{"id":3485,"date":"2026-01-31T03:45:21","date_gmt":"2026-01-31T03:45:21","guid":{"rendered":"https:\/\/baominhheritage.com\/che-lam-thuc-qua-gian-di-dac-trung-cua-lang-que-bac-bo-2\/"},"modified":"2026-01-31T03:45:21","modified_gmt":"2026-01-31T03:45:21","slug":"che-lam-thuc-qua-gian-di-dac-trung-cua-lang-que-bac-bo-2","status":"publish","type":"post","link":"https:\/\/baominhheritage.com\/en\/che-lam-thuc-qua-gian-di-dac-trung-cua-lang-que-bac-bo-2\/","title":{"rendered":"Che Lam \u2013 A Simple Specialty Gift from the Northern Countryside"},"content":{"rendered":"
<\/div>\n
\n

>>>> Bao Minh's super cute and super convenient mini confectionery product line<\/strong><\/p>\n

Since when did Che Lam exist...<\/span><\/h2>\n

Che lam<\/strong> It originated in Thanh Hoa during the 16th year of Minh Menh's reign (around 1835). At that time, it was often cooked to present to the King; later, folk would cook it for Tet holidays to worship ancestors and celebrate the reunion of the New Year. Today, Che Lam is enjoyed as a snack, and people make it for sale year-round...<\/p>\n

\"ch\u00e8<\/p>\n

Che Lam is a snack with a long history<\/em><\/p>\n

To make Che Lam, you need to prepare ingredients including sticky rice, peanuts, ginger, and essential sugarcane molasses. The sticky rice must be high-quality; in the past, it was usually 'nep cai hoa vang' (yellow flower sticky rice), but today, people use Hanoi sticky rice with large, uniform, round, chewy, and fragrant grains. Choose high-quality peanuts and ginger. Sugarcane molasses is a specialty of Thanh region, made from 'kim tan' sugarcane, a type with black skin, pressed for juice and boiled over fire, filtered many times until thick and a beautiful reddish-brown color.<\/p>\n

For the Che Lam to be delicious, the sticky rice must be roasted until cooked. Use a cast-iron pan (higher heat capacity than aluminum) for roasting, and when the sticky rice grains are fragrant and golden-brown like a cockroach's wing, it is done. Grind the roasted sticky rice into powder and set aside. Roast peanuts until cooked, rub off the skins, and crush them slightly. Scrape the ginger, boil it until cooked, then slice it very thinly to keep it chewy and fragrant. This is also the secret of families with a long tradition of making Che Lam. If you leave the ginger raw, it will not be fragrant, and the flavor of the Che will lose its quality.<\/p>\n

On the occasion of Tet, from the 20th of the lunar December before the day of sending the Kitchen Gods to heaven, people begin cooking Che Lam. Sugarcane molasses is added to the pot, brought to a boil, and skimmed of foam before adding the roasted sticky rice flour, stirring evenly until the flour and molasses are dissolved together, then add the roasted peanuts and ginger and cook over low heat so the Che is thoroughly cooked and fragrant. Cooking Che Lam requires an experienced hand to be delicious. Just by looking at the boiling point of the pot, one knows when the Che is cooked and the water has evaporated. If the Che still has water, it will not have high cohesiveness and reach the desired chewiness when cooled.<\/p>\n

\"ch\u00e8<\/p>\n

Biting into a piece of Che Lam, sipping a cup of tea, you feel the sweetness mingling with the bitterness lingering on the tip of the tongue<\/em><\/p>\n

Pour the Che onto a bamboo tray or platter lined with banana leaves, sprinkle a little dry sticky rice flour to prevent sticking, and roll it into large round pieces, then put them into a stone mortar to pound so that the ingredients are evenly distributed and sticky together. At this point, put the Che into wooden molds already sprinkled with dry sticky rice flour, then cut into bars and put into bags for packaging. Properly made Che Lam can be kept for half a year without needing a refrigerator or any preservatives.<\/p>\n

In the past, Che Lam was kept in a large block wrapped in dried banana leaves and then placed in ceramic jars, so the storage time was only about two months. It was only cut into bars when eaten. Today, Che Lam is carefully packaged, allowing it to be stored for a long time and serving as a gift for people far from home to bring as presents to friends everywhere.<\/p>\n

Cutting a piece of light brown Che Lam, eating it with the chewy, fragrant, nutty flavor of peanuts, the spicy zing of ginger, and the mild sweetness of sugarcane molasses, sipping it with hot tea is truly enjoyable. Nibbling on a piece of Che Lam next to a pot of hot tea on the first days of the new year while chatting intimately is truly wonderful!<\/p>\n

Bao Minh Confectionery<\/strong> preserves the essence of Hanoi's cuisine in every traditional confectionery product, including the Che Lam specialty. Bao Minh uses modern cooking technology but keeps the original recipe and traditional ingredients, making the Che Lam product not only delicious with the true Hanoi taste but also long-lasting.<\/p>\n

\"ch\u00e8<\/p>\n

Delicious, traditionally flavored Che Lam produced by Bao Minh<\/em><\/p>\n

Customers can buy Bao Minh Che Lam to enjoy or as a gift for friends far away. Every confectionery product produced by Bao Minh is committed to ensuring food hygiene and safety, meeting the current standards of the Vietnam Food Administration \u2013 Ministry of Health. You can look for them at convenience store chains, Vinmart, Big C, Fivimart, etc., or visit the address at 12 Hang Than \u2013 Ba Dinh \u2013 Hanoi to freely choose traditional Bao Minh confectionery products according to your preferences.<\/p>\n

For all detailed information, please contact:<\/p>\n

BAO MINH CONFECTIONERY JOINT STOCK COMPANY<\/strong>
Address: Lot B2-3-3a, Nam Thang Long Industrial Zone, Thuy Phuong Ward, Bac Tu Liem District, Hanoi
Hotline: 0906 874 464
Phone number: 0243 719 2355
Email: banhkeobaominh@gmail.com
Website: https:\/\/banhbaominh.com\/<\/p>\n<\/article>","protected":false},"excerpt":{"rendered":"

>>>> D\u00f2ng s\u1ea3n ph\u1ea9m b\u00e1nh k\u1eb9o mini si\u00eau d\u1ec5 th\u01b0\u01a1ng \u2013 si\u00eau ti\u1ec7n \u00edch c\u1ee7a B\u1ea3o Minh Ch\u00e8 lam c\u00f3 t\u1ef1 bao gi\u1edd\u2026 Ch\u00e8 lam c\u00f3 ngu\u1ed3n g\u1ed1c t\u1eeb Thanh H\u00f3a th\u1eddi Minh M\u1ec7nh th\u1ee9 16 (kho\u1ea3ng nh\u1eefng n\u0103m 1835). V\u00e0o th\u1eddi \u0111\u00f3 ch\u00e8 th\u01b0\u1eddng \u0111\u01b0\u1ee3c n\u1ea5u \u0111\u1ec3 ti\u1ebfn vua, v\u1ec1 sau d\u00e2n gian n\u1ea5u […]<\/p>\n","protected":false},"author":1,"featured_media":3489,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-3485","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-van-hoa-am-thuc"],"acf":[],"_links":{"self":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/posts\/3485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/comments?post=3485"}],"version-history":[{"count":0,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/posts\/3485\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/media\/3489"}],"wp:attachment":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/media?parent=3485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/categories?post=3485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/tags?post=3485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}