Bánh and Beyond: A Deep Dive into Vietnam’s Unique Food Classification

Hi, my name is Kevin Le. I am a senior majoring in Electrical Engineering. Some hobbies I love are piano and playing basketball. Today I will be sharing about my love for Bánh. I love many different types of Vietnamese dishes since I am Vietnamese myself. I will be specifically sharing about dishes that are labeled as Bánh. 

Introduction of Bánh 

Vietnamese cuisine is rich in history and deeply rooted in agricultural traditions. It has been influenced by both indigenous practices and foreign culinary techniques. One of the most distinctive aspects of Vietnamese food is the term bánh, which defies Western culinary classifications. In Vietnamese cuisine, the term bánh extends beyond Western definitions of "cake" or "bread," encompassing a diverse range of dishes, from steamed rice cakes to sandwiches to noodles etc... This study explores how bánh reflects Vietnam’s deep rooted rice culture, historical influences, and the adaptation of foreign culinary techniques. The term has been documented since the 1830s, before French colonial influence, and became widely recognized after the 1860s with the introduction of bánh mì (Pham 2022). 

What is “Bánh” in Vietnamese Cuisine? 

The term bánh does not fit neatly into a single food category. It is a broad classification that includes structured and starch based foods. For instance, the base ingredient should have starch or dough or rice that holds a shape. It has a diverse range of dishes that can be steamed, fried, baked, or rolled. According to the Sealang dictionary, bánh translates to "wheels" (bánh xe), reinforcing its association with anything that holds a defined shape (SEAlang n.d.). While often directly translated as "cake" or "bread," the term applies to a wide variety of foods, making it a uniquely Vietnamese culinary concept (Tran, Nguyen, and Vo 2024). The broad definition of bánh is just a dish that has something round and has a base like wheat or rice. 

Why is “Bánh” Unique?

Unlike Western food classifications, bánh covers a broad range of dishes that do not always fit into traditional categories. While many bánh dishes are round and cake-like, the term also applies to foods such as bánh mì (a vietnamese sandwich) and bánh phở (rolled rice noodles). The word bánh is also used beyond food in Vietnamese language, but this study focuses purely on its culinary significance. This image below highlights the wide variety of Vietnamese foods categorized under 'Bánh.' As we can see, many of these dishes resemble cakes or have a similar texture. The main ingredient in most Bánh dishes is either rice or wheat, although rice is more common due to its deep cultural significance in Vietnam. 'Bánh' directly translates to 'cake' or 'bread.' However, this image below demonstrates that the term encompasses many different types of dishes and it is not always a cake. That said, there is a noticeable trend in which most Bánh dishes are round and cake-like (Tran, Nguyen, and Vo 2024). Like Bánh pho is like in a way something rolled if we really get deep into it. The word bánh goes in front of whatever it is trying to encompass, such as savory and sweet dishes. For instance, Bánh Mì or Bánh Bèo. Mì is wheat. So bread wheat is the direction transition. For Bánh Bèo it translates to duckweed cake. In reality it is a rice cake, but since it is a circle shape and small, the Vietnamese people call it that. Vietnamese people like to compare foods to objects too when naming things. Bánh also can extend to different things such as soaps or even other items that are not food related, but for the scope of this class I will purely focus on the food items.   

Brief History of "Bánh"

