Top 18 Vietnamese traditional cakes

Pancakes is a type of flour cake popular in Asia, the Japanese and Korean version of pancakes has a dough on the outside, and the inside is filled with shrimp, meat, bean sprouts, kimchi, potatoes, chives, shrimp, and meat. , cabbage is fried yellow, molded into a circle or folded into a semicircle. Depending on the locality in Vietnam, banh xeo is enjoyed with its own characteristics. There are usually 2 styles: crispy pancakes and chewy pancakes.

In Hue, this dish is often called banh khot and often with grilled meat, the dipping sauce is a broth of soy sauce, liver, and peanuts. In the South of Vietnam, the cake has eggs added and people eat pancakes with sweet and sour fish sauce. In the North of Vietnam, the filling of banh xeo in addition to ingredients like other places also adds thinly sliced ​​​​beans or sliced ​​taro. The vegetables served with pancakes are very diverse including lettuce, broccoli, lettuce, perilla, basil, cinnamon leaves, young cold rice leaves… In Can Tho, there are more leaves, in Dong Thap more. Lang leaves, in Vinh Long there are more young mango leaves, in Bac Lieu there are more leaves. The most sophisticated in the central regions of Vietnam, in addition to raw vegetables, also add acrid figs, sour star fruit.. Therefore, gourmets are confused as if this dish really originated from Hue.

Pancakes Phan Thiet is different from banh xeo in other places because the cake is small, just the size of a cup and not wrapped with lettuce, but dropped into a bowl of cooked fish sauce (fish sauce has been pounded with garlic and chili). On Tuyen Quang street, there are many delicious banh xeo shops, so it is also called “banh xeo street”. Although the lotus is in the middle of an idyllic place, it still shows purity and nobility. From that meaning, “banh xeo lotus” in Saigon is a new dish that artisan Muoi Xiem has carefully created. Combining traditional ingredients with lotus seeds, lotus roots, and lotus roots makes the banh xeo full of hometown love. Besides, A Phu pancakes, Dinh Cong Trang pancakes still retain their own flavor and style over the past twenty years.

Floating cake, derived from Chinese cakes are two types of traditional cakes in the North of Vietnam. These two types of cakes often go together, most commonly during the Han Thuc New Year festival on the 3rd day of the third lunar month, also known as “the day of the vegetarian cake”. Drift cake is a kind of cake of reunion, reunion, simple and easy to make. The cake shell is made from glutinous rice mixed with plain rice, the filling is usually alum sugar, boiled in boiling water, when the cake is cooked, it will float to the surface. The white, smooth, soft cake can be served with grated coconut or sesame.

Water powder of glutinous rice mixed with plain rice, fenugreek sugar, grapefruit perfume, grated coconut, peeled sesame (sesame). For vegetarian cakes, add green beans, granulated sugar, tapioca flour or tapioca flour, a little crushed ginger and squeeze out the water. Glutinous rice mixed with ordinary rice according to the ratio of glutinous rice / sticky rice is 9/1 or 8/2. Rice is washed, soaked soft, washed again and then pureed in a blender with water slowly added. Pour the water powder into a cloth bag to hang up to drain, then knead the dough again until it is soft and smooth.

Put the filling in the middle of the small dough ball that has been kneaded before, use your hands to round it to seal the sugar. Bring water to a boil, gently drop each cake into it and boil over low heat, when the cake floats, it is cooked. Take out the cake, put it in a bowl of cold water to help yourself and avoid sticking, put the cake on a plate, decant the water. Sprinkle sesame (golden roasted and peeled) on top of the cake or use a spoon to dip the bottom of the spoon into the sesame and dab on each cake to make it beautiful. You can sprinkle grapefruit perfume and some grated coconut fiber on top of the product to increase the fragrance. Finished product used when cooled. With salty floating cake Then the filling is made of pork, vegetables cooked in a thick soup.

Beef cake is a type of cake originating from southern China and popular in Vietnam. Beef cake is a type of sponge cake made from rice flour, water, sugar and yeast. The surface of the cake has a lot of small bubbles because there are many air holes in the cake. The type of beef cake in China is called bai thang gòo – literally “white sugar cake”, this beef cake is slightly sour and omits the coconut ingredient – an indispensable ingredient in beef cake in Vietnam. Beef cake is generally eaten as a dessert or eaten with…

According to Paulus Huynh Tinh Cua’s dictionary of Dai Nam Quoc Son, this cake has the name “beef cake” is because it is “like a cow’s udder”. However, someone explained that, during the fermentation of the dough with yeast, the dough will “craw” on the rim of the dough bowl. The cake has a fragrant, greasy, bite. The cake has a spongy feeling but is a bit chewy, the surface of the cake is shiny and looks very eye-catching.The way to make beef cake is simple, but it is quite time consuming because it has to be kneaded, this is an important ingredient that determines the quality of the cake.

