Banh cuon, a beverage dish with the same flavor as other familiar ship's meat and ship tea. It's also a meaningful thing to call it a train banh flo. That shape and shape look exactly like the Vietnamese banh float that Ms. Ho Xuan Huong compared: "My skin is both white and round/ Seven floats, three submerged in water".
Just like that, but this is banh tre, a cold day food, classified as a winter sweet soup of Northern cuisine. Even though it is a cake, banh da banh tau is still sweet, but it is a hot sweet to eat on winter days, like cassava sweet, gourd sweet.
In Hanoi, banh toan bo gai is related to the late Meritorious Artist Pham Bang (known as Bang Hoi). The playwright said that this comedy was riding a gaunt train to heaven in 2016, but people still remember him every time they talk about banh and banh toan and also winter sweet soups such as ao tai ca (blue bean flower), even if they are rich, they are rich...
Drama may have been what made Mr. Bang famous as a "ward", but the train carrying cake was the thing that supported his family, making his name still known as the "city legend" until now. His banh cuon trai bo on the lake is located entirely in a small alley on Hang Giay street, opposite the quite famous Pho Vui restaurant.
This area was once a gathering place for Chinese people to expand to Vietnam, so there are many Chinese dishes such as spinning meat, spinning ducks, spinning goose on Hang Buom street, long-distance (far from the roast of basil), dry beef salad in Ta Hien, and Mr. Bang's boat-shaped banh da xe "falling"... The old people are getting old, the new people are coming, but the flavor is still preserved.
Although banh da banh xep is not a pure Vietnamese dish, it has long been associated with the winter in Northern Vietnam, becoming a regular winter night snack in Hanoi. And then, train ticket sales suddenly became a part of winter, it was impossible not to eat it when the monsoon came.
The train banh cuon has a very special structure. A bowl usually only has 2 large cakes like an egg, each cake contains a different filling, soaked in warm, light brown sugar water with the aroma of grated coconut. Therefore, when seeing a bowl of banh mi drifting on the boat with 3 banh mi, we must understand that it is wrong and unbalanced.
The dish is smoking, giving off the aroma of ginger, sugar, and coconut milk. Hold the banh float bowl in your hands, incubate it between your palms, let those fragrant fuses of smoke rise from between your fingers and fly up your mouth, onto your nose, fly through the beans and mix into the hair that has risen up from the monsoon, feeling extremely happy.
In fact, it was only in the winter solstice of Northern Vietnam with the cold winds blowing all over the small, ruined city that one felt the happiness of carrying a bowl of banh cuon between its hands. Then when that warmth spreads, whereververver I feel sorry for going away from the mist and wind.
When eating banh da bo, the sweet feeling of the hot banh cam water evokes the aroma of ginger in the mouth, creating delight. The soft but uncompromising feeling when biting into the fragrant cake balls of sticky rice flour and filling is what makes people fascinated.
The cake crust is made from mixed flour with a little rice in a certain ratio to get the perfect toughness and softness. The sticky rice used to make the cake crust must be fragrant, large, and even. Before being ground into powder, the rice is soaked in salt water for a day, replace the water about 2-3 times to avoid souring and then puree into water powder, to settle, absorb moisture, and then have a white, smooth dry powder.
At that time, mix with rice flour and water to form the cake crust. The cake must be arranged regularly to have a flat shape, then fill in the middle of the cake, tightly squeeze the edges of the cake and stir-fry until round like a morning gourd. Only when released into the new bowl will it not break.
Traditional fillings are black sesame and green bean fillings. The reason there are 2 types of fillings is because a bowl usually has 2 pills. One ball contains pureed green bean nuts with a diameter, the other ball contains pureed black sesame seeds. Those two things are negative and positive, but they are in harmony in the water of the wave like amber, fragrant with the smell of ginger.
Ginger juice is also an important part of banh toan bo. The sugar used to cook must be thick sugar made from sugarcane, when cooked, it creates a liquid of red-brown or amber yellow. Sugar water is boiled with minced ginger to leave the pieces of ginger in the water. The water is boiled until the taste is thick to maximize the spicy and warm taste of the ginger.
When eating, put the two banh cuon balls in a bowl, cover with a layer of coconut milk and pour ginger juice until the bread is flooded. Then sprinkle the roasted yellow peanuts with puppets, roasted black sesame seeds and grated coconut on top. So there was a bowl of hot, fragrant banh float with the main smell of ginger.
When eating, the spicy taste of ginger is the first thing to collide with the tip of the tongue, then run a hot line down to the abdomen, then spread to each tip of the toes and fingers. Then there is the cool sweetness of sugarcane, along with the rich aroma of coconut milk, the aroma of roasted peanuts and roasted sesame.
Use a tablespoon of cake crust to eat soft, smooth green bean filling, flexible coconut but still retain the natural crunchiness while black sesame seeds exude a rustic but strong aroma, unable to be confused with any other aroma. The spicy taste of ginger is alluring up, causing the cold to suddenly subside, and the whole body to gradually warm up.
There is nothing more perfect than eating a bowl of banh tre on a cold night. In the cold winter, hot banh float, sweet sugar water, spicy ginger taste, soft banh cuon filling, smooth green beans, crispy coconut peas... all the opposites suddenly harmonized together in a bowl of banh float.
