Vietnam Food Safari
Bánh Quẩy (Fried bread sticks – used to dip in soups such as Banh Canh, Bun Bo Hue or Pho)
500g All-purpose flour
5g Baking Powder
5g Baking soda
2 Eggs (beaten)
In a large bowl, add sugar, salt, flour, mix well.
Then, dissolve the baking powder with 50ml of water, add another 50ml of water to dissolve the baking soda.
In turn, add the water that has dissolved the baking powder and baking soda into the flour mixture, mix well, add the beaten eggs then continue to add the remaining water, proceed to knead the dough quickly for 1-2 minutes.
Cover the bowl with a damp cloth and let the dough rest for about 20 minutes.
When the time is up, take the dough out and knead for a second time for another 1-2 minutes to make the dough smoother, continue to cover the bowl with a damp cloth and let it rest for 20 minutes.
Repeat the kneading and incubating the dough one more time, then knead the dough again. Cover with a damp cloth, and let rest for 3-4 hours.
Once the dough is done, on a floured surface, roll the dough into a rectangular shape. Note: If you want to make the dough really crispy, you just need to roll the dough from 2-3mm thin, on the contrary, if you want to be softer, roll the dough from 7-8mm thick.
Use a knife to cut the dough into strips 1 - 1.5cm wide, 7-8cm long. Next, take a bamboo skewer dipped in water and press length ways on the center of the dough strips to create an indentation in the dough. Take two pieces of dough, place one strip over another, gently press the two pieces of dough together, to form the bread stick shape. Make sure that the two strips of dough will not separate during frying, pushing down with a skewer or chopstick creates a great result.
Choose a pan that is twice the size of the dough and add about 4cm of oil so that it is enough to deep fry the bread stick.
Wait for the oil to boil, then lower the heat to medium, add one to two bread sticks to the frying pan. Fry until golden, turning to evenly cook. Remove from the oil and place on a wire rack to allow excess oil to drain.
Repeat until completed. Serve with soups such as Banh Canh or Pho to dip into the soup.