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Chả trứng, also chả trứng hấp (steamed) and chả trứng thịt (pork), is a Vietnamese steamed omelette, or egg meat loaf with pork. Trứng translates to egg, thịt translates to meat but is usually pork. [1] It is usually served with hot rice, cucumber and chili sauce.
Cơm tấm (Vietnamese: [kəːm tə̌m]) is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice. [1] [2] Although there are varied names like cơm tấm Sài Gòn (Saigonese broken rice), particularly for Saigon, [1] the main ingredients remain the same for most ...
Mantou – a type of cloud-like steamed bread or bun popular in Northern China. [5] Steamed bread – produced and consumed all around the world Tingmo – a steamed bread in Tibetan cuisine. [6] Wotou – a type of steamed bread made from cornmeal in Northern China; Milk roll – a steamed bread roll originating in Blackpool, Lancashire [7]
Siomay – Indonesian steamed fish dumpling; Silesian dumplings – Traditional Silesian potato dumplings; Siopao – Philippine steamed bun; Songpyeon – Traditional Korean rice cakes with a sweet filling; Soon kueh – Shredded bamboo shoots, turnips and small dried shrimps wrapped in rice-tapioca flour skin
Bánh bao (literally "dumplings") is a Vietnamese bun based on the Cantonese tai pao or da bao (large bun), [1] which was introduced to Vietnam by Chinese immigrants. [2] It is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushrooms and vegetables, in Vietnamese cuisine. It often has Chinese sausage and a portion of a hard ...
Baked cha siu bao dough for this type is different from the steamed version. Cha siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Jyutping: caa1 siu1 baau1; Cantonese Yale: chā sīu bāau; lit. 'barbecued pork bun') is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. [1]
It consists of a slice of stewed meat and condiments sandwiched between flat steamed bread known as lotus leaf bread (荷葉餅; héyèbǐng). The lotus leaf bread is typically 6–8 centimetres (2.4–3.1 in) in size, semi-circular and flat in form, with a horizontal fold that, when opened, gives the appearance that it has been sliced.
A Vietnamese cake from the Huế, often sold in small rectangular shaped snack packs. The main ingredients include mung bean, rice flour and durian Bánh Flan: Dessert Vietnamese adaptation of flan that was introduced during French colonization. Often used condensed milk as the base for a somewhat denser and heavier texture.