Vietnamese rice cakes: Top 22 local delicacies to add to your bucket list

Vietnamese rice cake has long been an essential part of the culture. There are various types of cakes enjoyed as daily treats during summer lunches or on special occasions such as festivals, engagement ceremonies, and weddings. While these cakes have undergone changes to meet industrial demands, they still retain their rich and diverse flavors, preserving the cultural heritage and serving as a source of pride for the Vietnamese people.

1. Popular Vietnamese rice cakes in the northern region

1.1. Banh chung

Banh chung, also known as Chung cake, is the most popular Vietnamese rice cake. It signifies the harmonious connection between heaven and earth and embodies people’s hopes for a prosperous new year. This delicacy is a vital component of ancestral altars during traditional celebrations, representing both cultural heritage and reverence for ancestors. Crafted from sticky rice, pork, mung beans, and Dong leaves, this traditional Vietnamese rice cake requires significant time and meticulous effort.

1.2. Banh day

Banh Day, a well-known traditional Vietnamese rice cake, symbolizes the sky with its round shape and white color. The cake is made from pounded rice, which serves as the wrapping layers, while Vietnamese steamed pork sausage is sandwiched in the middle. Banh Day is typically enjoyed by locals for breakfast.

1.3. Banh gio – A much-loved Vietnamese rice cake for breakfast

The cake has a pyramid shape, like a miniature pyramid, and is wrapped in banana leaves. Inside, there is a layer of soft, glutinous rice dough that envelops a flavorful meat filling. The filling of Hanoi-style banh gio is made from minced meat, wood ear mushrooms, ground pepper, and a hint of fragrant dried shallots. This is a distinctive Vietnamese rice cake with meat that you should try.

Hanoi-style banh gio is at its best when eaten hot, with steam rising from it. As you take a bite, you will experience the softness of the cake gradually melting in your mouth, and then you will discover the combination of soft, crispy, and sweet flavors in the filling. 

1.4. Banh gio/ Banh tro

Banh gio, also known as banh tro, is made from sticky rice. Before being wrapped, the rice is soaked in gio water, a slightly yellowish liquid. The deliciousness of the cake depends greatly on the quality of the gio water. This Vietnamese rice cake is wrapped in dong leaves, which are transparent and golden like amber, providing a refreshing and chewy texture when eaten.

1.5. Banh com

To make this special Vietnamese rice cake, nuggets are carefully selected to have firm grains, then processed and mixed with water to steam along with sugar and pomelo blossom water. Green beans used as fillings must be carefully chosen, steamed until fully cooked, then ground into a paste and mixed with coconut shreds or lotus seed paste and pumpkin preserve. Banh com must have a square shape, and when opened, they release a fragrant aroma. When eaten, one should be able to taste the harmonious blend of nuggets and mung bean filling.

In the past, banh com was only seen during special occasions such as weddings and festivals among Hanoi locals. Today, this Vietnamese rice cake still holds that significance, but it has become a popular treat, a gift, or simply a way to express familial and friendly affection. 

1.6. Banh te

This Vietnamese glutinous rice cake is wrapped in dong leaves or banana leaves and boiled until cooked. The plain cake is dipped in fish sauce, sprinkled with ground pepper, or dipped in soy sauce.

The meat filling is well-cooked, tender, and flavorful. It is mixed with a touch of crunchy wood ear mushrooms and served with chili sauce or a sweet and sour fish sauce dip, both of which add a delightful taste to the dish.

1.7. Banh xu xe – A traditional Vietnamese rice cake for wedding

Banh xu xe is typically wrapped simply in a thin, transparent layer of film, and sometimes an additional decoration of the words “Song Hy” (Double Happiness) is added. This Vietnamese rice cake not only serves as a food item but also carries the meaning of expressing strong love and the happiness of a couple. Therefore, this type of cake is often used in traditional events such as weddings, engagement ceremonies, village festivals, and more.

1.8. Banh gai

Banh gai is the most favored Vietnamese rice cake, and tourists buy it as a gift for their loved ones and friends after visiting the Northern region.

