Vietnamese

A traditional Vietnamese sticky rice cake, essential for Tết (Lunar New Year). It features savory mung bean and pork filling encased in glutinous rice, all wrapped in banana leaves and boiled for many hours, resulting in a dense, flavorful, and aromatic cake.

Glutinous rice · Mung beans (split, hulled) · Pork belly · Banana leaves

A traditional Vietnamese dessert made from glutinous rice flour colored black with mọc leaves, filled with a sweet mung bean and coconut mixture, and wrapped in banana leaves. It has a chewy texture and a fragrant aroma.

Glutinous rice flour · Mọc leaves (Glochidion eriocarpum) · Mung beans · Shredded coconut

A creative twist on Bánh Tẻ, where the steamed rice cakes are pan-fried until golden and crispy on the outside, while remaining soft and chewy inside. This variation offers a delightful textural contrast.

Rice flour · Tapioca starch · Water · Salt

A simplified version of Bánh Tẻ, using pre-cooked rice or rice flour mixed with hot water for a faster dough preparation. The filling remains similar, offering a quicker way to enjoy this classic Vietnamese snack.

Cooked rice (day-old) · Rice flour · Hot water · Salt

A traditional Vietnamese savory steamed rice cake, made from rice flour and filled with seasoned ground pork and wood ear mushrooms, wrapped in banana leaves. It has a soft, chewy texture and a delicate savory flavor.

Rice flour · Tapioca starch · Water · Salt

A regional variation of Bánh Đúc Mặn featuring a more intense, umami-rich sauce made with fermented shrimp paste (mắm tôm), alongside the traditional ground pork and shrimp topping. This version offers a bolder flavor profile.

Rice flour · Tapioca starch · Water · Salt

A simplified version of Bánh Đúc Mặn using store-bought plain rice jelly, focusing on a quick and flavorful savory topping. Ideal for a faster meal without compromising too much on the authentic taste.

Plain rice jelly (store-bought) · Ground pork · Garlic, minced · Fish sauce

A classic Vietnamese savory rice jelly dish, featuring a firm, slightly chewy jelly made from rice flour and tapioca starch, topped with flavorful ground pork, shrimp, and a savory mushroom sauce, garnished with fresh herbs and fried shallots.

Rice flour · Tapioca starch · Water · Salt

A richer variation of Bánh Đúc Nóng, incorporating fresh shrimp and a more complex savory topping, offering a delightful seafood and pork combination.

Rice flour · Tapioca starch · Water · Salt

A simplified version of Bánh Đúc Nóng, using pre-cooked ingredients and a quicker steaming method for a weeknight-friendly meal.

Pre-made rice cake batter (Bánh đúc mix) · Water · Salt · Ground chicken

A classic Vietnamese street food dish featuring a savory, steamed rice flour cake served hot with a flavorful meat and mushroom topping, crispy fried shallots, and fresh herbs.

Rice flour · Tapioca starch · Water · Salt

A simplified and quicker version of Bánh Giò, using pre-cooked rice or rice flour mix and a faster filling preparation, ideal for a weeknight treat without compromising too much on the classic flavors.

Rice flour · Tapioca starch · Water · Salt

The quintessential Bánh Giò, a savory Vietnamese rice cake made from rice flour and glutinous rice flour, filled with seasoned ground pork, wood ear mushrooms, and shallots, steamed in banana leaves to achieve a delicate texture and rich aroma.

Glutinous rice flour · Rice flour · Water · Salt

A classic vegetarian version of Bánh Giò, featuring a savory filling of mushrooms and jicama wrapped in glutinous rice flour and steamed in banana leaves, creating a tender, flavorful, and aromatic rice cake.

Glutinous rice flour · Rice flour · Water · Salt

A simplified version of Bánh Ít Trần, using pre-cooked shrimp and a simpler seasoning for the filling, and pan-frying for a quicker preparation. Ideal for a weeknight treat.

Glutinous rice flour · Tapioca starch · Warm water · Salt

Classic Bánh Ít Trần, featuring chewy glutinous rice dumplings filled with savory ground pork, shrimp, and mung beans, pan-fried to a golden crisp. These dumplings are a popular street food and appetizer in Vietnam.

Glutinous rice flour · Tapioca starch · Warm water · Salt

A vegetarian twist on the classic Bánh Ram Ít, featuring a flavorful filling of sautéed shiitake mushrooms, tofu, and glass noodles, offering a delightful umami depth.

Glutinous rice flour · Rice flour · Dried shiitake mushrooms · Firm tofu, crumbled

A simplified version of Bánh Ram Ít, using pre-cooked shrimp and a quicker method for the crispy rice cake, making it more accessible for a weeknight.

Glutinous rice flour · Cooked shrimp, finely chopped · Ground pork · Shallots, minced

A classic Vietnamese delicacy featuring a soft, chewy glutinous rice dumpling filled with savory ground pork, shrimp, and mung bean, topped with a crispy fried rice cake and served with a sweet and savory dipping sauce.

Glutinous rice flour · Rice flour · Mung beans, split and hulled · Ground pork

A vegetarian adaptation of Bánh Lọc, using mushrooms and tofu for the filling, offering a lighter yet flavorful alternative. Steamed to maintain the signature chewy texture.

Tapioca starch · Water · Shiitake mushrooms · Firm tofu