Translations:Vietnamese cuisine/66/en
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| Name | |
|---|---|
| Bánh bao | A steamed bun dumpling that can be stuffed with onion, mushrooms, or vegetables, bánh bao is an adaptation from the Chinese baozi to fit Vietnamese taste. Vegetarian banh bao is popular in Buddhist temples. Typical stuffings include slices of marinated barbecued pork from Chinese cooking, tiny boiled quail eggs, and pork. |
| Bánh bèo | A central Vietnamese dish, it consists of tiny, round, rice flour pancakes, each served in a similarly shaped dish. They are topped with minced shrimp and other ingredients, such as chives, fried shallots, and pork rinds, eaten with nước chấm. |
| Bánh bột chiên (fried rice flour dish) | A Chinese-influenced pastry, it exists in many versions all over Asia; the Vietnamese version features a special tangy soy sauce on the side, rice flour cubes with fried eggs (either duck or chicken), and some vegetables. This is a popular after-school snack for young students in southern Vietnam. |
| Bánh bột lọc | A Huế food, it consists of tiny rice dumplings made in a clear rice-flour batter, often in a small, flattish, tube shape, stuffed with shrimp and ground pork. It is wrapped and cooked inside a banana leaf, served often as Vietnamese hors d'œuvres at more casual buffet-type parties. |
| Bánh xèo | A flat pan-fried dish made of rice flour with turmeric, shrimp with shells on, slivers of fatty pork, sliced onions, and sometimes button mushrooms, fried in oil, usually coconut oil, which is the most popular oil used in Vietnam. It is eaten with lettuce and various local herbs and dipped in nước chấm or sweet fermented peanut butter sauce. Rice papers are sometimes used as wrappers to contain banh xeo and the accompanying vegetables. |
| Bánh nậm | A Huế food, it is a flat steamed rice dumpling made of rice flour, shallots, shrimp, and seasoned with pepper. It is wrapped and cooked in banana leaves and served with fish sauce. |