Giòn thơm bánh đa Kẻ Xốm – A rustic delicacy from the ancestral land

Mentioning the ancient village of Hùng Lô, nestled along the poetic Lô River, about 5 km from the center of Việt Trì city, one would likely think of the ancient temple and the traditional houses that have witnessed the ups and downs of history. The area is also renowned for its simple and rustic traditional specialties such as Bánh Chưng, Bánh Giày, Mỳ Gạo, various local cakes, etc. However, your visit to this region would be incomplete without trying the distinctive Bánh Đa Kẻ Xốm, a humble dish that captivates one’s taste buds from the very first bite.

Named Bánh Đa Kẻ Xốm because the ancient name of Hùng Lô village was Kẻ Xốm, these round, beautiful cakes, adorned with sesame seeds, exude simplicity and familiarity. Bánh Đa Kẻ Xốm has a rich history, and the locals of Kẻ Xốm village cannot recall when they started making it. All they know is that the name Kẻ Xốm has been inseparable from the craft of making Bánh Đa. Despite the numerous changes throughout history, the unique charm of Bánh Đa has been passed down through generations in Kẻ Xốm village.

At first glance, Bánh Đa Kẻ Xốm may appear simple and down-to-earth, yet the process of creating them requires skillful hands, meticulousness, and experience at every stage. To produce the delicious and visually appealing Bánh Đa, the people of Kẻ Xốm village wake up early to prepare rice, grind flour, spread, bake, and sun-dry the cakes. Each step demands precision, delicacy, and experience.

The perfection of Bánh Đa lies primarily in the choice of ingredients and the spreading process. The chosen ingredients are simple agricultural products that must be clean, free from mold, and disease-resistant. The main ingredient for creating the rich and flavorful Bánh Đa is high-quality rice. The rice used for making the cakes must be of good quality, thoroughly sieved to remove impurities, and soaked until the grains are plump and moist before being finely ground into a smooth and white flour. Besides good-quality rice, other ingredients such as black sesame seeds, white sesame seeds, and peanuts are carefully selected.

According to the experience of the seasoned artisans, the most crucial step for achieving top-quality Bánh Đa is the spreading process. This step requires skilled techniques to spread the dough lightly and evenly and apply the supplementary agents. The cakes are spread on a steaming pot entirely by hand, ensuring a smooth and flat surface. Unlike typical rice paper that is spread only once, Bánh Đa Kẻ Xốm is spread twice. The first layer is still slightly moist, and the second layer is evenly spread over it. After the cakes are steamed, a skilled worker uses a large, long reed tube to roll the cakes around the tube and then gently spreads them onto a bamboo mat. Before sun-drying, sesame seeds and crushed peanuts are sprinkled on top. When sprinkling sesame seeds and peanuts, the workers concentrate on one side of the cake, ensuring an even spread without covering both sides.

The sun-drying process is also meticulous. The cakes are dried twice to ensure thorough drying. During sun-drying, workers carefully turn the cakes to avoid sticking to the mat. After sun-drying, the cakes are carefully packed in nylon bags, tied tightly, and stored in a dry, airy place to prevent mold and moisture.

To enjoy Bánh Đa Kẻ Xốm, the final step is baking the cakes. This process requires finesse, skill, and the cakes are baked on charcoal stoves. During baking, one hand holds the cake, and the other holds a bamboo fan, continuously and evenly fanning the cake. The cakes are quickly and evenly flipped until they acquire a golden color and a delightful aroma. If a cake becomes uneven during baking, it can be gently reshaped for an even and beautiful appearance.

Bánh Đa Kẻ Xốm, with its resemblance to lotus leaves, dense sesame coating, and golden color, showcases the delicious flavor of rice, the enticing scent of sesame seeds, and the nutritional richness of peanuts. When consumed, the cakes offer a delightful combination of the rich, savory taste of sesame and peanuts, the sweetness of good-quality rice, and, most importantly, a crispy texture on every bite.

In the past, Bánh Đa Kẻ Xốm was considered a snack for children, a delightful treat perfect for enjoying with tea or a few sips of local liquor. The aroma of rice combined with sesame seeds, baked over charcoal fire, creates a distinct fragrance that lingers in the air. Travelers visiting Hùng Lô village will undoubtedly not miss the opportunity to savor the renowned Bánh Đa Kẻ Xốm and perhaps purchase some as gifts for friends and family back home.

Bánh Đa Kẻ Xốm is a simple, down-to-earth dish that encapsulates the hard work and dedication of the farmers in Kẻ Xốm village. When exploring the culinary wonders of Hùng Lô village, Bánh Đa is a must-try, representing not just a typical local specialty but also a symbol of the rich culinary culture of Northern Vietnam.