Vietnamese cuisine is really rich and varied, from street foods to cakes. And the specialties of Vietnamese leaf wrapping cake are really unique, unique, and unmixed.
Banana leaves, glutinous leaves, coconut leaves, arrowroot leaves, hemp leaves, … although they do not bring nutrients, they contribute significantly to the flavor, unique to the specialty of Vietnamese leaf wrapping cake.
Specialties hidden behind the leaves (Photo: VinID)
Join Vietnam Travelers to discover the list of cakes hidden in a layer of green leaves with rich Vietnamese flavor, eat once “addictive” right away.
‘Clean dishes’ list of specialties in Vietnamese leaf wrapping cake!
1. Cake
Goat cakes are familiar snacks in Hanoi capital . The rice cakes are made from non-glutinous rice flour and flour, so the cake is quite smooth and soft, unlike those made from glutinous rice flour. The cake is a combination of minced meat, wood ear fungus, dried onions, shiitake mushrooms … then wrapped with banana leaves so the crust is light green, looking quite cool and delicious.
A typical sidewalk dish of Hanoi people (Photo: Imdatingfood)
Banana leaves to pack the rice cakes are usually dried, then wiped clean and allowed to dry, put them in a funnel to form a mold, then put the cake, the cake filling, and then wrap with a string. The cake after wrapping, put it in the pot for about 30 minutes is cooked.
The spring rolls served with pickles and spring rolls are perfect (Photo: Travemag)
In the central provinces like Thanh Hoa, there is also this type of cake, but the name is slightly changed, is the leaf cake.
2. banh chung, banh Tet
These are 2 types of traditional cakes on Vietnamese New Year’s Day , recorded in the Oxford dictionary and keep their pure Vietnamese name when introduced to international friends.
Vietnamese traditional banh chung
Since ancient times, people know how to take advantage of banana leaves, dong leaves to wrap cakes and has become a custom passed down from generations to now, and banh tet has become a famous Vietnamese specialties. .
Banh Tet is widely used in the South (Photo: Nuong Bac)
Banh Banh Banh Banh Banh Banh Banh banh be carefully packed and cooked with round shape of banh tet, square of banh chung. When cooking is finished, dye the outer skin a green color when peeling each leaf. The characteristic flavor of sticky rice mingled with the flavor of beans and lean meat always reminds people of its roots. Banh chung and banh Tet are served with melon and pickles to create a more unique taste.
3. Biscuits
Banh Banh, also known as harrow gear ( specialty in Thanh Hoa ), is a traditional cake in the Northern Delta. The cake is made from non-glutinous rice flour, wrapped in dong or banana leaf, and boiled. Each locality has a different processing method, but it has to go through 2 main stages: filling and crust.
Delicious rice cakes are hard to resist
Rice to make the crust is ground into water powder, then simmer, stirring constantly while stirring to soften the dough and avoid clumping. Materials for making traditional non-glutinous rice cakes include non-glutinous rice, pork shoulder, and wood ear. Many localities can add peanuts, mushrooms. 
In Thanh Hoa, this is also known as a mess gear
Currently, in addition to meat cake, there are also bean filling. After the peel and filling are finished, they take a moderate amount of the concentrated flour, place it on the leaves, spread the meat over the dough, roll it in an oblong shape and boil it.
4. Banh nam
Do not know since when, Vietnamese people, in any regions, have fallen in love with thin cakes wrapped in banana leaves with a strange name: banh nam. 
The cake has a strong flavor
White rice cake with pink shrimp pistil, rectangular surface, thin slices of bar, with shrimp rolls, becomes a unique dish, harmonizing popular and aristocratic way of eating. In Hue, banh nam is also made vegetarian, only filled with green beans, used for the full moon day, the first month.
5. Filter cake
One of the most famous Vietnamese leaf cake specialties to mention is Hue filter cake – the “origin” of other types of filter cake. 
Hue specialty filter dough
The filter cake is also a famous Hue specialty , there are 2 types: boiled filter cake wrapped with banana leaves and filtered flour cake. Each type has its own elaborate way of processing to create a unique taste in the crispy-chewy and rich shrimp filling, just smell it and feel a craving.
6. Hemp cake
Gai cake (little cake) is a typical cake of the Northern Delta, square in shape, just by hand. In Binh Dinh or some other central provinces, the pancake with little spiny leaves has a similar shape and the taste and processing are similar.
Gai cake is a specialty of the North
Thorn leaves after being crushed, boiled and mixed with glutinous flour will be shaped into a round cake crust. Cake filling usually includes cooked green beans, crushed, lard, coconut, lotus seeds … mixed chopped. After placing the kernel inside the crust, it will be wrapped with banana leaves and put into the pot. Not tinged with green like banh chung or banh tet, the gai cake is usually black. The cake has a sweet, nutty, aromatic taste of the cake, and the creamy crust. This cake is often enjoyed as a dessert.
Hemp cake soft, fragrant and fragrant with beans
7. Ash cake
When it comes to Vietnamese leaf wrappers, it is impossible not to mention tro cakes, banh gio, banh ú or banh nam with the main ingredient of glutinous rice, soaked in ash water and then wrapped with boiled bamboo leaves over boiling water and dry. The leaves are rolled into a funnel shape, then put the glutinous rice in, fold the leaves tightly into a triangular shape, then tie the leaves together, then thread together and put in a boiling pot. In many places, the cake is wrapped in an oblong shape, similar to a non-glutinous cake.
A dish of ash cake peeled with golden leaves is attractive (Photo: People)
Because the rice is soaked in ash water, when you peel the crust, you will see a shiny yellow color in the crust, when eaten, you will feel the soft taste of sticky rice. The ash cake is dipped with molasses or honey to enhance the sweet and fragrant flavor of the cake.
They’re wrapped in leaves, but each has a distinct flavor that can’t be mixed. You must definitely enjoy the list of specialties in Vietnamese leaf wrapping because eating once is forever!
Photo: Internet