Water Fern Cake - Mr's Be Banh Beo

Why Water Fern Cake - Mr's Be Banh Beo is special ?

This water fern cake requires the softness, but still a bit of chewiness (hence, tapioca flour is added). Hue style requires more chewiness than Quang Nam style. The steaming time can vary from 1 minute to 4 minutes. The fish sauce is a proportion of 1 tbsp of fish sauce, 3 tbsp of water and about 1 tbsp of sugar with Thai chili, a slightly hot and slightly tasty fish sauce.

To explain, there are basically two versions of the Vietnamese water fern cakes: one from Hue and another one from Quang Nam (Da Nang used to belong to Quang Nam).

Hue Version: They are served in a small saucer. The topping shrimp is not finely ground so you still know that it’s made from fresh shrimp. It is called ‘banh beo nhan kho’. ‘Nhan kho’ means dry topping.

The Quang Nam version is a mix of chopped shrimp, pork belly, and mushroom. Everything is sauteed then adding water stirred well with tapioca flour. Thus the topping is mushy and is called ‘banh beo nhan uot’. ‘Nhan uot’ means mushy or watery topping.

What to explore at Water Fern Cake - Mr's Be Banh Beo?

Water Fern Cake - Mr's Be Banh Beo (Hue version) is one of the best well-known places in Da Nang It's always listed as the must-go eating place for both locals and tourists.