Bánh đúc

Bánh đúc is a cherished traditional Vietnamese cake with two distinct regional variations. In Northern Vietnam, this cake is typically made from non-glutinous rice flour or corn flour, resulting in a soft and savory delicacy. It is often enhanced with a range of flavorful toppings such as ground pork, grilled shrimp, and fried onions, making it a versatile snack suitable for any time of the day. Small food stalls throughout the region frequently offer this delightful treat.

In contrast, Southern Vietnam presents a different interpretation of bánh đúc. Here, it transforms into a sweet dessert made from non-glutinous rice flour, forming gelatinous, often green-colored blocks due to the addition of Pandanus amaryllifolius leaf extract. This version boasts a variety of flavors, including rice, taro, maize, and coconut milk, catering to diverse palates.

Additionally, bánh đúc holds a symbolic place in Vietnamese culture, as evidenced by a popular saying that uses bánh đúc's boneless nature as a metaphor to describe the rare affection of a stepmother for her stepchildren. This highlights the deep cultural significance and daily presence of bánh đúc in Vietnamese life.