Place of origin | Vietnam |
---|---|
Region or state | Mỹ Xuyên district, Sóc Trăng province, Southern Vietnam |
Associated cuisine | Khmer and Vietnamese |
Created by | Khmer Krom |
Serving temperature | Hot |
Main ingredients | rice flour, mung beans, shrimps, and stir-fried minced pork with shallots. |
Fried shrimp cake ( Khmer: នំកំប៉ុង, nom kapong; Vietnamese: bánh cống) is a specialty of Khmer Krom in Mỹ Xuyên district, Sóc Trăng province, Southern Vietnam. Over time, the dish has spread across Mekong Delta, as well as some other localities in Vietnam. [1] [2]
The main ingredients of the fried shrimp cake is rice flour, mung beans, shrimps, and stir-fried minced pork with shallots. A mixture of rice flour, mung beans, stir-fried minced pork with shallots are filled in a cake mould, topped with more rice flour and shrimps, and deep-fried in oil until crispy. They are eaten hot by wraping the fried shrimp cake in lettuce and dipping in sweet and sour fish sauce. [1] [2]
Place of origin | Vietnam |
---|---|
Region or state | Mỹ Xuyên district, Sóc Trăng province, Southern Vietnam |
Associated cuisine | Khmer and Vietnamese |
Created by | Khmer Krom |
Serving temperature | Hot |
Main ingredients | rice flour, mung beans, shrimps, and stir-fried minced pork with shallots. |
Fried shrimp cake ( Khmer: នំកំប៉ុង, nom kapong; Vietnamese: bánh cống) is a specialty of Khmer Krom in Mỹ Xuyên district, Sóc Trăng province, Southern Vietnam. Over time, the dish has spread across Mekong Delta, as well as some other localities in Vietnam. [1] [2]
The main ingredients of the fried shrimp cake is rice flour, mung beans, shrimps, and stir-fried minced pork with shallots. A mixture of rice flour, mung beans, stir-fried minced pork with shallots are filled in a cake mould, topped with more rice flour and shrimps, and deep-fried in oil until crispy. They are eaten hot by wraping the fried shrimp cake in lettuce and dipping in sweet and sour fish sauce. [1] [2]