Respecting Ancestors in Vietnam: The Significance of Han Thuc Festival
Observed on the third day of the third lunar month, Vietnam’s Han Thuc Festival commemorates ancestry and pays homage to the heroes who built and safeguarded the nation. People honor this day by consuming cold dishes as a testament of gratitude to fallen warriors and those who have provided sustenance.
Han Thuc is celebrated with two essential culinary delights: bánh trôi and bánh chay—the ubiquitous delicacies that are deeply embedded in Vietnamese folklore. Bánh trôi, crafted from fragrant glutinous rice flour, is shaped into round dumplings filled with sweet paste and cooked until tender. Its counterpart, bánh chay, also made from glutinous rice flour, lacks a filling and has a flattened form, typically enjoyed with a sweet glaze and a sprinkle of toasted sesame seeds.
Bánh trôi and bánh chay, indispensable treats in the Han Thuc Festival
According to legend, the tradition of making bánh trôi and bánh chay originated during the Hung Kings’ reign, symbolizing Âu Cơ’s “hundred-egg” birth narrative—a metaphor for the origin of the “Dragon and Fairy’s descendants,” the Vietnamese people. Bánh trôi represents the 50 sons who followed their mother into the mountains, while bánh chay represents the 50 sons who joined their father in the sea.
Today, bánh trôi comes in various forms, featuring different ingredients and colors that create unique flavors. For a delightful variation, try the exquisite bánh trôi pha lê (crystal dumpling) with this recipe:
Ingredients for Bánh Trôi Pha Lê:
– 100 grams tapioca flour
– 3 purple sweet potatoes
– A dollop of sweetened condensed milk
– Osmanthus flowers soaked in honey
Bánh trôi pha lê, a captivating twist on the classic
Steps for Making Bánh Trôi Pha Lê:
1. In a large bowl, combine tapioca flour and gradually add boiling water while stirring until a smooth dough forms with no dry flour particles. For 100g of flour, approximately 90ml of water is needed.
2. Knead the dough until it becomes pliable and smooth. Wrap it tightly and let rest for 20 minutes.
3. Peel and thinly slice sweet potatoes. Steam until tender and mash while still hot. Mix with condensed milk and form into small, round balls.
4. Roll out the rested dough into a long strand and cut into small portions. Flatten each portion, place a potato filling in the center, envelop it, and shape into round dumplings.
5. In a pot, bring water to a boil and gently drop in the dumplings. Maintain medium heat and add a cup of cold water to the pot. Continue boiling until the dumplings float and turn translucent. Simmer for an additional 5 minutes until the dumplings become transparent. Remove and plunge them into cold water.
6. To serve, place the dumplings in a bowl, top with osmanthus flowers or honey-soaked flowers, and enjoy.
Bánh trôi pha lê, a feast for the eyes as well
Embrace a New Taste with Bánh Trôi Pha Lê
If you’re familiar with traditional bánh trôi, delight yourself with the colorful and delectable bánh trôi pha lê. With its translucent, chewy outer layer and vibrant purple sweet potato filling, this delicacy is not only visually appealing but also tantalizingly flavorful. The subtle sweetness of bánh trôi pha lê ensures a light and refreshing dessert experience.
Tip: Enhance the dumplings by incorporating fillings such as green tea, red bean paste, or mung beans. These variations not only diversify the flavor but also create an array of colors for a vibrant presentation.
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