Bánh bò is the Vietnamese rice cake made from fermented rice batter, often with coconut milk and a honeycomb-like interior.
The batter is produced from rice flour, water, sugar, and a leavening culture or yeast. Fermentation creates gas pockets, which give the finished cake its characteristic porous texture. Coconut milk contributes richness and a distinctive Southeast Asian flavor, although recipes vary by region and style.
Bánh bò may be steamed as a small cake or prepared in a form that is denser and chewier. Its colors can include white, yellow, or green, with pandan commonly used for fragrance and color. The cake is eaten as a snack or sweet dessert rather than as a meal accompaniment.
The name literally means “cow cake,” but the dish contains no cow meat; the unusual name is a common source of curiosity. Bánh bò is also different from bánh da lợn, a layered steamed cake whose translucent bands are made with starch, mung bean, and coconut milk.