Bánh Đúc

Bánh đúc is a traditional Vietnamese cake made from rice flour or tapioca flour and served with various foods.

Lastest Updated May 27, 2024
Verified by A-Z Cuisines Team
  • Traditional
Home » Dishes A-Z » Bánh Đúc

Fact: In the past, many Hanoi families ate bánh đúc in the middle months of the lunar year.

Flag of Vietnam#80 in Vietnam

Basic Information

Bánh Đúc: Basic Information


/bahn dook/

Alternative Name(s)


Dish Type

Snacks, rice dishes, cakes and pastries.


Non-course dish


Origin and Region

Bánh Đúc: Origin and Region



Continent’s Region

Southeast Asia

Country’s Region

Northern Vietnam

Associated Region

Vietnam Map
A Deep Dive

Popular Bánh Đúc Variations

Ingredients and Preparation

Bánh Đúc: Ingredients and Preparation

Main Ingredients

Rice flour or tapioca flour

Main Cooking Method


Preparation Process

Simmering the dough, letting the dough cool down, cutting and serving bánh đúc
A Deep Dive

Bánh Đúc: A Deep Dive

Cultural Significance

Affordable and versatile dish in Vietnamese cuisine




Chewy or soft


Mild or fragrant


Usually off-white

Serving Style

In a bowl and eaten with a spoon or chopsticks

Serving Temperature

Usually at room temperature


Cold cuts, vegetables, dipping sauces


On any occasions



Special Diets



52 calories, according to data of MyFitnessPal for 3.5 ounces or 100 grams of bánh đúc



Popular Similar Dishes

  1. Bánh Da Lợn
  2. Bánh Bò
  3. Kuih

Popular Dining Area

Local street vendors, traditional markets, restaurants

Bánh đúc, literally “molded cake,” is a traditional Vietnamese cake made from flour.

Banh Duc Infographic

People in Northern and Central Vietnam usually prepare it from rice flour, while its Southern Vietnamese variation is usually based on tapioca flour.

The making of bánh đúc involves creating a mixture of flour and limewater, cooking the dough over medium heat with constant stirring, pouring the hot mixture into a mold, and letting it cool down.

The solidified bánh đúc is next cut into cubes or pieces and served with various foods, creating many bánh đúc variations.

Bánh đúc can be mặn (savory) or chay (vegan) and play many roles, such as being a main dish, breakfast item, snack, and dessert.

Continue reading to explore the many versions of bánh đúc. Next, I will delve into the upsides and downsides of consuming bánh đúc.

Lastly, you will learn about frequently asked questions about bánh đúc as well as similar dishes.

Key Points

  • Bánh đúc is a Vietnamese cake based on rice flour (in Northern Vietnam) or tapioca flour (in Southern Vietnam).
  • Bánh đúc can accompany many different foods and ingredients.
  • There are various versions of bánh đúc throughout Vietnam.
  • Bánh đúc can play many roles, from desserts to main dishes.

What Are Popular Bánh Đúc Variations?

Below are the 16 most common types of bánh đúc in Vietnam, which are classified based on the main ingredients and accompaniments.

Banh Duc Bot Gao

Plain bánh đúc made from rice flour and limewater
Original type of bánh đúc

Banh Duc Lac

Made with shelled peanuts and shredded coconut meat (optional)
Served with tương (Vietnamese fermented soybean paste)
Popular in Northern Vietnam

Banh Duc Man

Served with savory foods like scrambled eggs, tôm chấy (grilled ground shrimp), ground pork, fried onions, scallion oil, etc.
Can be paired with Vietnamese dipping sauce and vegetables

Banh Duc Nong

Served hot with ground pork, fried onions, and vegetables

Banh Duc Tau

Literally means “Chinese bánh đúc”
A specialty of Haiphong city
Made from rice flour and tapioca flour
Served as small cubes with ground pork, sautéd shrimp, daikon, carrots, wood ear mushrooms, Vietnamese fish sauce, etc.

Banh Duc La Dua

Also known as bánh đúc gân (veined bánh đúc)
Popular in Southern Vietnam
Colored with pandan extract
Can be made with rice flour or tapioca flour
Has a soft texture and sweet flavor
Typically served with sugar syrup

Banh Duc Nuoc Dua

Made with coconut water and rice flour or tapioca flour
Can have a green color due to pandan extract
Popular in Southern Vietnam
Has a soft texture and sweet flavor
Typically served with sugar syrup

Banh Duc Cot Dua

Made with coconut milk and rice flour or tapioca flour
Can have a green color due to pandan extract
Popular in Southern Vietnam
Has a soft texture and sweet flavor
Typically served with sugar syrup

Banh Duc Khoai Mon

Made with taro

Banh Duc Ngo

Made with cornmeal
Mainly popular in Northern Vietnam

Banh Duc Nom

Served with nộm (Vietnamese-style salad), sesame seeds, and blanched bean sprouts

Banh Duc Cham Tuong

Served with soy sauce and chili peppers

Banh Duc Mam Tom

Served with peanuts, fried onions, and shrimp paste

Banh Duc Rieu Cua

Served with bún riêu cua (Vietnamese noodle soup with rice vermicelli and a clear crab-based broth)

Banh Duc Hen

Made from the flour of a slightly red rice variety
Served with sautéd clam meat and clam broth

Banh Duc Chay

Vegan version of bánh đúc
Served with plant-based ingredients like tofu and mushrooms

From the main ingredients of these bánh đúc variations, can you guess their advantages and disadvantages? Read on to see whether your speculation is correct!

Pros and Cons of Eating Bánh Đúc

Bánh đúc comes with the following positive and negative traits.


  • Digestibility: Bánh đúc is often light and easy to digest, making it a suitable snack or light meal at any time of the day.
  • Affordability: Plain bánh đúc is highly inexpensive due to being made from simple ingredients.
  • Versatility: You can enjoy bánh đúc with many types of toppings, from hearty add-ins to vegan toppings.
  • Cultural Significance: Bánh đúc has a rich history and is a cornerstone of Vietnamese culinary tradition.


  • Nutritional Imbalance: On its own, bánh đúc doesn’t provide a complete nutritional profile and needs to be paired with other foods to create a balanced meal.
  • Caloric Content: Depending on the toppings and the amount of oil used in preparation, the savory version of bánh đúc can be high in calories.
  • Availability: Finding genuine bánh đúc outside of Vietnam can be difficult.

After presenting you with the strengths and weaknesses of bánh đúc, I will delve into other aspects of this Vietnamese cake in the FAQs section.

Bánh Đúc FAQs

Yes, traditional bánh đúc has no gluten thanks to being made from gluten-free ingredients like rice flour or tapioca flour. However, some vendors might add toppings with gluten to their fare, so you should ask the vendor about the ingredients before eating.

No, bánh đúc isn’t keto-friendly since it has a significant carb content derived from rice or tapioca flour.

Yes, you can prepare bánh đúc from cold rice. Soak and puree cold rice finely with a blender, strain the mixture, then boil it as you would with rice flour.

Similar Dishes of Bánh Đúc

Banh Da Lon

Bánh da lợn is a Vietnamese layered cake that features a soft, chewy texture with typically green and yellow hues.

Banh Bo

Bánh bò is a Vietnamese sponge cake, known for its sweet taste and chewy texture with a honeycomb-like interior.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor


Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert


  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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