Search results
Results from the WOW.Com Content Network
Southern Vietnamese bánh cam. Bánh rán is a deep-fried glutinous rice ball Vietnamese dish from northern Vietnam. 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 sometimes covered with white sesame seeds.
Rice dish Rice ball Cơm tấm: Saigon: Rice dish Warm broken rice often served with a slab of grilled pork chop marinated in sugar and fish sauce (sườn), a slice of steamed pork loaf topped with egg yolks (chả trứng hấp), and a mixture of pork skin and thinly shredded pork (bì). Cơm rượu: Southern Vietnam: Dessert
Naem khao is made with deep-fried rice balls (similar to a spherical croquette), chunks of Lao-style Vietnamese fermented pork sausage (som moo or naem chua), chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients. [12]
Bánh khúc – glutinous rice ball; Bánh nậm – flat rice flour dumpling from Hue stuffed with minced pork and wood ear mushroom, and seasoned with black pepper and spices; wrapped in a banana leaf; Bánh phu thê – ("husband and wife cake"; a sweet cake made of rice or tapioca flour and gelatin, filled with mung bean paste; also spelled ...
Cơm nắm is a Vietnam rice dish of the Northern Vietnam region that is shaped into a roll. The dish is commonly carried by those traveling to unfamiliar areas without restaurants or ingredients familiar to them.
A dish in Vietnamese cuisine made using rice, cooked baby river mussels, rice, peanuts, pork rinds, shrimp paste, chili paste, starfruits and bạc hà stems. [13] Cơm tấm: Vietnam: A dish in Vietnamese cuisine made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice. [14] [15 ...
Glutinous rice is called gạo nếp in Vietnamese. The term for the cooked rice is called xôi. Dishes made from glutinous rice in Vietnam are typically served as desserts or side dishes, but some can be served as main dishes. There is a wide array of glutinous rice dishes in Vietnamese cuisine, the majority of them can be categorized as follows:
Vattayappam are quite similar to Vietnamese Bánh bò in appearance and texture. [20] Kozhukatta of Tamil cuisine are steamed rice dumplings or cakes that take a variety of forms - savoury and sweet. For example, "thengai poorana kozhukattai" are sticky rice balls stuffed with a filling of shredded coconut and palm sugar.