Bánh Hương Huế
Background and History
Bánh Hương Huế is a traditional Vietnamese dish that originates from the Central region of Vietnam, particularly from the city of Huế. Known for its rich history and culinary diversity, Huế was the capital of Vietnam for 143 years during the Nguyen Dynasty. The city is famous for its royal cuisine, which is characterized by delicate flavors, beautiful presentation, and intricate cooking techniques.
This particular dish, Bánh Hương Huế, translates to "fragrant cake from Huế" and is cherished for its distinctive aroma and unique texture. It is often prepared during festive occasions and considered a symbol of warmth, gathering, and hospitality. It combines various ingredients to create a savory and flavorful delight that is sure to captivate anyone who tries it.
Bánh Hương Huế is a quintessential representation of Huế's culinary art, encompassing both the simplicity and complexity of Vietnamese cooking. It is highly recommended to understand the essence and cultural significance of each ingredient and step involved in its preparation.
Ingredients
Rice Flour
Rice flour is the base ingredient for making the batter of Bánh Hương Huế. It gives the cake its soft and chewy texture, essential for achieving the desired consistency of the dish.
Mung Beans
Mung beans are staple legumes in Vietnamese cooking, providing a subtle sweet flavor and smooth filling inside the cake.
Pork
Pork adds a savory and rich flavor to the cake, balancing the sweetness of the mung beans with its meaty goodness.
Shrimp
Shrimp contributes to the savory aspect of Bánh Hương Huế, offering a touch of the sea to this land-inspired dish.
Shallot
Shallots enhance the flavor with their mild yet sharp taste, introducing an aromatic component to the dish.
Fish Sauce
Fish sauce is a crucial element of Vietnamese cuisine, bringing umami and depth to the cake.
Black Pepper
Black pepper offers a hint of spiciness, complementing the sweetness of the mung beans and richness of the pork and shrimp.
Turmeric Powder
Turmeric powder is used for coloring and imparts a mild earthiness to the dish.
Banana Leaves
Banana leaves are used for wrapping the cakes before steaming, infusing them with a subtle fragrance and helping to sustain moisture.
Preparation
Step 1: Preparing the Ingredients
- Soak the mung beans in water for at least four hours or overnight to soften them.
- Once soaked, drain and steam the mung beans until fully cooked and tender.
- In a bowl, mash the cooked mung beans until smooth. Set aside.
- Finely chop the pork and shrimp, then mix them with chopped shallots, fish sauce, and black pepper.
- Cut banana leaves into rectangles, approximately 20x20 cm, and soften them by briefly holding them over a flame or blanching in hot water.
Step 2: Making the Batter
- In a bowl, combine rice flour and water to form a smooth batter.
- Add turmeric powder for color, mixing thoroughly until the batter is lump-free.
Step 3: Assembling the Cakes
- Take a piece of softened banana leaf, place a spoonful of mung bean paste in the center, followed by a spoonful of the pork and shrimp mixture.
- Fold the banana leaf around the filling, forming a tight parcel. Tie it with string to secure the shape if necessary.
- Repeat until all ingredients are used up.
Cooking Process
- Prepare a steamer and add water. Make sure it is adequately filled.
- Arrange the wrapped cakes inside the steamer.
- Steam the cakes over medium heat for about 45 minutes or until fully cooked and aromatic.
Serving Bánh Hương Huế
Once the steaming process is complete, remove the cakes from the steamer and allow them to cool slightly before serving them warm. The cakes can be enjoyed as is or accompanied with a side of fish sauce for added flavor.
For a genuine Vietnamese dining experience, enjoy Bánh Hương Huế with friends and family, sharing in the warmth and tradition this dish represents. It pairs wonderfully with green tea or a refreshing Vietnamese iced coffee, bringing a harmonious end to your meal.