{"id":5541,"date":"2026-01-31T15:58:18","date_gmt":"2026-01-31T15:58:18","guid":{"rendered":"https:\/\/baominhheritage.com\/kham-pha-cach-lam-banh-cha-chuan-vi-truyen-thong\/"},"modified":"2026-01-31T15:58:18","modified_gmt":"2026-01-31T15:58:18","slug":"kham-pha-cach-lam-banh-cha-chuan-vi-truyen-thong","status":"publish","type":"post","link":"https:\/\/baominhheritage.com\/en\/kham-pha-cach-lam-banh-cha-chuan-vi-truyen-thong\/","title":{"rendered":"Discover How to Make Traditional-Style Pork Fat Cookies"},"content":{"rendered":"

Cha cake<\/a><\/span><\/strong> with their unique, rustic flavor, have long become a familiar treat associated with the childhood of many people from the North. Today, let's join Bao Minh in the kitchen and learn how to make these Hanoi specialty pork fat cookies!<\/span><\/p>\n

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\n1<\/span>
\nPork fat cookies \u2013 A familiar snack for Hanoi people.<\/span>
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\n2<\/span>
\nSimple way to make pork fat cookies at home<\/span>
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\n3<\/span>
\nBao Minh Pork Fat Cookies \u2013 Traditional Vietnamese flavor<\/span>
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Pork fat cookies \u2013 A familiar snack for Hanoi people. <\/b><\/span><\/h2>\n

The ingredients used to make pork fat cookies are quite rustic, such as flour, pork fat, Chinese sausage, lime leaves, sugar, white salt... But in the processing stage, it shows us the sophistication and uniqueness of Hanoi cuisine. <\/span><\/p>\n

The pork fat cookies are not too fussy in terms of appearance and presentation, but the flavor that lingers with every diner is extremely wonderful.<\/span> When eating pork fat cookies, you can easily feel the characteristic fatty, rich taste of pork fat along with the mild, nutty taste of lime leaves combined with a crispy crust. Therefore, the flavor of pork fat cookies is not only delicious and easy to eat but also not cloying. <\/span><\/p>\n

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\"cach-lam-banh-cha\"
The way to make pork fat cookies is quite simple and not too complicated<\/figcaption><\/figure>\n

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Just <\/span>like other traditional cakes and candies of the Vietnamese people, when eating pork fat cookies, you must have them with a few cups of hot tea.<\/span> Pork fat cookies have long been deep in the culinary culture of Hanoi people. Even though it is simple and rustic, it is enough to make everyone love and cherish it. <\/span><\/p>\n

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Simple way to make pork fat cookies at home<\/b><\/span><\/h2>\n

Ingredients<\/b><\/p>\n

 Sugar-cured pork fat: 150 grams (can be bought or made at home)<\/span><\/p>\n

 Flour: 240 grams<\/span><\/p>\n

 Good quality Chinese sausage: 100 grams<\/span><\/p>\n

 Roasted sesame: 50 grams<\/span><\/p>\n

 Candied winter melon: 60 grams<\/span><\/p>\n

 Crushed cashews: 50 grams<\/span><\/p>\n

 Sugar syrup: 20ml<\/span><\/p>\n

 White liquor: 8ml<\/span><\/p>\n

 Chicken egg: 1 egg<\/span><\/p>\n

 Lime leaves: 10 grams<\/span><\/p>\n

 Seasoning: salt, sugar, cooking oil...<\/span><\/p>\n

Tools: Oven, chopsticks, bowls, knife...<\/span><\/p>\n

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\"cach-lam-banh-cha\"
Prepare the ingredients<\/figcaption><\/figure>\n

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Step 1: Prepare sugar-cured pork fat<\/b><\/p>\n

Dice the pork fat. After that, boil water and put the fat in to blanch for about 2 - 3 minutes. Boil until the fat is just cooked, do not boil too long or the fat will lose its crispness. After that, drain the fat in a basket and let it dry.<\/span><\/p>\n

