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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. [16]
Bánh giầy (often be mistaken as [1] [2] bánh dầy, bánh dày or bánh giày) is a Vietnamese traditional cake. Bánh giầy is a white, flat, and round glutinous rice cake. They are wrapped in cut pieces of banana leaves. They are usually served with a type of Vietnamese sausage giò lụa. [3] Bánh giầy can be fried to a thin crispy ...
Bánh bột lọc is a 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 .
Bánh giầy, also written as bánh dầy – white, flat, round glutinous rice cake with tough, chewy texture filled with mung bean or served with Vietnamese sausage ; Bánh giò – pyramid shaped rice dough dumplings filled with pork, shallot, and wood ear mushroom wrapped in banana leaf [5]
Bánh canh cua – a rich, thick crab soup, often with the addition of quail eggs. Bánh canh bột lọc – a more translucent and chewy version of the noodle. Bánh canh chả cá – the dish includes fish cake and is popular in South Central Vietnam. Bánh canh giò heo tôm thịt – includes pork knuckle and shrimp. [3]
Bánh bao bánh vạc. Bánh bao bánh vạc (also called white rose dumplings) are a regional specialty of Vietnamese cuisine unique to Hội An. The rice paper is translucent and wrapped to resemble a flower shape (the origin of the name "white rose"). It is said to be made with water from a certain well in Hội An, hence this dumpling is ...
Bánh trôi, bánh chay 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.
The masculine French noun "pâté" in combination with "chaud" (hot) was the name of the "hot pie" in French colonial Vietnam.It was the same usage as in France at the time; for example, Urbain Dubois (1818–1901), in his La Cuisine classique of 1868, describes Pâté-chaud à la Marinière as a moulded meat pie. [2]