Rice of course is the main core staple for all Vietnamese people. Vietnamese cuisine is deeply tied to its strong rice culture, with rice playing a central role in many of our bánh dishes. However, incorporation of wheat for bánh dishes came later once the Bánh mì was introduced by the French during colonial rule. The Core-Fringe-Legume Hypothesis (Mintz and Schlettwein-Gsell 2001) provides a framework for understanding the structure of bánh in Vietnamese cuisine. For instance, take bánh bèo, a Vietnamese bánh dish, for example. Bánh bèo is basically a thin and round Vietnamese steamed rice cake with toppings. I will break down this dish into its core fringe and legume. For our “core” it is primarily the starchy part such as rice or wheat. For the “fringe” or the enhancing flavors are the ingredients such as ground shrimp, crispy shallots, and fish sauce. For the “legume” component we have the common mung beans or tofu. This model reflects Vietnam’s agrarian roots, where rice is the staple food, and highlights how variations in ingredients are like the substitution of pork rinds with crispy fried tofu in Buddhist contexts and demonstrates regional and cultural adaptations in Vietnamese cuisine. This model highlights how bánh evolved from Vietnam’s agrarian roots, with variations reflecting different regions and cultural adaptations (Mintz and Schlettwein-Gsell 2001). Bánh mì was originally created based off of the French baguette because it was a cheap and accessible bread for most poor Vietnamese citizens (Pham 2022). Since Bánh Mì is based on French baguettes that would go bad after 3 days, Vietnamese people would make it very affordable and yummy to the point there would be none left. Overall, without the French Colonial Rule then there would not be a push for wheat as a base for Bánh dishes such as Bánh Mi. Having Bánh Mì be created allowed for more future wheat based Bánh dishes. However, most Bánh dishes are still rice based since this is our staple. It also pioneered the way for more dishes to be labeled with Bánh in front of them. One of the original Bánh dishes before the introduction of Bánh Mì is Bánh chưng & bánh tét. These traditional rice cakes date back to Vietnamese early and ancient agricultural traditions that symbolize prosperity and unity. 

The Diversity of Bánh

To understand why there is such an immense diversity in Bánh dishes we must explore the 3 major culinary regions of Vietnam. Vietnam is split into 3 main regions: Northern Vietnam, Central Vietnam and Southern Vietnam. Each region has its own major city that is related to it. North Vietnam is typically thought of as Hanoi which is also Vietnam’s capital. The next part is Central Vietnam, most people usually think about the city, Huế. Finally, the last region is South Vietnam. People who immigrated to the U.S still remember it as Saigon, but after the communist regime took over they renamed it Ho Chi Minh City. In the 3 main food regions each region has a distinct style. Northern cooking is more salty, light and has more delicate flavors. Some famous northern dishes are like bánh cuốn. Bánh Cuốn is a rice roll with ground pork mushrooms and shallots rolled inside of it.  Central cooking is more spicy and bold, such as dishes like Bánh Bèo. Bánh Bèo, previously stated before, is a small rice cake dish with toppings such as mung beans and shrimp and scallions. While southern dishes are really sweet and have rich flavors. An example of Southern Vietnamese food is bánh xèo. Bánh xèo is basically Vietnamese crepes with a batter made of wheat and rice flour. Traditionally it was just pure rice flour, but nowadays it is made of a combination of both. Bánh xèo has the same shape as a crepe: it is round and has shrimp, pork, mung beans, bean sprouts and scallions on the inside and then folded into a half moon shape. There are so many different types of Bánh dishes. As stated before Bánh can be steamed, fried, baked and rolled, etc. I will list some different Bánh dishes that each have different preparation methods. One of my favorites is Bánh Tôm Chiên Khoai Lang or Vietnamese Shrimp and Sweet Potato Fritters which is from Hanoi. This was one of my favorite dishes growing up. This Bánh dish is prepared by frying. Some bánh are steamed, such as Bánh bột lọc, chewy tapioca dumplings with shrimp and pork. Others are baked which include bánh pâtê sô, a Vietnamese puff pastry filled with savory ingredients. Additionally, some bánh are rolled, as seen in bánh cuốn, thin steamed rice rolls stuffed with pork and mushrooms. These different and diverse preparation methods reflect the adaptability of bánh in Vietnamese culinary traditions. This makes them a staple in both everyday meals and festive occasions such as Tết (Green and Nguyen 2013). 

