Banh te (rice-cake) in Van Giang town, Northern province of Hung Yen is famous for its beautiful taste of fresh meat, aroma of onion and softy of powder.

Ingredients are ordinary rice, pork, cat’s ear and dried onion and phrynium leaves. It sounds simple but in fact it is really an art to make a good banh te.

Rice needs to be soaked in water for 3 or 4 hours and then ground with pure lime water. The mixture will be boiled and stirred over a low heat. While stirring, add some salt and seasoning. Stop cooking when the mixture is thick
Pour the thick mixture on a tray and let it cooler in some 40 minutes
Spoon it out to each phrynium leaf
Add stuffing which is cooked from minced pork, sliced cat’s ear, and fried onion, spicy and pepper
Line another phrynium leaf and then wrap the cake
Use nylon strings to wrap the cake

Cakes are boiled or steamed
Banh te is essential during Tet holidays, other festivals or important events, such as wedding ceremony. It is better tasted with chutney

Source: Vnexpress

Translated by Mai Huong