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1. Origins and characteristics of 'gù' sticky rice cake
Vietnamese cuisine is incredibly diverse, especially the highland cuisine which always has a mysterious allure for both general tourists and the Kinh people in particular. 'Bánh chưng' – a traditional cake indispensable in Vietnamese Tet celebrations, has been creatively crafted into various versions and types. Among them, 'gù' sticky rice cake epitomizes the distinct cultural identity of the rocky highlands of Ha Giang. This type of cake originates from the Dao Đỏ people in Yen Bai, Ha Giang, and Lao Cai.
The unique feature of 'gù' sticky rice cake is evident right in its name. Unlike the traditional square-shaped 'bánh chưng', symbolizing the land we've learned about since childhood, 'gù' sticky rice cake is relatively small in size and slightly curved in shape, resembling a hunched back. While the traditional cake is wrapped in 4-5 layers of dong or banana leaves, this highland version is wrapped in just one layer. The outer layer of the cake is made from selected fragrant glutinous rice soaked in galangal leaf-infused water, making the cake softer and more elastic. The filling is similar to the traditional cake of the Kinh people, consisting of green beans and pork belly seasoned with a hint of spices.
2. 'Gù' sticky rice cake boasts a distinctive unforgettable aroma of galangal leaves.
If you've ever had the pleasure of tasting this specialty cake, you'll surely remember its flavor for a long time as it perfectly blends tradition and the unique characteristics of the highlands. And what makes this uniqueness lies in the preparation of the glutinous rice when wrapping. Accordingly, the glutinous rice is not only soaked in regular water but also soaked in filtered galangal leaf water. Thanks to this, the rice takes on a natural green color, and after cooking, the cake emits a distinctive aroma that defines the taste and brand of Ha Giang's 'gù' sticky rice cake.
The cake filling also has its own uniqueness compared to the traditional 'bánh chưng' filling. The pork filling must be made from local black pork, marinated with ground pepper and various spices at a suitable altitude. The harmonious blend of meat, beans, and spices offers diners an unforgettable experience.
3. The significance of 'gù' sticky rice cake for highland residents
'Gù' sticky rice cake has a slightly curved shape, or more accurately, it looks like it's 'hunched,' hence the name. This unique shape not only impresses diners but also embodies the beloved meanings of highland residents in general, especially representing highland women.
Ha Giang is home to many ethnic minority groups such as the Hmong, Tay, Dao, and Nung. You probably know about the difficult and tough life of ethnic minority communities, and it's even tougher in Ha Giang where three-quarters of the terrain is rocky mountains and the climate is harsh. Coming to this land, it's not hard to see images of women carrying loads on their backs to cross mountain passes, wade through streams, their backs hunched under the weight of life's burdens. The Dao Đỏ people have taken this imagery to name the 'gù' sticky rice cake, aiming to praise the diligence of humans, especially highland women.
Ha Giang's 'gù' sticky rice cake is also a product of the land and sky and is an unmistakable characteristic of ethnic minority communities. It's the result of hard work and the skillful, meticulous hands of highland people. Taking a bite of the cake, feeling the fragrant galangal leaf scent, one recalls the majestic rocky mountains and the lives of the people of Ha Giang's ethnic minorities.
4. How to wrap 'gù' sticky rice cake, a specialty of Ha Giang
This unique traditional cake has captured the hearts of many diners, but not everyone has the chance to visit Ha Giang to enjoy it. If not, why not try making it at home for your family and friends to taste? The ingredients are extremely simple, including 1kg of glutinous rice, 800g of pork belly, 700g of green beans, galangal leaves, dong leaves, string, and seasonings such as salt and pepper (adjust the amount of ingredients accordingly).
4.1. Step 1: Prepare the ingredients
- After washing the glutinous rice and green beans clean, soak them in water for about 4-5 hours.
- Finely chop and grind the galangal leaves to extract the juice.
- Wash the pork belly thoroughly, cut it into bite-sized pieces, and marinate with ½ tablespoon of salt and ½ tablespoon of pepper.
- Clean the dong leaves, removing the tough stems.
- Soak the string in water for about 10 minutes to soften.
4.2. Step 2: Dye the glutinous rice green and marinate the beans
- After soaking the glutinous rice in water, mix it with the galangal juice to absorb the color.
- Marinate the green beans with ½ tablespoon of salt for richness.
4.3. Step 3: Wrapping the cake
Unlike square 'bánh chưng', wrapping 'gù' sticky rice cake doesn't require a mold but mainly relies on skillful hands.
- First, flip the back sides of 2 dong leaves and stack them together.
- Layer the glutinous rice, green bean filling, pork belly filling, green bean filling again, and finally cover with another layer of glutinous rice.
- Fold the edges of the leaves together and press tightly, gather the top of the dong leaves, and flatten to shape the filling inside. Stand the cake up and pat down to compress the filling, and repeat for the other end.
If the middle part of the 'gù' cake seems successful, all that's left is to wrap the string around and twist tightly to complete.
4.4. Step 4: Cooking 'gù' sticky rice cake
'Gù' sticky rice cake or other types of 'bánh chưng' will taste better when cooked over a wood fire. Fill the pot with water, submerge the cake, and simmer for about 4 hours before enjoying.
