Vietnamese pop star Son Tung M-TP delighted fans with a recent video in which he tried banh gat gu - a specialty of Tien Yen, Quang Ninh - while preparing for an upcoming performance in Ha Long.

Many quickly recognized the dish, known as “nodding cake” due to its soft, rollable texture, which causes it to sway when picked up.

bánh gật gù.gif
Son Tung M-TP tries banh gat gu in Quang Ninh, making fans eager to explore the dish. Photo: M-TP

Before his trip to Quang Ninh, Son Tung humorously shared on Facebook that he had dreamed of eating six banh gat gu upon arriving in Ha Long. His excitement over the dish quickly sparked curiosity among fans, leading many to look up the famous delicacy.

The unique charm of banh gat gu

Local artisan Dinh Thi Cuc, who has been making banh gat gu for years, explained that while it resembles banh pho or banh cuon, it has a more intricate preparation process.

The key to its texture lies in the meticulous rice selection and soaking process:

Rice is washed repeatedly until the water runs clear, then soaked overnight.

The soaking time varies based on the season - longer in winter, shorter in summer - to ensure the right level of expansion without turning sour.

Traditionally, locals ground the rice using stone mills to retain its authentic flavor. However, modern producers now use machinery for higher efficiency.

To achieve a soft, elastic texture, locals add cooked rice to the batter before steaming. The batter is then evenly spread into thin layers, which are thicker than banh cuon but thinner than banh da. Once steamed, the delicate, chewy sheets are carefully rolled into finger-sized rolls.

A flavorful dipping sauce makes all the difference

Quảng Ninh 24 7.jpg
On average, 1kg of rice makes 2kg of "gat gu" cake. Photo: Quang Ninh 24/7

thảo dương.jpg
Before being rolled, "gat gu" cake looks similar to steamed rice rolls or rice noodles but has no filling. Once rolled, it becomes round, long, and chewy, with a size of about 1–2 fingertips.  Photo: Thao Duong

431941988_914962527299509_1273352848017429557_n.jpg
The signature dipping sauce is thick and rich, enhancing the flavor of "gat gu" cake and making it more delicious and appetizing. Photo: Quang Ninh 24/7

Beyond its unique texture, the sauce elevates the dish. Tien Yen locals make a rich, savory dipping sauce by simmering fish sauce with chicken fat, fried shallots, and minced pork.

For the best experience, banh gat gu should be eaten fresh and warm. It boasts a natural sweetness from the rice, making it flavorful even without sauce.

While traditionally enjoyed on its own, banh gat gu can be repurposed:

Stir-fried with beef for a heartier meal.

Served with bone broth like bun or pho.

Cut into small pieces and added to soups.

Once a Tien Yen specialty, banh gat gu has expanded beyond its hometown, now commonly found in Ha Long, Cam Pha, Mong Cai, and even neighboring provinces like Hai Phong and Hai Duong.

While prices in Tien Yen range from VND 20,000-30,000 ($0.80-$1.20) per kilogram, costs double or triple in other cities, especially when sold with its signature sauce.

Thao Trinh