Bánh Cống

Bánh cống is a Vietnamese fried rice flour-based dish hailing from Soc Trang province in the southern region.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
  • Street Food
  • Traditional
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Fact: Bánh cống is a culinary delight hailing from the Khmer community in Southern Vietnam.

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Basic Information

Bánh Cống: Basic Information

Pronunciation

/bahn kong/

Alternative Name(s)

Bánh cóng, nom kapong

Dish Type

Pancakes, rice dishes

Course

Non-course dish

Mealtime

Breakfast, Lunch, Dinner

Popular Variations

No
Origin and Region

Bánh Cống: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Southern Vietnam

Associated Region

Soc Trang
Vietnam Map
Ingredients and Preparation

Bánh Cống: Ingredients and Preparation

Main Ingredients

Rice flour, mung beans, shrimp, pork, and jicama

Main Cooking Method

Deep-frying

Preparation Process

Preparing the ingredients, adding the ingredients to the molds, submerging the molds in hot oil and frying bánh cống, removing the molds from oil, taking out bánh cống and serving.
A Deep Dive

Bánh Cống: A Deep Dive

Cultural Significance

Specialty of the Khmer people and Southern Vietnamese cuisine

Taste

Savory

Texture

Crispy exterior with a soft interior

Aroma

Rich

Color

Dark golden brown

Serving Style

Served whole or cut in half, wrapped in lettuce, and dipped in sauce

Serving Temperature

Hot

Accompaniment

  1. Herbs and vegetables: lettuce, laksa leaves, cabbage, fish mint
  2. Vietnamese dipping sauce

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free

Calories

Unspecified

Popularity

Southern Vietnam

Popular Similar Dishes

  1. Bánh Tôm Hồ Tây
  2. Bánh Khọt
  3. Bánh Căn
  4. Bánh Xèo

Popular Dining Area

Street vendors, restaurants, and markets in Vietnam

Bánh cống, or bánh cóng, is a traditional Vietnamese fried dish created by the Khmer people in Soc Trang Province, Southern Vietnam.

Banh Cong Overview

It is known as nom kapong in Khmer and fried shrimp cake in English. There is a theory that bánh cống originated in Teochew cuisine.

This Soc Trang delicacy was named after the special mold used to deep-fry it: the cống. This tool is made of aluminum or stainless steel and has a cylindrical shape with a height of 2 – 4 inches (5 – 10 centimeters).

Locals prepare bánh cống by filling the molds with the ingredients, then submerging them in hot oil for 2 – 3 minutes.

Bánh cống consists of rice flour, boiled mung beans, local freshwater shrimp, stir-fried minced pork, and jicama. Its must-have accompaniments are fresh herbs, vegetables, and sweet and sour Vietnamese dipping sauce.

The best place to try this famous street food is Dai Tam market in Soc Trang Province, but you can also find this fried dish throughout Southern Vietnam, especially in Ho Chi Minh City.

There are more interesting facts about bánh cống waiting for you, such as its upsides and downsides. I will also cover common queries about this dish and recommend similar dishes.

Key Points

  • Bánh cống is a Vietnamese fried dish hailing from the culinary tradition of Khmer people in Southern Vietnam.
  • The main ingredients of bánh cống are rice flour, boiled mung beans, freshwater shrimp, minced pork, and jicama.
  • Bánh cống is deep-fried in a special mold.
  • Bánh cống has a rich flavor, so it is usually paired with vegetables and a sweet and sour sauce.

Pros and Cons of Eating Bánh Cống

Consuming bánh cống has the following advantages and disadvantages:

Pros

  • Rich Flavor Profile: Bánh cống has a rich and savory flavor derived from shrimp, pork, and fried dough.
  • Texture Diversity: You can experience a delightful contrast in textures with bánh cống, from the crispy exterior to the soft and fluffy interior, plus the juiciness of pork and the crunch of shrimp.
  • Cultural Experience: Bánh cống is a wonderful highlight of Mekong Delta cuisine.
  • Nutrient Diversity: The inclusion of mung beans, pork, shrimp, and accompanying herbs in bánh cống creates a rich source of protein, fiber, and vitamins.

Cons

  • Caloric Content: Since bánh cồng is deep-fried in oil, it can be oily and high in fat, so people watching their weight or oil intake might appreciate it less.
  • Availability: Outside of Vietnam, it might be challenging to find authentic bánh cống or the special molds to cook this fried dish at home.
  • Dietary Restrictions: Bánh cống isn’t suitable for vegetarians or vegans due to the pork and shrimp content.

After presenting you with the benefits and drawbacks of bánh cống, I will go into other aspects of this dish that many readers are curious about.

Bánh Cống FAQs

Yes, there are a few ways to prepare bánh cống without using bánh cống molds. The simplest method is to substitute the molds with thin, handle-less metal mugs. But you can also lightly bake bánh cống in cupcake molds, then remove them and deep-fry them until crispy.

Yes, you can make vegetarian bánh cống by replacing pork and shrimp with plant-based foods, such as mushrooms or imitation shrimp.

Yes, bánh cống is usually gluten-free since it is made with rice flour, but many vendors may add wheat flour to the batter to increase the crispiness. Therefore, it is important to ask about the ingredients of bánh cồng before trying it to avoid gluten contamination.

Similar Dishes of Bánh Cống

Banh Tom Ho Tay

Bánh tôm Hồ Tây is a Vietnamese fritter with roots in Hanoi, made with wheat flour, river prawns, and sweet potatoes.

Banh Khot

Bánh khọt is a Vietnamese savory mini pancake made from rice flour and is topped with shrimp for serving with a dipping sauce.

Banh Can

Bánh căn is a Vietnamese mini pancake often found in the central region, featuring rice flour batter and various toppings.

Banh Xeo

Bánh xèo is a Vietnamese stuffed pancake consisting of rice flour batter, pork, shrimp, bean sprouts, and other toppings.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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