Bánh Mì – A Fusion of Vietnamese and French Influences

Previously, I discussed the history of bánh mì, but now I will explore its significance, how it is made, and how it has evolved in different countries. Bánh mì is one of the most influential bánh dishes, as its introduction reshaped the way bánh was perceived and prepared. It provided a new staple or base that expanded the variety of bánh dishes, influencing both traditional and modern interpretations. Bánh mì which was introduced from French rule paved the way for introducing new doors to new ingredients. Previously, bánh dishes were only made of rice. With the creation of bánh mì it allowed for wheat to be introduced. Since wheat was introduced it allowed for more bánh dishes to be created in the future. Bánh mì was made to be cheap and the ideal followed even other bánh dishes that are typically street food. Bánh Mì evolved from the French baguettes in order to accommodate those of the working and lower class. Most Bánh dishes accommodate the lower and middle class. Street vendors sell Bánh dishes on the street or in restaurants. However, Bánh dishes tend to be staple dishes to the general population. Specifically with Bánh Mì, it is so versatile, but simply just a sandwich that is packed with great ingredients. For instance the traditional components of Bánh Mì are just a crispy baguette that is light or airy and kind of like a French baguette. There is liver pate paste and mayo. This image below depicts one of the Bánh dishes I will be exploring which is Vietnamese Bánh Mì. Bánh Mì was influenced by the French during their colonization of Vietnam. The image provides a general overview of what a traditional Bánh Mì is made of. While the structure remains largely the same, there are many variations. As for the meat components you can swap it out for things such as thịt nướng or just a direct translation is grilled meat, usually pork. The meat can be swapped out for pork or beef. For vegetarian Bánh Mì, the structure is identical, but all the meat components are replaced with vegetarian alternatives, such as mushroom-based liver pâté (Sir Kensington’s 2023). There have been regional differences in Bánh Mì such as North versus South. In the North, specifically Hanoi the Bánh Mì is simpler and less saucy. While in the South specifically Saigon the Bánh Mì is sweeter and savory/saucy. International and modern adaptations of Bánh Mì have spread across the world. There are now things such as pork Bánh Mì burgers. Even normal Bánh Mì in different parts of the world have been altered. Take for instance, the evolution of bánh mì in Louisiana. Pham’s (2022) study on bánh mì in Baton Rouge offers insight into how this dish has been adapted in a region with a significant Vietnamese population. Despite its deep-rooted history in Vietnam, the bánh mì available in Baton Rouge is no longer identical to its Vietnamese counterpart (Pham 2022). The presence of ten different establishments selling either bánh mì loaves or sandwiches demonstrates both the demand and transformation of the dish in this new setting (Pham 2022). This mirrors how other bánh dishes evolve when introduced to different cultural and geographic contexts. The variations in bánh mì preparation and availability in Baton Rouge reflect a broader trend seen in Vietnamese fusion cuisine. Where traditional dishes adapt to local tastes while still maintaining their cultural essence. By examining these modern interpretations, we can better understand how bánh continues to develop beyond Vietnam’s borders while remaining a symbol of Vietnamese identity. While adaptations may be good or bad, one can agree that the spread of Bánh dishes is reaching worldwide even if they are being tweaked. 

Bánh in Vietnamese Street Food Culture

As stated before, many bánh dishes are staples of Vietnamese street food. Vendors selling bánh mì or bánh xèo play an essential role in the economy (Green and Nguyen 2013). A Vietnamese street vendor once shared, “I need money to send my children to school, so I started selling bánh mì” (Green and Nguyen 2013). Some other experiences are of a Viet woman who sells banh mi to support her family, "She explains her initial motivation to sell food on the street: “some women in my village already came to the city to sell (Green and Nguyen 2013). I can’t earn much money at home and I need money to send my children to school”(Green and Nguyen 2013). It is cheap for her to make and is a reliable source of income since so many people eat and enjoy it. In relation to our class readings, just as many other countries claim famous dishes (e.g., laksa in Malaysia & Singapore), some bánh dishes are debated over origins. Vietnamese street food culture, much like that of Singapore, reflects deep connections between cuisine, regional identity, and authenticity. Tam’s study on Singaporean hawker centers provides a useful parallel, particularly in how food serves as a marker of national identity and how debates arise over authenticity (Tam 2017). In Singapore, the dish laksa has numerous regional variations, with disputes over which version is the "original" (Tam 2017). A similar phenomenon occurs in Vietnam with bánh bèo, a dish that originated in Hue but takes on different forms depending on the region. Just as Singaporean hawkers claim ownership over specific laksa variations, those in Hue and other parts of Vietnam debate what constitutes the most "authentic" version of bánh bèo. This issue extends beyond Vietnam’s borders, as bánh dishes undergo further adaptations when introduced to new cultural contexts, such as in European countries. The evolution of bánh in different settings highlights the fluidity of food identity while also sparking discussions about tradition and authenticity, mirroring the struggles seen in Singaporean cuisine (Tam 2017).

