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 ...

Banana leaves give an aromatic flavor quintessential to Philippine cooking, like in this recipe for wrapped chicken pork adobo and steamed rice.

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.

Grilled whole flathead in banana leaf “I have one word for this recipe — incredible! It’s worth tracking down the ingredients to create this delicious wrapped fish cooked over coals. We do ...