Mix the fat with sugar in a ratio of 1\/2 the amount of fat. Let the fat air-dry for a few hours so the fat becomes translucent. The sugar-cured pork fat should be prepared one day in advance, you can keep it in a sealed container and store at room temperature.<\/span><\/p>\n

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Step 2: Make the crust<\/b><\/p>\n

Put the flour, baking soda, mooncake syrup, and vegetable oil into a large bowl, mix well to create the crust mixture.<\/span><\/p>\n

Wash the lime leaves and chop them finely. After that, add 1\/3 of the chopped lime leaves into the crust mixture and mix well. Finally, use plastic wrap to cover the dough and let it rest for about 30 minutes.<\/span><\/p>\n

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Step 3: Make the filling<\/b><\/p>\n

Dice the ingredients for the filling, and for the lime leaves, slice them into thin strips.<\/span><\/p>\n

After that, add the mooncake syrup and prepared liquor together and mix until the ingredients are well blended and absorbed.<\/span><\/p>\n

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Step 4: Put the filling into the crust<\/b><\/p>\n

When the dough has rested for about 30 minutes, take it out and spread it evenly on a flat surface.<\/span><\/p>\n

Use a rolling pin to roll the dough into a rectangle with a width of about 4 - 5 cm and a thickness of about 3mm. After that, put the prepared filling in the middle, roll it up, and cut it into bite-sized pieces.<\/span><\/p>\n

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\"cach-lam-banh-cha\"
Put the prepared filling mixture into the middle of the crust<\/figcaption><\/figure>\n

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Step 5: Bake the cookies<\/b><\/p>\n

Arrange the cookies on a tray and bake at a temperature of 200 - 210 degrees C for 7 minutes until the crust turns opaque. Take it out, let it cool down slightly, then beat 1 egg, and brush it onto the surface of the cookies. Continue to bake in the oven at 210 degrees C for another 3 - 5 minutes until the crust is golden brown.<\/span><\/p>\n

Note: The baking temperature and time may vary depending on each type of oven and the thickness of the crust you make. If you want the crust to be harder and crispier, after baking, you can leave the cookies in the oven for another 10 minutes before taking them out. <\/span><\/p>\n

 <\/p>\n

\"cach-lam-banh-cha\"
Arrange the cookies evenly on the tray and bake at the appropriate temperature<\/figcaption><\/figure>\n

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Finished product<\/b><\/p>\n

Delicious pork fat cookies are those that have a harmony of flavors between the crispy crust and the rich, chewy sugar-cured fat filling, and the cookies have a faint scent of lime leaves.<\/span><\/p>\n

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Notes for success<\/b> <\/span><\/p>\n

You should steam the Chinese sausage before dicing it to soften it. This will make it easier and give it a nice shape.<\/span><\/p>\n

The knife for cutting should be very sharp; before cutting, apply a little oil so it will be easier to cut and will not stick.<\/span><\/p>\n

Lime leaves should be 'banh te' (middle-aged) leaves; do not use young leaves as it will make the cookies lose their aroma and taste bitter.<\/span><\/p>\n

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Bao Minh Pork Fat Cookies \u2013 Traditional Vietnamese flavor<\/b><\/span><\/h2>\n

If you want to fully enjoy the traditional flavor of pork fat cookies, do not forget to check out the pork fat cookie products of <\/span>Bao Minh Confectionery Joint Stock Company<\/b>.<\/span><\/p>\n

Surely the delicious, crispy pork fat cookies at Bao Minh<\/a><\/strong><\/span> will be a meaningful gift to give to friends and relatives on gatherings!<\/span><\/p>\n

Address: 12 Hang Than, Nguyen Trung Truc, Ba Dinh district, Hanoi<\/span><\/p>\n

Phone: 0936 445 616<\/strong><\/span><\/p>\n

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\"cach-lam-banh-cha\"<\/p>\n

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Above is the simple way to make pork fat cookies at home. Try making some Hanoi pork fat cookies yourself and sipping them with a few cups of hot tea, what could be better. Just a little care and meticulousness, we can return to childhood and taste the snack that no one can forget.<\/span><\/p>","protected":false},"excerpt":{"rendered":"

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