Vả Cake: A Crispy Culinary Gem of Tien Giang’s My Tho

In the vibrant riverside city of My Tho, Tien Giang, Bánh Vả (also known as Bánh Giá locally) is a beloved Mekong Delta street food, celebrated for its crispy exterior and savory filling of shrimp, pork, and vegetables. This golden, airy cake, served with rice noodles and tangy fish sauce, embodies the region’s rich culinary heritage. A staple at bustling markets and cozy eateries, it’s a must-try for foodies exploring Tien Giang’s food scene. Legend Travel Group, a leader in sustainable tourism, offers curated foodie tours to enjoy Bánh Vả while discovering My Tho’s eco-attractions. Start your culinary adventure—book our tours via links throughout this guide or contact us at WhatsApp: +84825862222 or email: sales@legendtravelgroup.com!

Administrative Note

Tien Giang Province, with My Tho as its dynamic hub, now includes the former Dong Thap Province, enhancing its appeal as a culinary and cultural destination. Upgraded eco-friendly infrastructure, including electric boats and cycling paths, supports sustainable exploration of My Tho’s markets and attractions, aligning with the “Green Delta” initiative.

With 17 years of expertise, Legend Travel Group is Southeast Asia’s premier sustainable tour operator, dedicated to showcasing Vietnam’s culinary and cultural treasures. Our Tien Giang tours blend eco-friendly transport—bicycles and electric boats—with authentic tastings of Bánh Vả, guided by local experts. Supporting My Tho’s vendors and artisans, we offer transparent pricing, free cancellations up to 48 hours before departure, and 24/7 support. Book our tours via links on this page for a flavorful, eco-conscious journey

Bánh Vả, a crispy rice cake from My Tho, is a Mekong Delta specialty, particularly popular in Go Cong Tay and My Tho’s vibrant markets. Made from a batter of rice flour, tapioca starch, and soybean flour, it’s filled with wild shrimp, pork, and vegetables, then fried to a golden crisp. Served with rice noodles, herbs, and a zesty fish sauce dip, it’s a textural delight. Tien Giang’s tropical climate—dry season (December–April, 25–34°C or 77–93.2°F) and rainy season (May–November, 22–30°C or 71.6–86°F)—ensures fresh ingredients year-round. Enjoy Bánh Vả at markets or homestays, paired with eco-tours for a true Mekong experience.

Ingredients (Serves 4–6)

• Batter:

  • Rice flour (200g)

  • Tapioca starch (50g)

  • Soybean flour (20g)

  • Egg (1, beaten)

  • Water (300ml)

  • Salt (1/2 tsp)

  • Vegetable oil (1 tbsp)

• Filling:

  • Wild shrimp (150g, peeled and chopped)

  • Pork shoulder (100g, minced)

  • Pork liver (50g, finely chopped, optional)

  • Straw mushrooms (50g, sliced)

  • Cabbage (50g, shredded)

  • Shallots (2, minced)

  • Garlic (2 cloves, minced)

• Accompaniments:

  • Rice noodles (bún, 200g)

  • Fresh herbs: lettuce, mint, cilantro, perilla

  • Pickled carrots (1/2 cup)

• Dipping Sauce:

  • Fish sauce (3 tbsp)

  • Lime juice (1 tbsp)

  • Sugar (2 tsp)

  • Water (3 tbsp)

  • Minced garlic (1 tsp)

  • Minced chili (1 tsp, optional)

Preparation Steps

1. Prepare Batter: Mix rice flour, tapioca starch, soybean flour, egg, salt, water, and oil in a bowl until smooth. Adjust water for a thin, pourable consistency or tapioca starch for extra crispiness. Let rest for 30 minutes.

2. Cook Filling: Sauté shallots and garlic in oil until fragrant. Add shrimp, pork, pork liver (if using), mushrooms, and cabbage. Season with a pinch of salt and pepper. Cook until just done (5–7 minutes). Set aside.

3. Fry Cakes: Heat a small non-stick pan with a thin layer of oil. Pour a ladle of batter to form a thin layer. Spoon a portion of filling onto the center, then fold or cover with more batter. Fry on medium heat for 3–4 minutes per side until golden and crispy.

4. Prepare Sauce: Combine fish sauce, lime juice, sugar, water, garlic, and chili. Stir until sugar dissolves.

5. Serve: Cut cakes into quarters. Serve with rice noodles, herbs, pickled carrots, and dipping sauce. Wrap in rice paper or eat directly with sauce.

Tips: Use more tapioca starch for a chewier texture; fry at medium heat to avoid burning. Fresh wild shrimp enhance the flavor.

1. Chợ Hàng Bông Market (My Tho)

A bustling My Tho market, renowned for authentic Bánh Vả served fresh by local vendors.

• Cost: $1–$3 (25,000–75,000 VND) per serving (2–3 cakes).

• Hours: 6:00 AM–6:00 PM daily.

• Highlights: Vibrant market atmosphere, fresh ingredients, budget-friendly.

• Tips: Visit in the morning for the freshest cakes; included in our My Tho Cultural Tour ($60–$80).

