Banh Day: A Symbol of the Vietnamese Lunar New Year

Banh Giay

Tet, or the Lunar New Year, is the most important festival in the Vietnamese calendar. It is a time for family reunions, ancestral traditions, and special dishes. Among these, bánh dày (bánh giầy) holds a special place. This sticky rice cake, in the form of a round and flat cake, is more than just food: it is a symbol of family unity, gratitude towards ancestors, and hope for the coming year.

Banh Giay
Banh Giay, a must-have on Lunar New Year tables - Photo : Collected

Origins and Legends

The story of Banh Day is closely linked to that of Banh Chung, another traditional sticky rice cake for Tet. According to legend, these two cakes were created by Prince Lang Lieu, the son of King Hung Vuong VI, thousands of years ago. The king challenged his sons to prepare the most special dish for New Year, and Lang Lieu, inspired by a dream, created Banh Chung, symbolizing the Earth, and Banh Day, symbolizing the Sky.

Banh Day, with its round shape and white color, can also represent the moon, a source of fertility and prosperity in Vietnamese culture. It is often consumed alongside Banh Chung, which symbolizes the Earth with its square shape and green color. Together, these two cakes represent the harmony between Heaven and Earth, a fundamental concept of Asian philosophy.

Did you know? In the South, Banh Tet is prepared, which has a cylindrical shape. It symbolizes the Earth.

Traditional dishes of the Lunar New Year

Geographical Distribution

Although Banh Day is consumed throughout Vietnam, it is particularly popular in the Northern regions, especially in Bac Kan, where it is considered a local specialty. Each region has its own way of preparing Banh Day, with variations in ingredients and cooking methods.

In Bac Kan, Banh Day is often prepared with mung beans, which give it a softer texture and a slightly sweet taste. It is also wrapped in banana leaves, giving it a subtle and characteristic aroma.

More to read : The Cuisine of North Vietnam

Banh Day - Preparation
Preparing Banh Day - Photo : Collected

Preparation and Tasting

The preparation of Banh Day is a long and meticulous process, requiring several hours of work. The sticky rice is first soaked for several hours, then steamed until tender and sticky. It is then mixed with mung bean paste and shaped into round, flat cakes. The cakes are wrapped in banana leaves and steamed for about 30 minutes.

Banh Day is usually consumed hot or cold, sliced, with Gio Cha (Vietnamese pork pate) or Nem Chua (fermented pork sausage). It can also be enjoyed on its own, plain or with a sweet and sour sauce.

Symbolism and Traditions

Banh Day goes beyond being just a dish: it is a symbol of Vietnamese cultural identity and an essential element of Tet celebrations. It is often offered as a gift to parents and friends as a sign of respect and affection.

The preparation of Banh Day is a family activity that usually takes place a few days before Tet. It is an opportunity for family members to gather, share stories, and pass down culinary traditions from generation to generation.

Banh Day is a treasure of Vietnamese gastronomy, a dish full of history, symbolism, and traditions. Its preparation and consumption are special moments of Tet, strengthening family ties and celebrating the richness of Vietnamese culture.

Assembling Bang Giay - Photo : Collected

Banh Day, an Easy Recipe
for Everyone

Banh Day is a simple but delicious dish that represents traditional cuisine from Bac Kan. It is perfect for those looking for an authentic and lesser-known culinary experience.

Here is a simplified recipe, without mung beans, and alternatives to banana leaves if you don’t have any on hand.

Preparation time: 40 mins – Cooking time: approx. 15 mins

Ingredients for 4 people:

  • Glutinous rice flour: 500 g
  • Standard rice flour: 50 g
  • Warm water: 100 ml
  • Cooking oil: 1 tablespoon
  • Cha lua/Gio lua (You can replace it with cervelat) for garnish: 30 g

Steps:

  1. Dough preparation

  • Mix the glutinous rice flour and rice flour until smooth. Gradually add warm water and knead until the dough is smooth and elastic.
  • Add 1 tablespoon of cooking oil, mix well, and continue kneading until the dough no longer sticks to your hands. Cover the dough with plastic wrap and let it rest for 15 minutes.
  1. Steaming

  • Cut the banana leaves into round pieces and brush them with cooking oil. Then, take a bite of dough, roll it into a ball, flatten it, place it on a banana leaf, and steam it for 15 minutes.
  1. Assembly

  • Serve the Banh Day hot or cold, sliced, with Gio Cha, somewhat like a sandwich. If needed, replace Gio Lua with cervelat.

Why not?

For a more intense flavor, you can add a bit of pork fat to the glutinous rice dough.

Alternatives to Banana Leaves

  • Pandan leaves: Pandan leaves are commonly used in Asian cuisine for their unique fragrance and intense green color. They will bring a slightly different flavor to Banh Day, but equally delightful. You can find them in Asian grocery stores.
  • Parchment paper: If you can’t find banana or pandan leaves, you can use parchment paper to wrap the rice cakes. It won’t add a particular fragrance, but it will help maintain the shape of Banh Day during cooking.

Enjoy your meal!

Tasting Banh Day
Tasting Banh Day - Photo : Collected