Differences in making
Anyone who has once eaten Gia Loc banh cuon
will certainly not forget the unique deliciousness created by local people.
there is usually plain, and sellers will sprinkle it with some fried onions mixed with yellow lard depending on each buyer’s taste. A lot of people only prefer the pristine taste of plain banh cuon
since it is cool and does not make them lose their appetite.
With nearly 40 years of sticking to the trade, Do Thi Quyen in Go bridge area knows by heart how to make a delicious batch of banh cuon
She said rice selection is the most important stage, which determines the quality of a batch of banh cuon
. Cooked rice must be dry, otherwise banh cuon
will be wet and clammy.
Rice is scrubbed twice to make it white and clean before soak. Two days later, rice is washed many times to remove a sour smell. Rice is milled into fine powder and then put into a machine for spreading.
Having made banh cuon
for about 40 years, Dao Thi Cham in residential area 5 is still loyal to manual spreading to better feel the thickness of each slice for appropriate adjustment.
Milled powder must be neither too washy nor too thick, which will affect the quality of banh cuon
. Heat used to steam banh cuon
must also not too high or too low because banh cuon
quickly cooked by too high heat will be damaged if not taken out in time while low heat prolongs cooking.
The difference in eating Cham’s banh cuon
is the way to make dipping sauce. To make the sauce tasty, she only mixes fish sauce with sugar and vinegar in an appropriate ratio, especially no use of monosodium glutamate. Vinegar, bought from Ha Noi, is moderately sour and fragrant.
Cham decorates each bowl of dipping sauce with some pieces of carrot or kohlrabi carefully trimmed like flowers, which is attractive to eaters.
Going many places
Quyen’s family makes 6 - 7 quintals of banh cuon
each day. Her banh cuon
is sold not only in Gia Loc township but also to many people from Thanh Mien district or Hung Yen province for resale. A lot of people about to go abroad even came to Quyen’s house to buy banh cuon
as a gift.
stored in a fridge will become hard and unsavory; therefore, it should be put in an airy place and carefully covered to be left until the next day without being stale, which is the best preservation way,” said Quyen.
Most people sell banh cuon
in the morning to serve customers’ breakfast needs; however, Cham only sells in the afternoon.
Though located in a small alley of Gia Loc township, Cham’s banh cuon
eatery is quite crowded. Apart from patrons, many people are recommended to buy banh cuon
there as a gift.
Nguyen Thi Ha in Gia Loc township said she had eaten banh cuon
in many areas but still remembered the distinctive flavor of Cham’s and even bought banh cuon
as the main meal of her family.
To date, Quyen and Cham have passed on the profession to their descendants to preserve and further develop their families’ traditional trade as well as a typical dish of Gia Loc townsfolk.