Bánh Tro

Fact: Bánh tro is notable for its association with the Doan Ngo Festival (also known as pest-killing festival).

Bánh Tro: Basic Information

Pronunciation

/Bahn tro/

Alternative Name(s)

Bánh gio, bánh ú tro, bánh lẳng, bánh âm, bánh coóc mò, bánh nẳng

Dish Type

Desserts, glutinous rice dishes, dumplings

Course

Dessert

Mealtime

Anytime

Popular Variations

No

Bánh Tro: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Bánh tro is a Vietnamese pyramid dumpling made with the main ingredient of glutinous rice soaked in ash water (from ash of tree leaves, especially bamboo leaves) and wrapped in leaves, then boiled in a pot.

Bánh ú tro is a variant of bánh ú in Vietnamese cuisine and a Vietnamese-adapted Jianshui Zong (Chinese alkaline water zong).

Bánh tro is particularly popular during the Doan Ngo Festival, a traditional Vietnamese event. The cake is believed to bring good luck and health, making it a significant part of Vietnamese culinary tradition.

Let’s explore the intricacies of tro, including its alternative names, key ingredients, popular variants, preparation method, accompaniments, places to purchase it, its benefits and drawbacks, common queries, and dishes akin to it.

Bánh Tro Images

Traditional Vietnamese sweet zongzi, a festive food prepared for the Đoan Ngọ festival

Bánh tro with beautiful color and distinctive texture.

A close-up of bánh tro, showcasing their unique texture and preparation method.

A detailed view of bánh tro’s fillings.

A vibrant display of bánh tro sold at markets in Vietnamese cuisine.

A traditional Vietnamese glutinous rice dumpling, wrapped in green leaves, typically prepared for the May 5th festival.

What Are Other Names of Bánh Tro?

The name “bánh tro” (or “gio”), “bánh nẳng” originates from the most essential ingredient that characterizes the cake: ash water (also known as “nẳng” water) made from the ashes of burned herbs and medicinal plants.

“Bánh ú tro” also describes the shape of the cake, as it is often wrapped in a pyramid shape, bulging high like a clenched hand.

Most people refer to it as “bánh tro” or “bánh gio”. In the northeastern mountainous regions such as Bac Kan and Cao Bang, it is called “bánh coóc mò”. In the Vinh Phuc and Phu Tho areas, it is known as “bánh nẳng”. In some regions of Bac Ninh and Hung Yen, it is referred to as “bánh âm”.

Though bánh tro features diversity in naming, yet they all revolve around the key ingredients of bánh tro.

What Are Key Ingredients of Bánh Tro?

Listed below are the 4 key ingredients of bánh tro and their distinctive characteristics:

Ash Water

Made from burnt coal ash or lime powder, this unique ingredient is used to soak the rice and gives the cake its distinctive color and texture.

Glutinous Rice

Glutinous rice is used as the primary ingredient for the cake.

Fillings

Green bean paste is commonly used for the cake’s filling. Other filling options include red bean paste or grated coconut.

Wrapping Material

Banana leaves are commonly used for wrapping the cake before cooking. Alternatively, bamboo leaves or dong leaves can also be used.

Understanding these key ingredients is crucial in the process of how to make bánh tro, where the combination of ash water-soaked glutinous rice, chosen fillings, and the type of wrapping leaves are carefully balanced to create this traditional delicacy.

How to Make Bánh Tro?

Here’s the detailed step-by-step process for making bánh tro:

Step 1: Soak the Rice

Soak the glutinous rice in ash water or lye water for 4-5 hours or overnight, then drain and let it dry.

Step 2: Grind the Rice

Grind the soaked rice to a fine, smooth powder, or use pre-made glutinous rice flour.

Step 3: Prepare the Dough

Mix the glutinous rice flour, sugar, and salt in a bowl. Gradually add water and knead into a soft, pliable dough.

Step 4: Shape the Dough

Divide the dough into small portions and shape them into balls.

Step 5: Add Filling

Flatten a dough ball, place a teaspoon of green bean paste in the center, and wrap the dough around the filling.

Step 6: Wrap in Banana Leaves

Cut banana leaves into rectangles, blanch to soften, then wrap each dough ball in a leaf and secure it.

Step 7: Steam the Cakes

Steam the wrapped cakes for 15-20 minutes until cooked through and translucent.

Step 8: Cool and Serve

Let the cakes cool before unwrapping and serving​.

After cooling, these bánh tro can be further enhanced by serving them with accompaniments, adding another layer of flavor to this traditional treat.

What to Serve with Bánh Tro

Bánh tro is a simple cake, light in flavor and often paired with sweet dips to enhance its taste. Two popular accompaniments are mật mía and sugar.

Mật Mía

Mật mía, or sugarcane syrup, is a common dip for bánh tro. To prepare it, sugarcane juice is filtered to remove impurities and then boiled until it thickens into a rich, amber-colored syrup. This sweet and slightly cool-tasting syrup complements the subtle flavor of Bánh Tro, making it more enjoyable​​.

Sugar

Given the neutral taste of bánh tro, dipping it in sugar would likely add a sweet contrast, enhancing the overall flavor experience.

To fully appreciate this sweet and savory combination, it’s best to try bánh tro at local markets or traditional eateries in Vietnam, where it’s freshly made and served with these authentic dips.

Where to Buy Bánh Tro?

Discover the best locations to acquire bánh ú in Ho Chi Minh City, Hanoi, and Da Nang below:

Visiting these locations offers a chance to weigh the pros and cons of bánh tro and to understand the subtle differences in preparation techniques and ingredients used across different regions.

Pros and Cons of Eating Bánh Tro

Let’s begin to dissect the pros and cons of bánh tro:

Exploring these pros and cons often leads to commonly asked questions about bánh tro, let’s check them now!

Bánh Tro FAQs

Bánh Ít

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

Bánh Gai

Bánh gai is a Vietnamese dessert made from glutinous rice and ramie leaf for a black color.

Bánh Ú

Bánh ú is a Vietnamese glutinous rice dumpling, savored in sweet or savory varieties and significant in Tết Đoan Ngọ.