Buzz
The uniqueness and exotic flavors make this dish stand out. Cao Bang steamed rice rolls are not served with the usual fish sauce dip like in other regions. Instead, they are enjoyed with fragrant bone broth infused with a hint of chili and pickled bamboo shoots, hence known as 'soup steamed rice rolls,' distinguishing them from the rolls in the southern region.
Cao Bang steamed rice rolls possess a distinct flavor that cannot be found elsewhere. Once tasted, visitors will not forget the soft, chewy texture and the lingering aroma of Cao Bang rice grains.
The first factor determining the quality of the rolls is the quality of the rice grains. To make delicious rolls, one must carefully select the rice. Not all types of rice can be used to make rolls; it must be the indigenous rice grown in Cao Bang to produce high-quality flour, resulting in thin, white, elastic, smooth sheets with a distinctive aroma. Sticky or dry rice cannot produce satisfactory flour.
The rice is soaked and cleaned before being ground into a thin batter for coating the rolls. Good batter is one that meets the desired elasticity and stickiness. Each restaurant has its own secret batter recipe. Importantly, they do not coat the rolls in advance. When customers arrive, the owner quickly coats the batter and rolls them. The filling can be pre-cooked with meat or eggs. Nevertheless, regardless of the filling, a hot, steaming roll is a well-deserved reward for the wait.
What sets Cao Bang steamed rice rolls apart and gives them their unique flavor is the broth. It is a clear, fragrant bone broth, without any greasy film but with a subtly sweet taste and a hint of bone marrow aroma. Adding some chives, coriander, shiitake mushrooms, wood ear mushrooms, and a few spoonfuls of minced meat creates a tantalizing soup to accompany the rolls, making the eagerly awaiting eyes even more eager.
Depending on preferences, some may enjoy the soup steamed rice rolls as they are, while others may add eggs or pork. It could be a poached egg in the broth, or cracked onto the hot roll on the steamer, with the roll wrapping around the egg to be placed in a bowl of hot soup, ensuring it does not become stale. The pork is carefully wrapped in banana leaves; before eating, the owner will put it in the bone broth pot to heat, then scoop it out with the soup roll.
In the Cao Bang tradition of enjoying steamed rice rolls, the rolls are immersed in a bowl of soup enhanced with a hint of chili paste and pickled bamboo shoots, eaten with a spoon and chopsticks, similar to enjoying pho or bun. The harmonious combination of the refreshing taste of the rice rolls with the fragrant, sweet, and rich bone broth, eggs, pork, and the unique sweet aroma of pickled bamboo shoots makes diners crave for more.
Just one bowl of soup steamed rice rolls is enough to evoke memories of those far from home or the longing of travelers who have set foot in the picturesque landscapes of Cao Bang. As a humble gift from the highlands, Cao Bang soup steamed rice rolls have also become a renowned dish that leaves a lasting impression on anyone who has had the pleasure of indulging in them.
By Thu Thuy/TimeoutVietNam
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Reference: Mytour Travel Guide
MytourAugust 4, 2017
