Buzz
Bánh áp chao makes a strong impression on diners with its unique name and distinctive flavor. It's a dish you can't miss when exploring the culinary treasures of the Northeastern region.
Overview of the Bánh áp chao dish
When talking about Cao Bằng's cuisine, it’s impossible to overlook local specialties like: seven-flavored roast duck, roast pig with mắc mật leaves, Trùng Khánh chestnuts, ant egg cake, Phia Đén black dong noodles… In addition, Cao Bằng is also known for its humble yet delicious bánh áp chao. With its eye-catching name and distinct flavors, this dish is a well-known favorite of the Tày Nùng people in the highlands of Northeast Vietnam.
Although bánh áp chao is found in several northern mountainous provinces, the most authentic and flavorful version is found in Cao Bằng. Here, the dish is sold on street corners and has the power to captivate visitors from near and far who have set foot in Cao Bằng. It’s commonly paired with crispy fried duck. At first glance, it may resemble the fried cakes commonly seen in Hanoi. However, upon closer inspection, the ingredients, preparation, and flavors differ, offering something truly unique.
Ingredients and preparation of bánh áp chao
In some regions of the Northeast mountains, locals have explained the peculiar name of this dish in various ways. However, simply put, it comes from the preparation method: the dough is shaped into pieces and then fried in hot oil.
The ingredients for making this dish are quite simple. The dough is made from a mixture of glutinous rice flour and regular rice flour. It is left to ferment for 3-4 hours until it softens, then ground into flour, mixed with shredded taro and ground soybeans. This gives the cake a rich flavor without being overly greasy.
Unlike sweet fried cakes found in many places, which are filled with minced meat, wood ear mushrooms, and vermicelli, the key feature of Cao Bằng's bánh áp chao is its duck filling. The duck is cleaned, bones and skin removed, seasoned, and cut into small pieces. Then, the dough is shaped into portions, filled with the seasoned duck, sealed, and deep-fried until golden and crispy.
Once cooked, the bánh áp chao can be cut into bite-sized pieces. It is typically served with fresh vegetables, a sweet and sour dipping sauce, and thinly shredded papaya. Many people also enjoy it with grilled (or fried) duck, seasoned with basil, or with duck feet, liver, and gizzards. It’s often dipped in a spicy fish sauce with pickled bamboo shoots. Nowadays, to cater to tourists, a delicious pork version of bánh áp chao is also available.
Where to try bánh áp chao in Cao Bằng
If you visit Cao Bằng on a cold winter day, bánh áp chao is a must-try. The delightful aroma and hot temperature of the cake will satisfy your senses, while also warming you up in the chilly mountain weather. Mytour recommends two famous bánh áp chao eateries in Cao Bằng to ensure you don't miss out on this irresistible flavor.
- Ap Chao Co Ngan: 138 Pho Cu, Hop Giang Ward, Cao Bang City. Open daily from 2:30 PM to 6:00 PM.
- Ap Chao Co Hac: 116 Hien Giang Street, Hop Giang Ward, Cao Bang City.
Estimated price of the cakes: Around 5,000 to 7,000 VND per piece.
According to Mytour.vn
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Reference: Mytour.vn Travel Guide
Mytour.vnJune 21, 2024
