Bánh Giò

Bánh giò is a Vietnamese steamed savory rice cake wrapped in banana leaves with pork and mushroom filling.

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

Fact: In Hanoi, hundreds of stores get the flour for making bánh giò from Xom village, with the rice flour thoroughly strained and has an aromatic profile.

Flag of Vietnam#58 in Vietnam

Basic Information

Bánh Giò: Basic Information


/bahn yaw/

Alternative Name(s)


Dish Type

Dumplings, rice dishes


Main Course



Popular Variations

Origin and Region

Bánh Giò: Origin and Region



Continent’s Region

Southeast Asia

Country’s Region

Northern Vietnam

Associated Region

Vietnam Map
Ingredients and Preparation

Bánh Giò: Ingredients and Preparation

Main Ingredients

Rice flour, ground pork, wood ear mushrooms, banana leaves

Main Cooking Method


Preparation Process

Dough is made from rice flour and water, filled with a pork mixture, wrapped in banana leaves, and then steamed until cooked.
A Deep Dive

Bánh Giò: A Deep Dive

Cultural Significance

A traditional breakfast or snack food in Vietnam




Soft and gelatinous


Mild rice fragrance


Pale white

Serving Style

On a plate individually wrapped in banana leaves

Serving Temperature



Pork sausage, sausage, pickled vegetables, cucumber, nước mắm tỏi ớt, soy sauce, chili sauce


On any occasions



Special Diets

Non diet-specific


300 calories, according to data of MyFitnessPal for 1 Bánh Giò cake



Popular Similar Dishes

  1. Bánh Ít
  2. Bánh Tro

Popular Dining Area

Street vendors, households, and markets in Vietnam.

Bánh giò is a traditionally steamed rice cake with a savory filling in Vietnam. Typically, the soft and tender rice cake comes in a pyramid shape and is wrapped in banana leaves during the cooking process.

Banh Gio Overview

The outer layer of bánh giò is created using regular rice flour, while the filling is a combination of ground pork, wood ear mushroom, and simple seasonings. In the South, bánh giò even has quail eggs stuffed in the middle of the meat filling for serving as a street-side dish.

Commonly, bánh giò is enjoyed right after steaming to savor the soft rice flour that melts perfectly with the savory filling. In Vietnam, bánh giò is a street delicacy, with vendors often roaming the roads selling steamed bánh giò for breakfast or serving as a snack.

Stay tuned to uncover the pros and cons of eating bánh giò before going through some of the concerns that people often have about this steamed rice cake. Then, satisfy your appetite with some of the dishes that are like bánh giò.

Key Points

  • Bánh giò is a Vietnamese steamed rice cake with a savory filling.
  • It has a pyramid shape and is wrapped in banana leaves during the cooking process.
  • It is eaten as a breakfast or a snack, usually when it is still hot and soft.

Bánh Giò Images

Pros and Cons of Eating Bánh Giò

Here are some of the aspects that people need to think about before consuming bánh giò:


  • Steamed Preparation: Steaming is a healthier cooking method compared to frying, reducing the fat content.
  • Gluten-free: The dough is typically made from rice flour, making it suitable for those with gluten intolerance.
  • Convenience: They are often pre-made and are a quick, easy meal when time is short.
  • Versatility: Bánh giò goes with a diverse range of toppings.


  • High in Carbs: As the dough is made from rice flour, it’s high in carbohydrates.
  • Refrigeration Needs: Because they are made with meat, they need to be kept refrigerated if not consumed immediately, which can limit portability.

Aside from the benefits and drawbacks of eating bánh giò, there are also many inquiries about bánh giò for you to explore and understand more about this special Vietnamese rice cake.

Bánh Giò FAQs

It’s typically eaten as is, without the need for additional sauces or condiments, often as a breakfast or snack.

When stored properly in an airtight container, it can last for 2-3 days in the refrigerator.

Yes, the dough is made from rice flour, which is a gluten-free ingredient.

Ideally, the dough becomes translucent, and the filling is no longer pink, indicating it’s fully cooked.

Lightly oiling the banana leaves before wrapping can prevent sticking. Also, ensure the leaves are clean and not overly dry.

Similar Dishes of Bánh Giò

Banh It

Bánh ít is a popular Vietnamese cake made from glutinous rice flour and mung bean using a steaming method.

Banh Tro

Bánh tro is a traditional Vietnamese pyramidal dumpling made from glutinous rice soaked in ash water.

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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