Banh day Bánh dày
Bánh dày is the Mông Tết cake of upland sticky rice, pounded smooth by hand and wrapped in forest dong leaves. It keeps through the cold start of spring and is eaten with chả or giò, grilled over charcoal, or dipped in forest honey.
Food tours Banh day Search a food tour or a cooking class for this dish.
Search on KlookFromDien Bien Phu
PriceCheck on arrival
Where it comes from
Dien Bien Phu. Vietnamnet, 8 Oct 2015, following Gia đình & Xã hội, ties the cake to Mong Tết.
How to enjoy it
Steam the upland rice, pound it smooth by hand, and wrap it in forest dong leaves. Vietnamnet says the work is manual and slow, and that the cake keeps a long time.
Eat it with chả or giò, grill it over charcoal, or dip it in forest honey.
Where to try it
At Tết.