For a long time, banh ap chao or banh duck chao have become a rustic specialty, making diners feel warm on the busy winter day in Lang Son ward.
There are many different explanations for the strange name of this cake. This name may come from the way the Tay and Nung people prepare this specialty in the Northeast highlands, which is to mold and then heat it. Some people think that this name comes from the pronunciation of "ving chao".
Banh ap chao has a simple preparation method, unique flavor. The cake crust is made from a mixture of sticky rice flour, specialty rice, mixed with soybeans and mashed mon potatoes to increase the aroma, crispiness, and characteristic flavor. After mixing well, keep the flour mixture in the air for about 3 - 4 hours, and let it float evenly when fried.
The appearance of the banh ap chao looks quite similar to fried banh mi, the difference lies in the filling being Lang Quang standard duck meat, deep-fried. The delicious or unprofessional banh ap is largely determined by the filling of the duck.
The duck meat is filtered out of bones, cut into bite-sized pieces, marinated with soup, pasta, seasoning powder, basil, pepper... for 3-4 hours to fully absorb. Each store will have its own civil servant, with a slightly different flavor.
When squeezing the cake, the seller scooped a large spoon of dough, placed a piece of duck meat in the middle as a filling, quickly added a layer of flour on the top, then drop the spoon into the pan to boil oil. Chao cake until swelled, ripe golden on both sides, take out, drain.
When customers ordered, the restaurant owner cut each cake into small pieces to taste. The cake is more delicious when eaten hot, dipped in sweet and sour fish sauce, added some spicy pepper, herbs and lightly bored papaya to reduce boredom.
When enjoyed, the cake crust is crispy, sticky, the filling is rich, sweet and creamy, combined with spicy and sour fish sauce, the flavor is extremely special.
Banh chao is a street specialty that tourists can easily find all over Lang Son ward.
Ms. Dao Thu Hien (Hanoi) commented: "The first time I ate Lang Son apricot cake, I felt like two opposite states existed in one cake. The skin on the outside is crispy yellow, the bites are soft and sticky in harmony with the fatty taste of the duck meat. Banh ap chao is quite delicious, but eating the third one will feel a little annoying".
In Lang Son, banh ap chao is sold all year round, but the most crowded time is in late autumn and early winter, from November to February every year. Long-standing bakery shops such as Xuan Suu restaurant on Than Thua Quy street, Goc Da fried dough sticks restaurant or Phai Mon restaurant on Bac Son street... are always packed with customers.
With each wind blowing through, the aroma of banh chau spreads throughout a large space, attracting many visitors passing by to enjoy a few hot banh chau. The price of banh cap chao ranges from 10,000 - 15,000 VND/piece.
