Vietnamese Glutinous Rice Sandwich (Bánh Dày Giò)

A taste of tradition - the meaning behind Bánh Dày Giò

A long time ago, Vietnamese people believed that the earth was square and the sky was round. This belief was reflected in the food they prepared, especially during Tết (Lunar New Year). The square sticky rice cake (Bánh Chưng) symbolises the earth, while the round Glutinous Rice Sandwich (Bánh Dày Giò) represents the sky. These symbolic rice cakes were presented on ancestral shrines during Tết to show appreciation and respect for past generations.

What is Bánh Dày Giò

Bánh Dày Giò is simple yet delicious dish made from glutinous rice flour and steamed to create soft, slightly chewy rice cakes. These are then paired with a generous slice of Vietnamese Pork Sausage (Giò Lụa), creating the perfect balance between chewy and savoury.

If you already have some homemade or shop-bought Vietnamese Pork Sausage at home, making the rice cakes is quick and easy.

Making the Vietnamese Pork Sausage (Giò Lụa)

If you'd like to make your own Vietnamese Pork Sausage, check out my full recipe here. The only adjustment you might want to make is rolling the sausage into a smaller diameter to better match the shape of the rice cakes.

Ingredients for the Rice Cakes

You only need a few simple ingredients:

• Glutinous rice flour
• Boiling water
• Cold water
• Salt
• Oil (to prevent sticking)

Step-by-step guide to make Bánh Dày

1. Prepare the dough

Add the glutinous rice flour into a mixing bowl with salt and mix well. Gradually add the boiling water while stirring - don't worry as lumps form at this stage! Add a little oil and continue mixing.

Next, add cold water and mix again before using your hands to knead the dough. Gather the lumps together and use the heel of your palm to press and knead for about five minutes until the dough becomes smooth.

To prevent sticking, brush some oil onto the bottom of the bowl and on the outside of the dough. Cover it with a tea towel and let it rest for an hour.

2. Shape the rice cakes

For this recipe, I use 400g of glutinous rice flour, which yields 16 rice cakes (enough for 8 sandwiches).

Take 45g of dough, roll it into a ball, then gently press it into a round, flat rice cake shape.

3. Steam the rice cakes

Line your steamer with baking paper (make small holes in it to allow steam to circulate). Lightly brush or spray coconut or vegetable oil onto the paper.

Place the rice cakes in the steamer, making sure to space them out as they will expand slightly while cooking. Brush a little oil on top to prevent sticking.

4. Prevent condensation

One important trick is to wrap the steamer lid in a clean tea towel to prevent condensation from dripping onto the rice cakes, which could make them soggy.

Steam the rice cakes for 10 minutes, then turn off the heat. Open the lid, brush a little more oil on top and let them cool for 15 minutes before handling.

Assembling the Glutinous Rice Sandwich (Bánh Dày Giò)

Once the rice cakes have cooled, it's time to assemble the sandwich.

Take a rice cake, place a slice of pork sausage on top and cover it with another rice cake. Traditionally, banana leaf strips are used to wrap around the sandwich, adding a lovely aroma and making it easier to hold.

And that's it - your Vietnamese Glutinous Rice Sandwich (Bánh Dày Giò) is ready to enjoy!

Enjoying Bánh Dày Giò

Bánh Dày Giò is best eaten fresh, while the rice cakes are still soft and slightly warm. The chewy texture of the rice cake pairs beautifully with the firm and savoury pork sausage, making it a simple yet satisfying snack or light meal.

Perfect for breakfast, a quick lunch or even a picnic, this dish is a taste of Vietnamese tradition in every bite.

Let me know if you give this recipe a try - I'd love to hear how it turns out!