Hung Yen rice cakes enchant with rural flavour

Update: 20:12 | 19/06/2022

'Banh te’ or ‘banh rang bua’ is a specialty of Phung Cong Commune in the northern province of Hung Yen. Its taste is derived from the sweetness of meat and the crispiness of cat’s ear mixed with soft and flavourful rice powder.

According to experienced local rice-cake makers, you must have delicious ingredients to make delicious cakes, which is why the process of choosing the rice, meat and spices is crucial.

Hung Yen rice cakes, rural flavour, Banh te, banh rang bua, sweetness of meat, crispiness of cat’s ear, soft and flavourful rice powder

Hung Yen rice cakes enchant with rural flavour.

The best rice for making ‘banh te’ come from the the aromatic ‘tam xoan’ or ‘tam thom’ variety grown in Nam Dinh Province shortly after harvest. Rice that has been harvested too long ago is considered substandard as it will have an unpleasant smell.

Likewise, the ingredients for the stuffing - mixed lean and fat meat, cat’s ear, pepper and onion - must be of the best quality.

The process of making ‘banh te’ is quite simple; it is the grinding of rice powder that is complex. The rice, after being soaked in pure limewater for three to four hours, needs to be cleaned thoroughly with fresh water.

It is essential to grind the rice in a stone mortar instead of using ready-to-use rice powder as it would make the cake hard and not as soft as that made with rice powder ground with water.

After the grinding phase, the mixture is poured into a huge pot and heated with light fire to become condensed. The cook must use a large flat chopstick to stir the liquid constantly to prevent the powder at the bottom of the pot from overcooking. After the powder is half-cooked and has condensed, it is placed on a tray to cool off.

The stuffing is made with minced and boiled lean and fat meat mixed with sliced cat’s ear and slightly grilled onion. All the ingredients are minced to small pieces.

Before frying, pepper and high-quality fish sauce are added. The amount of sauce added to the mixture is also important as it will determine the taste of the cake.

The wrapping phase demands meticulousness and patience, and an experienced cake maker can wrap hundreds of cakes in a day. Phrynium leaf, about 40cm long and 15cm wide, is used to wrap the cake. After wrapping, a handful of rice powder is spread along the leaf. The stuffing is placed right in the middle and the cake is shaped like harrow teeth, or ‘rang bua’ in Vietnamese, after which the cake is named. The cake is then tied with nylon or bamboo string.

The final step is boiling or steaming the cake. Boiling is faster, taking some 10 minutes, but steaming helps to preserve the original taste of the cake.

Dong Thap sets World Record for making 200 lotus-based dishes
The World Records Union (WorldKings) and the Vietnam Records Organisation (Vietkings) have recognised the first Dong Thap Lotus Festival 2022 as the world's largest event of processing and presentation of 200 lotus-based dishes.
Dishes from lotus to sooth body & mind
Dong Thap Muoi is famed for its lotus plants, which residents use for decorating, medicine and cuisine. Various dishes have been made from lotus, which are not only delicious but also good for health. All parts of lotus can be utilised for different purposes: flowers can be offered on the altar; leaves wrap food; petals scent tea; seeds make sweetened jam; stalks turn into salads, and the rhizome can be used for stewing with pork or stuffed with shrimp and pork.
Project underway to create food map of 100 Vietnamese dishes
The Vietnam Culinary and Cultural Association (VCCA) is making a list of 100 delicious Vietnamese dishes across the country and creating a digital map for the list afterwards.
5 Hue dishes certain to satisfy nighttime cravings
One of the ways in which the central town of Hue has held on to its former imperial glory is its cuisine with some royal touches.
Seven-coloured sticky rice: A must-try dish in Lao Cai Province
‘Xoi bay mau’ (seven-coloured) sticky rice of Lao Cai Province was recently chosen as one of the top 100 best culinary dishes of Vietnam by Vietkings.

Source: NDO/VNA

Bình luận mới vừa được thêm vào. Click để xem
Mới nhấtHay nhấtXếp theo: