Don't forget about Hoi An's pounded rice cake

Whether in restaurants, eateries, or right at people's homes, on the sidewalks..., this rustic pounded rice cake has contributed to the fame of Hoi An's 'hundred specialties, hundred delicious' region.

When visiting Hoi An, indulge in pounded rice cake

Why the simple name 'pounded rice cake' instead of something fancier? Many have wondered upon hearing about this countryside delicacy. It's simple, really, because you have to pound your hand on it before eating to do it justice.

Legend has it that when the profession of making rice paper emerged, the locals found the freshly made paper hot, white, and delicious, so they tried it. Finding it delicious, they added two thin crispy rice paper layers, sandwiching a layer of wet rice paper, then used their hand to pound it, breaking the crispy rice paper into crumbs, sticking to the wet rice paper. And thus, the dish became even more flavorful.

So, every time they make rice paper, the women would 'pound the cake' to please their husbands, children, and grandchildren. Suitable for the motto 'delicious, healthy, cheap', pounded rice cake quickly gained a significant place in the hearts of the people, becoming a morning snack, some even bring it to the fields to eat half a day's worth of energy for work...

Gradually, smashed rice cake isn't just found in roadside stalls and alleys but has become a renowned culinary specialty.

Though it may seem simple, each step of making this dish is meticulous. To achieve its sweet, fragrant flavor and smooth, glossy surface, one must select fragrant jasmine rice with just the right amount of stickiness. The rice is meticulously ground and soaked for several hours to soften.

Typically, rice paper makers have to rise very early. They spread the rice paper paste thinly with a brush and tightly cover it to prevent overcooking. Once the cakes are cooked, one hand skillfully slides a thin bamboo stick under the edge of the cake to remove it from the mold, while the other hand pours a new batch of batter.

And thus, these soft, translucent, delicate cakes are born.

A whole block of cakes, consisting of several hundred sheets, is placed in a basin. The seller delicately rolls their fingertips along the edge of the block to separate each sheet, which is then placed on a crispy, hot rice paper.

Very gently, using their hand to tap the hot rice paper, the aroma of sesame fills the air.

The highlight of this dish is its fermented fish sauce. Made from ricefish caught at Cù Lao Chàm sea entrance, the sauce is blended to achieve a slightly sticky texture, with the brown hue of ricefish, the redness of chili, and most importantly, it must exude the essence of Quang region - a bit diluted, a bit savory, sweet and spicy.

So all you need to do is tear the cake into small pieces about two fingers wide, dip them into the sauce, and put them into your mouth to chew.

Oh, the rich taste of freshly harvested rice, the crispy grilled rice paper, the chewiness of wet cake, combined with the salty-sweet, spicy flavors of fish sauce, occasionally accompanied by the fragrant crunch of fried shallots.

Almost every customer, despite the spiciness, still continues to hold the cake and put it into their mouths.

It's no surprise that in Hoi An, this simple rustic pounded cake is available every morning and evening, becoming an enticing snack for many visitors.

Wandering through the streets, among the stalls offering specialties like cao lau noodles, white rose dumplings, wontons, corn pudding, Quang-style noodles... you'll find a corner selling this delightful pounded cake.

Or simply take a stroll across Cẩm Nam bridge, on the other side of the poetic Hoai River, and you'll easily spot dozens of stalls specializing in pounded rice paper, each bustling with customers.

Without much ado, these stalls are always crowded. Visitors come and go, yet they all recognize a silent promise from the humble pounded rice paper, wrapped in the sincerity of Hoi An's people.

According to Tuoi Tre

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Reference: Mytour Travel Guide