Bánh Cống

Ingredients(for 3 small fritters plus fresh vegetables and dipping sauce)

• 1/2 cup Rice flour (bột gạo)
• 1/4 cup All-purpose flour (for crispiness)
• 1/4 cup Mung beans (soaked and peeled, đậu xanh)
• 80g Ground lean pork (thịt heo xay)
• 6 pieces Small shrimp (tôm, peeled and deveined)
• 2 stalks Green onion (hành lá, finely chopped)
• 1/2 small Carrot (julienned) - optional
• 1 cup Lettuce and fresh herbs (rau sống: mint, perilla, basil)
• 1/2 cup Cooking oil (for shallow frying)
• 2 tbsp Fish sauce (nước mắm, for dipping sauce)
• 1 tsp Sugar (for dipping sauce)
• 1 tbsp Lime juice (for dipping sauce)
• 1 small Chili (optional, for dipping sauce) - optional

Instructions

1. 1

   Rinse and soak mung beans for at least 1 hour, then steam or boil until tender. Drain and set aside.

   10 minutes

   Soaking mung beans overnight improves texture and digestibility.

2. 2

   In a mixing bowl, combine rice flour, all-purpose flour, a pinch of salt, and 2/3 cup water to make a smooth batter. Stir in chopped green onion.

   5 minutes

   The batter should be slightly thick but pourable.

3. 3

   Gently fold ground pork and cooked mung beans into the batter. Mix well to distribute evenly.

   2 minutes

   Avoid overmixing to keep the fritters light.

4. 4

   Heat oil in a small saucepan or special Bánh Cống mold over medium heat. Once hot, ladle a small amount of batter into the mold. Top each with a shrimp and a few carrot strips if using.

   3 minutes

   Test oil temperature with a drop of batter; it should sizzle immediately.