Cultural Significance of “Bánh”

During Tết or more commonly known as Vietnamese Lunar New Year, bánh chưng (square sticky rice cakes) and bánh tét (cylindrical rice cakes) symbolize prosperity and family unity (Avieli 2005). Their preparation process reflects patience and cultural tradition. Bánh chưng’s ingredients reflect Vietnam’s agrarian society where the use of rice, mung beans, pork, and banana leaves is prominent. bánh tét has the same ingredients, but is just in the cylindrical shape. As for Bánh in Buddhist and Religious Practices, vegetarian bánh is common in Buddhist households such as bánh ít chay, bánh bột lọc chay. Some bánh, like bánh hỏi, are offered in temple rituals and ancestral worship (Avieli 2005). Buddhist versions swap pork for mushrooms or tofu to align with meatless traditions. As stated before, bánh bột lọc are steamed like Vietnamese Steamed Tapioca Dumplings tapioca in banana leaves. While, bánh bột lọc chay means the vegetarian version. You just add the word chay at the end of the dish to signify that it is vegetarian because the word chay means vegetarian. Bánh hỏi is a Vietnamese dish of woven rice vermicelli noodles that's often served with meat, vegetables, and herbs. Buddhism is the largest religion in Vietnam, most of the dishes that are banh have variations in vegetarian bucease in Buddhist teachings eating meat is refrained from (Avieli 2005). Vegetarian meals are only allowed. Vietnamese cuisine is deeply influenced by Buddhism, and because of this, many traditional bánh dishes have vegetarian variations to accommodate Buddhist teachings, which discourage the consumption of meat.

Famous Chefs and Vietnamese Cuisine

Anthony Bourdain played a major role in introducing Vietnamese food to the world. He once said, “Vietnam. It grabs you and doesn’t let you go. Once you love it, you love it forever.” His appreciation for street food, particularly bánh mì, emphasized its complexity and cultural importance. In this image where Anthony Bourdain eating a dish com hen (vermicelli rice noodles version with a bánh tráng nướng on the side) he says another quote that grabbed my attention “People are put on earth for various purposes. I was put on earth to do this: Eat noodles right here. This is as sophisticated and complex a bowl of soup as any French restaurant”. With famous chefs introducing the world to Vietnamese foods and bánh dishes, the spread of Vietnamese culinary traditions have gained global recognition. As a result bánh has evolved beyond its traditional form. It is now incorporating new ingredients and techniques while still preserving its Vietnamese culture. Across the world food vendors and restaurants now offer different innovative takes on classic bánh dishes while adapting them to the local tastes while keeping the Viet roots. This appreciation that is ever growing will keep helping reinforce the historical and cultural connections in these bánh dishes. 

The Legacy of “Bánh” in Vietnamese Cuisine

Bánh is more than just a category of food, it’s a culinary symbol of Vietnam. It reflects Vietnam’s tradition, history, and innovation through evolution through colonial influences and globalization. Understanding bánh helps us appreciate how Vietnamese people classify and interact with food dishes. 

Conclusion 

Throughout this research paper, I have explored the many varied concepts of Bánh in Vietnamese cuisine. Bánh dishes can have such a wide range of preparation methods and still be coined Bánh. Overall, in this paper, we see the cultural significance Bánh dishes hold as well as its historical evolution from steam delights such as bánh bèo to the crispy, savory meats and veggies of bánh mì. One term can extend farther than beyond a singular definition. Bánh encapsulates the culinary ingenuity of Vietnam while being influenced by colonial influences of the French introduction of wheat based products like the baguette. This played a crucial role in shaping the base of bánh dishes. It paved the way for the introduction of a new staple ingredient allowing combinations to be made as well as creating a wide variety of bánh dishes that would feed the general citizens of Vietnam. As bánh dishes became more of a staple in religious practices and festivals as well as street food, it has also evolved through global and modern adaptations. At the end of the day bánh is more than a food. It is a label of an infinite amount of dishes that are a culinary testament to Vietnamese rich agrarian roots and traditions. While being an example of cultural resilience even through tough colonial times. It has adapted to benefit the general public and is a powerful symbol of how food can bridge both traditions and innovations. Where people come together to share and enjoy these amazing dishes and experiences.  

