(Baonghean.vn) - Banh muot (steamed rice rolls) from Gam Market - Xuan Thanh commune, Yen Thanh district (Nghe An province) has been known for generations for its delicious, rich, and unique flavor.
 |
| Anyone who has ever tasted Xuan Thanh rice noodles will never forget the sweet, fragrant, and rich flavor created by the hardworking and resilient women of this region. |
 |
| Ms. Phan Thi Loi, residing in Hamlet 4, Xuan Thanh Commune, who has over 10 years of experience in making rice cakes, said: "To make those famously delicious and fragrant rice cakes, the baker must go through many different stages, from selecting the rice, cleaning the soaked rice, washing it thoroughly, and grinding it..." |
 |
| The rice used for making the cakes is Khang Dan rice, which expands well when cooked, and is neither too dry nor too sticky. After removing any impurities, it is soaked in cold water for two hours, then rinsed several times until the water is clear, and then ground. |
 |
| After grinding the rice flour, add cold water and stir well until the batter is neither too thin nor too thick.Next, add white salt and MSG and mix well to give the cake a delicious, rich flavor. |
 |
| According to Ms. Loi's experience, if the batter is too thin, the cakes will easily break, while if the batter is too thick, the cakes will be hard. |
 |
| Once the pancakes are cooked, with experience and skill, they are removed from the oven and placed on a tray so that when rolled, the onion layer is on the outside of the pancake. This prevents the scallions from becoming soggy, resulting in a pancake with only a subtle onion aroma, avoiding a greasy feeling for the eater. |
 |
| After being arranged on a plate, the pancakes are topped with fragrant fried shallots. |
 |
| Thanks to its unique recipes, the steamed rice rolls from Gám Market have become a favorite dish among people throughout Yên Thành district. Whenever there's a wedding, a memorial service, or simply a family gathering, a plate of steamed rice rolls is an indispensable part of the feast. |
Thai Orchid
