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|Type||Deep-fried glutinous rice ball|
|Place of origin||Vietnam|
|Region or state||North Vietnam|
Its outer shell is made from glutinous rice flour, and covered all over with white sesame seeds. Its filling is made from sweetened mung bean paste, and scented with jasmine flower essence. Traditionally, the filling should be separated from the shell so that if one shakes the bánh rán, one can feel the filling rattle against the inside of the shell.
In southern Vietnam, a similar dish, called bánh cam, is nearly identical to bánh rán, but does not contain jasmine essence. A further difference is that for bánh cam the filling does not need to be separated from the shell. In Southern Vietnam, bánh cam is different from bánh rán as the Northern version is traditionally eaten with a sugary syrup that is poured over the pastry.
The Northern "bánh rán" usually contains of: minced pork, wood-ear mushroom, dry vermicelli, carrot, salt and pepper. This mixture then blend with raw egg to create a soft, salty filling. It usually serves with sweet and sour chili sauce with sliced radish/papaya.
- Jacqueline Pham (18 July 2013). Banh Mi: 75 Banh Mi Recipes for Authentic and Delicious Vietnamese Sandwiches Including Lemongrass Tofu, Soy Ginger Quail, Sugarcane Shrimp Cake, and Honey-Glazed Beef. Adams Media. p. 20. ISBN 978-1-4405-5077-5.
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