Bánh đúc is the Vietnamese rice cake traditionally made by cooking rice flour with water into a soft, firm-textured cake.
The batter is stirred while heating until the starch thickens, then it is poured into a mold or dish to set. Northern versions are often plain and may be served with a savory dipping sauce, while other regional preparations can include ingredients such as peanuts, coconut, or lime-treated rice flour.
The name covers a family of related cakes rather than one single national recipe. That regional variation is why bánh đúc may appear pale and smooth in one setting, or speckled and savory in another.
Bánh đúc should not be confused with bánh bèo, which consists of small steamed rice cakes usually topped with savory ingredients. Bánh da lợn is also different: it is a layered, chewy steamed cake typically made with tapioca starch and mung bean.