Food & Receipts

The Ultimate Guide to the Best Pan-Fried Baked Banh Bo: Get in Line for a Taste!

"In the bustling Cho Phuam The Hien in District 8 lies a hidden gem - a humble putu piring cart that has captured the hearts and taste buds of locals. With a constant stream of customers lining up to get their hands on these delicious treats, it's clear that this is no ordinary street food. But what makes this putu piring so special? We're about to find out as we take a closer look at what sets this humble street cart apart and keeps customers coming back for more."

Administrator

4 July, 2024

141

In Ho Chi Minh City’s District 8, there’s a unique cake cart that has become a favorite among locals. Located in Pham The Hien market, this cart offers a delicious treat—a cake made with palm sugar and cooked in a wok, hence the name “banh bo chaothot not” (palm sugar cake cooked in a wok). For just VND 5,000 per cake, it’s a real bargain, and the long lines of customers are a testament to its popularity. Join us on a journey to discover this special cake cart!

1 Introducing the Palm Sugar Cake Cart in Pham The Hien

Introducing the Palm Sugar Cake Cart in Pham The Hien

Address: 995 Pham The Hien, Ward 5, District 8, Ho Chi Minh City (in front of Truong THCS Chanh Hung)

Opening Hours: 3:00 PM – late

Price Range: VND 5,000 – 10,000

Phone Number: None

Facebook: None

Delivery: Not available

Menu: Palm sugar cake, palm sugar cake with cheese, palm sugar cake with cocoa, palm sugar cake with peanut butter

Signature Dish: Palm sugar cake with peanut butter (VND 10,000)

Pros: Affordable prices, friendly service

Cons: Takeout priority, waiting time may vary

The cart is owned by Mr. Phan Thanh Nga, a native of An Giang province who moved to Ho Chi Minh City almost 30 years ago. Mr. Nga has tried his hand at various trades, but in 2020, after the COVID-19 pandemic, he started selling palm sugar cakes made with a recipe he learned from his mother.

Mr. Nga’s cake cart is a simple setup. It includes four earthen ovens fueled by continuously burning charcoal, with ingredients displayed all around. A simple signboard advertising “Palm Sugar Cake Cooked in a Wok – VND 5,000 each” hangs in front, at the back, and above the cart, with an umbrella providing shade. This modest business has been Mr. Nga’s source of livelihood for the past 2-3 years.

In addition to the traditional flavor, Mr. Nga also offers cakes with a twist, combining them with ingredients like cheese, peanut butter, and cocoa for VND 10,000 each.

Indulge in the traditional flavor or try unique combinations like cheese, peanut butter, and cocoa.

2 What Makes the Palm Sugar Cakes So Appealing?

Delicious Cakes with a Crispy Crust

According to Mr. Nga, the main ingredients of the cakes are various types of flour and palm sugar, mixed and fermented for a few hours. He also adds grated roasted palm sugar for a distinctively sweet and slightly smoky flavor, resulting in a golden-hued treat.

To enhance the flavor, Mr. Nga includes ingredients like cheese powder, cocoa, or a generous spread of peanut butter, providing a range of options to suit different tastes.

It takes less than 50 seconds to cook each cake, and the result is a delicious treat that’s not overly sweet, with a crispy, fragrant, and buttery crust. It’s the kind of snack that leaves a lasting impression.

Delicious cakes with a crispy crust.

Affordable Prices and Charming Conversations

Mr. Nga’s cake cart opens daily from 3:00 PM until late. The cakes with cheese, cocoa, and peanut butter fillings are priced at VND 10,000 each, while the traditional palm sugar cake costs only VND 5,000.

What sets this cake cart apart is not just the delicious treats but also the charming and humorous way in which Mr. Nga and his wife interact with their customers. Many regulars admit that they keep coming back not just for the cakes but also for the friendly and entertaining conversations with the couple.

Affordable prices and charming conversations.

Queue and Wait for Your Turn

By 4:00 PM, there’s usually a line of customers waiting to get their hands on these delicious cakes. Mr. Nga shares, “Initially, I sold the cakes in front of the school to the students, and it wasn’t too busy. But then, some people tried it and liked it, and word spread. Now, we have to use numbered tickets to manage the queue and ensure everyone gets served in order. It’s a much more efficient system.”

Queue and wait for your turn to indulge in these tasty treats.

So, there you have it—a glimpse into the world of the palm sugar cake cart in Pham The Hien market. With its mouthwatering flavors, affordable prices, and friendly service, it’s sure to win you over. Don’t miss out on trying these delicious cakes when you get the chance!

Frequently asked questions

Banh Bo is a traditional Vietnamese dessert, a fluffy, jiggly, and airy sponge cake with a unique honeycomb texture. It’s made with a combination of rice flour, tapioca starch, and coconut milk, giving it a delicate and moist crumb. The secret to its distinct texture lies in the fermentation process of the rice flour batter, which creates air pockets and a slightly tangy flavor.

The combination of pan-frying and baking ensures a crispy exterior and a soft, fluffy interior. Pan-frying creates a golden crust, adding flavor and texture, while baking allows for even cooking and helps maintain the moist, airy texture associated with traditional Banh Bo.

The key ingredients are rice flour, tapioca starch, coconut milk, baking powder, and yeast. Rice flour and tapioca starch provide the structure and create the unique texture. Coconut milk adds moisture and a subtle sweet flavor. Baking powder and yeast are leavening agents, helping the cake rise and creating air pockets for that signature fluffy texture.

The honeycomb texture is a result of proper fermentation and the interaction between the rice flour and tapioca starch. Ensure you use the right proportions and allow sufficient time for the batter to ferment. Also, be gentle when mixing the batter to preserve the air pockets that form during fermentation.

Precision in measuring ingredients and following the recipe is crucial. Use a kitchen scale for accuracy. Ensure your pan is hot enough before adding the batter to create that crispy exterior. Lastly, don’t overbake – keep an eye on your cake and adjust baking time as every oven is different.