They carried a bamboo basket covered with a flat basket on their heads and when customers called them, they would put it down. In it there were a bottle of fish sauce, vinegar, chili, some bowls, and dishes, a dozen or so pairs of chopsticks and layers of bánh cuốn arranged over one another. Each layer of bánh cuốn had been covered with a little fat and fried pieces of onion.
Bánh Cuốn (Rolled Cake) |
Half a century ago, a number of improved bánh cuốn stalls came into being on Ha Noi streets. They still used Thanh Trì bánh cuốn but added fillings of half-lean-half-fat port and fresh chopped shelled shrimp, fragrant mushrooms, and jelly fungus soaked in warm water and cut into small pieces with onions, fish sauce and pepper. All those ingredients are fried then put into the rolled cake which will be steamed before being .served to the customer. In the bowl of prepared fish sauce, some drops of belostomatid essence are added to give the food a flavor.
Today, at bánh cuốn stalls in Ha Noi Old Quarter, the cake. And the fillings inside the cake are made at the same time. Customers have to wait for each dish of cake and enjoy the warm and fragrant smoke, particularly on cold days. Unfortunately, belostomatid species have gradually been subjected to extinction and almost all stalls use chemical belostomatid essence. Nevertheless, the bánh cuốn stall at No. 17 Cha Ca Street still serves customers with the real belostomatid essence.
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