Mentioning Nghe An cuisine, besides eel dishes, many people also remember banh muot - a delicious, rustic dish associated with the life of Nghe people.
Banh muot often reminds many people of banh cuon in the North or banh uot in the South. Although both are made from rice flour and rolled into banh leaves, Banh Muot from Nghe An still has a unique and unmistakable flavor.
To make a standard batch of "bánh mướt", the craftsman pays special attention to the stage of selecting ingredients.
New, good quality plain rice is prioritized to create the aroma and characteristic stickiness of the cake. After being washed, the rice is soaked for about 3 hours, ground and then continuously incubated for 3 to 6 hours to achieve the necessary baking and "cooking" of the flour.
When starting to spread the cake, the clear water on top of the flour basin is removed, leaving only the core flour layer.
To process delicious batches of banh chung, Ms. Ngo Thi Cuc (67 years old), a long-time banh muot maker in Yen Thanh commune (Nghe An), said: "The banh chung is spread on a pot of boiling water, stretched with smooth fabric.
When scooping flour, you need to be quick, spread it evenly into a thin layer and then cover the lid to let the cake cook with steam. Wait a few seconds for the cake to be just cooked, then gently lift it out, roll it up and arrange it neatly on the plate.
According to her, the thickness of each banh leaf depends on the experience, as well as the dexterity of the rice paper maker.
The finished cake leaves are pure white, smooth on the surface, and are rolled into rolls about a hand span long. The cakes are often sprinkled with chopped dried shallots, fried until golden brown, with a fragrant smell and eye-catching colors.
Banh muot is best when just finished, still hot. When enjoying, diners will feel the softness, light sweetness and aroma of new rice.
Ms. Cuc also added that banh muot is usually not tougher and softer than banh cuon. Many people from other places coming to Nghe An, when enjoying banh muot, are very impressed and nod in praise.
In addition, the dish is often served with a bowl of fish sauce mixed with lemon, chili, or combined with other famous specialties of Nghe region such as eel soup, stir-fried intestines (made from pig organs such as heart, liver, intestines, kidneys, stomach and intestines, blood), or hot beef sausage, pork sausage... will create a rich flavor, making memories.
