{"id":4068,"date":"2024-07-22T02:45:00","date_gmt":"2024-07-22T02:45:00","guid":{"rendered":"https:\/\/battrang.museum\/?post_type=journal&p=4068"},"modified":"2025-06-10T16:47:43","modified_gmt":"2025-06-10T09:47:43","slug":"che-kho-the-staple-of-bat-trangs-winter-feasts","status":"publish","type":"journal","link":"https:\/\/battrang.museum\/en\/journal\/che-kho-the-staple-of-bat-trangs-winter-feasts\/","title":{"rendered":"Ch\u00e8 Kho, the Staple of B\u00e1t Tr\u00e0ng\u2019s Winter Feasts"},"content":{"rendered":"
[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1707528763180{background-image: url(http:\/\/battrang.museum\/wp-content\/uploads\/2024\/02\/ghep-3.jpg?id=2547) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_empty_space height=”20rem” el_class=”hide-mobile”][vc_empty_space height=”48rem”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”3rem”][vc_empty_space height=”3rem” el_class=”hide-mobile”][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″ offset=”vc_col-sm-offset-2″][vc_column_text]\r\n

Ch\u00e8 Kho, the Staple of B\u00e1t Tr\u00e0ng\u2019s Winter Feasts<\/h1>\r\n[\/vc_column_text][vc_empty_space height=”1rem” el_class=”hide-mobile”][vc_empty_space height=”3rem”][\/vc_column][vc_column width=”2\/3″ offset=”vc_col-md-offset-2 vc_col-md-4 vc_col-sm-offset-2″][vc_column_text]\u201cH\u00e8 v\u1ec1 thanh m\u00e1t x\u00f4i v\u00f2<\/strong>\r\n\u0110\u00f4ng sang th\u01a1m th\u1ea3o ch\u00e8 kho d\u1ebbo b\u00f9i\u201d<\/strong>\r\n\r\nThese two lines of poetry came to me on a whim during one of my visits to the late V\u0169 Th\u1eafng\u2019s museum in B\u00e1t Tr\u00e0ng, when I had the chance to enjoy the prized delicacies of the locals. The summer feasts of B\u00e1t Tr\u00e0ng cannot be without the pure, unadulterated fragrant breeze of X\u00f4i V\u00f3 (Sticky rice cooked with split peas). Likewise, winters are best spent with loved ones sharing the nutty taste of supple Ch\u00e8 Kho (B\u00e1t Tr\u00e0ng\u2019s mung bean pudding).<\/span>\r\n\r\nSurely there will be people perplexed by my topic of choice. Why write about some dessert rather than a true staple of B\u00e1t Tr\u00e0ng like Canh M\u0103ng M\u1ef1c (dried squid soup with dried bamboo shoots) or Su H\u00e0o X\u00e0o M\u1ef1c (stir-fried kohlrabi with dried squid) ? Well,\u00a0 I believe that question is best saved for another time. On every New Year\u2019s Eve, as the weather gets chilly, this dish is a favored addition to the families of B\u00e1t Tr\u00e0ng\u2019s dining table.<\/span>[\/vc_column_text][\/vc_column][vc_column width=”7\/12″ offset=”vc_col-lg-3 vc_col-md-offset-1 vc_col-md-3 vc_col-sm-offset-2″][vc_empty_space height=”2rem”][vc_empty_space height=”2rem”][vc_column_text el_class=”event-time”]\r\n

