|Place of origin||Vietnam|
|Region or state||Southeast Asia|
In northern Vietnam, bánh đúc is a cake made from either non-glutinous rice flour or corn flour. It is white in color and has a soft texture and mild flavour. It is typically garnished with savory ingredients such as ground pork, tôm chấy (grilled ground shrimp), fried onions, sesame seeds, salt, peanuts, lime juice, and soy sauce or fish sauce. Although it may be eaten on its own, it may also be served hot, accompanied by steamed meat or mushrooms.
Bánh đúc is available at small stalls and is eaten throughout the day.
In southern Vietnam, bánh đúc is a dessert made from non-glutinous rice flour. It takes the form of gelatinous blocks that are often colored green by the addition of Pandanus amaryllifolius leaf extract. It is cooked by boiling the ingredients and allowing them to cool, solidifying into a jelly-like sheet that is then cut into blocks.
The Vietnamese people have a saying:
Mấy đời bánh đúc có xương, mấy đời dì ghẻ lại thương con chồng.
The literal meaning is: "bones are never found in bánh đúc, just like a stepmother never loves her husband's own children." This couplet is used to describe something very unlikely to happen.
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