Bánh tẻ


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Bánh tẻ (literally “rice cakes” in Vietnamese, also called BÁNH RĂNG BỪA) is a variety of small steamed rice cake in Vietnamese cuisine. It is a traditional variety of BÁNH from the Red River Delta region of northern Vietnam. BÁNH TẺ are made of rice flour, wrapped with LÁ DONG leaves into a long, thin […]

Bánh Bột Báng (Vietnamese Tapioca dumplings with sweetened mung bean paste stuff)


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BÁNH BỘT BÁNG is Vietnamese tapioca cake (dumpling). It looks like a glode with 2 parts. The outer part is made with tapioca, flavoured and colored with pandan – green in color. (It can be made with beetroot juice to get red in color). The inner is sweet, It is made with mung beans paste […]

Bánh Phu Thê (Husband and Wife cake)


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BÁNH PHU THÊ (literally “husband and wife cake” – PHU or CHỒNG: Husband, THÊ or VỢ: Wife) or BÁNH XU XÊ is a Vietnamese dessert made from Hoa Vàng sticky rice flour (Now, tapioca flour can be substituted) with mung beans stuffing wrapped in a box made of pandan leaves. The dessert was traditionally given […]

BÁNH NẬM (Steamed rectangular cake wrapped in banana leaf with prawn and pork stuff)


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BÁNH NẬM is one of the typical dishes of Hue (Middle of Vietnam), with some simple ingredients such as: RICE FLOUR, TAPIOCA flour, PRAWN, PORK meat and some seasonings, they are processed and wrapped in banana leaves, then steamed about 15 to 20 minutes. BÁNH NẬM is served with DIP based on FISH SAUCE. At […]

Bánh khúc/Xôi Khúc/Xôi cúc (Sticky rice ball with pork and mung beans stuffing)


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BÁNH KHÚC, is also called XÔI KHÚC or XÔI CÚC, is a kind of cake originated from the northern delta of Vietnam, made from the leaves of RAU KHÚC (Gnaphalium affine), sticky rice, mung beans and pork belly. Cakes are usually made in season of RAU KHÚC – the occasion of February, March of lunar […]

Bánh ít trần (Pork and prawn stuffed glutinous rice cake -dumplings)


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Round shape, white in color, BÁNH ÍT TRẦN is popular dish in countryside of Vietnam, where the people produce rice, then they make many dishes from their products. To make the best BÁNH ÍT TRẦN (or any CAKE is based on glutinous rice, such as BÁNH ÍT, BÁNH Ú, BÁNH TÉT, BÁNH TRƯNG, …), after […]

Bánh ít nhân dừa (Steamed glutinous rice cake with sweet coconut stuffing)


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BÁNH ÍT (Steamed glutinous rice cake) is a popular type of steamed cake in Vietnam, made from glutinous rice flour and green bean paste, coconut, or other ingredients with steamed method. They can be sweet or savory. They have two parts: Outer (shell) is made by glutinous rice flour, Inner (kernel) is made by many […]

Bánh cam – Bánh còng (Glutinous rice cake – Ring cake)


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Similar to BÁNH RÁN in North of Vietnam, BÁNH CAM is very popular in South of Vietnam. It is a street food, can be eaten any time as snack or dessert. Another cake always go with BÁNH CAM, that is BÁNH CÒNG (look like doughnut), it is cooked the same way, but no stuffing, ring […]

Bánh rán (Glutinous rice balls)


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BÁNH RÁN is a deep-fried glutinous rice ball from northern Vietnamese cuisine. 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 covered all over with white sesame seeds. Its filling is made from sweetened mung bean paste, […]

Nước chấm (Vietnamese dips)


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Nước chấm [noo-ahk-chahm] A Vietnamese condiment (usually for dipping). Most of them ‘s based on NUOC MAM (fish sauce) combined with various seasonings that can include red hot chiles, garlic, lime juice, vinegar, sugar… Here is a popular Nước chấm recipe for a lot of dishes. It can be used as  dressing for some salads […]

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