Banh Duc Nghe An

As of 2025, Duc Cake remains a cherished dish in many households across Nghe An. The recipe is rooted in simplicity with two key ingredients: Te rice and lime water. The Te rice used must be pure white rice, devoid of any blends with other rice types. To prepare the rice, it is ground into flour and soaked overnight to allow it to swell. Lime water is created by mixing lime with water and stirring for a few minutes until well dissolved. This lime water is then combined with the rice flour, and the mixture is placed in a pot for steaming. The resulting dough can be shaped into various forms of Duc Cake; for instance, it can be wrapped in banana leaves or molded into small, flat rounds. A fun fact is that these rounds can be stacked to create an impressive nine-tiered tower!
Photo: nauankhongkho.com

During the Tet holiday or family gatherings, the preparation of Duc Cake becomes more elaborate. People often add lean pork and crispy fried Vietnamese onions into the steaming pot, infusing the dough with savory flavors. In some regions, crushed peanuts are also incorporated for an added crunch, enhancing the overall texture of the cake!

In Vietnam, Duc Cake is commonly enjoyed with local sauces such as Cay Sauce, crab sauce, or Tuong Sauce. As the soft, sticky cake melts in the mouth, diners savor the nostalgic flavors of quality Te rice, pork, and aromatic spices!