 | This article includes alist of references,related reading, orexternal links,but its sources remain unclear because it lacksinline citations. Please helpimprove this article byintroducing more precise citations.(February 2013) (Learn how and when to remove this message) |
 Wrappedbánh tẻ | |
| Alternative names | Bánh răng bừa |
|---|---|
| Place of origin | Red River Delta region,Vietnam |
| Region or state | Northern Vietnam |
| Main ingredients | Plain (non-glutinous) white rice,mincedpork shoulder, Judas's ear fungus (Auricularia auricula-judae),onion,salt,pepper |
Bánh tẻ (literally "rice cakes" inVietnamese; also calledbánh răng bừa) is a variety of small steamedrice cake inVietnamese cuisine. It is a traditional variety ofbánh from theRed River Delta region of northernVietnam.Bánh tẻ are made ofrice flour, wrapped withLá dong leaves into a long, thin cylindrical shape, and boiled thoroughly.
Bánh tẻ is considered one of the most typical dishes ofHanoi, although it may also be found in other parts of the country. The flavors and ingredients ofbánh tẻ vary from region to region.
Bánh tẻ are made of plain (non-glutinous) white rice (calledgạo tẻ in Vietnamese),mincedpork shoulder, Judas's ear fungus (Auricularia auricula-judae),onion, salt,pepper. Some variants ofbánh tẻ include peanuts and choppedshiitake mushrooms.
In order to makebánh tẻ, rice is first soaked in water until it is soft enough, then it is ground by hand with a grindstone to turn rice into a thick or watery mixture of water and rice powder. This mixture is cooked to a temperature above 50 degrees Celsius (but not to boiling) while it is stirred for 3 hours until it reaches the consistency of thick slurry.
For the filling,pork,onion, andshiitake mushrooms are finely minced and combined.
To compose the dish, a layer of rice paste is layered onto a leaf, followed by a layer of filling, and then another layer of rice paste. The finalbánh is then wrapped with the leaves tied with thread or string, forming slender cylinder. The last step involvessteaming thebánh tẻ for 20 minutes until fully cooked.
Bánh tẻ are served withnước mắm (fish sauce) and sprinkled withblack pepper. Unlike some varieties ofbánh, which are prepared only seasonally or for particular festivals,bánh tẻ are made all year round.
