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banh bao banh vac (bánh bao bánh vạc)

Vietnamese. ‘Cauldron dumpling’. Name of a culinary specialty and signature dish from Hoi An, somewhat similar to wonton noodles and reminiscent of Thai kanom cho muang. It is made from small rounds of rice paper, with a tiny filling of meat in the centre, usually seasoned minced pork or shrimp. When the rice paper is steamed, the edges get soft and chewy and warp a little, making the translucent white dough look like a white flower. Hence, the dumplings are in English referred to as White Rose Dumplings. The dumplings are topped with bits of crunchy toasted garlic and served with sweet chili sauce (fig.). In English, also known as Hoi An White Rose Dumpling.