 Fried shrimp cakes inCần Thơ | |
| Place of origin | Vietnam |
|---|---|
| Region or state | Mỹ Xuyên district,Sóc Trăng province,Southern Vietnam |
| Associatedcuisine | Khmer andVietnamese |
| Created by | Khmer Krom |
| Serving temperature | Hot |
| Main ingredients | rice flour,mung beans,shrimps, andstir-fried mincedpork withshallots |
Fried shrimp cake (Khmer:នំកំប៉ុង,nom kapong;Vietnamese:bánh cống) is a specialty ofKhmer Krom inMỹ Xuyên district,Sóc Trăng province,Southern Vietnam. Over time, the dish has spread across theMekong Delta, as well as some other localities inVietnam.[1][2]
The main ingredients of fried shrimp cakes arerice flour,mung beans,shrimp, andstir-fried mincedpork withshallots. A mixture of those ingredients are placed in a cake mould, topped with more rice flour and shrimp, and thendeep-fried in oil until crispy. They are eaten by wrapping the fried shrimp cake inlettuce, topping with herbs, and dipping it in sweet and sourfish sauce. The dish is consumed hot.[1][2]
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