Origin - Vietnam
Bánh Giò (pronounced “bon zaw”) is a delicate Vietnamese pyramid-shaped dumpling filled with minced pork, quail eggs, black forest, wood ear mushrooms, black pepper, and chopped shallots that is carefully wrapped in banana leaves.
One rice cake can be a meal in itself and is commonly eaten for breakfast. They can also be enjoyed as a snack or light meal at any time during the day. The rice cakes are served warm and can be eaten straight out of the banana leaf without any sauce or garnishes.
[ History ]
Bánh giò is popular as a commoner’s dish, sold at a low price, and can be found at street food stalls and markets. While the dish is most popular in Hà Nội, the bustling capitol of Vietnam, it is particularly favored by students, for whom is a tasty and affordable snack. As a result, many street food stalls sell this dish near schools.
Bánh giò has fairly simple ingredients but the process of stirring and kneading the dough is most important because it determines the smoothness of the dumplings. The technique has been passed down from generation to generation. After the dough is kneaded into a thick sticky substance the filling is added in the center of the dough and is wrapped in a pyramid-shape with boiled banana leaves.
[ How to Eat ]There are two ways to eat bánh giò, either by hand or spoon. If you don’t want to get messy, go ahead and grab a spoon. But if you want to eat it the way the locals enjoy their bánh giò, then dive right in and take a bite into the juicy goodness. Some people enjoy their bánh giò with a drizzle of chili sauce and soy sauce so if you’re looking for bolder flavors, go for it!