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Bánh bò

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Bánh bò


Bánh bò is a sweet, chewy

Etymology

In the Vietnamese language, bánh means "cake", and means "cow" or "crawl".[6] The dessert gets its name from its inner texture, which resembles that of beef liver. It is to be distinguished from the less common Bánh bó "pressed cake" a fruit cake found in Quảng Ngãi Province; ("cow", "beef") is pronounced with a falling tone whereas ("pressed") has a rising tone.

Varieties

There are two varieties of bánh bò:

  • Bánh bò nướng (literally "grilled bánh bò") - This variety of bánh bò is cooked by baking in a pan in an oven. It is generally off-white or yellowish-white in color on the inside and golden on the outside by caramelized coconut milk. Individual cakes are often large in size, in which case a serving will consist of a slice rather than the whole cake.photo This variety is definitely served alone.
  • Bánh bò hấp (literally "steamed bánh bò") is similar in appearance to the baked version. These cakes are often small in size, ball-shaped and cooked from liquid. Bánh bò hấp may be white in color, green (by [3]
Both traditional varieties are available in Vietnam as well as in Asian grocery stores in countries with susbstantial overseas Vietnamese populations, such as the United States and France.
  • Bánh bò sữa (nướng) (literally "(grilled) milk bánh bò") is a brand new variety of bánh bò appearing in mid-2000s. Coconut milk, the official traditional ingredient is replaced by condensed milk or milk powder. The variety is cooked in a small pan.
  • Bánh bò dừa (literally "coconut bánh bò") is the latest variety of bánh bò appearing in late 2000s. It is not generally recognized because it seems totally different from three above mainly from core ingredients. Core ingredients are wheat powder, hen eggs, baking soda and obviously sweetened coconut. It tastes much leathery, seldom hard crispy and silky in skin as opposed three above. In the middle, there is sweetened coconut with cooked mung bean.

The South Indian steamed rice cake called idli is similar in texture, although idli are never sweet. However, the dish is quite similar to the Vattayappam (a type of appam from Kerala, India.)

See also

Notes

External links

  • recipe
  • recipe
  • recipe
  • recipe
  • Alice's Guide to Vietnamese Banh
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