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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.
During the so-called "subsidy period", state-owned phở eateries often served bread or cold rice as a side dish, leading to the present-day practice of dipping quẩy in phở. [24] In the 1980s, Đổi Mới market reforms led to a renaissance in bánh mì, mostly as street food. [16]
A typical Cơm bình dân meal A cơm bình dân restaurant in Vietnam. Cơm bình dân or cơm bụi is a Vietnamese term that usually refers to an inexpensive meal consisting of rice and a selection of side dishes typical in Vietnamese cuisine sold by street vendors or restaurants but not strictly necessarily as they can also sell other rice dishes.
White sticky rice cooked with coconut milk and shredded boiled/ roasted chicken, then served in bowls or pandan leaves. Xôi gấc: Sticky rice dish Sticky rice cooked with gac meat to create a bright red color and delicious flavor. Xôi lá cẩm: Sticky rice dish Sticky rice cooked in Camellia leaves to create a red purple color. Xôi đậu ...
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
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 .
This type of rice is often called as "gem rice" (gạo ngọc) or even "heavenly rice" (gạo giời) in Vietnamese folklore. [13] This mainly comes from its round, white and glossy shape, as well as the nutritional content of high value. [14] Compared to wet rice, sticky rice has many nutritional advantages, but it proved more difficult to ...
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 ...