Ngan Dua silkworm cake is a unique crystallization in the culinary culture intersecting between the Kinh people and the Chinese (Trieu Chau). The silkworm cake is made from "red dust Hong Dan" rice, a local specialty rice.
Local people here share that the point that makes Ngan Dua silkworm skin cake unique is that after the rice has been washed and ground into flour, the craftsman will skillfully sew each white, long strand of cake like small silkworms.
The stages are completely handmade under the skillful hands of skilled craftsmen to maintain natural elasticity and softness.
When finished, the cake is steamed and poured with coconut milk many times until evenly cooked. This special method has created a gentle aroma and characteristic fatty taste for each strand of cake without causing boredom.
The ultimate thing is that when enjoying, diners will clearly feel the very characteristic harmony of banh tam bi. The cake is served with pork skin, shumai, herbs, basil, cucumber, boiled bean sprouts and sprinkled with a little diluted sweet and sour garlic and chili fish sauce. All combined to create a fatty, salty, sweet flavor mixed with a bit of mild sourness that is very palatable.
Mr. Khanh Dang, a local resident, shared: "I feel that Ngang Dua silkworm skin cake brings a very unique flavor of the Mekong Delta. I think anyone who has the opportunity to come here should try it once to fully feel the characteristic flavor of the rustic gift".
Not only attractive for its flavor, this dish also scores points for its affordable price, only from about 20,000 to 25,000 VND for a full serving. This is a reasonable price that any tourist can easily enjoy when coming to the old Bac Lieu land, now Ca Mau.
