Cách Làm Món Bánh Dày Chả Lụa, Cách Làm Bánh Giầy Giò Kẹp Chả Ăn Sáng, Đơn Giản
Today, I’m sharing an all-time favourite rice dish – a Vietnamese glutinous rice cake steamed in banana leaf (Banh giay – Bánh giầy). This is a less known “cousin” of Bánh Chưng despite being originated at the same time as the (Vuong King VI’s) legend has it.
The lunar New Year, also known as Tết in Vietnamese, is the longest, biggest and most festive holiday in Vietnam, that has just passed. Going hand-in hand with many family and folk traditions, food is a serious matter that takes days, weeks, or for some even months to plan, order/purchase, prepare, cook, serve and eat. And one of the most important ingredients is rice, especially the glutinous variant, also the most basic and integral national food.
Đang xem: Bánh dày chả lụa
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During this full-week celebration of Tết, many of us are lucky enough to go overboard with sticky rice (xôi) and various types of glutinous rice cakes (Bánh Chưng, Bánh Tét, Bánh Nếp, etc). They come in countless shapes from round, square, cone, to cylinder, with fillings and flavours from as far as one could imagine from sweet to savoury, and cooked with different cooking methods from steaming, boiling, (deep-)frying, and baking. For those, like me, who live abroad or away from family, Tết is often a memory, a reminiscence, and a luxury. And any day that we can cook or eat an authentic Vietnamese dish, it reminds us of our New Year.
Served with fried pork roll (Chả quế)
Yum!
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What you will needGlutinous rice flour1-2 table spoon of regular rice flourVegetable or mild olive oilSaltHot waterBanana leaf for lining, which can be bought fresh or in frozen section at Asian stores.
If you remember, there’s another epic recipe using banana leaf on the blog – Asian-style Steamed Salmon. So with just one pack of banana leaf, you can freeze and use for multiple Asian dishes for months.
Photo credit: Vegan Miam
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