Works Cited

Class Reading Articles:

Mintz, Sidney W., and Daniela Schlettwein-Gsell. 2001. "Food Patterns in Agrarian Societies: The Core-Fringe-Legume Hypothesis." Gastronomica 1(3): 40-52.

Tam, Andrew. 2017. "Singapore Hawker Centers: Origins, Identity, Authenticity, and Distinction." Gastronomica 17 (1): 44-55.

Peer Reviewed Journals:

Avieli, Nir. “Vietnamese New Year Rice Cakes: Iconic Festive Dishes and Contested National Identity.” Ethnology 44, no. 2 (2005): 167–87. https://doi.org/10.2307/3773995.

Green, L., & Nguyen, V. H. (2013). Cooking from Life: The Real Recipe for Street Food in Ha Noi. M/C Journal, 16(3). https://doi.org/10.5204/mcj.654

Pham, Tiana. 2022. Business Plan for Ổ Bánh Mì. Honors Thesis, Louisiana State University. https://repository.lsu.edu/honors_etd/1203.

Tran, Khanh-Ngoc N., Vu-Khanh Nguyen, and Lien-Huong Vo. 2024. “Strategies for Translating Vietnamese Culture-Specific Terms in Tourism Materials into English.” Vivid: Journal of Language and Literature 13 (2): 159–170. https://doi.org/10.25077/vj.13.2.159-170.2024.

Other Resources

Website Articles and Blog Posts:

Bánh Mì & Tea. 2023. "Vietnamese Bread: From a Popular Dish to the World." Accessed February 20, 2025. https://www.banhmiandtea.com/vietnamese-bread-from-a-popular-dish-to-the-world-2/157/

Bates College. 2008. Short Term to Vietnam 2008: Reflective Journals. Accessed February 20, 2025. https://www.bates.edu/art-visual-culture/short-term-to-vietnam-2008/reflective-journals/kellie/

Hue Oi Vietnamese Cuisine. 2020. "Untitled." Accessed December 17, 2020. https://www.hueoivietnamesecuisine.com/post/untitled

Sir Kensington’s. 2023. "Everything You Always Wanted to Know About the Bánh Mì (And Were Too Afraid to Ask)." Accessed February 20, 2025. https://www.sirkensingtons.com/us/en/blog/everything-you-always-wanted-to-know-about-the-banh-mi-and-were-too-afraid-to-ask.html

Tonkin Travel. 2023. "Interesting Differences of the 3 Regions of Vietnam." Accessed February 20, 2025. https://tonkin-travel.com/interesting-differences-of-the-3-regions-of-vietnam/

Anthony Bourdain Articles and Travel Websites:

Eat Like Bourdain. 2025. "Anthony Bourdain in Hội An." Accessed February 20, 2025. https://eatlikebourdain.com/anthony-bourdain-in-hoi-an/

Explore Parts Unknown. 2018. "Bourdain Off the Cuff: Vietnam." Accessed February 20, 2025. https://explorepartsunknown.com/vietnam/bourdain-off-the-cuff-vietnam/

Vietnam Coracle. 2019. "Anthony Bourdain in Vietnam: All 8 Episodes Reviewed." Accessed February 20, 2025. https://www.vietnamcoracle.com/anthony-bourdain-in-vietnam-all-8-episodes-reviewed/

Vietnam Travel. n.d. "Eating Vietnam: Anthony Bourdain." Accessed February 20, 2025. https://vietnam.travel/things-to-do/eating-vietnam-anthony-bourdain

Online Dictionary:

SEAlang. n.d. Vietnamese Dictionary. Accessed February 20, 2025. http://sealang.net/vietnamese/dictionary.htm