Bánh pía
In today's article, we will explore the topic of Bánh pía in depth. From its origins to its relevance in today's society, through its impact in different areas, we will immerse ourselves in an exhaustive analysis to understand the importance of Bánh pía today. Additionally, we will examine various perspectives and opinions from experts in the field, with the goal of offering a complete and objective view of this highly relevant topic. Throughout the article, we will discover how Bánh pía has evolved over time and what its possible implications are for the future. Get ready to embark on a fascinating journey through Bánh pía!
 Durian flavored bánh pía | |
| Alternative names | Bánh bía, bánh lột da |
|---|---|
| Type | Pastry |
| Course | Dessert, snack |
| Place of origin | Chaozhou, China |
| Region or state | Southeast Asia |
| Similar dishes | Hopia and bakpia, heong peng, and other Chinese flaky pastries |
Bánh pía, sometimes spelled as bánh bía, is a type of Vietnamese bánh (translated loosely as "cake" or "bread"). A Suzhou style mooncake adapted from Teochew cuisine, called "lâ-piáⁿ" (朥餅, Teochew Peng'im: la⁵ bian²). The Vietnamese name comes from the Teochew word for pastry, pia (餅 or 餠, Peng'im: bian², POJ: piáⁿ, round flat cake, pastry, cookie, biscuit).
In Saigon, the pastry is called bánh bía, while in Sóc Trăng and Vũng Thơm, it is known as bánh pía. Some Vietnamese people call it bánh lột da, which translates to "peeling flakes pastry". Those from the Bến Tre region call it bánh bao chi, which is the name for mochi elsewhere in Vietnam.[1][unreliable source] Popular fillings include durian, shredded pork fat, salted egg yolk, mung bean paste, taro and coconut.
References
| Dumplings | |
|---|---|
| Rice cakes | |
| Pancakes | |
| Rice noodles | |
| Other | |
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