From savory bowls of sủi cảo and steaming hoành thánh to the delightfully chewy há cảo dispensed by street vendors, Vietnamese have borrowed both the terminology and flavors from a wide array of Chinese dumplings.
The Cleaver Quarterly, a magazine dedicated to Chinese cuisine, and food-porn publication, Lucky Peach, recently joined forces to create an illustrated guide for 36 steamed, deep-fried, boiled, you-name-it varieties of these lovely munches.
The fantastic illustrations were created by Monica Ramoms, all of which can be viewed in full list here.
While there are plenty on this list that we don’t recognize, here are a few of the Vietnamese heirs to Chinese dumplings:
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