Bánh lá explained
| Bánh lá |
| Country: | Vietnam |
| Region: | Southeast Asia |
| National Cuisine: | Vietnam |
| Type: | Bánh or dumpling |
| Main Ingredient: | Rice |
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.
Varieties
- Bánh bột lọc – cassava cake packed with shrimp[1]
- Bánh chưng – made from glutinous rice, mung beans, pork[2]
- 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[3]
- 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).
Notes and References
- Web site: Hue Dictionary. NetCoDo. 24 September 2010. dead. https://archive.today/20121209132512/http://www.hue.vnn.vn/en/dict/2004/03/3560/. 9 December 2012.
- Book: Pham . Cuong . The Red Boat Fish Sauce Cookbook . Nguyen . Tien . Tran . Diep . 2021 . Houghton Mifflin Harcourt . 978-0-358-41097-3 . en.
- Web site: Mom's Recipes: Bánh Giò. Miss.Adventure @Home. 27 November 2008.
