Da Lat people have a habit of eating breakfast with banh can. It is also an evening habit, but less so, perhaps to make room for visitors who want to sit and breathe openly by the cozy fire.
Walking around in Dalat, in the morning in the streets with many bakeries such as Tang Bac Ho, Nha Chung, Dao Duy Tu, the customers of the cake are mostly young people.
“Using fire is the skill of the baker. When carefully molding the cake, you like the source of a new family’s life for a delicious batch.
NGUYEN VAN QUAN
Banh can is a specialty of Da Lat?
Mr. Nguyen Trinh Hung (55 years old), a baker on Tang Bac Ho Street, explained: “Maybe banh can is a bit dry, so in the morning, middle-aged and elderly people choose water dishes. Young people also rarely eat morning cakes. Young people are also curious about their very own experiences that are attached to each Dalat people around the bakery “.
Tourist Huynh Thanh Thanh (21 years old) said: “In the morning, I come to the bakery and sit next to the oven, thinking I am a Dalat. Seeing the morning is different from other mornings”.
Visitors coming to Da Lat do not know the can cake. When asked, the first-time visitors said they would arrange to spend their stomachs to eat banh can. And those who come to Dalat often to enjoy the cold will eat banh can at least one breakfast or dinner on a certain day of the trip.
Banh can is one of the few dishes sold both morning and evening in Da Lat. The seller group the oven at dawn or dusk, and the preparation of the materials has been done carefully before. The sale lasted only three hours. That is when the milled rice flour is finished.
The people of Da Lat who lived for a long time said that banh can was not really Dalat’s specialty. This cake is popular in the South Central region. According to immigrants in the past, banh can was brought to Da Lat. Hot cakes suitable for the cool weather have made this dish so famous and known as if it was a specialty of the highlands.
Banh can is a famous street food in Dalat – Photo: MAI VINH
There is a lot of information that banh can originated from the Cham people, although no one is convinced of this. However, one thing is for sure, the residents of the Midwest – Central Highlands have learned and made this dish more lively by their creativity in using dipping sauce and adding ingredients on the rice flour. to taste diverse and nutritious.
At a certain corner, banh can is also considered a street food, baking tools are only wrapped up in a load. A street corner, a certain porch enough to put a load and a few sets of tables and chairs is enough to become a “shop” of banh can.
Wait but no one is upset
Banh can in Dalat is also called cake waiting. In the cold weather, eat hot cakes. If you want to do that, you must wait because the cake only starts to be cast when the customer arrives.
Not those who come first can eat first. The baker brought it to each table one by one, eating until full. Therefore, there are times when customers are crowded and have to wait.
Sometimes it takes a long time, but not many people are annoyed because everyone sees the baker hustle to pour the dough, always remove the cake from the oven so the kitchen assistant can bring to each table the warm steamed bread plates In the early morning air, it is sometimes cold.
The sellers often set the kitchen so that the diners could sit around taking advantage of the heat of the oven to warm hands and feet while waiting. The very moment of waiting has left visitors with unforgettable feelings about the cold land and the folk dish named banh can.
There are people who grew up in Dalat, when going away, they remember a lot of early childhood moments waiting by the bakery and waiting for a full meal and then they went to school – Photo: MAI VINH
The baker in Dalat said fire is the secret of the profession. Fire is not regular, but sometimes it is big and small so the cake can be cooked evenly and crunchy on the base. There is even a time when the fire is loudly so that the cake has a layer of burning gold enough at the base of the cake.
Mr. Nguyen Vu Quan (37 years old, owner of a cake casting furnace) affirms: “Using fire is the skill of the baker. In a bakery, it is possible to hire outsiders to do many things, but the casting must be done by people. homemade.
Cake molding must be careful, you like the source of life of a new family to produce delicious cakes. If you use the fire carelessly, the cake will burn outside and live inside, the customer must spit it out immediately “.
Tourist Vo Thi Tran Chau (25 years old) firmly asserted: “To Da Lat, you must eat banh can”. For Chau, banh can is not delicious, but the experience at the small bakery at the corner, the eaves is very full for a trip to Dalat.
Eating banh can in the morning, you will feel different from other mornings – Photo: MAI VINH
Serve with mango
Banh can shape is close to banh khot in the southern provinces, but the way is completely different. If banh khot is “fried” rice flour (because it uses grease), banh can is “baked” rice flour.
Bread making must have a special mold, usually made of earthenware, with many round holes to place the mold. In the middle of the cake, you can sweep the onion fat or pour the eggs. Can cake is usually served with chopped green mango. The mango plate is usually placed in a prominent place and it is this mango plate that stimulates the taste buds of the eater as soon as they sit in the waiting chair.
Dipping sauce
Can cake flour mixed with egg yolks after finishing casting – Photo: M.VINH
The accompanying sauce is usually diluted fish sauce, garlic, chili … In the South Central provinces, often use stocked fish sauce (usually fish), when used often dip whole cakes in the sauce. Sauce can add a little commercial, fat onions.
In Da Lat, cakes are usually cast with beef, chicken eggs or quail eggs, but in Khanh Hoa, Ninh Thuan, cakes are often cast with squid.
Tuổi Trẻ