simbal

Southeast Asian Kitchen + Bar

Crispy sweet potato, poached shrimp, fish sauce, herbs (banh tom ho tay)

An iconic Hanoi landmark is the freshwater lake in the city center, known as West Lake (Ho Tay). Due to its prominent presence, there are many cultural activities in and around the lake, including eating! This dish originates from West Lake, and can be found in both restaurants and street vendors that line its perimeter.

 

The two main ingredients are sweet potato and shrimp. Traditionally, sweet potato is mixed in a batter of rice flour and turmeric, then a shrimp with shell is pressed on the fritter; finally, the entire cake is fried until crisp and golden. While serving the shrimp with its shell on is customary (and appreciated for its added texture and nutrients) in Asian cuisines, there is one caveat in cooking the shrimp and potato together: the two ingredients have different cooking times. If the potato is crispy, then the shrimp will be overcooked and dry. So, we decided to separate the steps. First, we peel the shrimp and make a stock with the shells. Second, we gently poach the shrimp in the stock. Next, we mix the sweet potato in traditional batter and fried until crisp. Finally, we brighten the dish with fresh sliced scallions, cilantro, mint, and basil.

 

The final product is a mixture of contrasting elements: warm, cold, sweet, sour, salty, and a hint of freshness from the herbs – perhaps like a stroll around the West Lake?