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The Rise of the ‘Unusual’ Delicacy in Bac Kan: From Rustic Fare to a Culinary Sensation for Connoisseurs

Have you ever heard of a peculiar delicacy from Bac Kan, a province in northern Vietnam, that was once considered a poor man's meal, but has now become a renowned delicacy across the region? The secret lies in its unique flavor, one that captivates the taste buds and leaves an everlasting impression on those who indulge.

Administrator

3 September, 2024

In Bac Kan, there exists a small yet mighty cake that boasts a rich array of ingredients and distinct flavors. Lovingly named “Banh Troi,” or “Peng Pha,” this treat is a true delicacy.

Comparable in size to a longan fruit, Banh Troi features a white exterior with subtle brown hues peeking through from its filling. Beneath its unassuming appearance lies a harmonious blend of carefully selected ingredients, each contributing to the unique flavors that characterize the cuisine of Bac Kan. This cake is not just a culinary symbol but also a testament to the love, dedication, and craftsmanship of the locals.

Banh Troi is a staple during festivals, Tet holidays, and especially in New Year ceremonies. It is believed to bring good fortune and positivity for the year ahead, making it a cherished and sacred treat, symbolic of life’s blessings.

Banh Troi is a staple during festivals, Tet holidays, and is especially used in New Year ceremonies

The primary ingredients in this cake include glutinous rice, white liquor, dark tea, and cane sugar. The process begins with finely ground rice flour, which is then mixed with a strong dark tea infusion to impart a brown hue and a subtle astringent taste. A touch of white liquor is added for aroma, and the mixture is skillfully kneaded until it reaches the perfect consistency.

Once ready, the dough is skillfully shaped into small balls, roughly the size of a longan fruit. This step requires dexterity to ensure uniform and aesthetically pleasing cakes. The shaped dough is then carefully dropped into a boiling cauldron of oil, frying to a golden perfection. Once the desired color is achieved, the cakes are removed and drained.

Meanwhile, cane sugar is melted and boiled to a thick syrup. The freshly fried cakes are then soaked in this sugary delight, absorbing the sweet nectar, before being immediately rolled in a coating of powdered sugar.

The primary ingredients for Banh Troi include glutinous rice, white liquor, dark tea, and cane sugar

Ms. Diem, a renowned Banh Troi artisan, emphasizes the critical step of immersing the cakes in the molten cane sugar. Maintaining a temperature of approximately 70 degrees Celsius is essential to allow the cakes to absorb the perfect amount of syrup, creating a delectable fusion of flavors.

When savored, Banh Troi offers a complex sensory experience. The initial bite delivers a pungent warmth from the liquor, followed by the sweetness of the sugar, and a subtle astringency from the dark tea, all rounded off with the rich, buttery notes of the glutinous rice. This harmonious blend captivates the palate, leaving a lasting impression.

“Banh Troi transcends beyond a mere delicacy of Bac Kan; it embodies the profound respect and reverence for our ancestors,” shares Ms. Diem. “We offer the finest delicacies to heaven and earth, praying for a peaceful and prosperous new year. This cake’s inclusion in the list of Vietnam’s 100 most renowned dishes is a testament to its cultural significance.”

Once a local delicacy, Banh Troi has now gained widespread popularity and is sold across many provinces and cities in Vietnam

Once a closely guarded treasure of Bac Kan, Banh Troi has now ventured beyond its regional boundaries, capturing the hearts of many across Vietnam. Tourists visiting Bac Kan often seek out this delicacy as a memorable souvenir for their loved ones.

According to online markets and e-commerce platforms, Banh Troi is carefully packaged and sold for approximately 50,000 VND per pack of 20 cakes. With its intriguing name and enticing description, it has piqued the interest of city dwellers, prompting them to place orders to indulge in this unique treat.

“When I first started selling Banh Troi, the residents in my apartment building were curious and placed orders to try it,” shares Ms. Hanh, a specialty food seller in Ha Dong, Hanoi. “They were impressed by its distinctive flavor and became regular customers. Apart from personal consumption, many also buy Banh Troi for ancestral worship on the 1st and 15th of the lunar month and during Tet holidays.”

Frequently asked questions

The dish in question is made from a type of wood worm, known locally as ‘con chuoi’, which translates to ‘banana insect’. This delicacy has become a culinary sensation among food connoisseurs.

The wood worms are carefully cleaned and then stir-fried with garlic and chili, resulting in a fragrant and spicy dish. It is often served with rice and local vegetables, and the worms themselves have a crispy texture and a mild, nutty flavor.

The worms are a great source of protein and are believed to have medicinal properties. They are also seen as a sustainable food source, as they can be easily foraged from the abundant banana trees in the region. The unique flavor and texture of the dish have also captured the interest of food enthusiasts.

Yes, the wood worms are perfectly safe to consume when prepared properly. Local people have been eating these worms for generations, and they are now becoming more widely accepted as a delicacy beyond Bac Kan Province.

You can find this dish in local restaurants and homes in Bac Kan Province, Vietnam. It is a signature dish of the region and is often prepared by local chefs who take great pride in showcasing this unique culinary tradition.