Referring to Hoi An, you will immediately think of dishes such as Cao Lau, Quang noodles, bread or chicken rice, but few people know that Hoi An also has a very interesting dish called “White Rose”.
Indeed, for those who have just come to Hoi An for the first time and have not had the opportunity to taste Hoi An cuisine, surely the name White Rose will make them very curious?
So what is “White Rose” Hoi An?
Does Hoi An’s white rose dish have anything to do with roses?
The answer is that Hoi An’s white rose is a dish and it has nothing to do with roses at all. White roses are actually Hoi An’s dumplings and cauldrons arranged in a sophisticated and beautiful plate like a rose. Originally, these two types of cakes have white powder coating, so they are gradually called White Roses.
“White roses” or Hoi An cauldron dumplings are loved by many people with their fragile, white appearance like roses. Although named after two types of cakes, but these two dishes are made with the same ingredients and are often placed on the same plate.
Origin and name of Hoi An cauldron cake / white rose cake
It would not be an exaggeration to say that cauldron dumplings are a “national treasure” dish that has been around for more than a hundred years in Hoi An. According to many people, this special cake originated from a family of Chinese origin and is continued to be developed by the descendants of the family to this day.
Like many other types of cakes in Vietnam, the crust of banh cuon cauldron is made from rice flour, but the type of rice used to make the cake must be new, fragrant, sticky rice. After grinding and filtering through many times, the cake will have a sweet, smooth and smooth taste.
If the cauldron cakes have a cauldron-like appearance, the dumplings are smaller than regular dumplings and the mouth of the cake is meticulously arranged in the shape of a small rose.
Although the inside of the cake is just simple ingredients such as shrimp, pork and shiitake, with creativity and skillful hands, Hoi An people have created small, pretty cakes. both attractive and beautiful.
The process of kneading the dough and shaping the cake is probably the most difficult stage when making cauldron dumplings. Bakers need not only meticulous ingenuity, but also carefully mold the dough into very thin pieces. If the crust is too thick, when eaten, it will be bored and the filling may not be fully cooked. As for the crust that is too thin, the cake will not create the required toughness, the crust may also be broken and not keep the filling.
When eaten, the plate of white roses will be sprinkled with crispy fried onions and served with a cup of sweet and sour fish sauce cut into a few slices of hot central green chili. The fish sauce used to eat the cake must have a moderate sweetness so as not to be harsh on the neck, it can be balanced with a slight sour taste, helping you not to get sick of eating the cake.
Usually, each restaurant has a separate heirloom dipping sauce recipe, but when combined with banh cuon, you can fully feel the smooth, fatty aroma of white rice flour, the sweetness of shrimp or pork. spicy, rich flavor of the cup of dipping sauce.
Usually white rose cake is not to eat to fill it, but to enjoy the sophistication of Hoi An cuisine.
Some addresses for delicious cauldron dumplings
– White Rose cauldron dumpling oven – 533 Hai Ba Trung, Hoi An
– Drum Com Restaurant – 75 Nguyen Thai Hoc, Hoi An
– Trung Bac Restaurant – 87 Tran Phu, Hoi An
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