Banh gia Cho Giong Bánh giá Chợ Giồng
A fried cake from Chợ Giồng, also called bánh vá, of rice and bean batter filled with bean sprouts, pork, and shrimp and topped with peanuts. Eat it with herbs and a fish sauce of garlic, chili, lime, and sugar.
Food tours Banh gia Cho Giong Search a food tour or a cooking class for this dish.
Search on KlookWhy it matters
Two explanations for the names: bánh giá for the bean sprouts or mung bean, and bánh vá for the ladle the batter goes into.
It is both a snack and a cake for a formal meal, in the same account.
How to enjoy it
One batter is rice with mung bean, egg, wheat flour, and seasonings. Another soaks three parts rice to one part soy overnight, and some cooks add egg and pork brain.
The cake is filled with bean sprouts, pork, and pork liver, topped with one or two shrimp and peanuts, and fried in a ladle-like mold in boiling oil. The old shrimp was red tôm đất, and cooks now use smaller ones.
Where to try it
Chợ Giồng, now chợ Vĩnh Bình, in Gò Công Tây. It is not a Mỹ Tho stall.