Over time, “banh chung gu” has moved beyond its traditional role in Tet celebrations, weddings, and ancestral rites to become a regional specialty enjoyed by consumers both within and beyond the province.
“Banh chung gu”, a traditional specialty of the Tay people in Tuyen Quang.
One of its most distinctive features is its natural green hue. Before wrapping, glutinous rice is soaked with “la gieng” (galangal leaves), an age-old technique passed down through generations. This method gives the rice a soft jade-green color while enhancing its aroma and stickiness, all without the use of artificial coloring.
This age-old technique reflects the Tay people’s deep understanding of natural ingredients and their commitment to preserving authenticity.
All ingredients are carefully selected from local produce. The glutinous upland rice is round-grained, fragrant, and naturally white; mung beans are cleaned, steamed, and finely mashed; pork comes from free-range local pigs, balanced with both lean meat and fat to create richness without heaviness. Large, thick, dark-green “la dong” leaves ensure even cooking and help retain flavor. Together, these elements create a “banh chung gu” with a soft, chewy outer layer and a rich, nutty filling that leaves a lasting impression after just one bite.
“Banh chung gu” prepared from carefully selected glutinous rice, mung beans, and local pork.
As consumers increasingly seek traditional, safe, and culturally distinctive products, “banh chung gu” from Tuyen Quang has gained growing popularity. Beyond Tet offerings, it is now commonly purchased as a gift for festivals, conferences, and special events—serving as a culinary ambassador that introduces the Tay people’s culture and heritage to wider audiences.
Today, several well-established producers in Ngoc Duong Commune, Ha Giang 2 Ward, Tan Quang Commune, Bac Quang Commune, and Xuan Giang Commune have built strong reputations for quality and reliability. These facilities not only uphold traditional craftsmanship but also provide stable employment for five to ten local workers, with average monthly incomes ranging from VND 3–5 million.
According to Ms. Dang Anh Nguyet, owner of a “banh chung gu” production facility in Ngoc Duong Commune, the workshop produces more than 1,000 units per day, priced between VND 20,000 and 25,000 each depending on order volume. The products are distributed both within and outside the province and are particularly popular in Hai Phong, Hanoi, Quang Ninh, and Hung Yen.
More than a traditional food, “banh chung gu” is steadily establishing its place in the market. By maintaining consistent quality, ensuring food safety, and preserving its original flavor, it has earned the trust of consumers. Each piece represents not just nourishment, but a distillation of folk knowledge, a way of life rooted in nature, and a quiet determination to safeguard cultural identity in a modern world.
Freshly boiled “banh chung gu”, ready to be enjoyed.
The growing recognition of “banh chung gu” has opened new pathways for local communities to preserve cultural heritage while advancing rural livelihoods. As a distinctive agricultural product tied to specific localities, it also contributes to promoting community-based tourism and showcasing the unique cultural identity of the Tay people in Tuyen Quang.
Nguyen Thanh Hieu
From a Vietnamese article on Tuyen Quang Portal
