Old Quang Binh, now Quang Tri, is likened by many to the "country of tapioca flour", where rustic cakes appear in many meals and become a special part of local cuisine. Among them, tapioca flour bread is a unique dish, associated with the lives of workers and students here.
Unlike familiar types of bread such as meat bread or egg bread, this dish combines crispy and hot bread with savory filling flour cakes, creating a flavor that is both unique and familiar.
The filling usually includes shrimp, meat and wood ear mushrooms that are chopped, braised richly before being wrapped in a layer of clear, chewy flour. Some places also use green beans to add more flavor to the filling.
The banh bot loc after steaming is placed on a tray or basin. The banh mi must be kept hot so that the crust is still crispy, and the flesh is soft, not dry to eat. When customers order, the seller splits the banh loc, successively adds banh bot loc, then adds mixed fish sauce, chili peppers and scallions.
Dipping sauce is also a factor that creates a unique mark for the dish. Fish sauce is diluted with sugar, adding chopped green chili according to appropriate proportions.
In addition to banh bot loc, diners can also eat cha or meat according to their preferences.
When enjoying the hot banh mi, diners can clearly feel the contrast in each piece of banh mi. The crispy outer crust of the banh mi combined with chewy flour banh mi, rich shrimp and meat filling, plus the light sweetness of fish sauce, a little spiciness of chili and the aroma of scallions.
Flour banh mi is often sold at markets in Dong Hoi, on street vendors on the roadside or in front of school gates. Without luxurious space, small stalls still attract local people thanks to their familiar flavor and affordable price. For only about 15,000 VND/piece, diners can enjoy a hot batter banh mi.
