Bánh Khúc – A Rich and Familiar Flavor in Viet Tri

When visitors come to the city of Viet Tri in Phu Tho province, they not only have the opportunity to pay tribute to the Hung Kings, listen to the smooth Xoan singing of the artisans but also indulge in the rich and sophisticated local cuisine. This includes delicacies such as Banh Chung, Banh Giay, dishes made from Anh Vu fish, Lang fish, sour meat, ear-shaped cakes, water spinach cakes, and, among them, the Banh Khuc stands out. It is simple yet incredibly familiar, a gift that carries the profound essence of the rustic homeland.

Banh Khuc has its origins in the Red River Delta, and its name comes from the use of Khuc leaves in its preparation. The cake is made from fragrant sticky rice, combined with a filling of mung beans, fatty pork, and spicy black pepper. Some families that are famous for making Banh Khuc in Viet Tri have been doing so for more than 30 years, passing down the recipe from one generation to another, gradually turning this dish into a beloved specialty of Viet Tri.

While making Banh Khuc is not particularly difficult, creating those flavorful and delicious cakes that satisfy the palates of discerning diners requires multiple steps, effort, and the skilled hands of the baker. The ingredients must be carefully selected, including fragrant sticky rice, uniform mung beans, well-marinated fatty pork, and a dash of black pepper.

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Main Ingredients for Banh Khuc

One indispensable ingredient in making Banh Khuc is the Khuc leaves. To achieve the characteristic aroma of Banh Khuc, it is essential to choose mature Khuc leaves that have bloomed, with small, thick, silvery veins. The leaves are cleaned, dried, and then ground in a mortar. The ground leaves are mixed with rice flour to create a beautiful green color, harmonizing with the white color of the flour for a more appealing appearance. The leaf-grinding process requires experience; otherwise, the cakes won’t turn out well.

Once the dough is mixed and kneaded into a smooth green color, you can start forming small portions. Each portion corresponds to one Banh Khuc.

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Basic Process of Making Banh Khuc

Harvesting and grinding the Khuc leaves is a meticulous process, but preparing the filling requires even more effort. Mung beans are soaked, peeled, steamed until soft, and then finely ground. The pork belly is sliced small, and the ground mung beans are mixed with the pork, black pepper, onions, and carefully seasoned to create a rich and flavorful filling. A thin layer of the dough is spread, the filling is placed in the middle, and the dough is wrapped around it to create a round shape. The formed Banh Khuc is then placed in a steamer.

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Steaming the Banh Khuc

Layers of Banh Khuc are arranged in the steamer, alternating with layers of soaked sticky rice to prevent the cakes from sticking together. Steam them over a consistent flame for about 2 to 3 hours until they are fully cooked. The outer layer of sticky rice is white and elastic, while the fat from the pork has permeated the mung beans, and the spicy aroma of black pepper lingers. The scent of black pepper, though inherently strong, surprisingly does not overpower the aroma of Khuc leaves, making Banh Khuc distinct from other rice cakes.

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Packaging the Steamed Banh Khuc

Once the Banh Khuc is cooked, it is taken out and wrapped in banana leaves that have been prepared in advance and kept clean. The enticing aroma of the cakes is irresistible, especially when they are still warm. At this point, the outer layer of the cake is shiny, elastic, and blends seamlessly with the scent of Khuc leaves, black pepper, the richness of mung beans, and the characteristic flavor of fatty pork, creating a delightful combination of flavors. Each cake is wrapped in a banana leaf, along with a sprinkle of sesame seeds for added taste.

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A Plate of Delicious Banh Khuc

Today, to meet the diverse preferences of consumers, Banh Khuc has been adapted by replacing the outer layer of white sticky rice with organic brown or glutinous rice, which is considered healthier but still maintains the delicious flavor of Banh Khuc.

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Organic Banh Khuc – Delicious and Fragrant

This product is not only well-known in Phu Tho province but also favored by people in neighboring provinces such as Vinh Phuc, Tuyen Quang, Hanoi, and even in southern provinces like Ho Chi Minh City and Binh Duong.

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Delicious Banh Khuc Ready for Delivery

Banh Khuc from Viet Tri is a seemingly simple but deeply meaningful gift, encapsulating the heart and soul of the ancestral land. For the locals, Banh Khuc is not just a delicacy; it can be enjoyed at any time, whether for celebrations or as a quick and satisfying meal. It can be eaten for breakfast or as a late-night snack, and its enticing aroma and delightful flavor will leave a lasting impression.

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Banh Khuc is truly a dish that captures the essence of the simple and abundant rural life, gently embracing the hearts of those who taste it. Come to Viet Tri, the city of three rivers, to fully savor the fragrant and chewy taste of Banh Khuc, a unique specialty from the ancestral land.