In today's world, Bánh lá has become a topic of great relevance and interest to a wide variety of people. Whether due to its impact on society, its historical relevance, its importance in the scientific field or its influence on popular culture, Bánh lá has captured the attention of millions around the world. This article seeks to thoroughly explore all aspects related to Bánh lá, analyzing its impact in different areas and offering a comprehensive and in-depth vision of this fascinating topic. From its origins to its current relevance, this article aims to provide a complete and detailed perspective on Bánh lá, offering readers a broader and richer understanding of this phenomenon.
Stuffed leaf cake
Bánh lá
A plate of cooked bánh tẻ, wrapped with Phrynium placentarium leaves, before being unwrapped for eating
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 chưng – made from glutinous rice, mung beans, pork[2]
Bánh dừa – glutinous rice mixed with black bean paste cooked in coconut juice, wrapped in coconut leaf. The filling can be mung bean stir-fried in coconut juice or banana.
Bánh gai – 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 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)