Spousal cake (also known as banh xeo or banh xeo) is a traditional Vietnamese sweet. Dinh Bang is a place associated with the development of the Ly dynasty and the first place to make this type of cake. To make the cake, one must choose the delicious yellow-flowered sticky rice. Rice is washed, drained and pounded using a mortar, not by machine. Then filter the rice starch. A pound of glutinous rice with yellow flowers usually only gets 4 ounces of starch. That filter powder is then ground to a fine powder and then dried or dried for 15 days to make a cake, if done right away, the cake will be crushed.

Multiply spousal cake Green beans are soaked thoroughly and cleaned. Steamed, finely ground, beat with sugar and mixed with a few shredded coconut fibers. When eating, the cake is usually cut into four, so in the filling, 4 lotus seeds are placed in the 4 corners. When peeling off the cake, we will see that the cake has a transparent yellow color, clearly seeing the small shredded coconut fibers sprinkled inside, which looks very attractive. The yellow color of the crust is made up of the flowers and fruits of gardenia. The baker brings the gardenia flowers to dry, when making the cake, soak it in boiling water to extract the yellow water, mix this water into the flour to create the cake color. Traditionally the cake is wrapped with two kinds of leaves. The inside is a layer of non-stick banana leaves, the outside is a layer of coconut leaves, although the cake can be placed in a red paper box on the tray. Boiling cakes is best boiled with a wood stove over medium heat.

Cakes or sticky rice, sticky rice is a type of cake originating from the Northern Delta region, made from the leaves of vegetables (there are two types of sticky rice and sticky rice, sometimes called Khuc Ong and Khuc Ba, but when making cakes, People often choose sticky rice leaves, because the leaves are much more delicious), glutinous rice, green beans, fatty pork. Cakes are usually made in the season of vegetables – February and March of the lunar calendar. The cake is made from tender young leaves growing on the banks of the field, on the sandy shore, it is these leaves that make up the rich flavor of the cake. The filling is made from green beans, pounded lean meat with pepper, the outside is covered with a layer of sticky rice, it will be delicious when eaten hot.

In Hanoi, Cakes usually sold in the evenings, sellers (usually men) wearing baskets of cakes on their heads walk along the streets and say “Hot sticky rice cakes with banh khuc, hot sticky rice cakes with banh khuc…” or “Who’s hot cakes here? !” Along with many different ways of advertising with a very special tone, it becomes a characteristic of Hanoi people.

Bread flour is a type of Vietnamese cake, originating from Hue, made with tapioca starch filtered, then boiled with a small amount of flour, or stuffed with boiling water and made cakes. The filling is usually with shrimp mixed with spices, can be made with lean pork or a mixture of shrimp and meat. After being squeezed into a cake, the cake is wrapped with banana leaves (or may not be wrapped) and steamed or boiled and then quickly dipped in cold water. Usually with a dipping sauce.

This is a popular dish in Hanoi, Nam Dinh, Nghe An, Ha Tinh, provinces from Quang Binh to Quang Ngai and especially Hue. In Nam Dinh, people do bread flour with myrrh. The cake is made from cassava flour, shrimp paste, lean meat mixed with spices. This type of cake usually does not need to wrap the leaves outside, boiled directly with boiling water until the cake is cooked and dipped in cold water. When eating a piece of chewy cake combined with rich braised shrimp and meat, eaten with delicious sweet and sour fish sauce.

Banh beo This is a very popular cake in the Central region, in addition to many in the South of Vietnam. Banh beo consists of three main parts: cakes made from rice flour, filling to sprinkle on cakes made of pureed shrimp, and dipping sauce, a mixture in which fish sauce is the main ingredient and usually poured directly into the cake without dipping. . The auxiliary ingredients of banh beo are usually onion fat and crushed roasted peanuts. Depending on the locality, there are different ways to add or remove this cake, for example, in Saigon, green beans and sour foods are often left out, and served with banh mi, little cake, and filter cake.

In the Central region, banh beo Banh beo is usually divided into two types, namely Quang Nam and Hue banh beo. Quang Nam beo cake is usually big, thick, eaten with a paste of cooked dough including meat, minced shrimp, chives, when eating, add a little fried onion and minced chili. Hue banh beo is a little different, thinner, with dried shrimp powder, when eaten with crispy pork skin. Banh beo in the Central region is mostly made of cups (banh beo cups). Going to the South, banh beo has many different styles, but it is often eaten with many other cakes and spices, making the distinctive flavor of banh beo lost somewhat.

