Lovers of Vietnamese street food will surely recognise bò lá lốt (grilled beef wrapped in lolot leaf). It may be simply ground beef wrapped in lolot leaf, but this dish will take you by surprise with ...

BANANA leaves play an important role in Vietnamese cuisine -- they’re used as a wrapper for sticky rice dumplings and whole fish -- and the technique is easily adapted to California cooking.

Betel leaves have a fleeting perfume; when grilled they blister and char beautifully, imparting their delicate fragrance to the beef. In Vietnam people like to barbecue this dish at the table.

Head to Garvey Avenue in the San Gabriel Valley to sample classic Vietnamese fare and rare regional delicacies, all at a great price. What's on the menu: Everything from bánh cuốn, gently ...

Ingredients 1 stack banana leaves For the paste (dough): 2 cups tapioca starch 1.5 cups water 1/2 tsp salt 2 tsp vegetable oil For the fillings: ...

Tikin Xic (Citrusy Black Cod Roasted in Banana Leaves) Victor Protasio Something beautiful happens when protein is smeared with citrusy achiote paste, wrapped in banana leaves, and roasted.

Vivek Singh uses banana leaves to wrap this spicy fish dish, served with green mango coconut chutney and yoghurt rice.

Steamed curried fish wrapped in banana leaves (amok trey) The original name of this dish was just amok, but people began requesting for chicken to be used, so trey, meaning ‘fish’, was added.

Vietnamese grilled banana wrapped in sticky rice (banh chuoi nep nuong) has been chosen as one of the most delicious and most-liked desserts due to its unique processing method and flavor.