5 Delicious Dishes From Coconut In Ben Tre Fascinate Visitors

You will be surprised to know that there are hundreds of dishes made from coconut in Ben Tre, each dish is delicious, strange, even scary dishes. The mussel soup cooked in coconut water in the market of Lach (Ben Tre) is famous for its deliciousness because the bread is flexible, tough, and white because it does not use whitening chemicals. The flour for making banh canh is mainly rice flour and tapioca flour, taking a sufficient amount of flour, stuffing with hot water to make it smooth, then rolled into fibers. Clam bought and soaked with rice water to remove the sand, scrub it thoroughly, then boil. Take out the intestines of the mussels to separate, the boiled water to settle in

. Coconut choose the old and thick pulp (core), tight to separate the water, the small crushed pulp to remove the first water, only get the juice, put in the pot with mussel water boiled, coconut water and some mussel to a boil. The rest of the mussel meat is not fragrant with garlic and onion, then stir-fry, season with a little seasoning to taste. When the pot of mussel water and coconut water is boiling, drop the cake, boil, and remove the foam The cooked soup cake will float on its own.



Before you turn off the heat, draw some coconut milk, green onions, pepper and season with a little seasoning. When seasoning, there is no need to add monosodium glutamate, because the mussel meat and coconut water are already sweet. Scoop the cake soup into the bowl, the white bread thread blends with the coconut water into the smooth, chewy taste of the cake, the sweetness of the mussel meat is absorbed. Coconuts of the Ben Tre people are not much different from those of the Northwestern people. The rice used to cook rice must be selected as sticky, fragrant, and delicious rice that is thoroughly rinsed under the tap and then drained. Coconuts must choose a sweet fruit, usually sapodilla. Coconuts leave the fruit intact, use a sharp knife to cut a circle above to take all the water out (keep this part to make a lid) When the coconut has been taken out of water, the core remains the same, for a sufficient amount of rice so that when the rice is ripe, the rice is fully opened, followed by pouring coconut water on the rice surface.



Put the coconut in the steamer for about an hour. The coconut flavor wants to be delicious, the amount of water and rice should be just right. If there is too little rice, it will be hard, more then it is difficult to eat the sticky rice. So if you are familiar with copra, you only need to see the fragrance from the steamer to know whether the rice is cooked or not without opening the lid. Cooked coconut rice must still be placed in a steamer to keep it hot, and the seeds do not change color because rice often darkens when carried out into the air. Eating coconut rice must be eaten while still hot, with a plate of roasted shrimp. Coconut coated rice cake From rice flour and coconut milk, the people of My Cage (Ben Tre) have created rice paper rolls with many different flavors. Rice used to make rice paper is gravel rice from a special rice variety in Tra Vinh.



According to the experience of the people of Ben Tre, gravel rice can withstand the harshness of dry weather, so when grinding, the cake will not be broken or shrinking when exposed to the sun. Rice cakes are well mixed and pureed. Coconut, choose old fruits, thick pulp, tighten to separate water, then grind the pulp and squeeze the juice. If making sesame rice paper, the ingredients are only rice flour, coconut milk, sugar, and sesame seeds. As for the milk roll, there are more milk, egg yolks; Salt rice paper, then add dried shrimp sausage; Ginger rice paper cake, add ginger juice. The rice paper cake mixes correctly and enough, the new cake will not stick to the mold, easy to turn over when drying. The person who coated the cake must be familiar with the hand before the finished product is round and thin to be even. The finished rice paper is placed on knitting plates made of coconut leaves.



When drying the cake outdoors, it should be paid attention that if there is a lot of sunshine, the cake will be crunchy, fragile, and if there is less sun, the cake will be callused. The standard drying cake is smooth when holding the hand, without any concave air holes ... Baking rice paper also requires experienced people. When the charcoal fan is really pink, then put the rice paper on to bake and have to turn it over quickly because the cake is quickly cooked and golden. A little bit of slow motion can be burned. thick.



Rice snails are not viscous, so when they are caught, they can cook dishes without soaking them to lose their viscosity like other snails. eat alluvial, plankton. At that time the snail was as big as a jackfruit seed, with a pure white gut. Although the rice snail is small, everyone who has enjoyed it will remember it because of its incredibly fatty, fragrant, sweet and crunchy taste. Especially in the breeding season, there is usually a layer of white fat under the bib, if you eat up, you will see pure white snails inside, chewing crunchy. Fried rice with lemongrass and chilli, cooking hot pot sauce, or even pouring pancakes, mixing salad ...



Steamed snail with coconut water is still the most popular because the sweetness of the snail remains intact. destroying software inside the tree tops such as coconut, date, areca ... but most still on the coconut tree, so it is called coconut weevils. Just looking at the top of the coconut tree can tell whether there are weevils or not because if there is, the tree will wither and then fall down. Cut the tops of the trees, split up, you will see the weevils, almost like silkworm pupae. There are often hundreds of weevils on the trunk of a broken tree, and there are many ways to eat them.

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