In the South, banh beo transformed into sweet pancakes. In processing, people mix sugar water (usually yellow sugar dissolved in water and then boiled to cool) into rice flour, adding pandan leaves for fragrance. The filling is usually pureed green beans and sweet Southern banh beo served with coconut milk. This is a cheap, delicious snack cake and a childhood memory of Southerners. The name banh beo can be derived from its shape: it resembles the leaf of the beo tree.

Chung cake is a traditional cake of the Vietnamese people to express the gratitude of the descendants for their fathers and the land. According to the current popular concept, along with banh tet in the south, banh chung symbolizes the ancient Vietnamese conception of the universe. The cake has a green, square shape, which is considered typical for the land in the beliefs of the ancient Vietnamese and other ethnic groups in Asia.

Baking material:

• Leaves for wrapping: usually fresh dong leaves. The dong leaves choose the leaves of the forest, which are large, uniform, not torn, green in color. However, depending on the locality, ethnicity, conditions and circuTaxances, the leaves of the cake can be chit leaves, banana leaves or even eagle leaves.
• Lat tie: Chung cake often used in Lat Giang is made from the tube of Giang tree. Lat can be soaked in brine or steamed to soften before wrapping.
• Sticky rice: Glutinous rice usually uses rice harvested from the crop. Rice in this crop has large, round, smooth, and freshly harvested grains that will be more fragrant than other crops. Many people choose yellow flower sticky rice or upland sticky rice.
• Green beans: beans are often carefully selected, the best ones are those grown in the midland hills of Vietnam (Thanh Hoa, Nghe An, Ha Tinh, Phu Tho etc. will be more fragrant and palatable). After harvesting, the beans need to be dried in the sun, sifting all the garbage, dust, and flat seeds, sorting the seeds and then packing them into jars and jars made of clay.
• Meat: usually pork, choose bran pigs that are raised entirely by manual methods (raised in cages or free-range, feed with natural vegetable bran without using weight gainer or animal feed). Bacon (bacon) with a combination of fat and lean gives the cake a rich fatty taste, not dry like other types of butt meat, lean loin.
• Spices of all kinds: pepper used to marinate meat as a filling. Salt is used to mix rice, green beans and marinate meat. Especially marinated meat should not use fish sauce because the cake will quickly go rancid and stale.

Once all the ingredients have been prepared, the next step is to wrap the cake. There are two ways of wrapping is wrapping Square Chung Cake and Chung Tay Cake (like Tet cake of the South). After wrapping the cake, it will be boiled, people usually boil banh chung in big pots, fill it with water and make sure that the water in the pot is always boiling and full on the top of the cake. Banh chung is boiled for about 8 hours to be cooked, amaranth. The cake is taken out, washed with cold water and stored in cool conditions to avoid rancidity and mold.

Buds, in some places called leaf cake or harrow gear because of its shape like a harrow tooth, is a traditional cake in the Northern Delta and Thanh Hoa, Vietnam. The cake is made from plain rice flour, wrapped in dong leaves and boiled until cooked. Each locality has its own way of making banh te, more or less different.

With the main ingredient is plain rice flour, so buds Very tasty and not boring. The cake has a rich meat and wood ear filling that is very easy to eat. This is a popular snack in Vietnamese villages and is currently sold quite a lot to make breakfast, a snack when hungry. Some famous cakes can be mentioned such as:

• Banh Mi in Waiting Village (Yen Phong, Bac Ninh)
• Banh mi in Phu Nhi village (Phu Thinh ward, Son Tay town, Hanoi)
• Banh te in Phung Cong commune (Van Giang, Hung Yen – also known as harrow gear)
• Leaf cake in Khoai Chau, Hung Yen.
• In My Duc, Hanoi also has banh tet but less famous.

Glutinous rice dumpling is a traditional cake of the Vietnamese people to express the gratitude of the descendants for their ancestors and the land. The cake is usually made with finely pounded glutinous rice, can be filled with green beans and coconut fibers with sweet or salty taste. Cakes are usually made on the occasion of the traditional Lunar New Year and on the 10th day of the third lunar month (Hung King’s death anniversary).

Glutinous rice dumpling related to the legend of Lang Lieu, which happened in the 6th Hung King Dynasty. Accordingly, the Lang Lieu prince was told in a dream to make a round cake, symbolizing heaven, and banh chung shaped like a cake. square, representing the earth; These two things are used to offer to the father on the first day of spring. In addition to explaining the origin of banh chung and banh day, the above legend reminds descendants of the nation’s traditions and the importance of rice and nature in the wet rice civilization.

