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For most Hanoians, cốm (green sticky rice) is one of the capital’s most important symbols of gastronomy và elegance, and so is bánh cốm (sweet cake made of green sticky rice và green beans).Bạn vẫn xem: Bánh cốm giờ anh là gì

Living in the capital without savouring bánh cốm would be a major shortcoming of your thủ đô experience. I’ll tell you why.

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Bánh cốm’s symbolic reputation comes from where and when it originated và was first created in 1865 by the ancestors of the Nguyễn Duy family.

With the tên thương hiệu Nguyên Ninh, these first green sticky rice cakes were also created to honour its motherland – yên Ninh Village which used lớn be famous for the finest green rice cakes.

Green sticky rice, the cake’s key ingredient, used to be imported from Vòng Village, the homeland of harvesting green sticky rice in the heart of every Hanoian.

Nowadays, lớn meet the requirement of modern producing system and to satisfy the increasing amount of the customers, the Nguyên Ninh store imports green rice from other localities lượt thích Thái Bình Province.

Vòng Village today belongs to Dịch Vọng Ward, cg cầu giấy District, Hà Nội. Green sticky rice from the village has a signature colour, flexibility and flavour which no other locality can compete with.

“Why among the vastness of beautiful Việt Nam, where paddy fields stretch khổng lồ the end of the horizon, the best green sticky rice can only come from Vòng Village?”, famous author Vũ Bằng, a Vietnamese gastronome, once wrote in his influential book The delicious dishes of Hà Nội.

Although the place isn’t the ingredient distributor for Nguyên Ninh anymore, the village still makes và sells green rice thanks lớn its reputation.

Meticulous

The making of bánh cốm can be expressed in two words: meticulous & elegant - just lượt thích the place it originated in. From ingredient selection khổng lồ packing, everything has khổng lồ be perfect to create the finest cake & to preserve 153 years of reputation.

“Our great grandmother Trưởng Ái came up with a historic idea of making the first bánh cốm in vn in 1865, và the rest is history,” said Nguyễn Thị Hiệp, one of eight great grandchildren of Trưởng Ái who have inherited the family trade.

After processing, the harvested green sticky rice is put into pots & covered tightly. Green beans for making the paste have lớn be carefully selected from a mountainous area in đánh La Province to lớn guarantee the best quality.

By adding puree additives lượt thích lotus jam and grated coconut, the cốm is marinated in a special way and is then stir-fried on a hot pan with caster-sugar for about two hours until the seeds are condensed but still with the signature green colour. Before everything is set, a little bit of distilled grapefruit water can increase the flavor of a delicious bánh cốm.

“In every stage of making the cake, stir-frying is the most important. Bánh cốm will become too soft or too over - cooked if something goes wrong with the fire nguồn adjustment or the skill of the chef, so this stage is extremely decisive. After all the hard work, a perfect cốm cake with tasty green sticky rice layer on the outside, and fresh yellow green bean paste alongside white grated coconut from the inside which are perfectly blended with each other lớn create a flavourful masterpiece is ready to serve the most picky diners”, said Nguyễn Thị Hồng Vân, also another member of the Nguyễn Duy family.

Perhaps this is why after 153 years, Nguyên Ninh’s bánh cốm is still the best as every single secret recipe and technique is only known by members of the Nguyễn Duy family.

“Hà Nội’s cốm cake has its chất lượng flavor that you would never be able khổng lồ find anywhere. Every time I visit this capital, I often buy the cake at Nguyên Ninh store as a lovely gift for my family members & friends in hcm City”, said hồ nước Nguyên Ngọc, a young Saigonese who love the square shaped cake.

“Tasting bánh cốm is lượt thích savoring every single throwback memory of childhood. With the sweet & flexible green layer reminds you of peaceful paddy fields, of labour beauty in the hard old days,” 53 year old Nguyễn Văn Tám, a Hanoian his whole life, saidy about those good old days.

Bánh cốm is a symbol of Hà Nội, not only because of its origins, but also due to lớn its influence on the culture và lifestyle of Hanoians.

None expressed this better than author Vũ Bằng, a writer whose literary works are as inspirational as his love for the capital.

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“After rewinding every piece of childhood memory, I realise that Tết holiday isn’t what I miss the most, also not for those happy days và definitely not for any of those old love stories that have passed by, but some randomly mornings before school, when my mother used lớn prepare a small phối of Vòng Village green sticky rice for me as breakfast whenever autumn arrives. That was it, but somehow, don’t know why, it always takes tears from my eyes whenever thinking about it,” Vũ bởi wrote, describing the childhood of many Hanoians.

Bánh cốm is a source of great pride for Hanoians & Vietnamese, as a dish that represents love, childhood, origins, tradition & the elegance of a city. —VNS