Comments on: The Art of Eating Bánh Tét http://gastronomyblog.com/2008/02/06/scenes-the-art-of-eating-banh-tet/ My boyfriend likes Astronomy. I prefer Gastronomy. Fri, 21 Nov 2008 22:22:53 +0000 http://wordpress.org/?v=2.5.1 By: Gastronomer http://gastronomyblog.com/2008/02/06/scenes-the-art-of-eating-banh-tet/#comment-312 Gastronomer Thu, 07 Feb 2008 13:22:58 +0000 http://gastronomyblog.com/2008/02/06/scenes-the-art-of-eating-banh-tet/#comment-312 Wandering - I asked the same question about spoilage and here's the explanation I received: since the banh tet were recently boiled, there's still a lot of water in the leaves. If the banh tet sits on the counter for a long period of time, the water will seep into the cake causing it to spoil. I think you're right about frying it up - it makes the cake texturally more interesting and a little added fat is always good in the taste department. And sweet fact about the heavens! I love hearing background information about foods! And lastly, banh tet is superior. I like lots of rice. Happy New Year! Wandering - I asked the same question about spoilage and here’s the explanation I received: since the banh tet were recently boiled, there’s still a lot of water in the leaves. If the banh tet sits on the counter for a long period of time, the water will seep into the cake causing it to spoil.

I think you’re right about frying it up - it makes the cake texturally more interesting and a little added fat is always good in the taste department.

And sweet fact about the heavens! I love hearing background information about foods!

And lastly, banh tet is superior. I like lots of rice.

Happy New Year!

]]> By: Wandering Chopsticks http://gastronomyblog.com/2008/02/06/scenes-the-art-of-eating-banh-tet/#comment-311 Wandering Chopsticks Thu, 07 Feb 2008 05:57:26 +0000 http://gastronomyblog.com/2008/02/06/scenes-the-art-of-eating-banh-tet/#comment-311 How does hanging it keep it from spoiling? It's best fried when fresh b/c the inside is still soft and chewy. Both fillings are the same with pork and mung beans. I think your aunt just used a really fatty portion of meat, or just fat, to make hers. Banh tet is preferred by Southerners; banh chung by Northerners. If you google the legend, it says the round and square shapes were how they perceived the heavens and earth way back when. Personally, I prefer banh tet b/c the sticky rice tastes better if properly tightly packed. :) How does hanging it keep it from spoiling?

It’s best fried when fresh b/c the inside is still soft and chewy. Both fillings are the same with pork and mung beans. I think your aunt just used a really fatty portion of meat, or just fat, to make hers. Banh tet is preferred by Southerners; banh chung by Northerners. If you google the legend, it says the round and square shapes were how they perceived the heavens and earth way back when.

Personally, I prefer banh tet b/c the sticky rice tastes better if properly tightly packed. :)

]]> By: Duy http://gastronomyblog.com/2008/02/06/scenes-the-art-of-eating-banh-tet/#comment-310 Duy Wed, 06 Feb 2008 14:24:01 +0000 http://gastronomyblog.com/2008/02/06/scenes-the-art-of-eating-banh-tet/#comment-310 I hate you already , Gastronomer . All i had is a banh' te't nhân đậu. Bánh Tét is a variation of bánh chưng. Long time ago, when vietnamese migrated from the north to the south of Vietnam, in order to keep the bánh chưng for a longer time and make it easy to carry, those peoples invented a new way to wrap the same ingredient of bánh chưng into the shape of bánh tét . Since bánh tét is hard to spoiled than bánh chưng, after that, people began to put more thing inside bánh tét such as banana, mung bean, black bean. Bánh Tét is more a southern specialty . I hate you already , Gastronomer . All i had is a banh’ te’t nhân đậu.
Bánh Tét is a variation of bánh chưng. Long time ago, when vietnamese migrated from the north to the south of Vietnam, in order to keep the bánh chưng for a longer time and make it easy to carry, those peoples invented a new way to wrap the same ingredient of bánh chưng into the shape of bánh tét . Since bánh tét is hard to spoiled than bánh chưng, after that, people began to put more thing inside bánh tét such as banana, mung bean, black bean.
Bánh Tét is more a southern specialty .

]]> By: Gastronomer http://gastronomyblog.com/2008/02/06/scenes-the-art-of-eating-banh-tet/#comment-309 Gastronomer Wed, 06 Feb 2008 04:35:38 +0000 http://gastronomyblog.com/2008/02/06/scenes-the-art-of-eating-banh-tet/#comment-309 Raine - banh tet and banh chung are nearly the same - banh tet's filling is pure pork fat, while banh chung has fat and a smidge of meat. Back at home, we fried it up too. However, when I asked my great aunt if I should fry up the ones she made, she was appalled!! I guess when it's fresh, there's no need to fry. I hope you get lots of li xi this year! Raine - banh tet and banh chung are nearly the same - banh tet’s filling is pure pork fat, while banh chung has fat and a smidge of meat. Back at home, we fried it up too. However, when I asked my great aunt if I should fry up the ones she made, she was appalled!! I guess when it’s fresh, there’s no need to fry.

I hope you get lots of li xi this year!

]]> By: Raine http://gastronomyblog.com/2008/02/06/scenes-the-art-of-eating-banh-tet/#comment-308 Raine Wed, 06 Feb 2008 03:38:29 +0000 http://gastronomyblog.com/2008/02/06/scenes-the-art-of-eating-banh-tet/#comment-308 Banh Tet and Banch Chung are the same right? My dad just bought some for tomorrow night to offer etc..etc... I was so excited when I saw it :3 I love frying it up and eating it with some rice :D Never had fresh Banh Chung/Tet though ): Chúc mừng năm mới to you too! Banh Tet and Banch Chung are the same right? My dad just bought some for tomorrow night to offer etc..etc… I was so excited when I saw it :3 I love frying it up and eating it with some rice :D
Never had fresh Banh Chung/Tet though ):

Chúc mừng năm mới to you too!

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