People choose delicious, well-prepared glutinous rice (can be cooked twice), then pound it in a mortar until they get a soft, sticky dough. This is a physically demanding job, usually only young men do because the cooked glutinous rice is especially sticky and sticky, lifting the pestle is not easy. If the pounding is not pure enough to eat, the rice grain will lose its taste, and it will be easy to “re” the cake. Usually, people can use a little grease to wipe the tip of the pestle to prevent it from sticking.

The cake will be cut into thin, round, white slices, sandwiched in the middle is a piece of pork of the same size. Thus, the cake is attractive and delicious. Next to spring rolls cake, people still do green bean cake Also called sweet shoe cake. Currently, banh chung is used commonly in holidays, Tet, in parties, weddings and even on weekdays.

Banh gio, banh gio, banh ú ash or banh cuon is a type of cake made with the main ingredient is glutinous rice soaked in ash water (ie charcoal ash, especially bamboo leaves) and boiled leaves in a pot. It is so popular in Vietnamese culinary culture that there are articles that say the cake is unique and “purely Vietnamese”, but it is often found that it is similar to Japanese gio cake with the name akumaki. This type of cake used to appear in the ancestors worshiping ceremony of the Vietnamese people on the Lunar New Year on the 5th day of the 5th lunar month next to other fruits and meat, sticky rice, and tea. Currently, Banh Tro is made and sold all year round throughout the country.

Name ash cake or banh gio, banh cuon Derived from the most important ingredient that makes up the characteristic of the cake is ash water (also known as water) prepared from coal ash obtained after burning some herbs and medicinal herbs. Banh ú ash is a name that also describes the shape of the cake, because the cake is usually wrapped in the shape of a ú, reaching as high as a hand when held. Banh ash is eaten with molasses, both sweet and cool, good for digestion, especially against boredom for Tet holiday.

Soft cake is one of the two special moon cakes of Vietnamese people, next to pies. With the crust made from finely ground roasted glutinous rice flour mixed with sugar water, grapefruit perfume and filling with green beans, lotus seeds, or a mix of all kinds of pre-cooked food ingredients, flexible cakes are made without need to prepare the oven, but only need patience as well as the correct way of mixing ingredients.

It is impossible to know the exact origin of Vietnam’s moon cake, only knowing that it appeared with the desire to wish for a bountiful harvest of farmers. Every holiday or Mid-Autumn Festival, Vietnamese people make both types of moon cakes, including pies and cakes, and often the two are displayed together to show the harmony of heaven and earth. While baked goods are so popular in many other Asian countries that the cake seems to be synonymous with the concept of “moon cake”, flexible cakes with a unique process, ingredients, color, and form. unique, besides other ethnic cakes such as floating cake, sticky rice cake, and banh day.

According to the culinary taste of the Northern people, soft cake usually sweeter than in the South. The diameter of the cake is usually very large, it can be close to the tray, to show the shape of the large and white autumn moon in the symbol of the meaning of “family reunion” and especially the close love between husband and wife. . In the late 1980s, in Hong Kong, a cake with a shape similar to that of a sticky rice cake, a cold plastic cake (also known as a snow moon cake or a mooncake with a cold crust, snow mooncake). to countries with Mid-Autumn Festival such as Mainland China, Macau, Taiwan, Malaysia and Singapore, however, the crust does not use sugar water, but uses powdered sugar, vegetable fat (shortening), fresh milk to make foam. The cake is filled with fruits and jams; the cake is always preserved and enjoyed by keeping it cold, so it’s not exactly like Vietnamese-style sticky rice cake.

Black rise cake is a type of traditional Vietnamese sweets. The cake has a square shape, the color of the leaves of Gai leaves, the characteristic aroma of green beans and sticky rice. A similar cake, a specialty of Binh Dinh province in the South Central region, is a cake with hemp leaves, wrapped with fresh banana leaves into a pyramid like little cake. Gai cake can be enjoyed as dessert after the main meal. The cake has a sweet, fleshy, fragrant taste brought by the cake filling and flexible and cool thanks to the crust. As a typical product of the region, can be given as a gift.

Black rise cake is a traditional Vietnamese cake, originating in the Northern Delta in Vietnam, often seen during Tet holidays. The cake has a sweet, fleshy, fragrant taste brought by the cake filling and flexible and cool thanks to the crust. The flour of the cake is made from hemp leaves, so it is black, wrapped in dried banana leaves, so it has a very pleasant aroma. Gai cake is basically a shell and a filling. Commonly used ingredients are hemp leaves, glutinous rice, green beans, pumpkin jam, sugared fat market, suitcase banana oil, sugar, sesame.

