Introduction and Overview of Banch cong recipe
Bánh công is a traditional Vietnamese savory cake or fritter that originates from the Mekong Delta region. It is typically made from a mixture of rice flour, wheat flour, shrimp, mung beans, and various seasonings. The ingredients are combined into a batter and deep-fried until crispy and golden brown. Bánh công is known for its crunchy texture on the outside and soft, flavorful interior. It’s often served with fresh herbs, lettuce, and a dipping sauce, making it a popular street food and snack in Vietnam.
Authentic Banch cong recipe
Get ready for an incredible taste experience with every bite of this unforgettable banch cong recipe.
| Prep time: 30 mins | Resting time: 0 mins |
| Cooking time: 20 mins | Total time: 50 mins |
| Serving: Bánh công is typically served as a snack or appetizer. This recipe makes about 10-12 cakes. as part of a breakfast or snack spread. | Course: Appetizer or snack |
| Cuisine: Vietnamese | Calories: 80-100 calories per serving |
Ingredients : (For the batter)
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon turmeric powder (for color, optional)
Ingredients : (For filling)
- 150g shrimp, peeled, deveined, and chopped
- 1/2 cup mung beans (split yellow beans), soaked for 1 hour and drained
- 1/2 cup diced taro root (optional)
- 2-3 shallots, finely chopped
- 2-3 spring onions, finely chopped
- 1 tablespoon fish sauce
- 1/2 teaspoon ground black pepper
Other Ingredients:
- Vegetable oil for frying
- Fresh lettuce leaves, herbs (such as mint and cilantro), and dipping sauce (nuoc cham) for serving
Equipment:
- Mixing Bowls: Used for mixing the batter and preparing the filling.
- Whisk: For combining the batter ingredients until smooth.
- Knife and Cutting Board: For chopping ingredients such as shrimp, shallots, and spring onions.
- Frying Pan or Skillet: To cook the filling mixture until the shrimp are cooked through and the mung beans are softened.
- Deep Frying Pan or Pot: For frying the Bánh công cakes until golden brown and crispy.
- Slotted Spoon or Spider Strainer: To safely remove the fried cakes from the hot oil.
- Paper Towels: For draining excess oil from the fried cakes.
- Plate or Platter: For serving the Bánh công cakes.
- Optional: Thermometer: To monitor and maintain the temperature of the frying oil.
These basic kitchen tools are essential for preparing Bánh công effectively and safely at home.
Step-by-Step Instructions
Step 1
Prepare the filling:
In a bowl, combine the chopped shrimp, soaked mung beans, diced taro (if using), chopped shallots, chopped spring onions, fish sauce, and ground black pepper. Mix well and set aside.
Step 2
Make the batter:
In another bowl, whisk together rice flour, all-purpose flour, water, salt, sugar, and turmeric powder (if using) until smooth. The consistency should be similar to pancake batter.
Step 3
Cook the filling:
Heat 1-2 tablespoons of oil in a pan over medium heat. Add the prepared filling mixture and stir-fry for about 5-7 minutes until the shrimp are cooked through and the mung beans are softened. Remove from heat and let it cool slightly.
Step 4
Assemble and fry:
Heat vegetable oil in a deep frying pan or pot over medium-high heat, enough to submerge the cakes. Scoop a spoonful of batter into the hot oil to form a small pancake shape. Spoon a tablespoon of the cooked filling mixture onto the center of each pancake. Carefully spoon more batter over the filling to cover it completely, forming a round cake shape. Flatten slightly with the back of the spoon.
Step 5
Fry until golden:
Fry the cakes in batches, turning occasionally, until they are golden brown and crispy on both sides, about 4-5 minutes per side.
Step 6
Serve:
Remove the cakes from the oil and drain on paper towels to remove excess oil.
Serve Bánh công hot, with fresh lettuce leaves, herbs, and dipping sauce (nuoc cham) on the side.
Enjoy your homemade Bánh công as a delightful Vietnamese snack or appetizer!
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