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The provinces of Vietnam are subdivided into second-level administrative units, namely districts (Vietnamese: huyện), provincial cities (thành phố trực thuộc tỉnh), and district-level towns (thị xã).
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]
Bánh phu thê bột bán (husband and wife cakes made with tapioca pearls) 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.
Bánh chưng is a traditional Vietnamese dish which is made from glutinous rice, mung beans, pork, and other ingredients. [1]According to legend, its origin traces back to Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty.
Bánh phu thê (lit. ' husband and wife cake ' ) or bánh xu xê , is a Vietnamese dessert made from rice with mung bean stuffing wrapped in a box made of pandan leaves. [ 1 ] [ 2 ] The dessert was traditionally given by a suitor but is now part of many wedding banquets. [ 3 ]
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.
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.
Bánh tẻ that have been unwrapped. Bánh tẻ (literally "rice cakes" in Vietnamese; also called bánh răng bừa) is a variety of small steamed rice cake in Vietnamese cuisine.