Green bean cake is a pastry made from mung bean flour smothered with sugar and vegetable oil or animal fat, usually lard. Cakes are cut into small squares, wrapped in foil into small and large boxes or wrapped in greaseproof paper into gold bars. Cake is often used when drinking Chinese tea or green tea, then it will create a feeling of relaxation. The local famous green bean cake is Hai Duong.

Ingredients for processing green bean cake Including: Green beans, crystallized sugar, lard, essential oil of pomelo flowers. All must be selected and processed pure. The above four ingredients are mixed together in a certain ratio, beyond that ratio, the cake will be of poor quality. The wrapping paper, the color of the label, must be carefully considered in order for the cake to last a long time and to enhance its beauty. Cakes have long been made in a particular way: 10 thin bars in 5 rows (8,5 x 3,2 x 1.1cm) weighing 45g, there have been recent changes, but its general specifications have not changed. .

Cakes is a type of cake of Vietnam, usually made with rice flour (in the North and Central region) or tapioca flour (in the South) with some spices. The cake is made into large sheets, when eaten, cut into pieces as you like. Banh Dieu is a traditional cake in Vietnam. Peanut cake is usually dipped with cork, in some places shrimp paste is dipped. This is a simple and familiar dish of the Vietnamese people.

As a popular rustic dish throughout the three regions, the cake is crispy, cool, smooth, full of belly but easy to digest, easy to make and very cheap. Not only is it eaten as a gift from the countryside, breakfast is typically a dipping cake with soy sauce, and it can also be served with crab noodle soup, herbs, shrimp paste, honey, molasses, fruit jam and so on. even braised fish, braised meat as you like. From the pure cake made with only rice flour mixed with lime water in the smell of lime, the cake has also had many variations such as marble cake, peanut cake, coconut cake, corn cake.

Cereal made from nuggets, grated coconut mung bean paste and pumpkin jam or bare lotus jam, often used for engagement ceremonies. For a long time, Hang Than rice cake has become a famous specialty of Hanoi, indispensable in weddings, anniversaries and a favorite gift of tourists from all over the world.

Com mixed with water in a certain ratio, stirred on the fire, or steamed with a little sugar and grapefruit juice. The filling is made from steamed green beans, pureed, then sugared and then simmered again. Then add grated coconut and diced pumpkin jam or lotus jam. The final stage is wrapping the cake, with the filling divided into small handfuls and the outer layer of processed nuggets.

Bread rolls Cake is a kind of cake made with plain rice flour, tapioca flour mixed with bone broth, filling made from lean shoulder meat with wood ear, dried purple onion, onion, pepper, fish sauce, salt (in the South, the cake is filled with cake). There are also quail eggs). Banh gio has a long, high-rise shape like a cupped hand with fingers close together. The cake is wrapped in banana leaves and steamed for 30 to 40 minutes.

Bread rolls is a familiar breakfast or afternoon dish of Vietnamese people. With a soft dough crust and a rich minced meat filling, spring rolls have a very special delicious taste that anyone can easily become addicted to when enjoying. The way to make banh gio is quite simple, the cake is made from plain rice flour, tapioca flour mixed with bone broth, the filling is usually meat, wood ear, and other spices, served with chili sauce.

Pies Or mooncakes are one of the cakes that are made and used a lot during the Mid-Autumn Festival. Cakes originate from Chinese cuisine but in the long history of interference, influence and acculturation, have spread and popularized in many other Asian countries. In Vietnam, this cake with a dark yellow flour crust thanks to being baked in the oven is one of the two indispensable cakes on the occasion of the Mid-Autumn Moon Festival, next to the cakes with the crust made from glutinous flour which has a unique flavor. More pure Vietnamese nuances are identified with the name sticky rice cake.

Pies There are two parts: the baking part and the filling. The cake coat (i.e. the crust) uses flour, baking soda, sugar water and cooking oil in general with little flavor, encapsulating a very sweet filling with a bit of oil inside, baked evenly in the oven. The crust color is dark or light yellow due to old or young baking, but it is often seen with an attractive dark golden or brown color. The surface and edges of the cake are often decorated with stylized patterns, auspicious symbols or inscriptions or the name of the bakery. The filling is very diverse, in addition to pumpkin jam, melon seeds, and sausages that make up a mixed filling, there can also be roasted pork, roasted chicken, ham, even fish fins, bird’s nest. Baked cakes also have vegetarian fillings made of smooth green beans, grated coconut, lotus seeds, black beans, red beans, shiitake mushrooms, nuggets, green tea powder…