The famous 4-generation banh tet oven in Tay Do is burning day and night

The demand for banh tet has increased many times compared to normal days, peaking at nearly 1,000 banh tet loaves/day before Tet.

Banh tet is an indispensable food during Tet holiday of people in the West - Photo: LAN NGOC

On January 19, Tuoi Tre Online recorded the busy atmosphere of wrapping banh tet at the family of Ms. Le Duong Tuyet Van (owner of Ut Be banh tet factory, An Thoi ward, Binh Thuy district, Can Tho).

The natural purple color of the purple leaves makes the banh tet cake have a unique taste and beautiful appearance.

Her family has four generations of tradition in making banh tet, which is considered rare in Can Tho. This establishment provides various types of banh tet such as mixed banh tet with purple leaves, mixed banh tet with three colors, mixed banh tet with dried shrimp, banh tet with sweet bean filling, banh tet with banana filling, and banh tet with bean fat filling.

The process of making the purple sticky rice used to make the outer shell of banh tet

The cake color is completely natural, ensuring food hygiene and safety while being as beautiful as natural colors, with purple from purple leaves, green from pandan leaves, and orange-red from gac fruit.

In particular, Banh Tet La Cam is a traditional and famous cake in Can Tho that Ms. Tuyet Van's family (fourth generation) has preserved and developed until today.

The outside of the banh tet is wrapped in many layers of banana leaves.

Ms. Van said that her grandmother, Huynh Thi Trong (Sau Trong) - a famous artisan of Tay Do - used purple color to make banh tet.

During Tet, there are so many cakes that Ms. Van has to hire some girls in the neighborhood to help deliver them to customers on time.

Ripe Siamese bananas have a natural sweetness and are used as filling for banh tet.

Currently, the bakery receives an average of 100 loaves of bread per day; on days before Tet, it receives about 600-1,000 loaves per day. At this time, the bakery operates at full capacity, sometimes working through the night to deliver to customers on time.

In recent days, customers have also ordered more banh tet at the facility to send as gifts to the US and Australia so that people far from home can also enjoy banh tet with the taste of home.

The delicious salted egg yolk filling in each banh tet reminds those who are far from home of the taste of Tet.

The cake is then vacuum-sealed and can be preserved for 5 days, and can be eaten immediately on the same day, or kept in the freezer for a month (when needed, steam for 45 minutes, let cool, and then use as usual).

Mixed sticky rice cake with purple leaves, mixed 3-color sticky rice cake, mixed dried shrimp, sweet beans, bananas, and fat beans are priced at 40,000-50,000 VND/cake (550g); 90,000-120,000 VND/cake (900g).

The finished banh tet is vacuum-sealed to help preserve the cake better.

Source: https://tuoitre.vn/lo-banh-tet-4-doi-nuc-tieng-xu-tay-do-do-lua-ngay-dem-20250119125611099.htm