Vietnamese varieties of doughnuts include "bánh tiêu"," bánh cam", and "bánh rán". "Bánh tiêu" is a sesame-topped, deep-fried pastry that is hallow. It can be eaten alone or cut in half and served with "bánh bò", a gelatinous cake, placed inside the pastry. "Bánh cam" is from Southern Vietnam and is a ball-shaped, deep-fried pastry coated entirely in sesame seeds and containing a mung bean paste filling. "Bánh rán" is from Northern Vietnam and is similar to "bánh cam"; however, the difference is that "bánh rán "is covered with a sugar glaze after being deep-fried and its mung bean paste filling includes a jasmine essence.