Bánh Ú

Fact: In Vietnam, bánh ú is especially popular during the Đoan Ngọ festival, which falls on the fifth day of the fifth lunar month.

Bánh Ú: Basic Information

Pronunciation

/Bahn u/

Alternative Name(s)

Bánh bá trạng

Dish Type

Dumplings, glutinous rice dishes

Course

Main Course

Mealtime

Anytime

Bánh Ú: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Popular Bánh Ú Variations

Bánh Ú Nhân Mặn

This dish features a soft and fragrant glutinous rice crust with a savory filling.

Bánh Ú 3 Màu

This variation of bánh ú is a creative twist on the traditional recipe, featuring 3 colors.

Bánh Ú Hạt Điều

This variation has a distinctive filling with a mix of soft glutinous rice, rich pork belly, and creamy cashew nuts, offering a complex and satisfying taste.

Bánh Tro

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

Bánh ú, also known as bánh bá trạng, is a pyramidal glutinous rice dumpling that is particularly significant in Tết Đoan Ngọ (Đoan Ngọ festivals) in Vietnamese cuisine.

Bánh ú can be wrapped in leaves such as banana, Dong, or bamboo leaves. Interestingly, bánh ú has its origins in China and is related to the Chinese zongzi. This connection highlights the cultural and culinary exchanges between Vietnam and China.

There are primarily two varieties of this dish: savory and sweet. The savory version is commonly filled with a mix of pork, Chinese sausage, dried shrimp, salted egg yolk, and shiitake mushrooms.

Another variation, known as bánh ú lá tro, is a sweet treat made from glutinous rice flour that’s dipped in lye water with a mung bean filling.

Let’s delve into the world of bánh ú: examining its main components, renowned versions, comparing it with bánh ít and bánh giò, sources for buying, pros and cons, typical questions, and comparable dishes.

Bánh Ú Images

Traditional Vietnamese sticky rice dumplings with a mix of sweet and savory fillings, wrapped in bamboo leaves.

Bánh tro, the popular variation of bánh ú in Vietnamese cuisine.

Vietnamese savory zongzi with a unique flavor.

A Vietnamese version of the traditional zongzi.

A delicious rice dumpling made with sticky rice and rich fillings on white background.

What Are The Main Ingredients of Bánh Ú?

Here’s a detailed overview of the essential ingredients used in bánh ú, including their specific features:

Glutinous Rice

Aged glutinous rice, preferably one-year-old, is preferred for its powdery texture. It is soaked in ash water overnight or until the grains soften adequately

Fillings

Savory fillings: Pork, Chinese sausage, dried shrimp, and shiitake mushrooms, salted egg yolk are typical ingredients for the savory version.

Sweet fillings: can be mung bean paste, peanut, red bean paste, shredded coconut meat, and banana.

Depending on the recipe, additional ingredients like peanuts, dried shrimp, quail egg, wood ear mushrooms, cashew, lotus seed can be used

Wrapping

The cake is wrapped in bamboo or banana leaves, which are carefully prepared to ensure they are tender and pliable

Exploring the main ingredients of bánh ú reveals the culinary versatility of this dish, paving the way for different variations of bánh ú, each uniquely flavored by its distinct blend of components.

What Are Different Variations of Bánh Ú?

Below is a description of four major variants of bánh ú, along with their specific characteristics:

Bánh Tro

This dish is known for its distinctive taste, chewy texture. It’s typically sold in sets of ten, knotted together by strings of a grass called Lepironia articulata.

Bánh Ú Nhân Mặn

This dish features a soft and fragrant glutinous rice crust with a savory filling.

Bánh Ú 3 Màu

This variation of bánh ú is a creative twist on the traditional recipe, featuring 3 colors.

Bánh Ú Hạt Điều

This variation has a distinctive filling with a mix of soft glutinous rice, rich pork belly, and creamy cashew nuts, offering a complex and satisfying taste.

Exploring these variations of bánh ú not only showcases the versatility of this traditional Vietnamese dish but also highlights the distinction from bánh ít, primarily in terms of fillings and presentation.

What Are the Differences Between Bánh Ú and Bánh Ít?

Both Bánh Ú and Bánh Ít are both Vietnamese dishes with pyramid shapes. However, each features unique characteristics and variations, reflecting the rich culinary heritage of Vietnam:

Bánh Ú

Cultural Significance: Important in Đoan Ngọ festivals in Vietnam.
Wrapping Material: Banana leaves, Dong leaves, or bamboo leaves
Outer Layer: Glutinous rice
Fillings:
Savory fillings: Pork, Chinese sausage, dried shrimp, salted egg yolk and shiitake mushrooms

Sweet fillings: can be mung bean paste, peanut, red bean paste, shredded coconut meat, and banana
Preparation Method: Boiling

Bánh Ít

Cultural Significance: Common in Central and South Vietnam’s death anniversaries and other festivals; now a popular snack.
Wrapping Material: Banana leaves, sometimes thorn or baby jackfruit leaves.
Outer Layer: Glutinous rice flour
Fillings:
Salty fillings: Minced pork, prawn, mashed mung bean onion.

Sweet fillings: Mung bean paste or sweetened ground coconut.
Preparation Method: Steaming

Having explored the unique characteristics of bánh ú and bánh ít, let’s now delve into understanding how bánh ú differs from another popular Vietnamese delicacy, bánh giò.

How do Bánh Ú and Bánh Giò Differ from Each Other?

Bánh ú and bánh giò are both pyramid dumplings in Vietnamese cuisine, but they have distinctions:

Bánh Ú

Cultural Significance: Popular at Đoan Ngọ festivals in Vietnam.
Wrapping Material: Wrapped in leaves (banana, Dong, or bamboo leaves)
Outer Layer: Glutinous rice
Fillings:
Savory fillings: Pork, Chinese sausage, dried shrimp, salted egg yolk and shiitake mushrooms

Sweet fillings: can be mung bean paste, peanut, red bean paste, shredded coconut meat, and banana
Main Cooking Method: Boiling

Bánh Giò

Cultural Significance: Originally a street snack from Northern Vietnam.
Wrapping Material: Wrapped in banana leaves
Outer Layer: Rice flour
Fillings: Only comes with savory fillings. Ground pork, mushrooms, and onions.
Main Cooking Method: Steaming

To further explore the unique flavors of bánh ú and bánh giò, and perhaps even try them yourself, it’s a good idea to look for local Vietnamese markets or specialty stores where these delightful dumplings are sold.

Where to Buy Bánh Ú?

Highlighted below are the premier spots for purchasing bánh ú in Ho Chi Minh City and Hanoi:

While exploring these locations, consider the advantages and disadvantages of bánh ú, such as its unique flavor profile and dietary restrictions, to ensure it suits your taste and needs.

Pros and Cons of Eating Bánh Ú

It’s the right time to weigh the merits and demerits of bánh ú:

As well, remember to peruse the often inquired questions

Bánh Ú FAQs

Bánh Chưng

Bánh chưng is a Vietnamese square sticky rice cake made of glutinous rice, mung beans, and pork, all wrapped in lá dong leaves.

Bánh Tét

Bánh tét is a Southern Vietnamese cylindrical rice cake with mung bean and pork, wrapped in banana leaves.

Bánh Ít

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

Bánh Giò

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