Buzz
Travelers in Da Lat often share tales of the delectable taste of 'bánh căn' – a definite must-try when visiting this city. In Da Lat, no matter where you go, you are sure to find stalls selling this enticing treat.
Embark on a winter journey in Da Lat and savor piping hot 'bánh căn'
According to locals in Da Lat, 'bánh căn' is a culinary import from the central region. However, through the skilled and unique preparation techniques of the people in Da Lat, visitors gradually perceive the delicate, pure, and strangely delicious flavor of 'bánh căn,' embodying the distinct essence of Da Lat that cannot be found anywhere else.
Wandering along the small streets on the journey to explore the city of mist, you won't have difficulty finding spots serving steaming hot 'bánh căn.' The image of a large charcoal stove, with numerous round holes on the surface, emitting fragrant smoke, entices anyone passing by to pause and linger.
'Bánh căn' is a type of cake classified as rustic, so the ingredients used are not complicated or hard to find. The primary ingredient for making 'bánh căn' is ordinary rice. However, to achieve the crispy and fragrant texture, sellers must pay attention to the art of preparation.
The rice flour for making 'bánh căn' undergoes a special preparation: soaking rice in water, then finely grinding it with a bit of dry rice. The batter is poured onto circular molds and directly baked on a red charcoal stove.
'Bánh căn' in Da Lat becomes exceptional with diverse fillings catering to various tastes. Fillings can range from quail eggs, local chicken eggs, duck eggs poured onto the almost-cooked batter. If not using eggs, diners can opt for seafood fillings, or a bit of cooked and golden mung beans for a rich texture.
The rice flour, ground the day before, is poured into round molds by the café owners. Next, evenly beaten eggs are placed in the center, their golden hue embellishing the white canvas of the dough.
The cake mold is covered, and the sizzling sound intensifies, heightening the anticipation of diners eager to savor the freshness.
An essential factor contributing to the deliciousness of 'bánh căn' is the dipping sauce. The sauce for Da Lat's 'bánh căn' is meticulously crafted with fish sauce mixed with scallion-infused fat, and a hint of chili or satay, or fermented fish sauce blended with scallion-infused fat and a touch of garlic.
The highlight of 'bánh căn' is dipping the piping hot cakes into a bowl of flavorful sauce, then taking a bite of the cake soaked in the spicy, rich taste of chili and the savory aroma of fried shallots.
A gentle, subtle fragrance, wafting from finely ground rice, combined with the rich and creamy taste of quail or duck eggs, along with the distinct, robust fragrance of fish sauce, all blend and delicately melt on the tongue, seemingly dispelling the chill of this highland region.
For each pair of cakes, priced between 3,000 and 5,000 VND depending on the filling, 'bánh căn' can be enjoyed as a morning snack but is most cherished as an evening delight.
Therefore, on chilly evenings, sitting by the warm crimson fire, relishing each piping hot 'bánh căn,' savoring the delectable flavor of the dish while admiring the beauty of the misty city as dusk falls, there's truly nothing quite like it. Suddenly, travelers find themselves remembering more, loving more the rustic taste of a countryside delicacy…
According to Tuoitre.vn
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Reference: Travel guide from Mytour
MytourDecember 25, 2015
