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It is a light dish and is generally eaten for breakfast everywhere in Vietnam. A different version of bánh cuốn, called bánh cuốn Thanh Trì and bánh cuốn làng Kênh, may be found in Thanh Trì, a southern district of Hanoi and Kênh village of Nam Định, an ancient village in the center of Nam Định city.
A Vietnamese rice dish made from cooked baby river mussels (basket clams), rice, peanuts, pork rinds, shrimp paste, chili paste, starfruits and bạc hà stems. It is normally served with the broth of cooked mussels Cơm gà Quảng Nam: Quảng Nam: Rice dish Cooked rice served with boiled chicken and sprinkled with chicken broth Cơm lam
Bo kho is a dish made from beef with a stewing method, originating from the South of Vietnam. [29] [30] Originally, Southern Vietnamese people served Bo kho with many kinds of herbs to enhance the flavor of the dish. [31] [32] Although it is called "kho" (meaning "to stew"), the main cooking method of the dish is braising. The stewing method is ...
In Cambodia, Vietnamese gỏi cuốn are called nime chao, meaning "raw rice paper"; they are produced by a different technique in the Siem Reap and Battambang areas from that in Vietnam. Another dish called kuy tieu kat ("cut rice noodles") is created by steaming the water mixture and adding meat, vegetables and other assorted condiments.
Bánh tráng or bánh đa nem, a Vietnamese term (literally, coated bánh), sometimes called rice paper wrappers, rice crepes, rice wafers or nem wrappers, are edible Vietnamese wrappers used in Vietnamese cuisine, primarily in finger foods and appetizers such as Vietnamese nem dishes. The term rice paper wrappers can sometimes be a misnomer ...
In Vietnamese, the term bánh is not limited to Vietnamese cuisine: it applies equally to items as varied as fortune cookies (bánh may mắn), pudding (bánh pudding, bánh pútđinh), caramel custard (bánh caramen, bánh flan), sacramental bread (Bánh Thánh), Hamburger (bánh Hamburger, bánh Hămbơgơ), etc.
Vietnamese gỏi cuốn Bì cuốn. Món cuốn refer to Vietnamese roll and wrap dishes which include a variety of ingredients rolled in bánh tráng or vegetable leaf; it may include vegetable and herb leaves, or other kinds of vegetable. The range of possible ingredients allows people to select only what they want, according to their taste.
Bánh bao bánh vạc (also called white rose dumplings) are a regional specialty of Vietnamese cuisine unique to Hội An. The rice paper is translucent and wrapped to resemble a flower shape (the origin of the name "white rose"). It is said to be made with water from a certain well in Hội An, hence this dumpling is not found anywhere else.