Banh Chung From Hanoi

When Starr sms from Hanoi to wish us a happy Chinese new year, I sms back to wish her the same. I jokingly (was I?) asked for a banh chung, Vietnamese sticky rice cake that is a must during the Vietnamese new year.

I have heard so much about the banh chung and most recently the 'Flavours' magazine did a feature on it in its new year's issue. I was so ready to try this famous traditional feast.

So you can imagine my surprise as I came face to face with this dark green parcel in the fridge when I returned home from the recent trip to China.

Starr did a special delivery. Thank you so much, Starr.

It also come with a very detail description as to how to prepare and serve the bundle.

After steaming it for 2 hours...and unwrapping the numerous (about 5 layers!) of dong or banana leaves.

Must not throw away the bamboo strings used to tie the chung, she reminded. These are essential to cut through the thick and sticky goodness. A knife would ruin the chung as it would be glued by the stickiness.

Placed the bamboo strings on top of the chung.

Turn the chung onto a plate with the bamboo strings now on the underside.

Lift the strings and cut across the chung.

This was suppose to be served with some pickles but I just wanted to taste the original. The texture was unbelievably smooth (Vietnam's glutinous rice is so different from ours). A very delicate taste with the mung beans and pork blending harmoniously. The seasoning done very lightly with salt and a hint of pepper.

This banh chung was prepared by Starr's grandmother who lives in Hanoi. She prepares this delicacy every year for the Vietnamese new year, Tet, which falls around the same time as our Chinese new year. The whole family would rallied around to help with this activity. It is served in every household during the festive season.

Jo

Sao Nam @ Plaza Damas

The moment we landed at KLIA, we were whisked off to, according to Heather and K, the best Vietnamese restaurant in town.

So excited for a pho. I haven't had pho like for years because pho in KK is non-existent. I'd rather have our local ngui chap than risk going to one of those so called "vietnamese" restaurants in town. But I must say the best pho I ever had was in LA's Little Vietnam many, many years ago (sorry, I have never been to Vietnam).

A sign greeted us at the Sao Nam entrance - Malaysia Tatler's best restuarant, 2007. Wow! More exicted.

A pleasant corner

Pho Bo. It has a really good clear soup with all the right condiments and fragrant but the beef...expecting thin slivers of medium rare goodness, but alas, gotten sliced stewed brisket instead (I think I should have specified)...Nevertheless I still slurped up the lot.

The soup set came with this pair of very delectable crispy spring rolls and papaya salad.

This is mangosteen salad. The juicy fruits are enclosed in these sumptuous prawns, dried squid slices, roasted peanuts and the most gorgeous dressing. Every mouthful was heaven like. The sensation of the juicy sweet fruit coupled with the prawn, squid, nuts and sauce...soo good, perfectly matched.

I'd gladly come back just for this dish alone but was told it is seasonal and that we were very lucky because they just got the first batch delivery of these fruits that day after an off-season lapse.

Banana flower bud salad with chicken. Good too but totally overshadowed by the mangosteen salad.

Jo