bánh phồng tôm

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The Vietnamese word "bánh phồng tôm" refers to a type of crispy snack made primarily from glutinous rice, mixed with powdered shrimp. It is often enjoyed as an appetizer or side dish and is known for its light and crunchy texture.

Basic Explanation

• Bánh phồng tôm is a crispy snack made from glutinous rice and shrimp powder.
• It is usually fried until it puffs up and becomes crunchy.

Usage Instructions

• How to eat: You can enjoy bánh phồng tôm on its own or with dipping sauces. It is often served with various Vietnamese dishes or as a snack during gatherings.
• Cooking: To prepare bánh phồng tôm, you typically fry it in oil until it puffs up.

Example Sentence

• "I enjoyed eating bánh phồng tôm with my pho at the restaurant."

Advanced Usage

• Bánh phồng tôm can also be used as a topping for certain dishes or as part of a snack platter. In some regions, it might be served with different types of dips, such as chili sauce or sweet and sour sauce.

Word Variants

• While "bánh phồng tôm" specifically refers to the shrimp version, there are also other types of "bánh phồng" (crispy rice cakes) made with different ingredients, such as fish or vegetables.

Different Meaning

• The term "bánh phồng" alone can refer to any crispy rice cake, but "bánh phồng tôm" specifically indicates that it is made with shrimp.

Synonyms

• Some similar snacks include:
  • Bánh phồng cá: crispy rice cakes made with fish.
  • Bánh tráng: rice paper, which is used in various Vietnamese dishes but is not necessarily crispy.

Cultural Note

Bánh phồng tôm is popular in Vietnamese cuisine and can often be found in markets and served at special occasions.

Academic

noun

1. Glutinous rice chupatty mixed with powdered shrimp