Banh te - Authentic flavor of Cho village, Bac Ninh

With a unique, delicious and distinctive traditional way of making cakes, Banh Te from Cho village in Cho town, Yen Phong district, Bac Ninh province, Vietnam is a rustic countryside gift but carries within it the rich, unforgettable flavor of Kinh Bac region.

The Difference Of Banh Te Lang Cho

Banh te is not a strange cake, but when enjoying Banh te from Cho village, everyone feels the special and excellent flavor. With the combination of fragrant meat, crispy and chewy wood ear mushrooms, and the aroma of pepper, the cake crust is soft and chewy, creating a unique and different flavor. Villages with a tradition of producing delicious Banh te in Yen Phong district such as Ngo Noi, Nghiem Xa, Phu Luu, Tien Tra... are all commonly called Cho village.

Banh Te in Modern Life

In the past, banh te was usually only made during Tet, but now, this rustic banh te has become a precious gift that tourists want to buy to enjoy or give to friends and relatives. Banh te is consumed a lot during cold days, as well as during weddings, engagements, and village holidays. On average, tens of thousands of cakes are sold on the market every day, bringing in a considerable income for local people.

Ingredients and Price of Banh Te

With the main ingredients being good rice, wood ear mushrooms, dried onions, and some easy-to-find spices, Banh Te from Cho village costs from 5-6 thousand VND/piece. For special orders, the price can be 8-10 thousand VND/piece.

Production Process of Banh Te Lang Cho

The job of making banh te seems simple but the process of making the cake is very complicated. Each simple and rustic banh te seems to reflect the diligence, skill and industriousness of Kinh Bac women. To create authentic banh te of Cho village, it must go through a complex and meticulous process. All stages from selecting rice, filtering flour, draining flour, making filling... must go through a clean working process to avoid the cake from becoming sour or spoiled.

Raw Material Preparation Stage

Starting from the raw materials, the rice used to make banh te is a good type of rice, including four main types: CR203, C70, DV108 and Khang Dan. The rice is soaked and washed thoroughly before being ground into flour. The flour is then soaked in water for three days and drained 3-4 times to remove the sour water and clear liquid. The flour must have the right sourness and elasticity to be used to make banh te.

Making Banh Te Filling

The filling plays an important role, it is the factor that determines the flavor of Banh Te Lang Cho. To have a delicious filling, the meat is chosen to be shoulder or lean meat, sliced or ground. Wood ear mushrooms are soaked and washed, cut into thin strips with dried onions or fresh onions. The meat is stir-fried until cooked and then the wood ear mushrooms are added, stirred well before adding pepper and onions.

Wrapping and Cooking Banh Te

Then, fresh green dong leaves are used to wrap the rice flour and the filling. The cake is completely cooked by steam in a steamer, without being soaked in water, helping to preserve its characteristic flavor and deliciousness.

Experience the Taste of Banh Te Lang Cho

When enjoying, surely every diner can feel the simplicity, rusticity and unforgettable rich flavor, carrying the soul of Vietnamese countryside cuisine. Thank you for choosing iGuide to be your companion on this wonderful culinary journey!