Vietnamese

A variation of Bánh Lọc where the tapioca dough is wrapped around the filling and then pan-fried or deep-fried until crispy. Offers a delightful contrast between the chewy interior and crunchy exterior.

Tapioca starch · Water · Pork shoulder · Shrimp

Classic Vietnamese Bánh Lọc Trần, featuring translucent tapioca flour dumplings filled with savory seasoned pork and shrimp, steamed to a chewy perfection. Served with a sweet and savory dipping sauce.

Tapioca starch · Water · Pork belly · Shrimp

A regional variation using primarily tapioca starch, resulting in a chewier, more gelatinous texture compared to the classic rice flour version. The filling is similar, offering a savory contrast to the bouncy wrapper.

Tapioca starch · Water · Salt · Sugar

A simplified version of Bánh Nậm, using pre-cooked shrimp and fewer steps for a quicker preparation. The texture is still soft, and the flavor is savory, though slightly less complex than the traditional version.

Rice flour · Tapioca starch · Water · Salt

Classic Bánh Nậm are delicate, steamed rice flour dumplings filled with seasoned ground pork and shrimp, wrapped in banana leaves. They have a soft, slightly chewy texture and a savory, aromatic flavor profile.

Rice flour · Tapioca starch · Water · Salt

A vegetarian adaptation of Bánh Bèo Huế, replacing the shrimp with sautéed mushrooms and tofu, and using a flavorful mushroom-based broth for the dipping sauce, while maintaining the characteristic steamed rice cakes and crispy shallots.

Rice flour · Tapioca starch · Water · Salt

A simplified version of Bánh Bèo Huế that uses store-bought crispy shallots and focuses on a quicker steaming process, making it more accessible for a weeknight meal while retaining the core flavors.

Rice flour · Tapioca starch · Water · Salt

Classic Bánh Bèo Huế, featuring delicate, steamed rice flour cakes with a savory mung bean topping, crispy fried shallots, and a flavorful dipping sauce. This version focuses on the traditional preparation methods and authentic ingredients from Hue.

Rice flour · Tapioca starch · Water · Salt

A flavorful twist on the traditional Bánh Hỏi Heo Quay, this version features a vibrant marinade for the pork belly infused with aromatic lemongrass and spicy chili, offering a brighter, more pungent flavor profile alongside the crispy pork and delicate vermicelli.

Pork belly · Rice vermicelli noodles (bánh hỏi) · Lemongrass · Garlic

A simplified version of the classic, this recipe uses pre-marinated pork belly (available at some Asian markets) and focuses on quicker preparation for the bánh hỏi and pork. It still delivers the essential flavors of crispy pork and delicate vermicelli.

Pre-marinated pork belly · Bánh hỏi (pre-steamed or quick-cook) · Fish sauce · Sugar

A classic Vietnamese dish featuring crispy roasted pork belly served alongside delicate steamed rice vermicelli nests (bánh hỏi), fresh herbs, and a flavorful dipping sauce. The pork is marinated and roasted to achieve a perfectly crisp skin and tender meat, while the bánh hỏi provides a light, airy base.

Pork belly · Rice vermicelli noodles (bánh hỏi) · Fish sauce · Sugar

A regional variation of Bánh Hỏi Lòng Heo, often found in Central Vietnam. This style might feature a slightly different broth seasoning, perhaps incorporating more aromatic spices or a touch of sweetness, and may include additional components like grilled pork or specific herbs.

Rice vermicelli noodles (bánh hỏi) · Pork heart · Pork liver · Pork intestines

A simplified version of Bánh Hỏi Lòng Heo, focusing on quicker preparation of the offal and a less complex broth, while still delivering the core flavors. Uses pre-cooked or easily prepared offal components.

Pre-steamed bánh hỏi noodles · Pre-cooked pork liver, sliced · Pre-cooked pork heart, sliced · Pork broth (store-bought or quick homemade)

A classic and beloved Vietnamese dish featuring delicate steamed rice vermicelli noodles (bánh hỏi) served with a rich, flavorful broth and tender, well-prepared pork offal. This is the quintessential version, showcasing the intricate preparation of both the noodles and the offal.

Rice vermicelli noodles (bánh hỏi) · Pork heart · Pork liver · Pork intestines

A creative twist on Bánh Ướt Lòng Gà, where the chicken giblets are braised in coconut water, adding a subtle sweetness and depth of flavor to the savory filling. This variation offers a richer, more complex taste profile.

Rice flour · Tapioca starch · Water · Salt

A simplified version of Bánh Ướt Lòng Gà, focusing on speed and ease. Uses pre-cooked chicken and a quicker method for preparing the giblets, while still capturing the essential flavors.

Pre-made bánh ướt sheets · Cooked chicken breast · Chicken liver · Chicken gizzards

A classic and beloved Vietnamese dish featuring delicate, thin steamed rice flour crepes (bánh ướt) served with a savory mixture of chicken giblets (heart, liver, gizzard) and shredded chicken, often accompanied by fresh herbs and a dipping sauce.

Rice flour · Tapioca starch · Water · Salt

A delightful variation of Bánh Cuốn featuring a savory filling of finely chopped shrimp and pork, offering a slightly different texture and flavor profile.

Rice flour · Tapioca starch · Water · Salt

A delicious vegetarian version of Bánh Cuốn, featuring a savory filling of sautéed mushrooms and tofu, offering a lighter yet flavorful experience.

Rice flour · Tapioca starch · Water · Salt

Classic Vietnamese steamed rice rolls, delicate and savory, filled with seasoned ground pork and wood ear mushrooms, served with a side of nuoc cham and fried shallots.

Rice flour · Tapioca starch · Water · Salt