Its
name is a little bit confusing, it actually is not a cake at all, but a dish of
thin rice noodles woven into intricate bundles. In spite of the texture and
taste quite similar to vermicelli‘s, fresh bánh hỏi is distinctively thin and
soft.
Processing
bánh hỏi entails simple steps and a few ingredients. Firstly, soaked rice is
ground with clean water by a mill, creating a flour solution.
Next,
cook the flour, stir it regularly until it starts coagulate, well-done and
ready enough for pressing. The pressing machine turns the dough into long thin
strands that are grouped in sheet, placed on banana leaves and then steamed for
a while. Cool them and finally fresh bánh hỏi is done.
Traditionally,
bánh hỏi is brushed with chopped scallions or garlic chives sautéed in oil, and
commonly served with chạo tôm or grilled pork. To make chạo tôm, shrimp paste
is molded around a sugar cane stick and then broiled. Place chạo tôm or grilled
pork on the noodle sheet, roll it up, pour spicy fish sauce on and then
gradually enjoy this perfect combination.
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