Exploring traditional cake cuisine at "rural markets" in Mo Cay Nam

09/06/2023 1535 0
Vùng đất Nam bộ nói chung trong đó có huyện Mỏ Cày Nam là vùng đất đa tộc người, đa văn hóa và đa tôn giáo. Đặc biệt trong quá trình giao lưu và phổ biến, phát triển văn hóa ẩm thực, mỗi tộc người đều cố gìn giữ bản sắc riêng của mình để làm phong phú và đa dạng hóa các món ăn của mình, trong đó có bánh dân gian. Bánh dân gian đã trở thành nét đặc sắc tạo nên thương hiệu riêng của văn hóa ẩm thực.

In Mo Cay Nam district, at traditional market areas, there are numerous types of traditional cakes sold during market gatherings, many of which prominently feature coconut flavors. These cakes are considered local specialties typical of the coconut homeland, such as sponge cakes, steamed rice cakes, and pig skin cakes.

After enjoying these cakes at the market, visitors can purchase various types to enjoy throughout the day or as gifts that reflect the rich coconut heritage of the region, including coconut leaf cakes, Tet cakes, and dog cakes.

Traditional cakes have been a part of life since the earliest days of land clearance and cultivation. People in the South have utilized natural environments and local ingredients such as rice, glutinous rice, sweet potatoes, and roots to create cakes that are both delicious and nutritious. In the Southern region, cakes serve not only as food but also as cultural exchanges. Today, there are over 100 types of traditional cakes in the South, crafted in various forms and preparations: sweet, savory, filled, and unfilled; some wrapped and others unwrapped; shapes range from round, flat, square, and cylindrical to tower-shaped.

These rustic cakes have become an integral part of Southern culinary life. Initially, the first traditional cakes were simple and rustic. Most were wrapped in fresh banana leaves, coconut leaves, dong leaves, bamboo leaves, or sometimes woven on jackfruit leaves, bamboo, or luffa leaves. In the past, making these cakes involved grinding rice, pounding glutinous rice, husking rice, kneading dough, pressing, shaping, baking, and steaming. Cakes were often tied with banana or bamboo strings, cooked in clay pots, earthen ovens, or wrapped in bundles of firewood. This traditional preparation method enhances the natural flavors, colors, and delicate characteristics of each type of cake.


Traditional cakes from the Southern region of Vietnam are not just meals served between the main daily rice meals. Depending on economic conditions and cultural-social factors, each region has its own variety of cakes. Some are designed to satisfy hunger during labor, while others are meant for enjoyment or as desserts to supplement energy between main meals. Additionally, there are cakes used for ceremonial purposes during significant events, known as "sacred cakes," such as chè (sweet soup), xôi (sticky rice), bánh tét (cylindrical glutinous rice cake), often consumed during festivals, Tet (Vietnamese Lunar New Year), communal gatherings, ancestral worship, and offerings to deities (often the Rain God) to bring favorable weather and abundant harvests.

Over generations, Southern traditional cakes have remained rustic yet hold a distinct place in the culinary culture of Southern villages. Made from rice, sweet potatoes, cassava, and crafted skillfully by grandmothers and mothers, these cakes have become an indispensable part of childhood memories for every child in cake villages. When they venture far from home, they carry with them nostalgia for their homeland, where familiar scents linger around kitchen smoke, and days of innocent youth spent waiting by the door for mothers returning from the market, eager to savor the flavors of home-made cakes.

Over time, these traditional cakes have made their way from rural riverine areas to urban alleyways and markets across Vietnam. They have become a part of Vietnam's street food culture and that of many other Asian countries, known as "street food" in English. Today, these cakes, once confined to local communities and villages, have gradually entered both domestic and international markets, becoming not just culinary delights but also destinations on tourist itineraries, alongside natural landscapes and cultural landmarks.
To promote traditional cakes in modern life
As society develops, culinary diversity continues to enrich, ensuring that traditional cakes are not forgotten and can thrive in the future. Besides their unique culinary and cultural values, Southern traditional cakes play a crucial role in attracting investment and developing tourism. Therefore, it is essential to create a map of traditional cake-making professions linked to tourist routes to create additional attractions. Additionally, efforts should focus on building a brand that harmonizes Southern cuisine with global culinary trends.

Furthermore, relevant authorities should support artisans and traditional cake-making facilities in production development, product promotion, and expanding market through cultural and commercial exchanges between localities, fostering partnerships with domestic and international enterprises. Moreover, when entering the market, traditional cakes must comply with food safety regulations, source traceability, and innovation trends necessary for integration. However, the most important aspect is preserving the essence and soul of traditional cakes so that their flavors evoke the homeland wherever they are enjoyed.

With their unique significance, traditional cakes can be seen as a vital part of national spirit and culture, a distinct piece of the national cultural mosaic. Preserving and developing traditional cakes also contributes significantly to promoting Vietnamese culture.

Tuong Vy

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