Hue Cake

According to the ancients, in the past, when they were poor to cook and use firewood, Hue was wet and rainy. Firewood cooks smoke in the sky. So the cake is called Smoke cake. Because every time you pour firewood smoke, oil smoke rises. Then, in Hue or Mrs. Hoang, Mr. Quan praised the cake as delicious and delicious, so the name of the cake is now dead, the name is "Khoai".

Banh Khoai probably originated from banh xeo and then followed King Gia Long to invade Hue. Also poured with the materials of rice flour, turmeric, bean sprouts, shrimp, meat, but instead of Banh Xeo poured into a large pan, Khoai cake poured a small, cast iron pan. Probably because the cake entered Phu De, the cake had to be modified to be more beautiful and elegant. Banh Khoai has more duck eggs on top, more spongy and more fragrant than pancakes. The cake has shrimp (Ngu Binh restaurant peels off the shell), with more (meatballs - Ngu Binh restaurant) slices of char siu, onion, and straw mushrooms. Banh xeo is eaten with sweet and sour fish sauce, while Khoai cake is served with a broth cooked with pork liver, ground pork, soy sauce, peanuts, and sesame. Khoai cake is used with salad, banana, cucumber, green star fruit, fig. Make a piece of Khoai cake in a bowl to share with vegetables and a large spoon of broth. When eating, add a piece of green chili pepper. Tasty !

Khoai cake that I found the best was poured at Ngu Binh restaurant (Saigon). The cake is served hot, the raw vegetables are cool because they are stored in the refrigerator, and the soy sauce is still warm. The aroma of flour, eggs, broth, chili, and vegetables to make Ngu Binh pancakes with me is a masterpiece.