What are the different types of Vietnamese desserts?

There are many types of Vietnamese desserts, most of which include fruit. Fresh fruits, including bananas, mangoes and papaje, are, among other things, the most popular form of desserts in Vietnam. Other Vietnamese desserts commonly combine sweet beans, fruits and sticky rice into various sweets and cakes.

is a very popular dessert that has a huge number of variations. Sweet dessert with pudding -like soup similar to consistency, the basic Wygl consists of mung or kidney beans, coconut milk and pearl tapioco along with sweet monster or yucca and sugar. The chefs add any combination of fruit to them. The Chč is served hot or cold, it is also consumed as refreshments throughout the day and is so popular that there are reserved stores, with the only item in the menu.

Xôi is a dessert made of sticky rice and beans. Other ingredients include coconut, pandan, fruit like durian and sugar that produce different tastes. This often colored dessert ctaké was eaten like hLava food and there are spicy versions that contain meat such as chicken or sausage. Another type of popular Vietnamese dessert is the Xôi Nươc, a ball made of beans paste, which cooks, then dressed with sticky rice flour. These balls are served warm in strong, sweet ginger sauce and are often decorated with sesame seeds.

Bánh đūc, or Vietnamese cake, contains nonglutinous rice flour that is cooked with other various ingredients such as leaf or coconut extract. Once it is cold, it produces large, solid leaves that are cut into gelatin blocks before serving. This sweeter version tends to be administered mainly in the south of the country, while in the north Bánh ðūc concerns the salty cake decorated with ingredients such as pork or shrimp.

Bánh da lơn, like many Vietnamese desserts, contains mung beans, rice flour and sugar. You are mixed tApioca starch, taro and durian with coconut milk and water spray. Different mixtures are steamed and then combined in alternating layers. The resulting dessert is sweet, soft and colored.

Sâm bô Lương is a sweet soup that is served cold. The basic dessert contains tears, seaweed, dried longan and red Jujube. These ingredients are then mixed with water, sugar and crushed ice. The common additions of this dessert include ginger, ginseng, wolf berries and pearl barley.

Other popular types of Vietnamese desserts include Bâhn Rau Câu, layered and shaped agar gelatin dessert cake, which is flavored elements such as pandan and coconut milk. Sinh Tô, the Vietnamese version of Smoothie, is made of various local fruits, condensed milk and crushed ice. Vietnamese desserts, also known in North America, include battered, deeply fried bananas administered with ice cream or syrup; Bâhn Flan, which is essentially a fruit flalan; and daua, sweet and cake frozen yogurt makefrom condensed milk.