As much of a side dish as it may be, Ch\u00e8 Kho takes just as much effort to prepare as any other main course cuisine.<\/span><\/h3>\r\n[\/vc_column_text][vc_empty_space height=”2rem”][vc_single_image image=”2514″ img_size=”full” alignment=”right”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”6rem”][vc_empty_space height=”6rem” el_class=”hide-mobile”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″ offset=”vc_col-sm-offset-3″ css=”.vc_custom_1635415240768{padding-right: 2rem !important;padding-left: 2rem !important;}”][vc_column_text]\r\n
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On every New Year\u2019s Eve, as the weather gets chilly, this dish is a favored addition to the families of B\u00e1t Tr\u00e0ng\u2019s dining table.<\/span><\/h2>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”8rem” el_class=”hide-mobile”][vc_empty_space height=”6rem”][\/vc_column][\/vc_row][vc_row equal_height=”yes” content_placement=”middle”][vc_column width=”2\/3″ offset=”vc_col-md-offset-2 vc_col-md-3 vc_col-sm-offset-2″][vc_row_inner][vc_column_inner offset=”vc_hidden-sm vc_hidden-xs”][vc_empty_space height=”10rem”][\/vc_column_inner][\/vc_row_inner][vc_column_text]\r\n
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\r\n\r\nCh\u00e8 Kho has always been a classic delicacy of Northern Vietnam.<\/span> However, when it became an essential part of B\u00e1t Tr\u00e0ng\u2019s early winter feasts<\/span> and<\/span> when it was adapted to suit the residents\u2019 tastes<\/span>, <\/span>no one really know<\/span>s. <\/span>Regardless, as much of a side dish as it may be, Ch\u00e8 Kho takes just as much effort to prepare as any other main course cuisine.<\/span>\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n[\/vc_column_text][\/vc_column][vc_column width=”2\/3″ offset=”vc_col-md-offset-1 vc_col-md-6 vc_col-sm-offset-2 vc_col-xs-offset-1 vc_col-xs-10″][vc_row_inner][vc_column_inner offset=”vc_hidden-lg vc_hidden-md”][vc_empty_space height=”4rem”][\/vc_column_inner][vc_column_inner width=”2\/3″ offset=”vc_col-md-6 vc_col-xs-8″][vc_empty_space height=”2rem”][vc_single_image image=”2496″ img_size=”full”][vc_empty_space height=”2rem”][vc_single_image image=”2538″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/4″ offset=”vc_col-md-2 vc_col-sm-offset-1 vc_col-xs-offset-1 vc_col-xs-3″][vc_single_image image=”1194″ img_size=”full”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”14rem” el_class=”hide-mobile”][\/vc_column][\/vc_row][vc_row][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_empty_space height=”8rem”][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″ offset=”vc_col-sm-offset-2″][vc_column_text]The mung beans used for this dish must be a very specific shade of green, ovaly shaped and especially round on each end. Upon selection, the beans will then be peeled and left to soak overnight. Once dried, they will be briefly roasted with salt for a stronger taste, then pounded into fine powder. After that, the powder is passed through a sieve so it would stay minced before being mixed with water and sugar and cooked for two hours straight in a special stove unique to B\u00e1t Tr\u00e0ng, which is based off of the famous Ho\u00e0ng C\u1ea7m Stove from the wartime. This process ensures that the pudding is cooked at a specifically high temperature and well-done on the side. It should be duly noted that this procedure is to be carried out with cautions as although the stirring does not require much effort, the splatters are very much boiling hot. For this reason, the makers of this dish can usually be seen well-equipped with rain coats and face shield masks.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_empty_space height=”2rem”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”4rem”][\/vc_column][\/vc_row][vc_section el_class=”.grid-collection”][vc_row equal_height=”yes” content_placement=”middle”][vc_column width=”1\/3″ offset=”vc_col-sm-offset-2 vc_col-xs-6″][vc_single_image image=”2528″ img_size=”full”][\/vc_column][vc_column width=”1\/3″ offset=”vc_col-md-offset-0 vc_col-sm-offset-0 vc_col-xs-6″][vc_single_image image=”2534″ img_size=”full”][\/vc_column][\/vc_row][vc_row equal_height=”yes” content_placement=”middle”][vc_column width=”1\/3″ offset=”vc_col-sm-offset-2 vc_col-xs-6″][vc_single_image image=”2530″ img_size=”full”][\/vc_column][vc_column width=”1\/3″ offset=”vc_col-md-offset-0 vc_col-sm-offset-0 vc_col-xs-6″][vc_single_image image=”2544″ img_size=”full”][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″ offset=”vc_col-sm-offset-2″][vc_empty_space height=”4rem” el_class=”hide-mobile”][vc_single_image image=”2500″ img_size=”full”][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″ offset=”vc_col-sm-offset-2″][vc_empty_space height=”4rem” el_class=”hide-mobile”][vc_column_text]When the mixture thickens to a certain level, two cooks must continue stirring it together in a seamless, collaborative motion for an entire hour, ensuring that their stirring handles do not touch each other. This process is essential for the concoction to reach the desired consistency.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][\/vc_section][vc_row][vc_column][vc_empty_space height=”4rem” el_class=”hide-mobile”][\/vc_column][\/vc_row][vc_section el_class=”.grid-collection”][vc_row equal_height=”yes” content_placement=”middle”][vc_column width=”2\/3″ offset=”vc_col-sm-offset-2 vc_col-xs-12″][vc_single_image image=”2502″ img_size=”full”][\/vc_column][\/vc_row][\/vc_section][vc_row][vc_column][vc_empty_space height=”4rem” el_class=”hide-mobile”][\/vc_column][\/vc_row][vc_section el_class=”.grid-collection”][vc_row equal_height=”yes” content_placement=”middle”][vc_column width=”2\/3″ offset=”vc_col-md-4 vc_col-sm-offset-2″][vc_column_text]\r\n
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\r\n\r\nOnce done, a portion of the mixture is spooned into a dish sized just right. This portion is then quickly rolled up and sprinkled with roasted sesame seeds. One notable trait of this dish is its unique glistering amber coating, which is largely thanks to the liquid lard added when the mixture thickens in the pot.<\/span>\r\n\r\n \r\n\r\nWhat particularly sets the B\u00e1t Tr\u00e0ng\u2019s Ch\u00e8 Kho apart from the typical mung bean pudding is its signature supple nutty taste, which it gets from the lotus tea that was put in so the sweetness would not be too overwhelming. In serving, Ch\u00e8 Kho is cut into triangular pieces and is most suited to enjoy with plain tea.<\/span>\r\n\r\nAs I savour this dessert, I cannot help but wonder to myself: why would the people here not employ modern machinery to make this dish and save themselves so much time? Perhaps it is simply because these tools can never replace nor replicate the acute observation of men and their masterful handling of the stirring and heating processes. It would not be farfetch to say that just as the ceramics of the pottery village which was skillfully breathed life to, Ch\u00e8 Kho perseveres through the test of time, its soul preserved by people of B\u00e1t Tr\u00e0ng.<\/span>\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n[\/vc_column_text][vc_empty_space height=”2rem”][vc_column_text]\r\n

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This article and its visuals were exclusively produced by Bat Trang Museum.\r\nUnauthorized use is not permitted.<\/h5>\r\n

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B\u00e1t Tr\u00e0ng, February 2024\r\nWords: L\u1ed7 H\u1eefu \u0110\u1ee9c Anh<\/strong>\r\nPhotos: L\u1ed7 H\u1eefu \u0110\u1ee9c Anh, Hellos.\r\n<\/strong>English Translation: T\u1ed1ng M\u1ea1nh<\/strong><\/h5>\r\n
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Four Women Designers in Dialogue with Ceramic Heritage<\/h4>\n \n\t
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