CRULLERS

In Cantonese these cakes are called by a name whose literal translation in Vietnames “Du tạc quỷ” meaning “dip fried devil”.  The meaning is derived from the story of Yue Fei who was murdered by the couple of Tan Coi and Vuong Thi. As a punishment for Tan Coi, the Chinese made a dish of two long human-like pieces, fried in boiling oil, symbolizing the evil couple being fired in the cauldron of hell. Today, following the Chinese, this food has entered the Vietnamese culinary. It is sold everywhere in Mekong delta, from the town to the countryside. Ingredients include wheat flour, salt, water, and baking soda. All the ingredients are measured according to the formula and then mixed up, kneaded until the dough is smooth, and finally left to rest for 4 hours. Sprinkle flour around the large trays, and roll the dough to same level of thickness. Use a knife to cut the four edges, forming a rectangle, cut the dough about four lengths of the hand. Lay two strips of dough overlap, using the chopsticks to press down between two them. Dip fry the rolls and drain oil. Cakes are delicious being served either hot or cold, especially served with porridge. The delicious, crispy taste of crullers is mixed with tasty hot porridge, which makes one’s mouth water and wish to enjoy such a bowl of porridge right away.

Collected by Linh Trang