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Betel-flower xôi (xôi hoa cau) : The mung beans are cooked with xôi what bloom like speckled flowers. Pudding xôi (xôi chè) : Xôi with beans after cooking are then combined with chè (a pudding of cassava and coconut milk). Colory xôi (xôi màu) : It is combined with cereals and lotus grains to create eye-catching colors.
Using leaf and flower: Welsh onion or green onion (hành lá or hành hương or hành hoa), garlic chives (hẹ) Using bulb: garlic ( tỏi ), shallot ( hành tím ), onion ( hành tây ), Allium chinense ( củ kiệu ) and chives ( củ nén or hành tăm ).
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.
Chè trái cây (or chè hoa quả) - mixture of different fruits including pineapple, watermelon, apple, pear, mango, lychee, dried banana, cherry, and dried coconut with milk, yogurt, and syrup Chè bà ba - made from taro, cassava and khoai lang bí , a kind of long sweet potato , with red skin and yellow flesh.
Chuối nếp nướng is thought to have originated from southern province of Bến Tre, Vietnam; it quickly became the province's specialty and then spread to the south and all over Vietnam. [ 1 ] [ 2 ] [ 3 ] Over time, the dish has evolved, with each vendor in each regions adding their own unique twists.
Giò lụa before being peeled Sliced chả lụa served over bánh cuốn, and garnished with fried shallots. Chả lụa (Saigon: [ca᷉ lûˀə]) or giò lụa (Hanoi: [zɔ̂ lûˀə]) is the most common type of sausage in Vietnamese cuisine, made of pork and traditionally wrapped in banana leaves.
To distinguish Vietnamese-style bread from other kinds of bread, the term bánh mì Sài Gòn ("Saigon-style bread") or bánh mì Việt Nam ("Vietnam-style bread") can be used. A folk etymology claims that the word bánh mì is a corruption of the French pain de mie , meaning soft, white bread. [ 11 ]
Hủ tiếu Nam Vang ("Hu tieu Phnom Penh") – comes from Phnom Penh-style kuyteav originally prepared at the city's Old Market [16] Hủ tiếu sa tế ("Shacha hu tieu") – based on the Teochew dish; Hủ tiếu Mỹ Tho – served on prawns, octopus, cuttlefish, and snails on thin, white rice noodles