Food stalls attract many customers at the Green Vietnam Festival - Photo: QUANG DINH
The Vietnam Green Day 2026 (initiated by Tuoi Tre Newspaper and the Vietnam Packaging Recycling Alliance - PRO Vietnam, in collaboration with other organizations, starting in 2024) took place in a vibrant atmosphere with the participation of many people. By the afternoon of November 7th, the food stalls continuously attracted visitors.
Unique "artisan" cakes
Using peas combined with rice flour, Binh Tay Food Joint Stock Company introduces a low-oil-absorbing flour product for making traditional Vietnamese pancakes (banh xeo and banh khot), aiming to change the experience of enjoying familiar traditional dishes like banh xeo and banh khot.
The freshly made, hot Vietnamese savory pancakes from Binh Tay Food attract the attention of diners - Photo: QUANG DINH
Speaking to Tuoi Tre newspaper , artisan Tran Le Thi Hue Linh - a renowned artisan specializing in preserving and promoting traditional Southern Vietnamese cakes - said that the product's uniqueness lies in its blending formula, consisting of 50% pea extract and 50% rice flour.
Accordingly, adding pea extract not only increases the protein content but also makes the bread less absorbent of oil after processing.
Beyond focusing on nutritional value, the product is also developed with a green food orientation, utilizing plant-based ingredients to create new choices for consumers.