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Chè trôi nước (sometimes called chè xôi nước in southern Vietnam or bánh chay in northern Vietnam, both meaning "floating dessert wading in water") is a Vietnamese dessert made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown syrup made of water, sugar, and grated ginger root.
A piece of Bánh giò. Bánh giò is a Vietnamese steamed pyramid-shaped savory rice cake. It is made with a filling of ground pork, wood ear mushrooms, and onions covered with a thin layer of glutinous rice flour dough and wrapped with banana leaves.
Bánh cáy is a variety of Vietnamese bánh (translates loosely as "cake" or "bread") made in the Thái Bình Province of northern Vietnam.It is made of sticky rice, sugar, gac or gardenia, sesame, carrots, mandarin orange peel, and lard.
Bánh Bò Nướng Chay – a vegetarian version of bánh bò nướng; Bánh cáy, rectangular-shaped sweet dessert made by roasting and grinding glutinous rice and other ingredients; Bánh da lợn – colored steamed layer cake made from tapioca starch, rice flour, coconut milk and/or water, sugar, and other ingredients
Various kinds of chả (sausage) are made of ground chicken (chả gà), ground beef (chả bò), fish (chả cá), or tofu (chả chay, or vegetarian sausage). Gà nướng sả: Grilled chicken with lemon grass (sả), lemongrass grilled beef and other meats are also popular variations. Giò thủ
Bánh chưng or banh chung is a traditional Vietnamese dish which is made from glutinous rice, mung beans, pork, and other ingredients. [ 1 ] According to legend, its origin traces back to Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty .
Bánh Xèo is a traditional street food in Vietnam. The working class mainly ate it because it was cheap and easy. [9] Its origins are unknown. However, Vietnamese people agreed that the creation of this dish could be somewhere in Central Vietnam through the fusion of French culture from the French colonial times or South Vietnam by migrating immigrants moving into Vietnam and mixing with the ...
Num banh chok, Cambodian rice noodles, [1] Khmer noodles, nom panchok, nom pachok, noum bahnchok, num panchok, num pachok [2] Course: Breakfast or sometimes lunch: Place of origin: Cambodia: Region or state: Southeast Asia: Associated cuisine: Cambodian and Cham cuisine [3] Serving temperature: Warm to room temperature [2] Main ingredients ...