These banh gai cakes are made from a mixture of glutinous rice flour and the powder from gai leaves, resulting in a dark green, almost black color. They are filled with a combination of mung beans and shredded coconut, or optionally, lotus seeds for added flavor. This Vietnamese rice cake is wrapped in banana leaves, a traditional leaf commonly used in ethnic cuisine. This is a type of cake that contributes to the distinctiveness of Vietnam’s culinary heritage.

1.9. Banh duc lac

To make a delicious batch of banh duc lac (peanut pudding), glutinous rice will be soaked in lime water for about a day. Afterwards, it is scooped out and drained, then ground into flour. The resulting flour should have a moderate consistency, not too thick or too thin.

When cooking, the ground rice mixture is stirred continuously from the moment it is fully cooked, ensuring that the rice flour does not form lumps. Finally, peanuts are added, mixed well, and then poured into a mold. The surface of the pudding is smooth and shiny. When banh duc lac is served cool, it is often enjoyed with a bowl of delicious soy sauce (tuong ban).

2. Famous Vietnamese rice cakes in the central region

2.1. Banh nam

When you taste banh nam, you will experience the refreshing flavor of the rice flour combined with the rich and creamy taste of shrimp and meat, the aromatic flavor of shallots, and the tangy-sweet taste of fish sauce. All these flavors blend harmoniously to create a masterpiece of Vietnamese rice cake that you will not forget with every bite. When enjoying banh nam, it is best to keep the cake wrapped in the leaf, pouring fish sauce over it to enhance the fragrance of the leaf and reduce any potential greasiness. Additionally, it is recommended not to rush but to slowly savor the cake, allowing the rice flour to gradually dissolve, deeply immersing your taste buds.

2.2. Banh dap

To create a delicious banh dap, both the rice paper and steamed rice cake layers must be of the right thickness. The Vietnamese steamed rice cake is thinly spread and brushed with scallion oil, while the rice paper layer is slightly thicker and lightly toasted. A fragrant fried scallion oil is added on top of the steamed rice cake layers. The dipping sauce is a seasoned fish sauce with garlic, chili, sugar, and fried scallions for added aroma.

2.3. Banh beo – A delectable Vietnamese rice cake in Central Vietnam

Banh beo is made from rice flour and molded in small bowls. Hue-style banh beo is thinner and smaller compared to other regions, especially the larger and thicker banh beo from Quang province. The filling of banh beo consists of two types: a dry filling made from ground and dried shrimp and a wet filling made from a mixture of meat, minced shrimp, onions, and chives cooked into a sticky paste. While the dry filling offers the aromatic flavor of dried shrimp, the wet filling provides a rich and savory taste of meat alongside the fragrant combination of shrimp, onions, and chives. 

2.4. Banh to

The name “banh to” symbolizes luck and prosperity for the whole year and is often eaten during the Dragon Boat Festival. This Vietnamese rice cake is easy to make. First, you need to cook a mixture of water, sugar, and ginger (if desired). Then, mix in the glutinous rice flour until well combined. Finally, pour the mixture into banana leaf-lined molds and steam them.

2.5. Banh xeo (Vietnamese pancake)

Banh xeo from Central Vietnam is characterized by its thick and compact size. The most common filling for this type of banh xeo is seafood, such as shrimp and squid. The outer shell of the pancake is also thick but slightly soft and chewy.

One distinctive feature of Central Vietnamese banh xeo is the dipping sauce. It is a combination of peanut sauce, soy sauce, and liver sauce. In some regions, it may be served with seasoned fish sauce according to personal preference.

2.6. Banh it tran

Banh it tran is a Vietnamese mung bean rice cake. Banh it tran from Hue not only delights the taste buds but also leaves a distinct and cherished taste. Once fully cooked, the cakes are arranged on a plate and topped with ground dried shrimp, a bit of spring onion, and a tangy-sweet fish sauce dressing with a hint of finely shredded pickled carrot. The chewy texture of the sticky rice, the richness of the mung beans, and the flavorful fish sauce combine to make this simple Vietnamese rice cake surprisingly delicious.

