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 are also available. Vegetarian bánh bao are popular food in Buddhist temples. Typical stuffings for bánh bao include slices of marinated xá xíu (BBQ pork from Chinese cooking) meat, tiny boiled quail eggs, and pork.

Bánh bèo

A central Vietnamese dish consisting 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 cake)

A Chinese influenced pastry that 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 the Southern part of Vietnam.

Bánh bột lọc

A Huế food, consisting 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 type of crepe made out of rice flour with turmeric, shrimps with shells on, slivers of fatty pork, sliced onions, and sometimes button mushrooms, fried in one or two teaspoons of 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.