Bánh cống

Bánh cống is a traditional Vietnamese dish that originates from the Mekong Delta region. It is a type of fritter made from a batter of rice flour and mung bean paste, filled with ingredients such as green beans, shrimp, and pork, and then deep-fried until crispy.

Ingredients and Preparation

The main ingredients of Bánh cống include rice flour, which forms the base of the batter, and mung bean paste, which gives the dish its distinctive flavor and texture. The batter is typically mixed with water to create a thin, pourable consistency.

The filling of Bánh cống typically includes green beans, shrimp, and pork. The green beans are often soaked and ground into a paste, while the shrimp and pork are minced and seasoned with ingredients such as garlic, onion, and fish sauce. The filling is then wrapped in the batter and deep-fried until it turns golden brown and crispy.

Serving and Consumption

Bánh cống is typically served hot, often with a side of fresh vegetables and a dipping sauce made from fish sauce, vinegar, sugar, and chili. It is commonly eaten as a snack or a light meal, and is a popular street food in many parts of Vietnam.

Cultural Significance

Bánh cống is a traditional dish of the Mekong Delta region, and its preparation and consumption are deeply rooted in Vietnamese culture. It is often made for special occasions and festivals, and is a symbol of hospitality and generosity.

See Also

• Vietnamese cuisine
• Mekong Delta
• Rice flour
• Mung bean

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