Countless articles have been written and stories told about the history and people of the Imperial City of Hue in Central Vietnam, yet one of its most overlook contributions to the country's culture is the delicious Banh Hue ( Hue cake).
Banh Hue is the umbrella term for the cakes of which there actually are many different types, differing on ingredients and processing procedure but all sharing the common base ingredient of rice flour.
Phrynuim leaves are used to wrap the cakes, the most typical of which is the Banh nam. To make this cake requires skilful hands that can arrange the pastry evenly on the leaf, topped off with a fried shrimp then wrapped into a rectangular shape. Banh nam is considered a delicacy and is served with shrimp pie.
Banh bot loc is made from the finest tapioca flour, hence its cover is pliant and so translucent that the shrimp inside the wrapping can be seen. Both Banh nam and Banh bot loc are served hot.
Banh khoai (plain rice flan) is smaller, but contains many more ingredients. The main material is mixed flour. The fillings include shrimp, pie, lean pork, fresh bean sprouts, chicken egg and green onion. Banh khoai is served with a salad consisting of aromatic herbs, sliced green banana and fig, and a special sauce made from fined grind rice flour, thick soya sauce, fried sesame, and chopped pig liver.
Banh cuon with grilled pork is delicious and easy to make. The steamed pancake is the size of one hand but thick enough to roll the grilled pork inside. It is served with a dipping sauce consisting of shrimp broth, lemon, fish sauce, garlic, sugar and chilly, so the sauce is salty, sweet and sour, and spicy.
These delicious cakes are loved not only by people from Hue, but also nationwide, and they are served in restaurants specialized in making Hue cakes in big cities, including Hanoi in the north and Ho Chi Minh City in the south.
(Source: Vietnambeauty)
