Hue Banh beo in Vietnamese cuisine

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Not only Hue has banh beo as known as bloating fern-shaped cake, other regions in the country also have this type of cake named after the hyacinth. But Hue banh beo cooked by the sophistication of ancient culinary artists, brought special characteristics, a separate and delicate taste making the unforgettable memory of every Vietnamese.

Banh beo is simple from the name. When mentioning the name of the cake, people think of simple, fragile and small things like duckweed in the ponds or remote lakes. There are two types of banh beo which are banh beo on plate and cup. The cake is molded with cups is quite thick. The small cake made of the aluminum griddle, it is usually small and thin.

Gourmets are not unfamiliar with banh beo in all regions. As in Hai Phong, banh beo is made from rice flour, with lean meat, wood ear fungus, and dried onion. The sauce is made from bone slow cooking bond soups, added some onions, fresh peppers and sprinkle with pepper. Sometimes people add cinnamon spring rolls or minced meat to enrich the flavor. In Quang Binh, a plate of banh beo is quite close to Hue’s banh beo, which are pieces of white mashed rice cake piled on top of each other, a layer of fat spread on top, the shrimp sprinkled with fried greaves and salty sweet sauce. However, the cake seems to thicker than banh beo in Hue.

From the South, banh beo have many variants, as in Can Tho the cake is added coconut milk. In Quang Ngai, banh beo are also processed in small cups, but the color of the cake change into yellow gold by mixing much shrimp, scallion in the cake, sprinkle on the top of the cake with some seeds of roasted peanuts.

To say that to see the Hue banh beo, whether banh beo on the plate or banh beo un cup, they are always different from banh beo in other parts of the country. In Hue, people place the banh beo cake on a white and thin plate like the white lotus. Banh beo is also thin, with golden shrimp, green coriander, add red hot pepper slices. In addition, the cup of sauce cooked from the fish sauce is still sweet.

Quang Ngai banh beo cakes are quite similar to Hue cakes at the eating way with bamboo cutlery, but the bamboo knife in Hue is slightly thinner. Hue folk has the phrase “bamboo knife stone cup” is about the way people in Hue eating banh beo. In the villages of Hue, the cakes in a cup are less likely to appear, most of the cake is placing on the plate. Perhaps the village in the past was still poor, in the kitchen they didn’t have many types of bowl or cup to pour banh beo. Because of that, people poured the cake onto the plate for convenience.

The story of eating banh beo poured over the tray in the old time is just a game among the children. Going out in the afternoon on the Banh beo crossroad (Ngu Binh), they often challenge each other, the one who eats the highest stacked banh beo cup wouldn’t have to pay. At that time, no matter how gentle and elegance you are, you would disembarrass all to join the eating challenge.

In Hue cuisine, beo-nam-loc is the trio go together in the cake trays from the past. This trio contributes to the culmination of making cake art of Hue. The dishes give people the feeling like it is the field and the moon of Hue cuisine, in which the nam cakes when open the covering leaves are spread like a small piece of alluvial field, the bot loc cake is pretty like a missing moon, and banh beo, like a thin full moon, like a leaf coming down from the sky. It is not too exaggerated to say that is the reason why banh beo is truly a full moon of the Hue cuisine.

As one of the famous dishes of Hue cuisine, Hue banh beo gradually became a cultural aspect of the people in this place. People always say that traveling to Hue without eating banh beo feel like missing something to remember, to love.

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