Top 4 Southern Vietnamese Snacks

Called chả giò in the south, and nem rán in northern Vietnam, both names are used to refer to the same dish - fried spring rolls. The main characteristic of these tasty rolls is the pork and shrimp filling, wrapped in delicate rice paper. Frequent additions to the stuffing include vegetables such as carrots, cabbage, or mushrooms, glass noodles, and bean sprouts. The rolls are shortly fried and result in a treat with an appetizing golden color, a thin, crispy, and light outer layer, and a delectable filling. They are believed to have developed under Chinese influence in Vietnam, but the rolls kept their distinct character and became one of the most common dishes eaten in the country. They are usually served as an appetizer, but can also constitute a satisfying main meal. The combination of ground pork and minced shrimp is the most common one, but other varieties are also possible and might even include crab meat or tofu. Whether they are served as an appetizer or the main meal, chả giò are usually accompanied by lettuce, fresh cucumbers, and a serving of fish sauce or sweet and sour sauce. Besides Vietnam, these tasty rolls are commonly served in many Vietnamese restaurants around the world.Expand

Bánh khọt is a savory Vietnamese pancake made with a thin rice flour batter and cooked on outdoor grills equipped with a specialized terracotta bánh khọt mold. The batter is poured into the mold, and the pancake is then topped with various savory ingredients. Once prepared, these small puffed pancakes are often served with aromatic herbs and leafy vegetables on the side, which can be used as wrappers. Fish sauce is also a staple accompaniment to bánh khọt. Although it’s often confused with bánh căn (as it’s called in Central Vietnam), bánh khọt is not as soft as bánh căn because it’s fried in oil until crunchy and contains turmeric, which gives it a nice yellow color, unlike bánh căn, which doesn’t contain turmeric.Expand

Bánh cam and bánh vòng are traditional donut-like fritters originating from Vietnam. Bánh cam is traditionally sold together with bánh vòng, and the difference lies in the fact that bánh cam is round, while bánh vòng is ring-shaped, similar to a thin donut with a hole in the middle (vòng means ring). Both types of donuts have a caramel glaze on top, but bánh vòng doesn’t contain the mung bean filling as bánh cam does. If properly prepared, the donuts should be crispy on the outside, and soft, chewy, and dense on the inside. The dough is typically made with a combination of rice flour, glutinous rice flour, baking powder, oil, sugar, and sometimes mashed potatoes. Both of these donuts are often sprinkled with sesame seeds on top.Expand

Bánh cống is a traditional cake that's eaten as an afternoon or evening snack. It's made with a combination of green beans, shrimp, baking powder, onions, spices, and rice flour. Once prepared, the batter is poured into a mold called cai cống, and it's then deep-fried in hot oil until golden brown. The cake is traditionally served with sweet and sour fish sauce, and it's often served on a lettuce leaf, then garnished with herbs and pickles.Expand