Banh trang dap
|Bánh tráng đập – Crushed rice cracker with anchovy fish sauce|
It’s actually very interesting to watch the shop lady preparing these seemingly simple rice stuffs. A layer of thin steamed rice cake put over a circular thin rice cracker, which are then swiftly folded into half. The process is repeated several times until 4-5 double rice layers are laid neatly on a dish, one on the top of another. Accompanied the dish is a small bowl of light anchovy fish sauce with a bit of chilli sauce, a bit of oil and fried shallots on top.
Ok now is the fun part: how to eat this stuff? The hint lies in the name of the dish itself. “Bánh tráng” means rice cracker and “đập” literally means “to hit” or “to crush”. Aha! So by using the whole palm (or whatever you want, as long as it’s hygienic) you’d crush the whole pile down until all the layers of wet rice cakes and rice crackers well stick to each other. This is what I’d call, Vietnamese martial art on a dish! Done that, break them into small pieces, dip in the sauce and enjoy. The stickiness of rice cake, the crunchiness of rice cracker, and the harmony of fairness, saltiness, hotness, fatness of everything in the sauce… all these single details make this simple street snack a delicate treat.
|Crush the pile down…|
|…until all layers stick together|
Ui da, đau quá! Bánh gì kinh vậy trời? Bánh đập đó.
Post By Summer Le (139 Posts)
Summer created danangcuisine.com in 2010 to share her eating experience in her hometown Da Nang. Follow her on Instagram, Facebook and Youtube @danangcuisine for daily updates. If you're in Danang, sign up for her popular street food tours www.summer.com/foodtour
Website: → Summer's Danang Food Tour