6 mesmerizing types of Tet cakes from the Western Region on Tet Day - Mytour

Pork fat and mung bean-filled bánh tét is no longer unfamiliar to people in the Mekong Delta during every Tet holiday or celebration. The filling consists of mung beans wrapped in a layer of pork fat; you have to choose pork belly when making the cake, marinate it with spices, and cut it into long rectangular pieces matching the shape of the cake mold. The meat can be sun-dried before wrapping so that when cooked, it will be tender and visually appealing. When cooked, the pork fat and mung bean bánh tét is heavy to hold, with firm mung bean grains; lightly fragrant with banana leaves, deeply infused with spices; the soft fat melts, not greasy to eat. After cooking, the cake will taste even better if left to cool for a few hours, and it can also be hung for up to a month and still be edible.

Trà Cuôn bánh tét

With its unique name, Trà Cuôn bánh tét is increasingly winning over the hearts of diners when visiting the Mekong Delta. The cake originates from Trà Vinh. The cake mold here is made from glutinous rice, mung beans, pork fat, and salted eggs. The makers mix the rice with vegetables such as water spinach leaves, pandan leaves, sesame leaves, and gac fruit to add more vibrant colors and flavors to the cake.

According to Mytour

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Reference: Travel guide Mytour