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 A container ofbánh rán, just out of the hot cooking oil. | |
| Type | Deep-fried glutinous rice ball |
|---|---|
| Course | Tea,Snack |
| Place of origin | Vietnam |
| Region or state | North Vietnam |
Bánh rán is adeep-fried glutinous rice ballVietnamese dish from northern Vietnam. InVietnamese,bánh is a category of food including cakes, pies, and pastries, whilerán means "fried."
Its outer shell is made fromglutinous riceflour, and sometimes covered with whitesesame seeds. Its filling is made from sweetenedmung bean paste, and scented withjasmine flower essence. Traditionally, the filling should be separated from the shell so that if one shakes thebánh rán, one can feel the filling rattle against the inside of the shell.
In southern Vietnam, a similar dish, calledbánh cam, is nearly identical tobánh rán, but does not contain jasmine essence. A further difference is that forbánh cam the filling does not need to be separated from the shell. In Southern Vietnam,bánh cam is different frombánh rán as the Northern version is traditionally eaten with a sugary syrup that is poured over the pastry.
The savory version of the Northern "bánh rán" usually consists of minced pork, wood-ear mushroom, dry vermicelli, carrot, salt and pepper. This mixture then blend with raw egg to create a soft, salty filling. It usually serves with sweet and sour chili sauce with sliced radish/papaya.
Bánh rán is also the Vietnamese translation of the Japanese confectiondorayaki, made famous in Vietnam by the mangaDoraemon.
| Dumplings | |
|---|---|
| Rice cakes | |
| Pancakes | |
| Rice noodles | |
| Other | |
