Writer and journalist Vu Bang in the book "Thuong Nho Duoc" described the cake as very cool: "The cool cake of the East is cool, profound and gentle, not brilliant and noisy". Just one sentence down the page is enough to express the very unique flavor of banh da.
So the banh da is very familiar, especially the hot and inflamed scenery of summer, the banh da is like a cool breeze, bringing both familiar and new flavors. People across the North do not know how to pour hot-molded cakes, cold-pressed cakes, rice flour-molded cakes, corn flour-molded cakes to make and eat them in many ways.
There are many ways to make banh da, but basically, banh da is made in 3 steps: Choose delicious rice soaked in lime water for about 1 day, then remove it to drain, then puree it into flour, mix a little lime water (to create a chewy and crispy consistency) just enough to make the cake not too strong and finally the cake cooking stage.
To have a delicious cake, the most important is still cooking and harassing the cake. It is necessary to prepare a fat pot, pour the dough into the stove, take the chopsticks and stir continuously so that the dough does not clump, not, not close to the pot, must stir well, otherwise it will be clumped immediately.
The fire must be small and evenly cooked and not cooked, when beaten up and down, the cake must flow like silk and chopsticks. By the time it was nearly done, it had to be folded again, braised ash for a while. When the bread is almost poured into the newly roasted peanut mold and thinly grated coconut, if making the cake cast.
Pour the cake out of the fresh banana leaves will be cast large round cake, pouring into the bowl will be small. It is the shaping for casting bread like this that has brought the name of the cake: cast the cake into a cast cake. The name of the cake is also rustic, rustic as a poor countryside gift, sold throughout the end of the market.
When the cake is cooled, the bite must be crispy like a boiled pork skin, use a hand to break the cake or use a knife to cut the cake without sticking, the taste of the cast cake must be rich, not to smell the lime (if the passion is due to the oversight of the lime water), the appearance of the cast cake must be smooth and shiny. The new is called delicious cake.
When eaten, the banh da has a crispy, refreshing, smooth taste, not fatty, it is also good to eat and feel full, truly a snack that shows the elegant, simple, and rustic culinary flavor of workers. Although the banh can have a rich taste, it is always eaten with a dipping sauce or in a modern way, sauce.
For peanut cakes, you need to dipping them in soy sauce or shrimp paste, which are all rustic dipping sauces. The local language has a saying: "Fried banh da co, shrimp paste is folded" also to teach how to eat banh da co the right way. A moon cake leaf cast in a rice bowl will be considered a standard "size", broken by hand into three equal parts to get the cake to eat. When dipping shrimp paste, they must be thoroughly brushed, to avoid making a fish sauce line.
But people often eat banh da with soy sauce, whether it is Ban soy sauce, Cu Da soy sauce or Nam Dan soy sauce. The sweet, slightly salty, and rich soy sauce is so suitable for a soft, smooth, and refreshing piece of cake. The dark yellow soy sauce stuck to the banh mi not only beautifies the dish but also enhances the aroma of rice flour.
When eaten, the soy sauce cake is soft, cool, crispy, creamy, salty, sweet, fragrant, and fatty enough to create a delicious piece, which can dispel the scandal of summer. When the last piece of banh da was squished, the soy sauce bowl was as clean as a begging pot, sometimes it needed to be washed.
Another sauce that is very suitable for made with crab cakes is crab, made from bricks and crab soup. Crab-colored banh da ngay does not have peanuts and coconuts, only the rice flour is cast because there is such, the two flavors of rice and crab are combined to become a dish that is both delicious (smooth) and body-heating (red).
Crab -colored crab cake does not "break three" but are sliced into thin slices into the bowl of love, the mouth of the mouth is like the mouth of the speaker, but near the bottom with the "waist" road makes the bottom of the bowl very little. This bowl is often used to hold snacks, playboy, because it looks many but the amount of food in the bowl is just "slippery". Besides, thanks to the love extract, it is easy to hold, supporting to break.
When the banh da is almost full, pour the crab soup, sprinkle some yellow fried onions on top and eat with the chopped vegetables including Korea, sanxi, and thinly sliced banana flowers. Crab soup is also cooked like vermicelli soup, has a sudden or creamy sour taste, but is stewed until thick, so the crab taste is very prominent, fatty and fragrant.
Some places do not cook rice but only take the bricks from the crab mai and steep them with fried onions and pork fat to create a colorful yellow sauce, the brown light has a fragrant aroma that makes the fairy feel moved and melt. That crab color is not poured like riem but only poured a few spoons over a bowl of banh da to eat. Only by eating like this can you clearly understand the saying: "A starry lake, a precious lake".
As for summer banh can, it is impossible not to mention the refreshing banh can salad of Hanoi's sidewalks. The cake for making salad will be cooked from the previous evening to cool but still retain its softness and whiteseness. When eating, use a sharp areca nut knife to cut into small and long strands and put them in a cup of sugar.
Then add the plain bean sprouts, then pour a white sauce like sticky rice wine made from roasted peanuts, chopped roasted sesame to taste, both delicious and fatty. The banh canh salad should be eaten with herbs such as basil, perilla, goldsmith, thinly sliced banana corn, mischief and fresh chili. That alone makes it a salad that is both delicious and pleasant, and reduces the heat in the person.
