la banh

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Bánh lá

A plate of cooked bánh tẻ, wrapped with Phrynium placentarium leaves, before being unwrapped for eating

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TypeBánh or dumpling
Place of originVietnam
Region or stateSoutheast Asia
Associated cuisineVietnam
Main ingredientsRice
A bánh ít wrapped in banana leaf

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.


  • Bánh bột thanh lọc – cassava cake packed with shrimp[1]
  • Bánh chưng – made from glutinous rice, mung beans, pork[2]
  • Bánh dừa – glutinous rice mixed with đen thui bean paste cooked in coconut juice, wrapped in coconut leaf. The filling can be mung bean stir-fried in coconut juice or banana.
  • Bánh tua – 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 không nhiều lá tua – triangular dumpling wrapped in ramie leaf, similar vĩ đại Chinese zongzi
    • Bánh không nhiều tro – used in the Dragon Boat Festival (Vietnamese: Tết Đoan Ngọ).
  • 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).