Bánh bò

Nowadays, Bánh bò is a topic that has caught the attention of many people around the world. Whether due to its relevance in today's society or its impact on people's daily lives, Bánh bò has been the subject of debate and study in different areas. From the academic field to the business sector, Bánh bò has proven to be an element of great importance that has generated various opinions and positions. In this article, we will further explore the impact of Bánh bò on our lives, analyze its implications and discuss future prospects for this topic. Without a doubt, Bánh bò is a topic that does not leave anyone indifferent and that deserves to be analyzed carefully.

Not to be confused with bánh bó.

Bánh bò
Bánh bò hấp (steamed bánh bò)
TypeSponge cake
CourseDessert
Place of originVietnam
Region or stateSoutheast Asia
Main ingredientsRice flour, water, sugar, yeast, coconut milk
Similar dishesHtanthi mont, Fa gao
Bánh bò nướng (baked bánh bò)
Bánh bò màu (màu = colored)

Bánh bò (literally "cow cake"[1] or "crawl cake"[2]) is a sweet, chewy sponge cake from Vietnam.[3][4] It is made from rice flour, water, sugar, and yeast,[5] and has a honeycomb-like appearance (called rễ tre, literally "bamboo roots," in Vietnamese) on the inside due to the presence of numerous small air bubbles. Coconut milk is also usually a part of the batter, imparting a slight flavor and aroma of coconut. The cake is of Southern Chinese origin, although the Chinese version, called bái táng gāo (白糖糕), does not contain coconut milk.[6] Bánh bò are generally eaten as a dessert, although they may also be consumed as an accompaniment to a meal.[7]

Etymology

In the Vietnamese language, bánh means "cake", and bò can either mean "cow" or "to crawl".[8] According to the entry for "𤙭" (bò) in Paulus Huỳnh Tịnh Của's 1895 dictionary Đại Nam quấc âm tự vị, the dessert is named for its resemblance to a cow's udder,[9] implying that the name was shortened from bánh vú bò.[10] However, according to a popular folk etymology, bò refers to how the cake "crawls" up to the rim of the bowl when steamed to completion.[11]

Bánh bò is to be distinguished from the less common bánh bó ("pressed cake"), a fruit cake found in Quảng Ngãi Province; bò ("cow", "beef") is pronounced with a falling tone, whereas bó ("pressed") has a rising tone.

Varieties

Traditional varieties of bánh bò are available in Vietnam as well as in Asian grocery stores in countries with substantial overseas Vietnamese populations, such as the United States and France:

  • Bánh bò nướng (lit. 'baked bánh bò') – This variety of bánh bò is cooked by baking in a pan in an oven. It is generally off-white or yellowish-white in color on the inside and golden on the outside by caramelized coconut milk. Individual cakes are often large in size, in which case a serving will consist of a slice rather than the whole cake.
  • Bánh bò hấp (lit. 'steamed bánh bò') is similar in appearance to the baked version. These cakes are often small in size, ball-shaped and cooked from the liquid. Bánh bò hấp may be white in color, green (by Pandanus amaryllifolius extract), pink or pale purple (by magenta plant extract). There are three ways to serve this variety. Like bánh bò nướng, it can be used alone. It can be put in the middle of bánh tiêu (Chinese hollow doughnuts) and served. Also, people enjoy them in a small dish with coconut milk sauce including tapioca starch on top and a little bit muối mè or muối đậu phộng (literally: sesame salt and peanut salt, respectively).

See also

Notes and references

  1. ^ Lê Trung Hoa (2013-10-19). "Bánh không cẳng sao gọi bánh bò?". Tuổi Trẻ. Retrieved 2014-03-24.
  2. ^ Phương Lam (2001-09-14). "Bánh bò – chút quà miền Nam". Lao động. Tổng Liên đoàn Lao động Việt Nam. Archived from the original on 2014-03-24. Retrieved 2014-03-24.
  3. ^ Thanh Nien Weekly print edition August 26, 2011 Rural cakes awaken the child within "Bánh bò (literally "cow cake") is a sweet and chewy sponge cake. It is made from rice flour, water, sugar and yeast."
  4. ^ T. H. Yellowdawn - Fermented Foods: Naturally Enzymatic Therapy 2008- Page 279 "Steamed Rice flour cake Steamed Rolls (Bánh Cuốn), Rice powder pudding (Bánh Ðúc) Rice duckweed (Bánh Bèo) Fermented sweet cow-skin cake (Bánh Bò)"
  5. ^ Baking powder is sometimes substituted for the yeast.
  6. ^ The Chinese version, called bai tang gao (白糖糕; pinyin: bái táng gāo; Cantonese: baak6 tong2 gou1; literally "white sugar cake," is always white and is often slightly sour in taste due to the fermentation of the batter before cooking. The Vietnamese version should not have any sourness.
  7. ^ Andrea Nguyen Into the Vietnamese Kitchen" p291 "bánh bò"
  8. ^ "Definition of 'bò' in Vietnamese - English dictionary". Retrieved 2009-06-12.
  9. ^ Huình-Tịnh Paulus Của (1895). "𤙭 Bò". Đại Nam Quấc Âm Tự Vị (in Vietnamese). Vol. 1. Saigon: Imprimerie Rey, Curiol, & Compagnie. p. 61. hdl:2027/mdp.39015005758449.
  10. ^ Lê Trung Hoa (October 19, 2013). "Bánh không cẳng sao gọi bánh bò?" [Why is a cake without shanks called crawling cake?]. Tuổi Trẻ (in Vietnamese). Retrieved March 24, 2014.
  11. ^ Phương Lam (September 14, 2011). "Bánh bò – chút quà miền Nam" [Bánh bò – a little treat from the South]. Lao Động (in Vietnamese). Vietnam General Confederation of Labour. Archived from the original on March 24, 2014. Retrieved March 24, 2014.
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