Bánh Tôm
Introduction to Bánh Tôm
Bánh Tôm, also known as Vietnamese Shrimp Cakes, is a popular street food originating from Hanoi, Vietnam. Known for its crispy texture and savory taste, Bánh Tôm is a delightful delicacy that captures the essence of Vietnamese cuisine. Traditionally, this dish is made with thin sweet potato strips and fresh shrimp, deep-fried until golden brown. It is often enjoyed as a snack or an appetizer, served with a side of lettuce and a tangy dipping sauce.
The Origin of Bánh Tôm
The history of Bánh Tôm dates back to the early 20th century, where it was initially a specialty of the area around Trúc Bạch Lake in Hanoi. Over time, this dish became a beloved staple, featured in both the homes of local families and the bustling streets of Vietnam. While the recipe has been adapted over the years, the core ingredients and cooking method have largely remained unchanged, preserving its authentic flavors.
Ingredients
To make authentic Bánh Tôm, you will need the following ingredients:
- Shrimp - 500 grams of fresh, medium-sized shrimp, peeled and deveined
- Sweet Potatoes - 2 large sweet potatoes, peeled and cut into thin strips
- Rice Flour - 1 cup
- Cornstarch - 1/4 cup
- Water - 1 cup
- Baking Powder - 1 teaspoon
- Turmeric - 1 teaspoon
- Fish Sauce - 2 tablespoons
- Garlic - 2 cloves, minced
- Sugar - 1 tablespoon
- Salt - 1 teaspoon
- Pepper - 1 teaspoon
- Cooking Oil - for deep-frying
- Lettuce - a few leaves for serving
- Fresh Herbs - mint and cilantro for garnish
Preparation
Step 1: Prepare the Shrimp
Shrimp is the star of the dish, so it's essential to use fresh, quality shrimp. Start by peeling and deveining the shrimp, leaving the tail intact for ease of handling and aesthetic appeal. Marinate the shrimp with fish sauce, garlic, sugar, salt, and pepper. Let it sit for about 20 minutes so the flavors can enhance the natural sweetness of the shrimp.
Step 2: Prepare the Batter
In a mixing bowl, combine rice flour, cornstarch, baking powder, turmeric, and a pinch of salt. Gradually add water, mixing continuously until you achieve a smooth, lump-free batter. The turmeric adds a beautiful golden hue and subtle earthy flavor to the cakes.
Step 3: Prepare the Sweet Potatoes
Peel and cut the sweet potatoes into thin strips, similar in size to French fries. This ensures that the sweet potato is cooked evenly and becomes crispy during frying. These strips will form the base of your shrimp cake.
Cooking Process
Step 4: Assemble the Cakes
Heat a generous amount of cooking oil in a deep-frying pan until it reaches 180°C (356°F), link a cooking timer to ensure precision. Dip each marinated shrimp into the prepared batter, allowing excess to drip off. Firmly press the battered shrimp onto a small bundle of sweet potato strips, ensuring it adheres well.
Step 5: Fry the Cakes
Carefully place the assembled cakes into the hot cooking oil. Fry in small batches to avoid overcrowding, which can lower the oil's temperature and result in less crispy cakes. Cook each side for about 3-4 minutes, or until golden brown and the sweet potatoes are crispy. Use a slotted spoon to remove the cakes and drain excess oil on paper towels.
Serving Suggestions
Step 6: Serve and Enjoy
Arrange the Bánh Tôm on a serving plate, garnished with fresh herbs like mint and cilantro. Accompany the cakes with lettuce leaves, and a side of tangy dipping sauce made from fish sauce, lime juice, water, sugar, and chili. To enjoy, wrap the shrimp cake in a lettuce leaf with some herbs, then dip into the sauce for a delightful bite.
A Culinary Delight
Bánh Tôm is not just about taste, but an experience that immerses you in the rich culinary history of Vietnam. The combination of textures from the crispy sweet potatoes and tender shrimp, coupled with the refreshing herbs and bold dipping sauce, makes it a memorable dish that appeals to all senses. Whether served at a family gathering or as a highlight at a food stall, Bánh Tôm brings joy and flavor to every occasion.