Bánh bầu is an old-fashioned cake that was once nearly forgotten. It was artisan Huỳnh Ngọc Lan from Sóc Trăng who revived the dish and introduced it at the Southern Folk Cake Festival in 2018. Since then, bánh bầu has gradually gained popularity thanks to its unique taste and the nostalgic flavors of rural southern Vietnam.

Gourd (bầu) is a common ingredient found in many home gardens throughout the region, known for being easy to grow and versatile in cooking. One of the signature ways to prepare it is in the form of this cake. The main ingredients for bánh bầu are rice flour, coconut milk, and young gourd. There are two varieties of bánh bầu: sweet and savory, each with slightly different preparation methods.

To make bánh bầu, young gourds are selected, peeled, and shredded into thin strands, with the seeds removed. Rice flour is mixed with coconut milk, along with a pinch of salt and some sugar (for the sweet version). This mixture is then combined with the shredded gourd and steamed for 20–30 minutes. As the cake nears doneness, chopped scallions are sprinkled on top for garnish. Sweet bánh bầu is typically served with an extra drizzle of coconut milk.

The savory version of bánh bầu is prepared similarly, except no sugar is added to the flour mixture. Instead, a delicious filling of finely minced shrimp and pork is added midway through the steaming process. It is served with coconut milk and a tangy-sweet fish sauce dip, which balances out the richness and enhances the overall flavor.

When eaten, bánh bầu offers a delicate sweetness from the gourd, a touch of creaminess from the coconut milk, and an overall comforting, homey taste that perfectly captures the essence of Southern Vietnamese countryside cuisine.