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Bánh rán is a deep-fried glutinous rice ball Vietnamese dish from northern Vietnam. In Vietnamese , bánh is a category of food including cakes, pies, and pastries, while rán means "fried." Its outer shell is made from glutinous rice flour , and sometimes covered with white sesame seeds.
Bánh tráng trộn is often considered as one of symbols of Vietnamese street food culture, particularly in Southern Vietnam and Ho Chi Minh City. [12] The dish gains international exposure and can now be found in various countries around the world, such as Australia and the United States. [17]
Banh trang wrappers come in various shapes, though circular and squared shapes are most commonly used. A plethora of local Vietnamese ingredients and spices are added to Vietnamese banh trang wrappers for the purpose of creating different flavors and textures, such as sesame seeds , chili , coconut milk , bananas , and durian , to name a few.
Cam Ranh Bay as seen from a Landsat image with an elevation model. Cam Ranh Bay (Vietnamese: Vịnh Cam Ranh) is a deep-water bay in Vietnam in Khánh Hòa Province.It is located at an inlet of the South China Sea situated on the southeastern coast of Vietnam, between Phan Rang and Nha Trang, approximately 290 kilometers (180 miles) northeast of Ho Chi Minh City (formerly Saigon).
Bánh rán – deep-fried glutinous rice sesame balls filled with sweetened mung bean paste; from northern Vietnam; Bánh tẻ, small steamed rice cake wrapped with Lá dong leaves into a long, thin cylindrical shape, and boiled thoroughly.
Iron Chef Vietnam (Vietnamese: Siêu Đầu Bếp Việt Nam) is a Vietnamese cooking show based on the Japanese show Iron Chef, as well as its American adaptation Iron Chef America and The Next Iron Chef.
Bánh tét. Bánh tét is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean and pork filling, then boiled.
There are seven steps in making the dish: steeping the rice, husking the rice, mixing the flour, spreading the flour, drying the rice paper in the sun, grilling the rice paper and wetting the paper by dew in the night.