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Bánh chưng (IPA: [ʔɓajŋ̟˧˦ t͡ɕɨŋ˧˧]) is a traditional Vietnamese food which is made from glutinous rice, mung beans, pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of bánh chưng and bánh giầy, which symbolized, respectively, the earth and the sky.
Bánh tráng trộn. 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 ...
In Vietnamese, the word bánh mì is derived from bánh (which can refer to many kinds of food, primarily baked goods, including bread) and mì ("wheat"). It may also be spelled bánh mỳ in northern Vietnam. Taken alone, bánh mì means any kind of bread, but it could refer to the Vietnamese baguette or the sandwich made from it.
Hủ tiếu Nam Vang ( lit. ' Phnom Penh rice noodle soup') is the classic variation of the dish in which the rice noodles have a softer texture and flat appearance like phở. [1] [2] In Southern Vietnam, the noodles were recreated producing a chewy noodle texture commonly seen in hủ tiếu noodles nowadays. [10]
Cơm trắng: Cooked white rice. Món mặn or main dishes to eat with rice: Fish/seafood, meat, tofu (grilled, boiled, steamed, stewed or stir-fried with vegetables) Rau: Sauteed, boiled or raw fresh green vegetables. Canh (a clear broth with vegetables and often meat or seafood) or other kinds of soup.
The rice sheet of bánh cuốn is extremely thin and delicate. It is made by steaming a slightly fermented rice batter on a cloth that is stretched over a pot of boiling water. 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 ...
Bún chả ( Vietnamese: [ɓǔn ca᷉ː]) is a Vietnamese dish of grilled pork and noodles, which is thought to have originated from Hanoi, Vietnam. [1] Bún chả is served with grilled fatty pork ( chả) over a plate of white rice noodles ( bún) and herbs with a side dish of dipping sauce. The dish was described in 1959 by Vietnamese food ...
Bánh đậu xanh. Bánh đậu xanh ( chữ Nôm: 餅豆靑, mung bean pastry) is a type of bánh in Vietnamese and Chinese cuisine. [1] It is a specialty of Hải Dương province. Lüdou gao (绿豆糕, mung bean pastry) and lüdou huang (綠豆黄) are two types of mung bean pastries, with the former being dry and the latter being wet and ...