 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 otherChinese flaky pastries |
Bánh pía, sometimes spelled asbánh bía, is a type of Vietnamesebánh (translated loosely as "cake" or "bread"). ASuzhou stylemooncake adapted fromTeochew cuisine, called "lâ-piáⁿ" (朥餅,Teochew Peng'im: la⁵ bian²). The Vietnamese name comes from theTeochew word for pastry,pia (餅 or 餠,Peng'im: bian²,POJ: piáⁿ, round flat cake, pastry, cookie, biscuit).
InSaigon, the pastry is calledbánh bía, while inSóc Trăng andVũng Thơm, it is known asbánh pía. Some Vietnamese people call itbánh lột da, which translates to "peeling flakes pastry". Those from theBến Tre region call itbánh bao chi, which is the name formochi elsewhere in Vietnam.[1][unreliable source] Popular fillings includedurian, shredded pork fat, salted egg yolk,mung bean paste, taro and coconut.
| Dumplings | |
|---|---|
| Rice cakes | |
| Pancakes | |
| Rice noodles | |
| Other | |
 | This article aboutVietnamese cuisine is astub. You can help Wikipedia byexpanding it. |
