out with blue and white china bowls of quail eggs, cha (grilled pork patties), nem (cured pork in banana leaf wraps) and plastic bags (of course) spilling with bright green salad and herbs.

Must try dishes:

Khot cake

Its name comes from the sound “khọt khọt” rang out when the cake come to the boil. Combine coconut cream, turmeric, salt, spring onion with rice flour. Heat the cake mould over a flame with vegetable oil. Fill each hole & add one quail egg to each cake. Then, cook about 3- 5 minutes until the centre and the edges become crisp and golden. Lastly, enjoy the cake with lettuce, mint and pickles, fish sauce.

Source: http://www.travelfish.org/