Delicious dishes from Tan Chau, An Giang
Having undergone 265 years of formation and development, and 13 years as a town, Tan Chau (An Giang) is increasingly developing with famous traditional craft villages such as: Uzu mat weaving village, Chau Giang brocade weaving village, Tan Chau silk weaving village, etc. Besides that, this land at the headwaters of the Tien River also offers visitors from near and far delicious dishes: chive cakes, beef cakes, sun-dried fish, etc. Among them, the sweet, simple, and deeply heartwarming dish that cannot be overlooked is the famous Xiêm sticky rice.
Making Siamese sticky rice is also quite elaborate.
According to the elders, Siamese sticky rice originated from Thai merchants who came to this land to do business and brought with them this unique dish. Gradually, the Vietnamese learned how to cook sticky rice and turned it into a popular and familiar dish in their daily lives.
The word "Xiêm" in Xôi Xiêm means "Siam" – the name used to refer to Thailand in the past. It's called Xôi Xiêm partly because of its origin, and partly to distinguish it from other sticky rice dishes such as black sticky rice, corn sticky rice, gac fruit sticky rice, chicken sticky rice, etc.
The type of glutinous rice used to make Siamese sticky rice must be sticky, white, and long-grained, or the famous glutinous rice from Phu Tan. The rice is soaked for about 4-5 hours, then steamed for about half an hour. Steaming is the most important step, determining the success of Siamese sticky rice because the steamer must carefully control the heat so that the rice grains are cooked through, not mushy, and not dry or hard when cooled.
Steaming sticky rice is the most important step.
What makes Xiêm sticky rice unique is its topping: a mixture of chicken eggs, palm sugar, and condensed milk, steamed together. The harmonious blend of sweet, fragrant, and creamy ingredients enhances the dish's appeal. Furthermore, the delicate sweetness of coconut milk, poured over the sticky rice, adds to its deliciousness, making it a special dish found only in Tân Châu, An Giang, attracting tourists from near and far.
If you ever have the chance to visit Tan Chau, be sure to find and enjoy this special dish. A steaming hot plate of Siamese sticky rice, mixed with sticky rice and coconut milk, the fragrant, chewy texture of the rice combined with the rich, creamy flavor of chicken eggs, milk, coconut milk, and the subtle sweetness of palm sugar will leave a lasting impression.
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