Bánh Cống: Basic Information
Bánh Cống: Origin and Region
Bánh Cống: Ingredients and Preparation
Main Cooking Method
Bánh Cống: A Deep Dive
- Herbs and vegetables: lettuce, laksa leaves, cabbage, fish mint
- Vietnamese dipping sauce
Popular Similar Dishes
- Bánh Tôm Hồ Tây
- Bánh Khọt
- Bánh Căn
- Bánh Xèo
Popular Dining Area
Bánh cống, or bánh cóng, is a traditional Vietnamese fried dish created by the Khmer people in Soc Trang Province, Southern Vietnam.
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.
Pros and Cons of Eating Bánh Cống
Consuming bánh cống has the following advantages and disadvantages:
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.