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Why We Call Them Sponge Cake, Mooncake, and Banh Bo.

Have you ever wondered about the intriguing names of some of your favorite pastries and desserts? Join us as we delve into the fascinating origins of these delectable treats and uncover the stories behind their unique names. From the fluffy sponge cake to the delightful mooncake and the intriguing "bánh bò," we will explore the reasons behind these names and more in this captivating journey through the world of baking and cultural traditions.

Administrator

23 July, 2024

Vietnam boasts a rich and diverse culinary culture, especially when it comes to its array of unique and delicious baked goods. Each type of cake and pastry has its own distinct name, shape, and preparation method, often with interesting origins and local significance.

Here are the stories behind the names of some popular Vietnamese treats:

1. Banh Xeo

A specialty of Southern Vietnam, Banh Xeo is a crispy, golden pancake made with rice flour and turmeric, filled with meat, shrimp, and beansprouts. It is served with fresh herbs and a dipping sauce. The name “Banh Xeo” comes from the sizzling sound (“xeo xeo”) the batter makes when poured into a hot pan.

Banh Xeo

2. Banh Bo

Banh Bo, or “Cow Cake,” is a beloved treat across Vietnam. This cake comes in various shapes and colors but always has a sweet taste. Interestingly, the name “Cow Cake” comes from the rising process. When the batter is left to proof, it rises and “crawls” up the sides of the pan, resembling a cow climbing up a fence.

3. Banh Bong Lan

Banh Bong Lan, or Sponge Cake, is a French-influenced delicacy in Vietnam. It is made with flour, baking powder, and eggs, and often flavored with vanilla. The name comes from the French word for orchid, “Orchid”, as the vanilla flavor is extracted from orchid flowers. In Vietnamese, “bông” means flower, and “lan” is the word for orchid, hence the name “Banh Bong Lan.”

4. Banh Trung Thu

Banh Trung Thu, or Mid-Autumn Festival Cakes, are a staple during the second most important festival in Vietnam after Tet. These cakes are enjoyed while gazing at the full moon, and they are also given as gifts to loved ones. The name “Banh Trung Thu” simply means “Mid-Autumn Cakes,” reflecting their importance during this festive season.

5. Banh Bao

Banh Bao, or steamed buns, are a popular breakfast and snack option across Vietnam. These fluffy white buns are often filled with savory meat and quail egg. The name “Banh Bao” likely comes from the Chinese word for steamed bun, 包子 (baozi). Another theory suggests that “man thau” is the original name for sweet buns, while baozi refers to the savory meat-filled variety.

6. Banh Cong

“Banh Cong” or “Drain Cake” is a specialty of the Khmer people in Southern Vietnam. Its name comes from the shape of the cake, which resembles a drain or funnel used by shopkeepers in the past.

7. Banh Da Lon

Banh Da Lon, or “Pig Skin Cake,” gets its whimsical name from its appearance. This cake consists of multiple thin, colorful layers of rice flour, resembling the skin of a pig. It’s a fun and tasty treat loved by many.

8. Banh Tam

Banh Tam is a traditional cake from Southern Vietnam, similar to Banh Da Lon. Its name, which translates to “silkworm cake,” comes from its long, thin shape, resembling a silkworm. When served, it is often topped with shredded coconut, resembling silkworm silk.

9. Banh It

Banh It has an interesting origin story. Legend has it that the youngest daughter of King Hung, after tasting Banh Chung and Banh Day, created a smaller version of these cakes to show respect to her elders. The people named this new cake “Banh Nang Ut It” (“Ut” meaning youngest), which was later shortened to “Banh It.”

10. Banh Gat Gu

A specialty of Quang Ninh province, Banh Gat Gu is made from rice flour and rolled into long, thin cylinders, similar to Banh Uot. Its name, which translates to “Nodding Cake,” comes from the way it is eaten—held in the hand, the soft cake nods up and down. Another theory suggests that it’s because people nod in approval after taking a bite of this delicious treat.

11. Banh Kep

Banh Kep, or “Clamped Cake,” gets its name from the unique baking mold used to make it. The batter is poured into a clamp-like mold and baked, resulting in a delicious treat.

12. Banh Rang Bua

Also known as Banh Te or Banh La in other regions, this traditional cake is called “Banh Rang Bua” in Thanh Hoa because of its resemblance to a plowshare (“rang bua”). It is typically made for special occasions, such as the full moon, death anniversaries, and Tet.

These are just a few examples of the fascinating stories behind the names of popular Vietnamese cakes and pastries. Vietnam’s culinary culture is a rich tapestry of delicious treats, each with its own unique history and significance.

Frequently asked questions

The term ‘sponge cake’ refers to a type of soft, airy cake with a porous structure, resembling a sponge. This unique texture is achieved by using whipped eggs as a leavening agent, creating a light and fluffy cake.

Sponge cakes are distinct from other cakes due to their delicate texture and the use of whipped eggs instead of baking powder or soda as a leavening agent. They are often lighter and less dense than butter cakes, for example.

The variety of names for sponge cake-based pastries during the Mid-Autumn Festival is a result of cultural influences and regional variations. The term ‘mooncake’ is commonly used in Southern China and among Chinese communities overseas, while ‘banh bo’ is the Vietnamese name for a similar pastry, reflecting the cultural and linguistic differences.

Traditionally, mooncakes are round, symbolizing completeness and reunion. This shape is believed to bring families together and represent the unity and harmony of the Mid-Autumn Festival celebrations.

Sponge cake-based pastries, such as mooncakes and ‘banh bo’, are popular during the Mid-Autumn Festival due to their cultural significance. They are often enjoyed as a delicacy and are considered an essential part of the festival celebrations, symbolizing family gatherings and cultural traditions.