![]() The amount of water can vary depending on the quality of the starch. You must be able to manipulate and stretch it easily. On the contrary, the dough should look like playdough, be very flexible and not stick. If it is not hot enough, the starch will not combine properly and the dough will be brittle. First of all, the water must be really hot. Very interesting taste-wise and visually! This texture is obtained from the tapioca starch which features these characteristics.Īlthough it is fairly simple, the preparation requires however to be vigilant on a few points. What is special about these dumplings lies in the dough: translucent after cooking, slightly elastic and sticky. In the Chinese cuisine, there are variants of bánh bôt loc trần such as dim sum called har gow or chaozhou fun guo, both from Guangdong, a province in southeastern China. Bánh bôt loc lá are steamed and the dough spreads over the leaf, so it is a little thinner than the other variant. Bánh bôt loc trần are cooked in water, the dough is kneaded and then shaped by hand. These are not the only distinctions, as the consistency and cooking method also differ. – bánh bôt loc trần, the variant without leaves, also called naked ( trần), which corresponds to the recipe featured here. This is the traditional version in which banana leaves or dong (stachyphrynium placentarium) are used to pack the preparation. – bánh bôt loc lá is wrapped and cooked in a leaf ( lá). There are actually two versions of these Vietnamese dumplings: People talk about filtered flour because the cassava starch that makes up the dough is recovered by a filtering method. Bò means beef or cow and its use here could be related to the fact that these little cakes look like the udder of a cow.īánh bôt loc could also be translated to filtered flour cake since bôt means flour and loc means filtered. There are plenty of examples, such as bánh xèo, a pancake of rice flour and turmeric, folded in half and garnished with pork, shrimps, bean sprouts and aromatic herbs, which owes the xèo qualifier to the sizzle that it produces during cooking.īánh bò is a coconut-flavored rice cake. To identify the preparations, the Vietnamese add an adjective after “bánh” to complete the description. This word does not refer to a type of cooking since these foods can be steamed, baked, fried or even boiled. It could be a cake, a bread, a pastry, a brioche, a sandwich, a pancake, a cream, or a dumpling. In Vietnam, these flours are mainly rice and tapioca. This word actually refers to dishes made from flour. In Vietnamese, the term bánh can be translated as cake or bread, but it is actually used for a large number of preparations. Today in Vietnam, Hue is the only place where imperial culinary heritage lives on. ![]() ![]() It is characterized by a very careful presentation and dishes whose preparation required time as well as a specific know-how to harmonize the flavors. The imperial cuisine was varied and full of finesse.
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