Crispy and fragrant millet rice crackers, a year-round treat in Nghe An province.

(Baonghean) - Millet rice crackers, a rustic local delicacy found in many rural areas of Nghe An province, and one of the places where they are madeThe main "brand" is Nghi Hoa millet rice crackers.(Nghi Loc, Nghe An).

Millet rice crackers are a simple, traditional local delicacy.

Anyone who has ever tasted the cakes from this countryside will surely never forget their delightfully crispy texture.

Ms. Nguyen Thi Lan (Hamlet 3, Nghi Hoa), a long-time millet rice cracker maker in the area, who inherited this traditional craft from her great-grandmother, said that Nghi Hoa millet rice crackers have existed for three generations. Since the appearance of millet grains, the people here have known how to make and produce these delicious and refreshing millet rice crackers, which have become famous throughout the region.

To make crispy and refreshing millet rice cakes, the ingredients include millet, mung beans, lime water, baked rice paper, and necessary seasonings such as white salt and white sugar... These ingredients are processed in a meticulous and skillful manner to produce millet rice cakes with the authentic traditional flavor.

Millet and mung beans are the two main ingredients for this unique cake.

In the past, the locals here used to grow millet to make cakes. But over time, as fewer and fewer people made cakes, only a few families remained involved in the craft, and no one grew millet anymore. So, millet is now bought from the western part of Nghe An province to make cakes.

Millet is washed twice to ensure no grit remains. According to Ms. Lan's experience, millet should not be stored in jars for too long, ideally no more than a year. If millet is stored for too long, the resulting millet rice cakes will not taste as good as those made with freshly milled millet.

Diners simply take out a crispy rice cracker, spread some millet paste on it, add mung beans and a little seasoning.

Boil lime water until it reaches the right consistency, then add the millet and stir well with chopsticks until it thickens. Only then can the baker remove the chopsticks. The millet is seasoned with a little salt and white sugar to prevent the cake from being bland. The millet is ready when it turns yellow.

The mung beans must be soaked in water for about 2 hours, then rinsed to remove the husks and cooked until soft. Once cooked, drain the water and steam the beans for about 15 minutes. Finally, grind the beans into a fine paste using a mortar and pestle.

Millet rice crackers can be eaten in all four seasons.

The "task" for those enjoying this dish is to take the crispy rice crackers, spread a moderate layer of millet on them, add mung beans, and sprinkle some pre-fried shallots on top. Fold the decorated rice cracker in half to get a delicious millet rice cracker.

Millet rice crackers are enjoyed all four seasons. This type of cracker seems to have become a wonderful, traditional snack for generations of people in Nghe An province.

Tian Tian