Bánh Bò
Bánh Bò is a beloved Vietnamese steamed rice cake known for its distinctive honeycomb-like structure and soft, springy texture. It is typically made from a simple batter of rice flour, sugar, coconut milk, and yeast, which creates its signature airy holes. This delightful dessert is a popular treat found in street stalls and bakeries across Vietnam.
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🍽️ Nutrition at a glance
As a steamed cake, Bánh Bò is primarily a source of carbohydrates from rice flour and sugar, providing a quick energy boost. A typical serving contains roughly 150-200 calories, with minimal protein or fat, unless prepared with richer coconut milk variations.
Nutrition breakdown
| Calories | 215 kcal |
| Protein | 3 g |
| Carbs | 42 g |
| Fat | 4.5 g |
| Fiber | 0.5 g |
| Sugar | 25 g |
| Sodium | 120 mg |
| Calcium | 30 mg |
| Iron | 1.0 mg |
| Magnesium | 15 mg |
| Phosphorus | 60 mg |
| Potassium | 90 mg |
| Vitamin B1 (Thiamine) | 0.05 mg |
| Vitamin B2 (Riboflavin) | 0.03 mg |
| Niacin (B3) | 0.5 mg |
Per 1 piece (100 g) · estimated, varies by recipe
💡 What's interesting
The cake's unique honeycomb texture is achieved through natural fermentation, a clever culinary technique that gives it a light, spongy quality without eggs. Culturally, it's a symbol of simple, everyday indulgence, often enjoyed as a snack or dessert and available in both classic white and vibrant pandan-green versions.