Vietnamese cuisine is a true feast for the senses, with each region boasting its own unique specialties that reflect the local culture. In the village of Giang Xa, located in Tram Troi town, Hoai Duc district, Hanoi, there lies a special treat that has long been a part of the locals’ humble way of life – ‘banh bac.’
Alongside delicacies such as ‘banh phu the,’ ‘ca anh vu,’ and ‘ga Dong Cao,’ ‘banh bac’ was once one of the culinary offerings presented to royalty during ancient ceremonies. Back then, the elders of the village prepared these cakes as a form of tribute. Over time, the method of making ‘banh bac’ was shared among the people, and it became a familiar dish, gracing the feast tables during Lunar New Year celebrations and other important occasions for the residents of Giang Xa.
From a local specialty, ‘banh bac’ has become a popular choice for many across the country. During the recent Lunar New Year celebrations, as well as on full moon and first days of the month, many people ordered ‘banh bac’ to offer as a sign of reverence. With its vibrant red color and deep symbolic meaning, this cake is increasingly beloved.
From a Local Specialty to a Nationwide Favorite
“Every time I see these round, bright red cakes, I feel the Lunar New Year approaching,” says Ms. Ngoc Thuong, a ‘banh bac’ seller in Hoai Duc, Hanoi. “Banh bac’ offers a unique culinary experience with its nutty aroma, sticky texture from glutinous rice, and the subtle sweetness of mung beans cooked with sugar, all coming together in a simple yet profound way within our traditional culture.”
Ms. Thuong offers ‘banh bac’ in two interesting options: sold by the ‘tay’ (a traditional unit of measurement) or by the box. A ‘tay’ costs 80,000 VND, while a box of six small cakes is priced at only 50,000 VND.
According to Ms. Thuong, customers often prefer buying by the box as each cake is already conveniently portioned. In contrast, when purchased by the ‘tay,’ people will need to cut the cakes into smaller pieces themselves.
Convenient Boxed Options Preferred by Customers
“I sell ‘banh bac’ all year round, both wholesale and retail, to various provinces and cities,” Ms. Thuong shares. “Especially during the Lunar New Year, the number of orders skyrockets, and I sometimes sell more than 500 cakes in a single day, both ‘tay’ and boxed. I ensure my products are always fresh, as I only make enough to sell for the day, never carrying over any leftovers.”
The essential ingredients for this delicacy include glutinous rice flour, gac fruit, mung beans, pork back fat, sugar, and sesame seeds. The most challenging part of the process is making the cake’s shell, which involves mixing two portions of glutinous rice flour, one portion left plain and the other mixed with gac, and skillfully ‘baking’ them on a pan of fat using bare hands. To achieve the perfect shell, a delicate balance of taste and texture, the baker must rely on their sense of touch to determine the doneness and thickness of the cakes, as a spoon or spatula cannot provide the same level of precision.
Crafting a perfect ‘tay’ of ‘banh bac’ takes around five hours. These cakes resemble colorful flowers, with their golden centers surrounded by speckles of sesame seeds. The red layer from the gac fruit seamlessly blends with the white layer of plain glutinous rice, creating a culinary work of art.
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