There is a site in our village that has been extremely familiar to many generations who living here so that to children who are far away from home, anytime they get the opportunity to return to see their family, they never forget to come and eat Banh Cuon.
The Banh Cuon shop
has been open for over 30 years and is on the village road. The
front is just approximately 2 meters tall, but the inside area is rather deep
and can accommodate three tiny tables.
Even though the business is full, the shop does not use a ready-made cake maker, the
chef pours the dough immediately when a customer calls. "I use rice
flour mixed with tapioca flour in a reasonable ratio," she explained,
"so that the powder after the coating is smooth, not diluted or sticky."
Each stage appears
straightforward at first appearance, but the cook must be extremely skilled to
cover the dough and roll the cake swiftly. First, the maker must uniformly pour
the dough, thinly spread it, and align the primary cake time. The thin layer of
dough must then be quickly withdrawn from the boiler to prevent the cake from
tearing.
The cake has been baked just
enough to produce a soft and delectable crust. The business does not buy fried
onions from the street, but rather buys them from the North and then fries them
to assure sanitation and the deliciousness of each bahs.
Furthermore, the handmade
dipping sauce, whether Vietnamese or foreign, pleases even the most discerning
eaters with its richness and flavor.
Even our Vietnamese friends, who
have eaten banh cuon in various places, are "conquered" the first
time they have it: "The crust is thin and flexible." The water is
delicious. The cost is also reasonable!
Please visit Elon Farm if you
get the chance; we will appreciate this wonderful cuisine. And I assure you
won't be able to discover such spots in Vietnam!
