All About Bánh Phu Thê

Fact: Bánh phu thê is a vital part of wedding ceremonies in Vietnam.

#118 in Vietnam

Bánh Phu Thê: Basic Information

Pronunciation

/bahn foo tay/

Alternative Name(s)

Bánh xu xê, bánh su sê

Dish Type

Cakes and pastries, Glutinous rice dishes

Course

Dessert

Mealtime

Anytime

Popular Variations

Bánh Phu Thê: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Northern Vietnam

Associated Region

Bac Ninh

Bánh Phu Thê: Ingredients and Preparation

Main Ingredients

Glutinous rice flour or tapioca flour, mung beans, and shredded coconut

Main Cooking Method

Steaming

Preparation Process

Preparing the dough, preparing the filling, preparing the coconut frond-based molds, shaping bánh phu thê, steaming bánh phu thê in the molds.

Bánh Phu Thê: A Deep Dive

Cultural Significance

Vital to wedding banquets in Vietnam

Taste

Sweet

Texture

Chewy exterior, soft interior

Aroma

Fragrant

Color

Various colors, usually green

Serving Style

Eaten with hands

Serving Temperature

At room temperature

Accompaniment

No accompaniment

Occasions

Weddings

Seasons

Year-round

Special Diets

Gluten-free, vegetarian, vegan

Calories

76 calories, according to data of MyFitnessPal for one serving of bánh phu thê

Popularity

Vietnam

Popular Similar Dishes

Bánh Ít
Mont Phet Htok
Khanom Chan
Songpyeon
Ang Ku Kueh

Popular Dining Area

Local pastry shops

Bánh phu thê, literally “husband and wife cake,” is a traditional Vietnamese steamed cake originating in Northern Vietnam. It was created in Bac Ninh Province during the Ly dynasty (1009-1225).

Bánh phu thê is a common offering for wedding ceremonies in Vietnam, symbolizing love and commitment. The pastry is given to the bride by the bridegroom on their wedding day and later enjoyed as a dessert at the wedding banquet.

Bánh phu thê consists of two parts: the chewy dough made from tapioca flour or glutinous rice flour and the sweet filling based on sweetened mung bean paste and shredded coconut.

The dough can be mixed with more ingredients to produce bánh phu thê with different colors, such as pandan extract (green) or gấc juice (red).

Locals usually place bánh phu thê in square containers made from coconut fronds before steaming it.

Read on to discover other informative facts about this festive Vietnamese steamed cake, including its strengths, weaknesses, frequently asked questions, and similar dishes.

Key Points

Bánh phu thê is a traditional Vietnamese steamed cake originating in the northern province of Bac Ninh.
The main ingredients of bánh phu thê are glutinous rice flour or tapioca flour, mung bean paste, and shredded coconut.
Bánh phu thê literally means “husband and wife cake,” and is usually served at traditional weddings in Vietnam.

Bánh Phu Thê Images

Pros and Cons of Eating Bánh Phu Thê

Bánh phu thê comes with the following strengths and weaknesses.

Pros

Cultural Significance: Bánh phu thê holds a special place in Vietnamese heritage and tradition thanks to the role it plays in Vietnamese weddings.
Delightful Flavor and Texture: The combination of glutinous rice flour and tapioca flour gives bánh phu thê a unique, chewy texture, while the mung bean paste and shredded coconut offer a sweet and rich flavor.
Vegetarian-friendly Quality: Bánh Phu Thê only features plant-based ingredients, making it suitable for those following a vegetarian diet.
Portion Control: Since bánh phu thê is individually contained, it is good for portion control and can be conveniently consumed without overindulging.

Cons

Sugar Content: Bánh phu thê contains a significant amount of sugar and shouldn’t be consumed in large quantities.
Limited Availability: Outside of Vietnam, it might be challenging to find authentic bánh phu thê. Even in Vietnam, this steamed cake isn’t widely available, except for weddings.

After presenting you with the advantages and disadvantages of bánh phu thê, I will address a few frequently asked questions about this culturally significant pastry.

Bánh Phu Thê FAQs

Yes, bánh phu thê is gluten-free and is safe for people with celiac disease. However, it may contain traces of gluten due to cross-contamination.

Traditionally, Vietnamese people prepare bánh phu thê with nếp cái hoa vàng (literally “yellow flower glutinous rice”), a type of fragrant glutinous rice variety in Northern Vietnam. Bánh phu thê prepared with this rice variety has a beautiful yellow hue.

Bánh phu thê can last 1 – 2 days at room temperature and 5 – 7 days in the fridge. Keep the pastry in its coconut frond container, and re-steam it before consuming. Freezing bánh phu thê isn’t a common practice in Vietnam.

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Truc Tran (Kris)

Senior Food Editor

Expertise

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

Education

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.