Bánh tiêu

Bánh tiêu is a type of Vietnamese bread, often referred to as Vietnamese hollow bread or Vietnamese sesame donut. It is a popular street food in both Vietnam and other countries with Vietnamese communities, such as the United States and Australia.

Etymology

The name "Bánh tiêu" is derived from the Vietnamese words "bánh", which generally refers to items such as cakes, breads, pastries, or sandwiches, and "tiêu", which translates to hollow. This name is a direct reference to the bread's hollow interior.

Description

Bánh tiêu is characterized by its hollow interior and crispy exterior. It is typically round in shape and puffed up during the cooking process, which results in a hollow interior. The bread is coated in white sesame seeds before being deep-fried, which gives it a distinctive flavor and texture. Despite being deep-fried, Bánh tiêu is not greasy but rather light and airy.

Preparation

The dough for Bánh tiêu is made from a mixture of flour, water, sugar, and yeast. After the ingredients are combined, the dough is left to rise for several hours. Once the dough has risen, it is divided into small balls, which are then coated in sesame seeds. The dough balls are then deep-fried until they puff up and become golden brown.

Serving

Bánh tiêu is often served as a snack or appetizer. It can be eaten on its own or with various fillings. In Vietnam, it is commonly served with pickled vegetables and dipping sauce. In other countries, it is sometimes served with sweet fillings, such as sweetened condensed milk or coconut jam.

Cultural Significance

Bánh tiêu has a significant place in Vietnamese culture. It is often used in traditional ceremonies and celebrations, such as Tết, the Vietnamese New Year.

See Also

• Vietnamese cuisine
• Bánh mì
• Bánh xèo
• Bánh bao

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