Banh Khot (Khot cake)
Banh Khot is a cake of Khmer people, which is made from rice flour diluted with coconut milk and chopped scallions. Different from Khot cake of the southern region, this kind of cake does not have turmeric powder with a yellow color and is not served with raw vegetables.
The rice flour is poured into an earthenware mold with a thin layer of oil and then fried. It is served with diluted fish sauce mixed with coconut milk.
Banh bao chi (dumpling)
This kind of dumpling is smaller than the usual hot steamed flour dumplings. The ingredients include glutinous rice flour, green beans, peanuts, coconut or black sesame. The crust is very thin, soft and smooth, covered with grated coconut. You will feel the aroma of sticky rice and the flesh of the soft pastry.
Banh he (shallot cake)
This is considered a cake of the Chinese people, available in the areas where Chinese people live. If you visit Tan Chau market, you can order a portion of shallot cake. It is made from diluted rice flour, mixed with chopped shallots, a little spice, and then poured into a mold for steaming.
Sellers often cut the cake into small pieces with a diamond shape and then fry until they turn golden brown on both sides. They can add chicken eggs and fry until the egg is done. The shallot cake is soft inside, crispy on the outside, mixed with the fat of chicken eggs, dipped in soy sauce mixed with vinegar.
Xoi vi (Sticky rice)
This is one of the rustic delicacies commonly found in rural markets in An Giang’s wet markets. This cuisine is made from young glutinous rice, coconut milk, pineapple leaves, sugar, sesame, and roasted peanuts.
Xoi vi has eye-catching colors and characteristic aroma. (Photo: emgourmet).
This kind of sticky rice has special taste as it contains a unique spice called “tai hoi”. This dish is usually served with hot tea.
Le Ha
