<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>gas•tron•o•my &#187; Banh Gio</title>
	<atom:link href="http://gastronomyblog.com/category/vietnamese/banh-gio/feed/" rel="self" type="application/rss+xml" />
	<link>http://gastronomyblog.com</link>
	<description>My husband likes Astronomy. I prefer Gastronomy.</description>
	<lastBuildDate>Tue, 07 Feb 2012 17:17:29 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.1</generator>
		<item>
		<title>Bánh Chưng &amp; Bánh Giò</title>
		<link>http://gastronomyblog.com/2007/08/17/banh-chung/</link>
		<comments>http://gastronomyblog.com/2007/08/17/banh-chung/#comments</comments>
		<pubDate>Fri, 17 Aug 2007 03:51:33 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Banh Gio]]></category>
		<category><![CDATA[Banh Tet / Banh Chung]]></category>
		<category><![CDATA[Saigon]]></category>
		<category><![CDATA[Street Food]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/2007/08/17/foot-cake/</guid>
		<description><![CDATA[During Tết (Luner New Year) this year, I was sick as a dog and desperately craving bánh chưng&#8212;a sticky rice cake filled with meat, pork fat, black pepper, and mung bean paste wrapped-up in banana leaves. I couldn&#8217;t get my hands on one because the lone Vietnamese grocery store in Philly on Washington Avenue was [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2007/08/17/banh-chung/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Bánh Giò &#8211; Minced Pork and Rice Dumplings</title>
		<link>http://gastronomyblog.com/2007/07/30/banh-gio/</link>
		<comments>http://gastronomyblog.com/2007/07/30/banh-gio/#comments</comments>
		<pubDate>Mon, 30 Jul 2007 08:51:23 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Banh Gio]]></category>
		<category><![CDATA[Family Recipe]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/2007/07/30/banh-gio/</guid>
		<description><![CDATA[Banh Gio is a savory breakfast food traditionally wrapped in leaves or aluminum foil, steamed, and eaten with nouc mam (fish sauce). My grandmother updated her banh gio recipe to exclude steaming and include microwaving after listening to a Vietnamese radio program where this shortcut was introduced. For pork filling (gio) ½ pound ground pork [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2007/07/30/banh-gio/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
	</channel>
</rss>

<!-- Performance optimized by W3 Total Cache. Learn more: http://www.w3-edge.com/wordpress-plugins/

Minified using disk: basic
Page Caching using disk: enhanced

Served from: gastronomyblog.com @ 2012-02-08 21:48:47 -->
