Banana soup is a fairly common dish in several northern provinces such as Hai Duong, Thai Binh, Nam Dinh, Bac Giang, and Hanoi city.

In Y Yen, Nam Dinh, locals consider banana soup a must-have specialty in feasts for occasions like ancestral commemorations, weddings, or gatherings with neighbors, relatives, and guests.

Duong Lieu, who runs a full-service wedding catering business in Nam Dinh, said the preparation varies depending on regional culture and household preferences. However, the core ingredients always include green bananas, bone-simmered broth (from pork or chicken), and pork fat.

“In Y Yen, banana soup is typically cooked with roasted peanuts. But in some areas, like the outskirts of Hanoi or provinces near Nam Dinh, people combine it with galangal, fermented rice, minced meat, green beans, and other ingredients,” Lieu explained.

Careful preparation and processing, plus materials, determine the dish’s taste. The fruit must be green aromatic bananas, not too young nor too ripe. These bananas, which have a starchy texture, become smooth, fragrant, and naturally sweet when cooked.

“You shouldn’t pick bananas that are too young, as they’ll make the soup mushy. Overripe ones are also avoided because they’re tough, less tasty, and can make the soup sour,” she added.

Green bananas are peeled, sliced into bite-sized pieces, and immediately soaked in diluted saltwater or rice-washing water to prevent browning. The bananas are then boiled, sometimes with fresh turmeric or turmeric powder to give the dish a natural, appealing yellow color.

After that, people mash the boiled bananas, then add bone broth, pork fat, minced meat, and aromatic herbs (like perilla or lolot leaves) before bringing the mixture to a boil. 

For a more elaborate version, shallots are sautéed with pork fat until fragrant, then the boiled bananas are stir-fried before adding bone broth and seasoning.

When the dish is nearly done, three or four strong-handed people take turns pounding the bananas to get that smooth, thick consistency that ensures its deliciousness. 

“The more thoroughly and finely you pound, the tastier it gets—it looks like porridge but has a rich, creamy flavor,” Lieu explained.

Only experienced cooks can create a banana soup that’s firm on top yet soft and smooth underneath. If it’s too hard or too watery, the dish is considered a failure.

Additionally, choosing the right pot is key to perfecting the dish’s flavor. Locals often use thick-bottomed cast iron or aluminum pots, which retain heat to cook the bananas thoroughly and prevent the soup from sticking or burning.

Thao Trinh