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Cereals and bread from Vietnam
A rice-flour batter with sugar and coconut milk is leavened by fermentation, then steamed or baked into a sweet, spongy cake. The traditional method starts from glutinous rice fermented with a rice-wine starter (cơm rượu) and takes nearly a week. A tested quick version uses baker's yeast and is ready to steam in under an hour. Made in 6 steps over 10 days. The longest step, mix the batter and let it ferment (traditional), takes up to 7 days (Nguyễn Hồng Khôi Nguyên 2020). Saccharomyces cerevisiae and Yeasts and moulds of the men starter do most of the fermenting.
| Main step | up to 7 daysReported[nguyen2020] | Mix the batter and let it ferment (traditional) |
|---|---|---|
| Acidity | pH 3.9–4.2Measured[canh2025] | Ferment glutinous rice into cơm rượu (traditional) |
| 80 g | Rice flour[nguyen2020] |
| 20 g | Wheat flour (no. 13) · For the yeast starter of the quick version[nguyen2020] |
| 10 g + 30 g | Sugar · 10 g in the starter, 30 g in the batter[nguyen2020] |
| 50 g | Water · In the starter[nguyen2020] |
| 60 g | Coconut milk[nguyen2020] |
| 1.25 % of the wheat and rice flour weight (1.25 g) | Dry baker's yeast (Saccharomyces cerevisiae) · 1, 1.25, 1.5, 1.75 and 2 % were tested; 1.25 % scored best[nguyen2020] |
| 1.5 g | Baking powder · The quick version uses it as well as yeast[nguyen2020] |
| Starter | cơm rượu (glutinous rice fermented with a men starter), traditionally; baker's yeast in the quick version |
Total time across the recorded steps: 10 days
What changes: Steamed glutinous rice with men starter turns sweet, sour and alcoholic
The glutinous rice is steamed twice for 30 minutes, rolled into balls with salted hands, and sprinkled with ground men starter (100 g per 5 kg of rice). Output: cơm rượu and its liquid.
Microbes at work in this step
moulds of the men starter turn starch to sugar; yeasts make alcohol; lactic bacteria sour it
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bánh bò is a rice cake leavened by fermentation, like Philippine puto, but it is sweetened with sugar and coconut milk. Its traditional leaven is cơm rượu, the sweet fermented glutinous rice also eaten on its own, not a lactic batter ferment.
Every number is labelled with how it is known. How this atlas is made
The name is linked to a cow's udder (an 1895 dictionary) or to the batter "crawling" up the bowl as it rises.
