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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.
| Rice flour80 g | [nguyen2020] |
| Wheat flour (no. 13)20 g | For the yeast starter of the quick version[nguyen2020] |
| Sugar10 g + 30 g | 10 g in the starter, 30 g in the batter[nguyen2020] |
| Water50 g | In the starter[nguyen2020] |
| Coconut milk60 g | [nguyen2020] |
| Dry baker's yeast (Saccharomyces cerevisiae)1.25 % of the wheat and rice flour weight (1.25 g) | 1, 1.25, 1.5, 1.75 and 2 % were tested; 1.25 % scored best[nguyen2020] |
| Baking powder1.5 g | 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: 2 days – 3 days
What changes: Cooked glutinous rice with men starter turns sweet and alcoholic
The glutinous rice is cooked, cooled and incubated with the men starter. 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 acid bacteria add some sourness
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
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 2 days – 3 days. The longest step, ferment glutinous rice into cơm rượu (traditional), takes 2–3 days (Hoàng Tuấn Thanh et al. 2024). Saccharomyces cerevisiae and Yeasts and moulds of the men starter do most of the fermenting.
| Main step | 2–3 daysReported[hoang2024] | Ferment glutinous rice into cơm rượu (traditional) |
|---|---|---|
| Acidity | pH 3.9–4.5Measured[hoang2024] | Ferment glutinous rice into cơm rượu (traditional) |
Bánh bò is a rice cake leavened by fermentation and 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.
In five cơm rượu samples sold in Cần Thơ, pH was 3.92–4.54 and total coliforms and E. coli were below 3 MPN/g; the paper notes that the low pH and high acidity help keep fermented rice safe to eat. This describes the traditional leaven, not the batter.
Every number is labelled with how it is known. How this atlas is made
