The "Banh Loc Me Xuan" brand has existed for nearly 50 years in Quang Binh , "created" by Mrs. Ha Thi Xuan (73 years old, living in Hai Thanh ward, Dong Hoi city).
Ms. Ha Thi Xuan - owner of Me Xuan Banh Loc establishment
While wrapping the dumplings, Mrs. Xuan shared that after returning from the battlefield, she and her husband tried their hand at various jobs but couldn't make ends meet. Then one day, she remembered the secret recipe for making banh loc and banh nam passed down from her mother-in-law, and decided to start a business selling banh loc.
The dumplings are made from rustic ingredients such as tapioca flour, freshwater shrimp, pork belly, wood ear mushrooms, etc., and wrapped in banana leaves. When cooked, the tapioca flour is translucent, the freshwater shrimp is sweet and tender, the pork belly is rich and fatty, and the flavors blend together with the refreshing aroma of banana leaves.
Choose banana leaves to wrap the cakes.
"The most important thing is the ingredient selection. The shrimp must be small, from the estuary, rich in alluvial soil and salty with the taste of the sea. The shrimp are simmered until dry, marinated in spices, and then stir-fried with wood ear mushrooms and marinated meat. Thanks to this, the filling is both sweet and rich, without any fishy smell," Ms. Xuan shared.
The dumplings are made from tapioca flour, freshwater shrimp, pork belly, and wood ear mushrooms.
Mệ Xuân's bánh lọc (tapioca dumplings) come in two types: plain bánh lọc and bánh lọc wrapped in banana leaves. The plain bánh lọc has a filling of shrimp, minced pork, sour bamboo shoots, and onions, and is delicious when fried. The leaf-wrapped bánh lọc, in addition to the above ingredients, also includes wood ear mushrooms and is wrapped in banana leaves before being steamed. These small, translucent dumplings, revealing the bright orange shrimp filling, create an unforgettable flavor when dipped in a rich garlic and chili fish sauce.
From a small street vendor stall, Ms. Xuan has now built a large production facility in Dong Hoi City, supplying 15,000 to 20,000 cakes daily to people nationwide.
"As Tet approaches, many Vietnamese expats place early orders for these cakes to take to South Korea and Japan. Recently, someone ordered 5,000 banh loc (a type of Vietnamese dumpling) to take to England, both to enjoy and as gifts for friends," Ms. Xuan proudly recounted.
Ms. Xuan supplies between 15,000 and 20,000 cakes every day.
Currently, her daughter, Le Linh, has continued her mother's legacy, maintaining the traditional way of making cakes while also innovating with modern techniques. Besides building the brand, Ms. Xuan's shop has created jobs for nearly 30 workers with incomes ranging from 7-8 million VND per person per month.
Over the past 15 years, Ms. Xuan has allocated 50-70 million VND annually to help and give Tet gifts to people in difficult circumstances. Recently, the Department of Industry and Trade of Quang Binh province granted a trademark certificate for "Banh Loc Me Xuan" to Ms. Ha Thi Xuan.
Source: https://nld.com.vn/tru-danh-banh-loc-me-xuan-196250124134948046.htm
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