Thanh Tri rice rolls - an irresistible delicacy of Hanoi cuisine

Thanh Tri rice rolls - a familiar dish of many Hanoi cuisine enthusiasts - is recognized as a national intangible cultural heritage.

Recently, the Ministry of Culture, Sports and Tourism announced the list of national intangible cultural heritage for 3 specialties of Hanoi, including Thanh Tri rice rolls.

Thanh Tri rice rolls. (Photo: Pham Huyen/People's Police Newspaper)

When talking about rice rolls in Hanoi, the first thing to mention is Thanh Tri rice rolls - a familiar dish of many Hanoi cuisine enthusiasts.

Until now, many scientists and cultural researchers have spent a lot of time researching but still have not found a clear answer: When did Thanh Tri rice rolls originate and who is the founder of the rice rolls profession?

Just know that, that dish has existed for a long time and appeared in the literature of writers Thach Lam, Vu Bang, To Hoai, Ly Khac Cung... Up to now, Thanh Tri rice rolls have affirmed their brand in the market, recognized by the Intellectual Property Office and awarded the Decision to recognize the collective trademark "Thanh Tri rice rolls" in 2015.

The cake is made from rice, ground into a watery powder. The way that this powder is mixed and mixed to create a brand name for generations is a family secret. A steamer with boiling water, a few thin pieces are stretched evenly on the pot. Each time it is steamed, a ladle of watery powder is poured onto the stretched cloth and then gently rubbed with the ladle.

Thanh Tri rice rolls are prepared in a special way and taste very different. The rice used to make rice rolls is not too sticky, nor too soft to create a smooth but crumbly dough.

The rice will then be soaked for about 2-3 hours before being ground into flour. This flour will then be mixed with water in an appropriate ratio.

Next comes the stage of making the rice paper. The rice paper rolls will be made on a layer of white cloth, wrapped in a pot of boiling water at exactly 100 degrees. When the rice paper is cooked, the maker will use a bamboo chopstick to slowly lift the thin, clear white layers of rice paper. Then the rice paper will be coated with a layer of shallot oil and then folded.

To make the cake soft and fragrant, the dough must be cooked just right, usually after a few seconds the dough is ready to eat, the white cake is lifted out, spread evenly over the mouth of the basket. At that time, the seller adds the filling, then rolls it up and places it on a plate.

To make delicious rice rolls, you must ensure the standard dipping sauce. The ingredients for mixing the dipping sauce are fish sauce, a little vinegar, sugar, pepper and chili. Under the hands of the craft village, the dipping sauce becomes more delicious than ever and cannot be mixed anywhere else.

One of the factors that makes banh cuon attractive to diners is fried onions. The fried onions must be fried until golden brown and fragrant, bringing a delicious taste to diners when enjoying.

According to HONG KHANH (VTC News)

Source: https://baoangiang.com.vn/banh-cuon-thanh-tri-mon-ngon-kho-cuong-cua-am-thuc-ha-thanh-a426750.html