bánh cam

Vietnamese

Etymology

bánh (“cake”) +‎ cam (“orange”), so named for its color and shape.

Pronunciation

(Hà Nội) IPA^(key): [ɓajŋ̟˧˦ kaːm˧˧]
(Huế) IPA^(key): [ɓɛɲ˦˧˥ kaːm˧˧]
(Hồ Chí Minh City) IPA^(key): [ɓan˦˥ kaːm˧˧]

Noun

(classifier cái) bánh cam

A deep-fried glutinous rice ball in southern Vietnamese cuisine, filled with mung bean paste and coated with sesame seeds.

Related terms

bánh rán

See also

Chinese: 煎堆

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