A good dish for cold days in
Vietnam, “bánh gối” intrigues guests at first sight for its pretty baby pillow
shape and its colorful sauce. Like most cakes in Vietnam, bánh gối is not baked
but deep fried to create a charming yellow pastry skin, crispy and fragrant.
Firstly, water and rice
flour are mixed to perfect ratio, making soft and moist dough. Next, glass
noodle, wood ears, kohlrabi and mushroom, all tendered and finely chopped, are
blended with minced pork and seasonings; this is an easy recipe for a flavorful
filling.
It is more interesting with
the design task: add the filling in the middle of the round pastry skin, fold
the skin into a half-circle and then skillfully stick the edges together to
make the pillow pattern. Finally, drop the puffs into heated oil until their
skins turn golden and crispy.
Not less important is making
dipping sauce with fine proportion of garlic, chili, sugar, lime juice, fish
sauce, and water.
The sweet salty cake is also
served with some fresh herbs such as lettuce, coriander to reduce its oily
taste and raise guests’ appetite.
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