Elegant gift from Hanoi people

Looking at the small, pretty bowl of Areca Flower Sweet Soup, it is very pleasing to the eye, but the ingredients to make the bowl of sweet soup are quite simple and carry the rich flavor of the homeland with tapioca flour, coconut water, grapefruit flowers, and green beans. However, Areca Flower Sweet Soup is processed very meticulously and the processor must also be very delicate to produce a bowl of Areca Flower Sweet Soup with the right flavor.

According to the secret of Hanoians , the beans used to cook sweet soup must be the small but golden and fragrant pepper beans, the beans are full of meat, not flat. Add water to tapioca starch, stir until dissolved, filter to make the powder smooth. The ingredients are simple, but through the skillful hands of Hanoi women, a delicious, elegant sticky rice dish, makes many diners linger when visiting Hanoi.

This is also the only sticky rice dish that can be enjoyed with sweet soup (areca flower soup)…. The heat must be low and the stirring must be done very evenly. When the water thickens, stop immediately so that the dough is not too old or too young. While stirring, mix the mixture of water cooked with pomelo flowers and green beans very evenly. If the cook is even a little careless, the sweet soup will lose the natural flavor of the pomelo flowers.

Areca flower sweet soup always has a moderate sweetness. The bowl of sweet soup must have the necessary smooth consistency with the steamed green beans. The beans are sprinkled skillfully so that they do not sink or clump, but only float like the golden areca flowers, light and pure.

The ancient Hanoians were also very meticulous in the presentation process. The bowl for the sweet soup had to be heated first, covered with a few newly bloomed grapefruit flowers, so that the flower scent would cling to the bowl of sweet soup, giving it a light and delicate fragrance, so that the grapefruit flower scent would harmoniously permeate both the sweet soup and the bowl of sweet soup.

Finally, pour the coconut water on top of the bowls of sweet soup with the strong floral scent, so that the milky white color of the coconut water blends with the freshness and sweetness of the sweet soup, cooling the heart of the person enjoying it. Each small bowl of sweet soup has a light fragrance spreading, along with a plate of golden sticky rice, a rich taste, with more beans than peas. Sweet soup with cau flowers can only be enjoyed in small bowls, to feel the scent, the flowers, the unforgettable strong sweet taste of the sweet soup.

Savoring the soft, creamy sticky rice grains, enough to seduce the human taste buds, along with a bowl of elegant sweet soup, some sweet, some rich, but each flavor is just there and not there; stories about sticky rice and areca flower sweet soup, the nostalgic feelings about these two special gifts, are "confessed", mixed with the nods and attentive, appreciative eyes of the participants.

People often compare the areca flower sweet soup to the people of Hanoi, gentle and elegant but passionate and unforgettable. Hanoians are gourmets, each season has its own food, they choose the first foods of the season, the freshest, the most delicious to enjoy. And even in a day, there are some gifts that Hanoians only use in the morning, some only in the evening...

Like the areca flower sweet soup, Hanoians often eat it as a light meal in the afternoon. That is why there are so many poems and sentences full of emotion describing the street vendors roaming the streets of Hanoi with snacks in the afternoon. The image of the street vendor in the middle of the bustling crowd, sitting in the corner of the old town, scooping a bowl of hot areca flower sweet soup with a light and spreading aroma, with a plate of sticky rice has gone deep into the subconscious of every Hanoian and every tourist when coming to this civilized city.

Although the areca flower sweet soup of the old Hanoians has changed a lot, the soul of the areca flower sweet soup, the quintessence of Hanoi cuisine is still preserved, so that this elegant gift is always a beauty in the culinary culture of the people of Trang An. The areca flower sweet soup of Hanoi is special in the skill of the maker, the sophistication of the person enjoying it and in the affection of the giver and receiver.

No one knows since when xoi vo and che hoa cau (sweetened sweet soup) have been deeply imprinted in the minds of Hanoians, and once tried, they carry many lingering memories in their hearts. Then, they remind themselves of their responsibility to preserve and spread traditional values ​​in Hanoi's culinary culture through many generations. Xoi vo and che hoa cau (sweetened sweet soup) still appear in Vu Lan and July Full Moon offerings of Hanoians, but with busy lives, many people order them from traditional sweet soup and cake shops... to offer to their grandparents and ancestors.

Source: https://kinhtedothi.vn/che-hoa-cau-mon-qua-thanh-tao-cua-nguoi-ha-noi.html