Bánh Đúc Bắc

Bánh đúc Bắc (Northern-style rice cake) is one of those Vietnamese dishes that rarely makes it onto American restaurant menus, which is a shame because its a masterclass in subtlety and texture. This steamed rice flour cake is a specialty of Northern Vietnam — dense, silky, and almost custard-like in texture, topped with ground pork, wood ear mushrooms, fried shallots, and a generous drizzle of scallion oil. Unlike its Southern counterpart (which is made from cornstarch and often eaten as a sweet dessert), bánh đúc Bắc is savory and substantial, served at room temperature in thick slabs.