In the Tien Yen region, there is a rice roll with an intriguing name – banh gat gu (nodding roll). It looks quite similar to pho noodles and banh cuon, but its preparation is much more distinctive and it has no filling inside.
Quang Ninh's Unique Specialty: Banh Gat Gu
Tien Yen preserves many long-standing cultural values of Quang Ninh province. Visitors to Tien Yen have the opportunity to admire beautiful natural landscapes and explore the ancient houses of the Dao, Tay, and San Diu ethnic communities.
Banh gat gu. Photo: Quang Ninh Newspaper.
In addition, the local cuisine also delights travelers. Besides famous specialties such as khau nhuc (braised pork belly), hill chicken, and more, there is another must-mention delicacy: banh gat gu.
Dipping sauce with minced meat, fried shallots, and chicken fat. Photo: Quang Ninh Newspaper.
The cake gets its amusing name because it continually nods and sways back and forth when diners pick it up to eat. With its simple appearance, many might mistakenly assume that making it is just as simple. However, the secret recipe has been passed down through generations.
You can enjoy banh gat gu served with Vietnamese pork roll (cha lua) and minced pork dipping sauce.
To make banh gat gu, one must choose plain rice—a specialty variety from Hai Duong and Bao Thai rice from Tien Yen—which is then soaked overnight until the next day before being processed. When grinding the rice, leftover cooked rice is often added so the finished cake becomes glossy, chewy, and tenderly fluffy.
Illustrative photo: nongsanlangson.
A renowned banh gat gu maker in Tien Yen. Photo: VnExpress.
During the process of making banh gat gu, the steaming step requires meticulous skill. The maker must measure the exact amount of batter so it is neither too thick nor too watery. A layer of batter is poured onto the mold just thick enough—not as thin as banh cuon, nor as thick as banh da (rice crackers).
Rice batter. Photo: VnExpress.
The batter is then spread evenly into a circular shape, covered with a lid, and steamed until cooked. Nowadays, electric steamers are used instead of traditional firewood stoves. Electric steamers make the process faster, cleaner, and less laborious. Every step of making the cake demands care, dexterity, swiftness, and practiced skill.
Skillfully pouring the batter so the cake is neither too thick nor too thin. Photo: VnExpress.
When the cake puffs up indicating it is cooked, the maker skillfully slides a bamboo stick beneath the sheet to lift it off before steaming the next batch. Before being rolled, banh gat gu looks like banh cuon or pho noodle sheets, but without filling. Once rolled evenly, the rolls are placed on banana leaves to keep them from sticking together.
Rolling banh gat gu. Photo: VnExpress.
The deliciousness of banh gat gu also depends heavily on its dipping sauce. Dipping sauces paired with the cake vary according to regional tastes, but the staple remains minced meat, fish sauce, and dried shallots cooked with chicken fat. The chicken fat is brought to a boil, shallots are added and fried until fragrant, followed by the addition of minced meat and high-grade fish sauce.
A dipping sauce crafted with a unique recipe. Photo: VnExpress.
Banh gat gu can be found in many places, but the flavor in Tien Yen, Quang Ninh leaves the deepest impression on diners. The rolls have a soft chewiness, an aromatic fragrance, and notably a dipping sauce that allows the essence of the dish to shine.
A rustic dish famous far and wide.
Featured on Vietnam's culinary map, Quang Ninh's banh gat gu truly deserves to be a must-try specialty when visiting the mining region. Follow the iVIVU blog for more helpful articles!
