Ms. Nguyen Thi Tha, also known as Bich, said she combined two traditional cakes to create a new flavor for bánh bò da lợn while preserving its original characteristics. Both bánh bò and bánh da lợn are commonly served at parties, festivals, and memorial events in the Western region. They are both sweet and chewy, so Ms. Nguyen Thi Tha tried combining these two traditional cakes to make a distinct one.

Bánh bò da lợn consists of four layers: a layer of bánh da lợn, a layer of mung bean, another layer of bánh da lợn, and a layer of bánh bò. Particularly, Bánh bò da lợn by Ms. Nguyen Thi Tha has the distinctive taste of bánh bò rễ tre (Palm sugar honeycomb cake).

Bánh bò rễ tre is a challenging dish to make because if not done skillfully, the cake can become dry and fail to rise. Ms. Tha worked diligently to successfully create multi-colored Bánh bò da lợn, which took nearly 2 days to prepare. The process involved soaking and fermenting the flour overnight, then mixing it according to a specific ratio. Each layer of the cake has its unique recipe. Ms. Tha also added colors to the cakes using ingredients, such as pandan leaves, magenta leaves, and Gac leaves. Each cake usually takes about 30 minutes to cook, during which the cook has to pour the cake mixture every five minutes to ensure each layer is well-cooked and sticks together. Once cooked, the cake exudes a fragrant aroma and a rich flavor from coconut milk and mung beans. Bánh da lợn is gelatinously soft and chewy, while bánh bò is soft, spongy, and sweet with a beautiful texture like bamboo roots.

Ms. Tha shared, "I am passionate about Vietnamese folk cakes and enjoy learning to make them myself. I often learn from the ladies at parties and then modify the recipes to create my own. Making folk cakes can be challenging, but it's also fun because I can introduce traditional cakes to others and help them learn more about Southern folk cakes."

As of now, Ms. Tha has been a folk cake maker for 4-5 years and can make over 20 types of folk cakes.