Vietnamese food from the Hue region is some of my favorite food. Particularly, I have fond memories of eating a version of banh it with a chewy, crispy piece of fried dough underneath it in a grimy restaurant specializing in food from the Hue region in Houston as a child. Man, that restaurant was a rough place to eat at, but the food really was unlike any other.
Unable to find that version of banh it again, I decided to make my own interpretation. The version I had as a kid was served in bite sized servings as an appetizer, but since I lack such a level of portion restraint, I made my banh it much larger, making them less of an appetizer and more of a meal.
There are many steps to this recipe, but I promise the outcome is a delicious mix of flavors and textures, especially when served with a piece of lettuce to wrap around these hybrid steamed and fried rice flour dumplings and all topped with nuoc mam.
Perfect for a special occasion, banh it will definitely impress your friends and loved ones! Enjoy!