Jump to navigation Jump to search
|Type||Bánh or dumpling|
|Place of origin||Vietnam|
|Region or state||Southeast Asia|
|Associated national cuisine||Vietnam|
Bánh lá (/bǎɲ lǎ/), literally meaning "leaf cake", is a category of bánh, or Vietnamese cakes, that consist of a parcel of a variety of rice stuffed with some fillings and wrapped in a leaf or leaves.
- Bánh bột lọc - cassava cake packed with shrimp
- Bánh chưng
- Bánh dừa - glutinous rice mixed with black bean paste cooked in coconut juice, wrapped in coconut leaf. The filling can be mung bean stir-fried in coconut juice or banana.
- Bánh gai - made from the leaves of the "gai" tree (Boehmeria nivea) dried, boiled, ground into small pieces, then mixed with glutinous rice, wrapped in banana leaf. The filling is made from a mixture of coconut, mung bean, peanuts, winter melon, sesames, and lotus seeds.
- Bánh giầy - white, flat, round glutinous rice cake with tough, chewy texture filled with mung bean or served with Vietnamese sausage (Giò lụa)
- Bánh giò - pyramid shaped rice dough dumplings filled with pork, shallot, and wood ear mushroom wrapped in banana leaf
- Bánh ít
- Bánh khoái
- Bánh nậm - flat rice flour dumpling from Hue, wrapped in a banana leaf
- Bánh nếp
- Bánh phu thê - literally "husband and wife cake"; a sweet cake made of rice or tapioca flour and gelatin, filled with mung bean paste; also spelled bánh xu xê)
- Bánh tẻ
- Bánh tét
- Bánh tro and bánh ú used in the Dragon Boat Festival (Vietnamese: Tết Đoan Ngọ).
|This article about Vietnamese cuisine is a stub. You can help Wikipedia by expanding it.|