Bánh bèo
Bánh bèo is a variety of small, steamed, savory rice cake or rice pancake in Vietnamese cuisine. It originates from the central region of Vietnam, particularly in the cities of Huế and Quảng Trị. The name "bánh bèo" literally translates to "water fern cake" due to its resemblance to the small, round, green leaves of water ferns.
Ingredients and Preparation[edit | edit source]
The primary ingredient in bánh bèo is rice flour, which is mixed with water to create a batter. This batter is then poured into small, round or cup-shaped containers and steamed until it solidifies into a soft, jelly-like cake. The cakes are typically topped with a variety of ingredients, including dried or fresh shrimp, scallions, mung bean paste, crispy fried shallots, fish sauce, and oil.
In some regions, bánh bèo is served with a side of nước chấm, a Vietnamese dipping sauce made from fish sauce, lime, sugar, water, and fresh herbs. The cakes are traditionally eaten with a spoon, and are often served in the dishes they were cooked in.
Cultural Significance[edit | edit source]
Bánh bèo is a popular dish in both rural and urban areas of Vietnam, and is often served at family gatherings, festivals, and other special occasions. It is also commonly sold by street vendors and in markets. The dish is considered a symbol of the rich culinary tradition of central Vietnam, and is known for its unique texture and flavorful toppings.
Variations[edit | edit source]
There are several regional variations of bánh bèo. In Huế, the cakes are typically smaller and served in individual dishes, while in Quảng Trị, they are often larger and served in a communal dish. The toppings can also vary depending on the region, with some areas using pork rinds or different types of shrimp.
See Also[edit | edit source]
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