Cracked rice cake
Banh dap, also known in some regions as banh chap, is a simple, rustic dish that has made a name for Hoi An cuisine. It is a special combination of steamed rice rolls (banh uot) and grilled rice paper (banh trang nuong), creating a dish that is both crispy and chewy. Spread inside is a layer of fragrant scallion oil, and if you want a heartier meal, you can add grilled pork, pork offal, and more.
Dap cake with the characteristic mam nem bowl of Central Vietnamese people
But one cannot ignore the signature mam nem (fermented anchovy sauce) of the Central region. The round cake is “cracked” in half, spreading its crispy, chewy, and savory flavor throughout the mouth, leaving diners forever longing for more.
White rose dumplings
White rose dumplings are not only unique in their name, but the flavor of this dish is equally appealing. That is why the dumpling always appears on the list of Hoi An's culinary specialties. This clear and simple dumpling is also called by foreigners with the beautiful noun “white rose”.
Banh bao banh vac, a specialty of Hoi An
The main ingredients of 'bánh bao bánh vạc' are a dough wrapper made from rice flour that has been filtered multiple times, giving it a delicate translucent white color. The filling is rich and fresh, made from shrimp or minced meat mixed with wood ear mushrooms, onions, garlic, and spices... The skillful hands of the artisan shape the 'bánh vạc' to resemble a flower with evenly folded petals and the filling in the center. The best way to enjoy this dish is with sweet and sour fish sauce, where all the flavors blend together in the chewy texture, and the sweet and savory notes further enhance the palate.
Ngai cake
The cake might sound “magical” like that, but it is a very attractive and unique dish of the Tay ethnic group (Lang Son). The flavor that makes the highlight of the 'ngai' cake is the mugwort leaves boiled in ash water and mixed with rice. Accompanying the chewy, fragrant crust is a nutty and sweet black sesame filling when combined with rock sugar.
Banh ngai is a dish of the Tay ethnic group (Lang Son)
Ngais cake is round and flat, eye-catching in a deep green color. Not only does it bring a fragrant, cool flavor, but the cake also has many good health benefits. Because mugwort has always been a natural remedy used by the Tay people in their daily lives.
Cong cake
It is said that the West always contains a “treasure” of rustic yet tasty cakes, among which banh cong must be mentioned. This dish, which impresses with its unique name, originates from the Khmer people in Soc Trang province.
Banh cong is a unique name originated from the Khmer people in Soc Trang province
The cake is poured into a round, deep mold like a small basin. The flour is balanced in a ratio of rice and glutinous rice, then ground until smooth. A standard cake is a harmony between the savory mung bean filling and pork marinated with rich spices. Finally, it is impossible to lack a few shrimp sitting proudly on top to add extra sweetness.
Banh cong is deep-fried in hot oil until golden and crispy. Enjoy the dish with fresh herbs and sweet and sour fish sauce for a complete flavor. This rustic dish surprisingly captivates the palates of diners from all over.
'It' cake
A cake with an equally funny name is “banh it”, a popular dish in all three regions. Although the shape and filling change slightly when 'traveling' everywhere, their common point is that the crust is made from glutinous rice flour and mung bean flour. Inside that soft and smooth crust, there can be a sweet filling with mung beans, coconut... or a rich savory flavor of meat, eggs, Chinese sausage...
'Banh it' is a popular dish in the three regions with the crust made from glutinous rice flour and mung bean paste
If people in the North wrap cakes using ramie leaves into triangular or square shapes, the 'banh it' in the Central region takes on a long cylindrical form. Moving to the South, fresh banana leaves are used for the outer layer, making them shaped like a larger and fuller pyramid. 'Banh it' can be enjoyed as a snack, but during holidays and Tet, it becomes a traditional offering on the ceremonial platter.
Gat gu cake
When mentioning Quang Ninh, besides Ha Long Bay, people are also impressed by a cake with an interesting name, which is 'gat gu' cake. The cake is made from rice flour from Tien Yen, spread on a thin mesh layer to be steamed and then rolled up. The piece of cake is chewy and tastes best when eaten hot, dipped in fish sauce steamed with chicken fat, fried onions, and chili to create a unique flavor.
Gat gu cake – a cake made from rice flour from Tien Yen land
The people of this region pass down the story that, in the old days, when enjoying the mung bean cakes
soft, fluffy, and chewy, one just has to nod up and down in praise of its deliciousness. That is why, since then, the name 'gat gu' (nodding) cake appeared and has become popular until today.
Husband and Wife Cake (Banh Phu the)
Husband and Wife Cake (Banh Phu the) is a traditional dish from Dinh Bang village (Bac Ninh) and often appears in wedding offering trays. Su xe cake is made from white sugar, coconut, mung beans and many flavors. The filling is shaped into a circle and wrapped in a soft, chewy crust with a light aroma of pandan leaves.
'Banh xu xe' is a mispronounced name of the 'phu the' (husband and wife) cake
The sweet, nutty mung bean cake blending beautifully in white and green colors is a symbol of the bond and destiny between husband and wife. Therefore, the su xe cake has always been a traditional wedding cake of our nation. To purchase this cake with the most authentic flavor, people often look to Bao Minh – a long-standing traditional confectionery brand that preserves the essence of Vietnam.
