Dish

Bánh cống

Banh cong

Bánh cống is a popular dish in Vietnam, especially in the southern region. The rice flour cakes are made with rice flour, water, and turmeric, and they are then filled with a mixture of pork, shrimp, and bean sprouts. The cakes are then fried until crispy and golden brown. Bánh cống is usually served with lettuce, herbs, and a dipping sauce made of fish sauce, sugar, and lime juice. It is a delicious and satisfying dish that is perfect for any meal.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Snack

Origins and history

Bánh cống originated in the Mekong Delta region of Vietnam, and it is a popular dish throughout the country. It is believed to have been created during the colonial period, when rice flour was introduced to the region. Bánh cống is often served during special occasions such as weddings and festivals.

Dietary considerations

Gluten-free

Variations

There are many variations of Bánh cống, depending on the filling and the dipping sauce. Some versions are also filled with mushrooms or tofu. Some versions are also served with a peanut dipping sauce.

Presentation and garnishing

Bánh cống can be garnished with chopped peanuts or fried shallots for added flavor and texture. It can also be served on a bed of lettuce and herbs for a colorful presentation.

Tips & Tricks

To make the perfect Bánh cống, use high-quality ingredients and make sure the rice flour cakes are well-formed and not too thick or too thin. When frying the cakes, make sure the oil is hot enough and that the cakes are cooked evenly on both sides. Serve them hot and crispy for the best flavor and texture.

Side-dishes

Bánh cống can be served as a main dish or as an appetizer. It can also be served with other Vietnamese dishes such as pho (noodle soup) or bánh xèo (Vietnamese crepes).