Phu Yen people are saying that since the birth of this cake, it has become a subject of questioning and being questioned countless times. Every time they see it, people wonder: 'Oh, what kind of cake is this?'. Therefore, when that phenomenon appeared too much, suddenly, the name of the cake bounced out... and was born.
However, when we look at a banh cuon leaf carefully, we can recognize the reason for its name, because it is a crust structure made from curved banh cuon threads with the shape of a banh cuon created by the baking technique. And this technique makes the cake questionable for those who first saw it: So is this bun or cake?
Because in the original image, we will see the hig cake more similar to vermicelli than cake, with the structure of the fibers sticking together like a wrap or wet cake. Banh A is made using the same technique as making noodles in the North, but is shaped like a plate, so it is called a cake.
In the Central and South, everything that is forced into a fiber is called a cake, from banh canh, banh canh, banh canh, banh lot. So, it looks very similar to vermicelli but remember, this is asked cake, forever the asked cake, please don't ask too much. It was a really interesting cake.
Phu Yen's banh thu is made from rice flour. To make a delicious batch of banh chung, it takes many meticulous steps. The delicious rice is thoroughly washed, soaked in water overnight, then pureeed, steamed and stuffed into smooth sticky rice. When the flour has reached a certain flexibility, the mold will be pressed into small, even pieces.
After squeezing, the banh can be steamed again to keep the cake soft and then stacked on a bamboo tray, lined with fresh banana leaves. The fragrant scent of banana leaves combined with banh chung creates a special attraction. The small, white, soft, smooth noodles like rice silk, sprinkled with green chives on top make the banh chung not only beautiful but also bring a luxurious feeling when enjoyed.
Remember, you should use chives to make a chives, but if you use onions, the sticky rice will burn. Phu Yen people have a saying: "Ask for a cake without chives is like a ghost without a flute". If there were no green leaves of chives and banh giay leaves, it would be white, but if there were shake-off green spots, suddenly banh giay would have a look and life, because of the fresh green color and charming fried chives.
However, the chives sprinkled on the banh chung are not simply chopped and sprinkled. You should choose a small, long, spicy and fragrant chives that are much more flavorful than large but less flavorful buffalo chives. After chopping, mix it with coconut oil, which must be golden hand pressed oil with honey to the point of fragrant aroma. Then spread it on the surface of the banh chung, layer by layer.
Banh An has been associated with the material and spiritual cultural life of Phu Yen people. Apricot cakes paired with pigs become a luxurious Tet super gift used to give to relatives or wedding invitations like the rose-fried rice tray in Hanoi. rotated pig's ask-off cake is also a specialty dish appearing on the trays of offerings, banh chung, go, and chad.
For the poor, the fried banh chung toast with fresh chilli fish sauce (which is always served on the rote because this place is a coastal area) is also a daily dish, enough to satisfy their hearts and earn a living. However, the most delicious thing is still the combination of banh chung - pork intestines to become a special, delicious drink that is unique in Central cuisine.
Phu Yen pig's intestines are a mixture of white and creamy pig's cake with a full bowl of boiled intestines of heart, liver, hives, intestines, shoulder meat... A full plate of pig's intestines is indispensable, the intestines of pigs, raw vegetables and a bowl of fish sauce with spicy, fragrant garlic and chili. All are combined into a complete and delicious dish.
The slices of white cakes, with a little green chives, are seasoned with a layer of fatty coconut oil, combined with a plate of crispy, tough, soft pork intestines and finished with a bowl of congee in the intestines that is suspected to be cooked with smoke to become a must-visit treat for cats and have addictive properties.
Squeeze a piece of intestines into a bowl of rich garlic and chili fish sauce, eat with some raw vegetables, when chewing, you will feel the harmony between the fatty, rich, clear, sour, spicy taste - all blend together into an unforgettable symphony of taste. Therefore, the role of the fish sauce cup, although a secondary ingredient, is quite important because it helps to harmonize the flavors of the dish of the dish - pork intestines.
fish sauce must be a pure fish sauce chosen from fresh anchovies, brewed according to the traditional recipe of famous fish sauce villages in Binh Dinh and Phu Yen to extract drops of salty fish sauce that is still sweet. Add the pure silkworm garlic and green chili, along with a few drops of lemon, and you will have the dipping sauce to enhance the deliciousness of the banh chung - the pork intestines are filling.
Remove a piece of intestines or tripe or stomach to the bowl according to your preference, then place a leaf of banh chung on top and sprinkle a spoonful of fish sauce. Then enjoy the herbs, sliced with spinach, mussel, basil to see how delicious the pork intestines in Phu Yen are and how special the flavor of the banh chung, the aroma of chives is that cannot be found in the restaurant in another place.
After you are " satisfied" with the pig's intestines - the pig's intestines, "de services" with a bowl of hot congee. Phu Yen porridge is thinly cooked with blood and minced meat combined with intestines, so it is irresistible. How can we not wait any longer, we pack our luggage to the "yellow flowers on green grass" area and eat banh chung - pork intestines.
