Banh is a term originating from Vietnamese cuisine and refers to a diverse range of traditional Vietnamese pastries, snacks, and desserts that are typically made from rice or wheat flour, and often accompanied by sweet or savory fillings.
These delicacies encompass a wide array of dishes, varying in shape, size, texture, and preparation methods. Banh can be served steamed, fried, boiled, grilled, or baked, offering a myriad of flavors and textures to delight the palate.
The fillings used in banh dishes can range from sweet options like coconut, mung bean, lotus seed paste, and fruits to savory choices such as ground pork, shrimp, or vegetables. Some banh may include both sweet and savory elements, providing a harmonious balance of flavors.
Banh dishes hold cultural significance in Vietnamese cuisine, often associated with celebrations, festivals, or special occasions. They are also commonly enjoyed as everyday snacks or as a light meal throughout the day. The versatility and wide variety of banh reflect the richness of Vietnamese culinary traditions and regional differences in flavors and cooking techniques.
In addition to their taste and gastronomic appeal, banh are also visually enticing, often beautifully adorned with colorful decorations or unique shapes that are evocative of traditional Vietnamese culture or natural elements. With their distinct flavors, textures, and cultural significance, banh have become an integral part of Vietnamese culinary heritage.
