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In 2005, bánh chưng makers in Ho Chi Minh City offered Hùng Temple a pair of giant bánh chưng and bánh giầy, the size of the bánh chưng measured 1.8m x 1.8m x 0.7m (71 x 71 x 27.5 inches) and weighed 2 tonnes after cooking, it was made in Ho Chi Minh City and subsequently transferred to Phú Thọ.
Bánh tét are traditional to and most popular in central and southern Vietnam. A similar food (though rectangular in shape) is called bánh chưng in the north. Bánh tét chuối is a bundle of rice with banana and sweet red bean filling steamed in banana leaves. This is the typical sweet version of bánh tét.
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.
Also, bánh chưng is more popular in the northern parts of Vietnam, bánh tét is more popular in the south. Preparation can take days. Preparation can take days. After molding them into their respective shapes (the square shape is achieved using a wooden frame), they are boiled for several hours to cook.
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. The bánh giò is then steamed until the dough is cooked through and the filling is hot and flavorful. [1]
Bánh da lợn (lit. ' lumpy skin cake ') [a] [1] is a Vietnamese steamed layer cake, mostly popular in South Vietnam, made from tapioca starch, rice flour, [2] mashed mung beans, taro, or durian, coconut milk and/or water, and sugar. It is sweet and gelatinously soft in texture, with thin (approximately 1 cm) colored layers alternating with ...
Bánh đậu xanh (chữ Nôm: 餅豆靑, mung bean pastry) is a type of bánh in Vietnamese and Chinese cuisine. [1] It is a specialty of Hải Dương province . Lüdou gao (绿豆糕, mung bean pastry) and lüdou huang (綠豆黄) are two types of mung bean pastries, with the former being dry and the latter being wet and fermented.
Bánh bột lọc are small, clear-looking, chewy tapioca dumplings in Vietnamese cuisine that can be eaten as appetizers or small snacks. They are usually filled with shrimp and pork belly, often being topped with fried shallots and served with sweet chili fish sauce .