Bán cá, often translated as "fish cake," is a classic Vietnamese delicacy that has been enjoyed for centuries. It is made by mixing ground fish with glutinous rice flour and then forming it into small patties or cakes. These are then deep-fried to create a golden, crispy exterior while retaining the soft, chewy texture of the inner part. The origins of ban ca can be traced back to Chinese influence in Vietnam, where rice-based dishes became popular due to the availability of rice and fish along the coastline. Over time, ban ca evolved into a staple in Vietnamese cuisine, often served as a side dish or as a main course depending on the meal. To make ban ca at home, you can start by choosing fresh fish, such as tilapia or catfish, and grinding it with a mortar and pestle until it becomes a paste. You then mix this paste with glutinous rice flour, water, salt, sugar, and sometimes a bit of turmeric for color. The mixture is shaped into small patties or flattened cakes, which are then fried in hot oil until golden brown. Ban ca can be served with various dipping sauces, such as a spicy peanut sauce, a sweet soy-based sauce, or even a simple dipping of pickled onions and chilies. It is often paired with rice, noodles, or even bánh mì for a complete meal. Despite its simplicity in preparation, ban ca holds a special place in Vietnamese culture. It is often enjoyed during festivals, weddings, and family gatherings, symbolizing abundance and joy. The dish is also believed to bring good luck and prosperity to those who eat it. In recent years, ban ca has gained international recognition as more people discover its unique taste and the art of its making. It is a testament to Vietnam's rich culinary heritage and the creativity of its chefs in adapting traditional recipes to suit modern tastes.