We're touring Vietnam and was wondering if anyone here could tell me more about these sort of rice cakes? Unfortunately photo is from a tourist trap shop, but at Bai Dinh pagoda they were selling large round ones.
I believe these are deep fried rice cakes made from glutinous rice topped with pork floss. Glutinous rice is first steamed, then dried, finally fried. Sometimes these are also topped with fish sauce and other condiments. Pork floss is a very popular topping for biscuits, bread and rice porridge in Southeast Asia. It's essentially dried shredded pork.
Did you try these rice cakes? Enjoy your vacation!
I'm a little wary of animal floss, and pork oat porridge!
Never had a bad coffee here. Baking wise everything seems sweeter than my default taste buds, but the food in general has been amazing and the people very kind to strangers.
Sounds so funny when you put it that way - pork oat porridge. In Vietnam and much of SEA porridge would be made with jasmine rice and lots of water, typically broth, and we sometimes call it congee. Animal floss is an acquired taste, I agree.
Ah, the sweet fluffy breads. If you get a chance, and if it's not too sweet for you!, do try some of the interesting steamed and baked rice/bean/tapioca products. Here's a list. I love them, especially steamed layer cake.
Rice cakes that you saw in Vietnam are probably 'bánh tráng' or 'bánh xèo.' 'Bánh tráng' refers to thin rice wrappers used as a shell for various fillings like fresh vegetables, meats, or seafood. They are often served with dipping sauce and fresh herbs.
I love pork floss, but rarely eat it since I was a child. In fact, my mother used to make our pork floss from scratch. She would be in the kitchen for what seemed like hours at the stove breaking down and drying the pork in a pan/wok. Tasty stuff, we used to eat it for lunch on steamed rice.
Hi Jon,
I believe these are deep fried rice cakes made from glutinous rice topped with pork floss. Glutinous rice is first steamed, then dried, finally fried. Sometimes these are also topped with fish sauce and other condiments. Pork floss is a very popular topping for biscuits, bread and rice porridge in Southeast Asia. It's essentially dried shredded pork.
Did you try these rice cakes? Enjoy your vacation!
Lin
Thanks Lin, what you say makes sense.
I'm a little wary of animal floss, and pork oat porridge!
Never had a bad coffee here. Baking wise everything seems sweeter than my default taste buds, but the food in general has been amazing and the people very kind to strangers.
Sounds so funny when you put it that way - pork oat porridge. In Vietnam and much of SEA porridge would be made with jasmine rice and lots of water, typically broth, and we sometimes call it congee. Animal floss is an acquired taste, I agree.
Ah, the sweet fluffy breads. If you get a chance, and if it's not too sweet for you!, do try some of the interesting steamed and baked rice/bean/tapioca products. Here's a list. I love them, especially steamed layer cake.
What a great list Lin. Think I only got to taste one or two from the list, next time!
-Jon
Rice cakes that you saw in Vietnam are probably 'bánh tráng' or 'bánh xèo.' 'Bánh tráng' refers to thin rice wrappers used as a shell for various fillings like fresh vegetables, meats, or seafood. They are often served with dipping sauce and fresh herbs.
I love pork floss, but rarely eat it since I was a child. In fact, my mother used to make our pork floss from scratch. She would be in the kitchen for what seemed like hours at the stove breaking down and drying the pork in a pan/wok. Tasty stuff, we used to eat it for lunch on steamed rice.
Enjoy your trip Jon
Happy Holidays.
Benny
I have had a lot of pork floss on rice, but none of it was homemade. Kudos to your mum, Benny. That must have been delicious.
Lin
makes pork floss way easier to make:
https://youtu.be/UKRxavPCA10?feature=shared
Yippee
That is the best reason to buy a bread machine that I have yet seen. Thanks for sharing that Yippee.
Benny
but if someone already has one, it’s a great way to put it to good use!
Happy Holidays, Benny!
Yippee