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Bánh Xèo is a traditional street food in Vietnam. The working class mainly ate it because it was cheap and easy. [9] Its origins are unknown. However, Vietnamese people agreed that the creation of this dish could be somewhere in Central Vietnam through the fusion of French culture from the French colonial times or South Vietnam by migrating immigrants moving into Vietnam and mixing with the ...
However, according to the books of authors Thạch Lam [note 7], Vũ Bằng [note 8] and Toan Ánh [note 9], xôi can be classified into several groups according to form. White xôi (xôi suông) : The simplest and most common form.
Bánh khoái (Hue shrimp and vegetable pancake) is the modified form of Bánh xèo. It is deep fried and served with Hue peanut dipping sauce containing pork liver. Its ingredients include egg, liver, prawns and pork belly or pork sausage, and carrot. It is served with lettuce, fresh mint, Vietnamese mint, star fruit, and perilla leaves.
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 xèo. Bánh bèo – small steamed savory rice cakes; Bánh căn – a southern specialty consisting of small pancakes made from rice batter cooked in small clay pans; Bánh đúc, rice cake or corn cake is eaten as a dessert or savory meal; Bánh rế – deep-fried pancake
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Bánh tráng trộn (meaning mixed rice paper or rice paper salad [1] in Vietnamese), is a popular Vietnamese street food made of rice paper mixing with a varieties of other ingredients. Originated as a snack for school students, bánh tráng trộn has since gained popularity in all over Vietnam and with oversea Vietnamese communities.
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.