Vietnamese
Bánh giò is a variation on a theme in Vietnamese cuisine, a blend of protein and carbohydrate wrapped in a leaf. The gooey gelatinous exterior is made with a mix of rice flour, tapioca starch and pork stock, no doubt a process involving rigorous stirring to keep powdery lumps from forming. Placed inside the base of a banana leaf pocket, this dough is followed by a mix of sautéed seasoned pork mince, shallots and wood-ear mushrooms before more dough is spooned in to enclose the meat mixture. The banana leaf pocket is sealed shut in the shape of a pyramid and steaming then occurs. While still hot, the parcels are placed in large rattan baskets under sheets of insulating plastic and transported from the kitchen to the pavement for sale.
