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Bubur cha cha or Bocha - a Vietnamese interpretation of a popular sweet soup originating from Malaysia and Singapore, found in Hanoi. Chè Thái - a sweet fruit soup, which is believed to be a version of Thailand's tub tim krob, but the Vietnamese version uses a variety of tropical fruits, while the Thai version uses strictly water chestnuts.
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.
Traditionally, the colouring of Vietnamese food comes from natural ingredients; however, today there is an increase in the use of artificial food dye agents for food colouring, in Vietnam. Red – usually from beetroot or by frying annatto seeds to make oil (dầu điều) Orange – usually used for sticky rice, comes from gac; Yellow – from ...
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Chè bà ba is a Vietnamese dessert with a coconut milk soup base and square pieces of taro, cassava and khoai lang bí, a kind of long sweet potato with red skin and yellow flesh. The dish commonly includes pieces of tapioca , and the dish is typically eaten warm, but can also be eaten cold.
Bún bò Huế; Bánh bèo; Cơm hến - rice with clams; Bánh bột lọc - cassava cake packed with shrimp [3]; Bánh tét làng Chuồn, Phú An commune, Phú Vang District; Chè nhãn bọc hạt sen - made from longan and lotus seeds
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.
Charles Phan, the award-winning Vietnamese cuisine chef at San Francisco's The Slanted Door has died unexpectedly at the age of 62.. Phan’s family and the Slanted Door Group shared in an ...