However, thanks to the taste of tapioca flour and ground pork and the different way of processing shrimps, the cake leaves unforgettable feelings. Stuffed with sautéed shrimps and sliced pork belly, the cake of flat tube shape is wrapped in banana leaves and then steamed. After a few minutes, the flour cover turns pliant and translucent, so we can spot the eye-catching pink shrimp inside the cake.

 

For the cake without banana leaves, so-called clear tapioca cake, the cake is boiled not steamed; therefore, the flavor is a little more chewy but less fragrant than the other. Scallion oil, rendered pork fat and fish sauce colored with green chilly are ideal complements.

 

Start planning your tailor-made Vietnam tour by contacting one of our specialists…

Tommy Ngo

Tommy Ngo (known as Quang Huy in Vietnamese), born in Bac Ninh province – Home of Quan Ho Traditional Folk Music. He studied at the University of Science of Hanoi and received the Bachelor Degree of Science in Information Technology (BScIT).

Prior to joining Paradise Travel as one of the company co-owners, Huy had several years of experience with the IT Manager position at some large companies. Huy is responsible to lead the IT department and to manage all the web development projects.

His requirement for IT team: User Friendly!

Any feedback about our website interfaces/ functions is warmly welcomed and appreciated!

His discipline keeps the web systems run smoothly and his IT skills keep us online. Huy really enjoys working with the young and talented team at Paradise Travel. He is also a simple and very friendly person. His flexibility and his task orientation, together with a great passion for the company’s development has made us very proud of him.

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