Food tour to the Middle of Vietnam part II: street culture of cake

Food tour to the Middle of Vietnam part II: street culture of cake 1

Xeo Pancake in Quang Nam province

Xeo pancake is one of traditional food of Quang Nam people. The fragrant rice cake is wrapped and served with salad sauce, which is simple but causes “addition” to many people. Quang Nam pancake is not as crispy as Saigon’s but has certain softness. The filling is somewhat simper than that of Saigon with bacon and ground shrimp that make so delicious dish.

Food tour to the Middle of Vietnam part II: street culture of cake 2

Xeo pancake in Quang Nam is cut into two or one if small. The cake is scented, soft, hot and rolled with vegetables and indispensable to green cabbage leaf. The bitter taste of green cabbage leaf makes the cake to be more delicious. When eating you take of piece of the cake and roll with vegetables and then put to the sauce prepared from anchovy sauce, ginger and peanut puree.

Food tour to the Middle of Vietnam part II: street culture of cake 3

Food tour to the Middle of Vietnam part II: street culture of cake 4

Ram – rolling cake in Quang Nam-Da Nang

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Basic materials and the cooking process of ram is similar to Nem in the North and Cha Gio in the South of Vietnam. The materials are vermicelli mixed with meat and mushrooms, and depend on the local the raw materials will be more or less. Rolled Ram has the length of one finger with fragrant and crispy crust and be fried in scent peanut oil. The dish is served with sweet, sour and spicy sauce with many raw vegetables. In Da Nang, the dish is indispensable to green cabbage leave. The bitterness from the leave and sour sauce will reduce the sick of oil from Ram. The fragrant roll of Ram with spicy sauce will make you ecstatic.

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Sugar is boiled with a little juice of fresh ginger

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To cake

The cake is the special cake, has a long tradition in Luna New Year in Quang Nam province. Many locals in Quang Nam still make the cake. Raw material includes sticky rice and sugar. Glutinous rice should be chosen well, exposure on the sunlight to dry and then grinded. Glutinous flour and sugar are boiled well, filtered out impurities and then added a little juice of fresh ginger to enhance the flavor. Then put the glutinous flour to a mold woven from bamboo cages with the diameter of 10-15 cm, inside lined with dried banana leaves. Cake is then wrapped and sealed by bamboo sticks  on leaf edges. Each cake weight is about 500 grams.

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To cake is well steamed, taken out and stored in cool place. Depends on glutinous flour and sugar the cakes have different colors, from white, ivory to light brown and the prices are a little bit different. When eating, somebody likes to chop it into small pieces and eat. Others prefer grilling the cakes over charcoal fire to soften before eating. But the most common way is sliced and fried with peanut oil.

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