For hundreds of years, the people of Duc Buu village have preserved the unique flavors of the dumplings there. To make the best dumplings, rice flour and tapioca flour, which are their main ingredients, must be carefully selected and kneaded. The filling is also the most important factor that determines whether the dumplings are attractive or not. Thus, the white fatty pork for the filling must be very fatty, and the shrimp must be very fresh and well simmered.
Banh loc and banh nam are wrapped in fresh green banana leaves or Dong leaves, the pure white banh beo with shredded shrimp added onto the surface, and served with lemon garlic chili fish sauce... always attract the most demanding diners.
Whenever enjoying Hue's special dumplings, people will always remember about banh beo, banh nam, and banh loc, which have been handed down for generations… Hue News would like to introduce a series of photos, captured by Nguyen Khoa Huy, the photographer, about the steps of making these dumplings in the famous Duc Buu village.
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| The delicious dumplings require the makers to knead the dough evenly and strongly |
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| The delicious dumplings require the makers to knead the dough evenly and strongly |
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| Banana leaves must be washed and dried before adding the dough to wrap banh nam and banh loc |
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| Rice flour, tapioca flour, shrimp, and pork... are the main ingredients of the delicious dumplings |
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| Making banh nam |
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| Wrapping banh loc |
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| Making banh beo |
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| Making banh ram it |
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| After the above steps, all kinds of dumplings are steamed at 100 degrees Celsius |
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| After the above steps, all kinds of dumplings are steamed at 100 degrees Celsius |
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| The final products |
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| Children aged 10 and above enjoy learning the craft of making the dumplings |
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| An 80-year-old grandmother still preserves the craft with her children and grandchildren |