Vietnamese’s
food
Bánh
tẻ (literally "rice
cakes" in Vietnamese; also called bánh răng bừa) is a variety of
small steamed rice
cake in Vietnamese cuisine. It is a traditional variety
of bánh from
the Red River Delta region of northern Vietnam. Bánh
tẻ are made of rice flour, wrapped with Lá dong
leaves into a long, thin cylindrical shape, and boiled thoroughly.
Bánh tẻ is considered one of the most typical
dishes of Hà
Tây Province, located near Hanoi, although it may also be found in other parts of the
country. The flavors and ingredients of bánh tẻ vary from region to
region.
Bánh tẻ are made of
plain (non-glutinous) white rice (called gạo tẻ in
Vietnamese), minced pork shoulder, Judas's ear
fungus (Auricularia auricula-judae), onion, salt, pepper.
Some variants of bánh tẻ include peanuts and chopped shiitake
mushrooms.
Making
In order to make bánh tẻ,
rice is first soaked in water until it is soft enough, then it is ground by
hand with a stone flour mill to turn rice into a thick or watery mixture of
water and rice powder. This mixture is cooked with a temperature above 50
degrees Celsius (but not to boiling temperature) while it is stirred for 3
hours until it looks like glue.
Next, the pork, onion, and
shiitake mushrooms are finely minced and mixed together to form the filling.
First, a layer of rice glue is put on the leaf, then a layer of stuffing is put
on the first layer of rice glue, then the first and last layer of rice glue
covers the stuffing. This bánh is covered and the leaves are tied with
thread or string into a slender shape.
Finally, the bánh tẻ are
placed into a pot of already-boiling water and the pot is covered and kept
boiling for 20 minutes, after which the bánh tẻ are taken out and ready
to serve.
Serving
Bánh tẻ are served with nước mắm (fish sauce) and sprinkled with black
pepper. Unlike some varieties of bánh, which are prepared only
seasonally or for particular festivals, bánh tẻ are made all year round.
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