Banh vac
Banh quai vac, also known as bach hong (white rose), is a unique and charming culinary dish, often found in Hoi An. With a lovely shape, like a white rose, banh quai vac is an indispensable part of the menu of many eateries and restaurants here.
The main ingredient to make Banh Quai Vac is rice starch. The process of making this cake requires sophistication and elaborateness. The rice starch must be filtered many times to ensure perfect smoothness and elasticity.
With a lovely shape, like a white rose, banh quai vac is also called banh bach hong.
The filling is mainly made from fresh shrimp, vegetables are pureed and mixed thoroughly with spices such as pepper, onion, mushroom, salt and fish sauce. On each cake, chopped green onions are sprinkled on top, adding more aroma to this dish. Biting into the cake, you will feel the sweetness of shrimp, the crispiness of the cake crust, the aroma of onions, the salty spiciness of chili and fish sauce creating a perfect combination, making this dish an indispensable part of Hoi An cuisine.
Cong cake
Banh Cong, also known as Banh Cong, is a specialty originating from the Khmer region of the South, especially famous in Dai Tam commune, Soc Trang province. Initially, this cake was called Banh Sen or Sai Ca Nai in Khmer.
Banh Cong - a specialty of the Khmer region of Southern Vietnam.
However, because the original name was not easy to remember, this dish was later named "banh cong". The meaning of the cake is poured into a "cung" - a tool shaped like a coffee filter. After frying, "banh cong" usually has a dark color and a delicious crispy taste.
Usually, Banh Cong is enjoyed with green vegetables and sweet and sour fish sauce, creating a unique, delicious dish typical of this land.
Fish cake
Talking about the famous specialties of Nguyen village, Nguyen Xa commune, Dong Hung district, Thai Binh province, we cannot fail to mention banh cay. The main ingredients of banh cay include yellow sticky rice, gac fruit, malt, coconut jam, sesame and fragrant roasted peanuts.
Come to Thai Binh to enjoy the famous specialty fish cake.
This cake is named "banh cay" because its color reminds people of cay eggs (a type of red crab). Another legend says that, because of its delicious taste, banh cay was chosen as an offering to the king on a special occasion. When the king tasted it, the rich, sweet, slightly spicy taste of ginger in the cake made him ask for the name of the dish. An official replied that it was "banh cay". However, due to a small misunderstanding, the name "banh cay" was maintained and has become popular to this day.
Cake
Banh uoi, a specialty that is the pride of the Muong people in Hoa Binh province, is often called "peeng uoi" in Muong language, although this word does not have a clear meaning in Vietnamese. In addition to its original name, this cake is also known by many other names such as love cake, couple cake, husband and wife cake or solidarity cake.
Banh uoi has main ingredient is sticky rice flour, divided into two main types: salty and sweet filling.
Banh uoi has the main ingredient of sticky rice flour, divided into two main types: salty and sweet filling. The salty filling is usually made from pork after being marinated in delicious spices. Meanwhile, the sweet filling can be made from small seeds, a special type of seed available locally, or from green beans. Banh uoi shows the diversity and creativity in ingredients and geographical location, creating an indispensable part of the culinary culture of the Muong people.
Nodding Cake
Nodding cake, a specialty of Tien Yen district in Quang Ninh province, is made from rice flour. This cake looks quite similar to pho or banh cuon.
People in this area tell each other that in the past, when enjoying the rich, spongy and soft cakes, they had to nod up and down to praise how delicious they were. From then on, the name "nodding cake" was born and has become popular to this day.
Nodding cake has an appearance quite similar to pho cake or rice rolls.
