The delicate combination of ingredients, as well as the processing that requires ingenuity, have made this popular specialty a famous gift in the Central region, attracting customers to enjoy.
Traveling along the central provinces from Da Nang to Khanh Hoa, visitors not only comfortably explore famous tourist destinations but also experience a diverse and unique culinary culture. Whether on street vendors, sidewalk eateries or in district markets, visitors can still easily find and enjoy a variety of famous local specialties.
In addition to famous dishes such as Quang noodles, banh can, banh xeo, mussel rice, etc., there are also banh dam – an idyllic gift with a special way of enjoying that has been attached to so many generations of children of the land. sunny and windy.
Banh dam consists of 2 main ingredients: the wet cake inside and the rice paper (rice paper) baked outside. The reason for this name is because when enjoying the above cake, diners have to “beat” the rice paper to break, stick to the wet cake layer and then eat it with a special dipping sauce.
Although it is a simple and popular dish, it also requires ingenuity and feats in processing. The wet cake part is made from rice flour. Soak the rice and then grind it to get the flour to make cakes. Rice flour before being coated will be mixed with water in a standard ratio so that the flour is not too thin or too thick. When rolling, stir the dough with your hands to make the wet cake soft.
The boiler is also kept hot at the right temperature. Before pouring the powder, apply a layer of filtered water to the soft, breathable fabric so that the powder does not stick. When the customer orders, the seller begins to make the cake. The hands quickly scoop the dough, spread it evenly on the cloth wrapped around the boiler, and then close the lid. About 1-2 minutes is the cake is cooked. The craftsman skillfully used a thin bamboo stick to unload the cake.
Wet cake is then spread on top of still hot baked rice paper, add some minced meat, shrimp and onion fat and then slowly fold.
Depending on the characteristics and habits of each locality, there are places to make battered buns filled with onion fat, there are places where the filling is made fuller with minced pork, fried mussels, etc. or coated with eggs to enhance the flavor of the dish. eat.
To enjoy, diners lightly hit the cake with their hands, both breaking the cake into small pieces, and making the layer of rice paper stick to the wet cake inside. Diners can eat the batter directly without using chopsticks.
In addition to the skillful processing process, another factor that contributes to the quintessence and determines the flavor of the dish is the dipping sauce. If you want to be delicious, the dipping sauce must be attractive.
Diners can enjoy battered cakes with viscous seasoning sauce or sweet and sour fish sauce. Each type of dipping sauce has its own flavor for diners to choose according to their own taste.
Crackers are best when eaten hot. Only then will diners feel the crispiness of the outer layer of rice paper and the smoothness of the wet cake inside. The rich, greasy filling blends with two layers of cake to make the dish special, helping visitors feel the full flavor of the pound cake with many senses.
Visiting the Central region, visitors can easily find and enjoy Banh Mi at many roadside shops, on street vendors, or in-district markets in Nha Trang, Quang Ngai, or Hoi An,…
Each batter is quite cheap, about 10,000 – 15,000 VND depending on the quantity and type of filling. While eating, visitors can also admire the skillful baking process of the chef which is also very interesting. Follow Dân trí