Bánh Xương Xao
Introduction
Bánh Xương Xao, a lesser-known gem in Vietnamese cuisine, is a delightful blend of textures and flavors. Originating from the Northern provinces of Vietnam, this dish beautifully marries the heartiness of rice cakes with the crisp freshness of seasonal vegetables, resulting in a harmonious blend that reflects Vietnam's rich culinary tradition.
The term 'Xương Xao' translates to 'stirred bones,' but don't be misled by its name. The focus is on using wholesome ingredients that bring out the umami of the dish. Historically, Bánh Xương Xao was a farmers' meal, crafted from ingredients readily available in the Vietnamese countryside, offering sustainable energy for laborious days. Over time, it has evolved, incorporating more complex flavors while maintaining its traditional roots.
Ingredients
For this dish, you'll need the following:
- Rice Cakes
- Pork Bones
- Carrots
- Bell Peppers
- Onions
- Garlic
- Sesame Oil
- Soy Sauce
- Fish Sauce
- Sugar
- Salt
- Pepper
- Cooking Oil
- Cilantro
- Chili Flakes
Preparation
Preparing the Rice Cakes
Start by soaking the rice cakes in warm water for 15-20 minutes to soften them. This process will ensure that they have a chewy texture that complements the dish's overall feel.
Preparing the Pork Bone Broth
The heart of Bánh Xương Xao lies in its broth, traditionally made from pork bones. Begin by blanching the bones in boiling water to remove impurities. Then, in a large pot, simmer the blanched bones with three liters of water, a pinch of salt, and a few slices of onions for about 2 hours.
As it simmers, the aroma from the broth should fill your kitchen with a comforting scent that sets the stage for what's to come. After 2 hours, strain the broth to remove the bones and onions, setting aside the clear, flavorful liquid.
Chopping the Vegetables
While your broth is cooking, chop the carrots, bell peppers, and onions into thin strips. Mince a few cloves of garlic to add a layer of depth and aroma to the stir-fry.
Marinating the Vegetables
In a bowl, marinate the chopped vegetables with two tablespoons of soy sauce, a tablespoon of fish sauce, and a teaspoon of sugar. Allow them to soak in these flavors for at least 30 minutes.
Cooking Process
Stir Frying
Heat a wok or a large skillet over medium-high heat and add two tablespoons of cooking oil. Start by frying the minced garlic until it's golden brown and fragrant.
Next, toss in the marinated vegetables. Stir-fry them for 5-7 minutes until they become tender yet still retain a slight crunch.
Incorporating the Rice Cakes
Drain the rice cakes and add them to the skillet. Stir everything together for another 5 minutes, allowing the rice cakes to absorb some flavors from the vegetables and garlic.
Adding the Broth
Once the vegetables and rice cakes are well-mixed, pour in two cups of the prepared pork bone broth. Stir regularly and cook for about 10 minutes until the broth is nearly absorbed.
Final Touches
Add a drizzle of sesame oil and season with pepper and chili flakes to taste, then mix thoroughly.
How to Enjoy
Spoon the Bánh Xương Xao onto a serving dish and garnish with freshly chopped cilantro. Serve immediately while hot, allowing diners to enjoy the savory and aromatic blend of flavors that make this dish so special.
Pair your meal with a light Vietnamese beer or a jasmine tea to complement the rich flavors of Bánh Xương Xao. For a complete Vietnamese culinary experience, consider accompanying it with a side of pickled vegetables, which will provide a refreshing contrast to the dish's hearty texture.