Chung gou cake represents the hard work and hardship of highland women. The characteristic smell of galangal leaves and the aroma of sticky rice mixed with meat and bean filling give diners a wonderful experience.
1. Origin and characteristics of banh chung
Vietnamese cuisine is extremely rich, especially highland cuisine, which always has a strange attraction for tourists in general and Kinh people in particular. Banh Chung – an indispensable traditional cake during Vietnamese Tet holidays is also created in many versions and types. Including banh chung gou symbolizes the distinct cultural identity of the Ha Giang stone plateau region. This type of cake originates from the Red Dao people in Yen Bai, Ha Giang and Lao Cai.
Unique characteristics of banh chung gou shown right in its name. Unlike the traditional square banh chung that symbolizes the land that we have learned since childhood, banh chung with a hunchback is quite small in size and has a slightly curved shape like a hunchbacked back. While traditional Banh Chung is wrapped in 4-5 layers of dong or banana leaves, this type of highland cake is only wrapped in 1 layer of leaves. The cake crust is made from selected fragrant sticky rice, soaked in galangal leaf water to help make the cake more flexible. The filling is similar to traditional Kinh cake, including green beans and pork belly with a little seasoning.
2. Banh chung has an unforgettable unique smell of galangal leaves
If you have ever enjoyed this specialty cake, you will surely “remember” it for a long time because its flavor is a combination of tradition and characteristics of the highlands. And what makes this unique lies in the preparation of sticky rice when wrapping. Accordingly, sticky rice is not only soaked in regular water but also soaked in clean filtered galangal leaf water. Thanks to that, the sticky rice is dyed a natural green color and the cooked crust will emit a characteristic aroma that creates the flavor and brand of Ha Giang banh chung.
The filling is also more unique than the traditional banh chung filling. The pork used for the filling must be local black pork, marinated with ground pepper and spices to a high consistency. The mixture of meat and beans and mixed spices gives diners an unforgettable experience.
3. The meaning of banh chung to highland people
Chung gou cake has a slightly curved shape, or to be more precise, it looks like it is “hunchbacked”, hence its name. This special shape not only leaves an impression on diners, but it also contains meaningful meanings for highland people in general, first of all representing highland women.
The typical flavor of Banh Chung (Source: Alongwalker).
Ha Giang is originally a residence of many ethnic minorities such as the Mong, Tay, Dao, and Nung people. As you probably know, the lives of ethnic minorities are extremely difficult and difficult. Ha Giang people have even more hardships when 3/4 of the terrain is full of rocky mountains and the climate is harsh. Coming to this land, it is not difficult for you to see the image of a woman carrying a basket on her back to cross passes and wade streams, her back hunched down to carry the burdens of life on her shoulders. The Red Dao people took this image to name banh chung gou with the desire to praise the hard work of people, especially highland women.
Ha Giang’s banh chung is also a product of heaven and earth and an unmistakable characteristic of ethnic minorities. It is the result of hard work and the ingenuity and meticulousness of the hands of highland people. Eating a piece of cake and feeling the fragrant smell of galangal leaves will remind you of the rocky mountains and the life of the Ha Giang ethnic people.
4. How to wrap Ha Giang specialty banh chung
This traditional yet unique cake has captured the hearts of many diners, but not everyone has the opportunity to go to Ha Giang to enjoy it. If so, why don’t you try making it at home for your family and friends to try? The ingredients are extremely simple, including 1kg of sticky rice, 800gr of pork belly, 700gr of green beans, galangal leaves, dong leaves, string beans, spices including salt and pepper (increase or decrease and adjust the amount of ingredients accordingly).
After washing the sticky rice and green beans thoroughly, soak them in water for about 4-5 hours.
Chop and grind galangal leaves to get the juice.
Wash the pork belly, cut it into bite-sized pieces and marinate with ½ teaspoon salt and ½ teaspoon pepper.
Wash the dong leaves and cut off the hard leaf stems.
Soak the string in water for about 10 minutes until soft.
4.2. Step 2: Dye the sticky rice green and marinate the beans
After soaking the sticky rice in water, mix it with galangal leaf juice to soak and color.
Green beans marinated with ½ teaspoon of salt for flavor.
4.3. Step 3: Proceed to wrap the cake
Unlike square banh chung, wrapping banh gou does not require a mold but mainly requires manual dexterity.
First, turn the two dong nguyen leaves over and then arrange them end-to-end on top of each other.
Add sticky rice, green bean filling, pork belly, green bean filling and finally cover with another layer of sticky rice.
Gather the two edges of the leaf and fold your hands tightly, grasp the tip of the dong leaf and flatten it to shape the filling inside. Stand the cake up then pat it down to compress the filling and do the same for the other end.
If you see that the middle part of the cake is done, just wrap the string around it and twist it tightly to complete.
4.4. Step 4: Cook banh chung
Banh chung or other types of banh chung will taste better when cooked on a wood stove. Add water to cover the cake and boil for about 4 hours before you can enjoy.
