Cốm trong tiếng anh là gì

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For most Hanoians, cốm (green sticky rice) is one of the capital’s most important symbols of gastronomy và elegance, và so is bánh cốm (sweet cake made of green sticky rice và green beans).Quý khách hàng vẫn xem: Bánh cnhỏ tiếng anh là gì

Living in the capital without savouring bánh cốm would be a major shortcoming of your TP Hà Nội experience. I’ll tell you why.

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Bánh cốm’s symbolic reputation comes from where và when it originated và was first created in 1865 by the ancestors of the Nguyễn Duy family.

With the brvà name Nguim Ninh, these first green sticky rice cakes were also created to lớn honour its motherlvà – Yên Ninc Village which used lớn be famous for the finest green rice cakes.

Green sticky rice, the cake’s key ingredient, used khổng lồ be imported from Vòng Village, the homel& of harvesting green sticky rice in the heart of every Hanoian.

Nowadays, lớn meet the requirement of modern producing system and khổng lồ satisfy the increasing amount of the customers, the Nguyên Ninh store imports green rice from other localities lượt thích Tỉnh Thái Bình Province.

Vòng Village today belongs khổng lồ Dịch Vọng Ward, CG cầu giấy District, thủ đô. Green sticky rice from the village has a signature colour, flexibility và flavour which no other locality can compete with.

“Why aước ao the vastness of beautiful Việt Nam, where paddy fields stretch khổng lồ the over of the horizon, the best green sticky rice can only come from Vòng Village?”, famous author Vũ Bằng, a Vietnamese gastronome, once wrote in his influential book The delicious dishes of Hà Nội.

Although the place isn’t the ingredient distributor for Nguyên ổn Ninc anymore, the village still makes & sells green rice thanks to lớn its reputation.

Green delights: A customer buys bánh cbé at Nguim Ninh Store at 11 Hàng Than Street in thủ đô hà nội.

Meticulous

The making of bánh cốm can be expressed in two words: meticulous & elegant - just lượt thích the place it originated in. From ingredient selection lớn packing, everything has lớn be perfect to create the finest cake và to lớn preserve 153 years of reputation.

“Our great grandmother Trưởng Ái came up with a historic idea of making the first bánh cốm in VN in 1865, and the rest is history,” said Nguyễn Thị Hiệp, one of eight great grandchildren of Trưởng Ái who have inherited the family trade.

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After processing, the harvested green sticky rice is put into lớn pots & covered tightly. Green beans for making the paste have to lớn be carefully selected from a mountainous area in Sơn La Province to guarantee the best quality.

By adding puree additives lượt thích lotus jam and grated coconut, the cốm is marinated in a special way and is then stir-fried on a hot pan with caster-sugar for about two hours until the seeds are condensed but still with the signature green colour. Before everything is phối, a little bit of distilled grapefruit water can increase the flavor of a delicious bánh cốm.

“In every stage of making the cake, stir-frying is the most important. Bánh cốm will become too soft or too over - cooked if something goes wrong with the fire power adjustment or the skill of the chef, so this stage is extremely decisive sầu. After all the hard work, a perfect cốm cake with tasty green sticky rice layer on the outside, và fresh yellow green bean paste alongside Trắng grated coconut from the inside which are perfectly blended with each other to create a flavourful masterpiece is ready to serve sầu the most picky diners”, said Nguyễn Thị Hồng Vân, also another thành viên of the Nguyễn Duy family.

Quintessence of Ha Noi: A woman packs her bánh ctí hon.

Perhaps this is why after 153 years, Nguyên ổn Ninh’s bánh cốm is still the best as every single secret recipe và technique is only known by members of the Nguyễn Duy family.

“Hà Nội’s cốm cake has its quality flavor that you would never be able lớn find anywhere. Every time I visit this capital, I often buy the cake at Nguyên ổn Ninh store as a lovely gift for my family members & friends in TP HCM City”, said Hồ Nguim Ngọc, a young Saigonese who love sầu the square shaped cake.

“Tasting bánh cốm is lượt thích savoring every single throwbaông xã memory of childhood. With the sweet and flexible green layer reminds you of peaceful paddy fields, of labour beauty in the hard old days,” 53 year old Nguyễn Vnạp năng lượng Tám, a Hanoian his whole life, saidy about those good old days.

Bánh cốm is a symbol of TP Hà Nội, not only because of its origins, but also due khổng lồ its influence on the culture và lifestyle of Hanoians.

None expressed this better than author Vũ Bằng, a writer whose literary works are as inspirational as his love for the capital.

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“After rewinding every piece of childhood memory, I realise that Tết holiday isn’t what I miss the most, also not for those happy days & definitely not for any of those old love stories that have passed by, but some randomly mornings before school, when my mother used to prepare a small set of Vòng Village green sticky rice for me as breakfast whenever autumn arrives. That was it, but somehow, don’t know why, it always takes tears from my eyes whenever thinking about it,” Vũ Bằng wrote, describing the childhood of many Hanoians.

Bánh cgầy is a source of great pride for Hanoians và Vietnamese, as a dish that represents love, childhood, origins, tradition & the elegance of a city. —VNS