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Bánh
In Vietnamese, the term ''bánh'' ( or , Chữ Nôm: 餅) translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives, ''bánh'' refers to a wide variety of sweet or savory, distinct cakes, buns, pastries, sandwiches, and other food items, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour or rice flour are generally called ''bánh'', but the term may also refer to certain varieties of noodle and fish cake dishes, such as '' bánh canh'' and '' bánh hỏi''. Each variety of ''bánh'' is designated by a descriptive word or phrase that follows the word ''bánh'', such as '' bánh bò'' () or '' bánh chuối'' (). ''Bánh'' that are wrapped in leaves before steaming are called '' bánh lá'' (). In Vietnamese, the term ' is not limited to Vietnamese cuisine: it applies equally to items as varied as fortu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Cuisine
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (): sweet, salty, bitter, sour, and Piquant, spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a Wuxing (Chinese philosophy), five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mentha, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime (fruit), lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, Rice paper, rice papers and rice flour. Historical influences Besides indigenous Vietn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Bò
''Bánh bò'' (literally "cow cake" or "crawl cake") is a sweet, chewy sponge cake from Vietnam. It is made from rice flour, water, sugar, and yeast, and has a honeycomb-like appearance (called ''rễ tre'', literally "bamboo roots," in Vietnamese) on the inside due to the presence of numerous small air bubbles. Coconut milk is also usually a part of the batter, imparting a slight flavor and aroma of coconut. The cake is of Southern Chinese origin, although the Chinese version, called '' bái táng gāo'' ( 白 糖 糕), does not contain coconut milk. ''Bánh bò'' are generally eaten as a dessert, although they may also be consumed as an accompaniment to a meal. Etymology In the Vietnamese language, ' means "cake", and ' can either mean "cow" or "to crawl". According to the entry for "𤙭" (bò) in Paulus Huỳnh Tịnh Của's 1895 dictionary '' Đại Nam quấc âm tự vị'', the dessert is named for its resemblance to a cow's udder, implying that the name was shor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Canh
''Bánh canh'' () are thick Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour. "Cake" refers to the thick sheet of uncooked dough from which the noodles are cut. *''Bánh canh cua'' – a rich, thick crab soup, often with the addition of quail eggs. *''Bánh canh bột lọc'' – a more translucent and chewy version of the noodle. *''Bánh canh chả cá'' – the dish includes fish cake and is popular in South Central Vietnam. *''Bánh canh giò heo tôm thịt'' – includes pork knuckles and shrimp. *''Bánh canh Trảng Bàng'' – ''bánh canh'' made in the southeastern Vietnamese town of Trảng Bàng, served with boiled pork, tapioca noodles, and local herbs. *''Bánh canh tôm'' – a shrimp-flavoured broth that is also mixed with coconut milk. The Vietnamese word ''bánh'' refers to items such as noodles or cakes that are made from flour, and ''canh'' means "soup." See also *''Udon'', Japanese noodles *'' Cu mian'', C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Hỏi
''Bánh hỏi'' () is a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish. The strings of noodles are usually only as thin as a toothpick; the texture is firm enough so the noodles do not fall apart but is not at all sticky to keep the dish light. Origin ''Bánh hỏi'' originated from the Bình Định Province of Vietnam's South Central Coast region. People in Bình Định eat ''bánh hỏi'' for almost any meal during the day, instead of rice or noodle soups. Production Making ''bánh hỏi'' is a multistep process. First, good rice is soaked in water overnight, then washed with water again three or four times until the water comes out clean. Then the rice is either ground with water into a mixture, or ground without water, but mixed into the water three or four times afterwards to leaven it without using any additional agent. The flour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Bèo
''Bánh bèo'' is a Vietnamese dish that is originated from Huế, a city in Central Vietnam. The English translation for this dish is water fern cakes. Bánh bèo is made from a combination of rice flour and tapioca flour. It is popular street food in Vietnam. The ingredients include rice cake, dried shrimps, crispy pork skin, scallion oil, and dipping sauce. It is usually eaten as a snack but is now considered a dish in restaurants and can be eaten as lunch and dinner. Methods of eating Banh beo is usually accompanied by nuoc mam (a clear sauce made from sugar, fish sauce, garlic, and Thai chili) and crunchy pork belly strips that enhance the taste of the dish. Like most dishes, there are various versions of banh beo around Vietnam. For example, banh beo from Quang Ngai is topped with a combination of shrimp and pork paste instead. Banh beo from the South side of Vietnam is eaten with mashed mung bean as topping, making it sweeter than the banh beo from Hue or Quang Nga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Chuối
''Bánh chuối'' (literally " banana cake") is a sweet banana cake or bread pudding from Vietnam. Although its exact ingredients may vary, it is usually made with ripe bananas or plantains, rice flour, coconut milk, sugar, white bread, shredded young coconut, condensed milk, butter, egg, and vanilla extract. In the finished dish, the cooked banana often appears purplish-red in color. There are two main varieties of ''bánh chuối'': *Bánh chuối nướng (literally "baked banana cake") - This variety of ''bánh chuối'' is cooked by baking it in a pan in an oven, giving it a golden-brown, crisp exterior. *Bánh chuối hấp (literally "steamed banana cake") is similar in appearance to the baked version, but some rice starch is added and it is steamed rather than baked, and the outside is not golden-colored. Additionally, other variations include: *Bánh chuối chiên, which is often sold as a flattened banana and sticky rice fritter. *Bánh chuối khoai, which includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phở
Phở or pho (, , ; ) is a Vietnamese soup dish consisting of broth, rice noodles (), herbs, and meat – usually beef (), and sometimes chicken (). Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants nationwide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish. Phở is a relatively recent addition to the country's cuisine, first appearing in written records in the early 20th century in Northern Vietnam. After the Vietnam War, refugees popularized it throughout the world. Due to limited historical documentation, the origins of phở remain debated. Influences from both French and Chinese culinary traditions are believed to have contributed to its development in Vietnam, as well as to the etymology of its name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mont (food)
In the Burmese language, the term ''mont'' (; ) translates to "snack", and refers to a wide variety of prepared foods, ranging from sweet desserts to savory food items that may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour, wheat or rice flour are generally called ''mont'', but the term may also refer to certain varieties of noodle dishes, such as ''mohinga''. Burmese ''mont'' are typically eaten with tea during breakfast or afternoon tea time. Each variety of ''mont'' is designated by a descriptive word or phrase that precedes or follows the word ''mont'', such as ''htoe mont'' () or ''mont lone yay baw'' (). The term ''mont'' has been borrowed into several regional languages, including into Shan language, Shan as and into Jingpho language, Jingpho as . In Burmese, the term ''mont'' is not limited to Burmese cuisine: it applies equally to items as varied as Western-style breads ( or ''paung mont''), Chinese moon cakes ( or ''la mont' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuih
''Kuih'' ( Jawi: ; Indonesian: ; derived from the Hokkien and Teochew ''kueh'' – ) are bite-sized snack or dessert foods commonly found in Southeast Asia, Taiwan, and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, ''kueh'' or () in the Min Nan languages (known as in Mandarin) refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term is widely used in Malaysia, Brunei, and Singapore, ''kueh'' is used in Singapore and Indonesia, is used in Indonesia only, all three refer to sweet or savoury desserts. Similar snacks are found throughout Southeast Asia, including the Burmese '' mont'', Filipino '' kakanin'', Thai '' khanom'' and Vietnamese . For example, the colourful steamed and the rich are also available in M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
