These Vietnamese savory dumplings wrapped in banana leaves originally were served to kings, and the requirement of taste and wrapping technique was exacting. Banh loc is made with tapioca flour, and then filled with shrimp and pork. Banh Nam, shaped like a rectangle, is a combination of rice flour, minced mushrooms, shrimp, pork and onion. After being steamed inside banana leaves, banh loc becomes chewy and transparent, while banh nam stays moist and soft. Banh beo is made of rice flour, steamed in small bowls, filled with savory ingredients and topped with roasted peanuts. These dumplings make great afternoon snacks, thanks to their interesting textures. One of the first banh beo shops in Danang, Ba Be in the city center continues to draw crowds for its savory dumplings.

Danang Cuisine

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