3. Must-try Vietnamese rice cakes in the southern region

3.1. Banh duc la dua

Banh duc la dua is one kind of Vietnamese pandan rice cake. The process of making this cake is relatively simple. Rice is soaked thoroughly before being ground into flour. Pandan leaves are cleaned, blended, and strained to obtain the juice. Then, the rice flour and pandan juice are poured into a pot and brought to a boil. The secret to achieving a delicious pot of this Vietnamese rice cake lies in paying attention to the heat and stirring the mixture evenly.

3.2. Banh tet – A must-have in the Lunar New Year celebration in Southern Vietnam

While people in the Northern region enjoy the delicious and sticky banh chung, those in the Southern region have a fondness for banh tet, a cylindrical-shaped cake that is loved by many.

The Vietnamese rice cake from the Southern region is filled with various ingredients such as pork, mung beans, and salted eggs. Additionally, a popular filling is made with bananas. In the Southern region, banh tet is also made in different colors using natural plant-based dyes, which not only add flavor but also enhance its visual appeal.

3.3. Banh bo

The special cake from the Southern region is soft and spongy, and when you tear it open, you will see its satisfying soft and chewy texture inside. It is best enjoyed dipped in a wonderful coconut sauce. This Vietnamese rice cake is made using rice flour or pre-mixed sponge cake flour. The dough is kneaded with coconut milk, fermented rice or rice wine, or a yeast mixture, and then fermented. After fermentation, it is mixed with sugar syrup and further fermented before being placed in molds and steamed until cooked.

3.4. Banh ong la dua

Banh ong la dua is made from glutinous rice flour mixed with shredded coconut, and a small amount of pandan leaf extract is added to create the green color. The batter is then poured into cylindrical molds placed on a specially designed lid, with a pot of boiling water underneath for steaming.

Once the cakes are cooked, they are removed from the molds and placed on rice paper, then topped with shredded coconut and rolled with a sprinkle of sesame salt before being enjoyed. This Vietnamese coconut rice cake will surprise you with its refreshing flavor.

3.5. Banh la dua

To make this Vietnamese rice cake, glutinous rice is soaked and then washed thoroughly, while black beans or white beans are also soaked for a few hours and washed clean. The rice and beans are then mixed together in a basket and drained. Next, coconut milk is added to a pan with a pinch of salt, and when it boils, the rice and beans are added and stir-fried until the rice absorbs all the coconut milk. As for the filling, it can be made with mung beans or bananas.

Young coconut leaves are used to wrap the cake. The rice mixture is placed inside, followed by the filling, and then more rice mixture is added and securely tied with strings. The wrapped cakes are then placed in a pot and boiled until cooked. The coconut leaf cakes are soft and chewy and have a delightful rustic flavor.

3.6. Banh bot chien

Fried rice cake, a simple yet delicious variation of Vietnamese rice cake, offers a delightful and enticing treat. Made with basic ingredients like rice flour and eggs, you can effortlessly create crispy and flavorful rice cakes in your own kitchen. It’s the perfect snack to enjoy with your family on a rainy afternoon, providing a unique culinary experience.

3.7. Banh dum – A famous specialty of Mekong Delta

Banh dum is one of the most flavorful Vietnamese rice cakes. Through the thin, soft, and delicate white outer layer, the vibrant colors of the filling are highlighted. The mixture of chive herbs intertwined with wood-ear mushrooms and finely minced meat. Accompanying the delectable banh dum is a medley of pickled white radishes, crisp and tangy pink carrots, fragrant basil leaves, and a few slices of crunchy yet mildly spiced green chili peppers.

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Vietnamese rice cake is an essential part of the country’s culinary heritage and a must-try when visiting Vietnam. These delectable treats not only satisfy the taste buds but also embody the rich culture and traditions that have evolved over many generations. From the iconic Banh Chung, made of sticky rice, pork, and mung beans, to the delicate Banh Gio and Banh Giay, each rice cake has its own unique flavors and preparation methods, reflecting the diverse regional influences within Vietnam. Whether enjoyed on festive occasions or as everyday snacks, these rice cakes hold a special place in the hearts of the Vietnamese people.

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