Search results
Results from the WOW.Com Content Network
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 ...
Bánh tráng trộn is known as a satisfying and enjoyable snack due to its many unique regional combinations of textures. [ 10 ] [ 11 ] [ 9 ] [ 6 ] [ 12 ] The chewy rice paper mix is a combination of sour, sweet, nutty, spicy and richness and can be further enhanced by the addition of fresh herbs and dressings.
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]
Besides, it is also the main ingredient to make bánh chưng and bánh dày, which are very important in the Lunar New Year. Before the synthetic glue was created, xôi was used by Vietnamese people as a specialized and cheap glue. However, it can only be useful to paper and some thin items made from bamboo. Examples : Fans, lanterns, pictures...
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 ]
Shaking beef or bo luc lac (Vietnamese: bò lúc lắc, French: bœuf lôc lac) is a Vietnamese dish that consists of beef that has been cut into small cubes, marinated with soy sauce, fish sauce and oyster sauce, then sauteed in a wok with red onion and pepper before being served on a bed of fresh lettuce with slices of tomato and cucumber.
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.
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 .