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 A bowl of northern Vietnamesebánh đúc thịt (bánh đúc with ground pork andfish sauce) | |
| Course | Snack |
|---|---|
| Place of origin | Vietnam |
| Region or state | Southeast Asia |
| Main ingredients | Rice flour and slaked lime |
| Variations | Bánh bèo,Bánh nậm |
Bánh đúc is aVietnamesebánh (cake). There are two main types of bánh đúc, the white Northern Vietnamese cake and the green Southern version. This cake is also considered a local food ofTrat, a small province located at the easternmost tip of Thailand. Bánh đúc is also found inCambodia.[1]
In northern Vietnam,bánh đúc is a cake made from either non-glutinousrice flour orcorn flour. It is white in color and has a soft texture and mild flavour. It is typically garnished with savory ingredients such as ground pork,tôm chấy (grilled ground shrimp), fried onions, sesame seeds, salt, peanuts, lime juice, andsoy sauce orfish sauce. Although it may be eaten on its own, it may also be served hot, accompanied by steamed meat ormushrooms.
Bánh đúc is available at small stalls and is eaten throughout the day.
In southern Vietnam,bánh đúc is a dessert made from non-glutinous rice flour. It takes the form of gelatinous blocks that are often colored green by the addition ofPandan leaf extract. It is cooked by boiling the ingredients and allowing them to cool, solidifying into a jelly-like sheet that is then cut into blocks.
The Vietnamese people have a saying:
Mấy đời bánh đúc có xương, mấy đời dì ghẻ lại thương con chồng.
The literal meaning is: "bones are never found inbánh đúc, just like a stepmother never loves her husband's own children." Thiscouplet is used to describe something very unlikely to happen.
| Dumplings | |
|---|---|
| Rice cakes | |
| Pancakes | |
| Rice noodles | |
| Other | |