2. Go Cong Tay Food Stalls

Local stalls in Go Cong Tay, offering Bánh Vả with traditional recipes and fresh Mekong ingredients.

• Cost: $1–$4 (25,000–100,000 VND) per serving.

• Hours: 7:00 AM–5:00 PM daily.

• Highlights: Authentic preparation, rural charm, affordable.

• Tips: Pair with a dragon fruit tasting; included in our Chợ Gạo Eco-Tour ($70–$90).

3. Mekong Taste Restaurant (My Tho)

A riverside eatery serving refined Bánh Vả with premium fillings and scenic views.

• Cost: $3–$7 (75,000–175,000 VND) per serving.

• Hours: 10:00 AM–9:00 PM daily.

• Highlights: Elegant presentation, riverfront seating, diverse menu.

• Tips: Reserve for sunset dining; included in our Tien Giang Foodie Tour ($65–$85).

4. Thoi Son Island Homestays

Enjoy homemade Bánh Vả at Thoi Son Island, crafted with local ingredients and hospitality.

• Cost: $2–$5 (50,000–125,000 VND) per serving.

• Hours: 8:00 AM–5:00 PM daily.

• Highlights: Rustic setting, fresh herbs, canal views.

• Tips: Pair with a canal boat tour; included in our Thoi Son Foodie Tour ($65–$85).

• Taste at Markets: Sample Bánh Vả at Chợ Hàng Bông or Go Cong Tay stalls for an authentic, budget-friendly experience.

• Join Cooking Workshops: Learn to make Bánh Vả in My Tho or Go Cong Tay, guided by local chefs ($5–$15 or 125,000–375,000 VND).

• Pair with Eco-Tours: Combine tastings with cycling through Chợ Gạo’s orchards, canal cruises, or visits to My Tho’s Vinh Trang Pagoda for a full Mekong adventure.

• Dine at Homestays: Enjoy homemade versions at Thoi Son homestays, paired with cultural exchanges.

• Explore Local Cuisine: Complement with Tien Giang specialties like Hủ Tiếu Mỹ Tho or bún gỏi già.

• Tips:

  • Request extra herbs and rice paper for wrapping to enhance flavors.

  • Book guided foodie tours for curated tastings; included in our eco-tours.

  • Visit in summer for vibrant markets and fresh ingredients.

My Tho, Tien Giang’s hub, is the gateway to Go Cong Tay (20 km away):

• By Bus:

  • Ho Chi Minh City (Mien Tay Bus Station) to My Tho: $5–$10 (125,000–250,000 VND, 1.5–2 hours, 70 km).

  • My Tho to Go Cong Tay: $1–$3 (25,000–75,000 VND, 20–30 minutes).

  • Providers: Futa Bus (Tel: +84 1900 6067), Thanh Buoi.

• By Car/Taxi:

  • Ho Chi Minh City to My Tho: $25–$40 (625,000–1,000,000 VND, 1.5 hours).

  • My Tho to Go Cong Tay: $8–$12 (200,000–300,000 VND, 20 minutes).

  • Providers: Mai Linh Taxi (+84 2773 686 868), Grab app.

• By Motorbike:

  • Ho Chi Minh City to My Tho: $5–$10/day (125,000–250,000 VND, 1.5–2 hours).

  • My Tho to Go Cong Tay: 20–30 minutes.

  • Rent at Mekong Moto Rentals, HCMC (+84 938 456 789).

• Tips:

  • Book buses via VeXeRe or Baolau for convenience.

  • Use offline maps (Maps.me); save Chợ Hàng Bông as a landmark.

  • Included in our Tien Giang Foodie Tour ($65–$85) for seamless transfers.

• Dry Season (December–April): Ideal for market visits and outdoor dining; Tet (January–February) features festive Bánh Vả stalls.

• Rainy Season (May–November): Lush scenery and fresh ingredients; enjoy 10–20% tour discounts. August–October is perfect for vibrant markets.

• Tips: Book 3–4 weeks in advance for peak seasons; check AccuWeather for rainy season updates.

Pack for a sustainable foodie trip:

• Clothing: Lightweight attire for dry season; raincoat ($3–$6 or 75,000–150,000 VND) for rainy season.

• Sun Protection: SPF 50+ sunscreen, sunglasses, wide-brimmed hat.

• Footwear: Comfortable walking shoes; sandals for markets; waterproof shoes for rainy season.

• Travel Essentials: Mosquito repellent, reusable water bottle, compact umbrella.

• Tech Gear: Smartphone for photos; portable charger; camera for food shots.

• Eco-Friendly Items: Reusable tote for market buys, bamboo straw for sustainability.

Tip: Carry VND (50,000–200,000 notes) for small vendors; use a waterproof backpack in rainy season.

• Bánh Vả: $1–$7 (25,000–175,000 VND) per serving, depending on venue.

• Activities:

  • Cooking workshops: $5–$15 (125,000–375,000 VND).

  • Boat tours to Thoi Son: $5–$15 (125,000–375,000 VND).

  • Bicycle rental: $2–$4/day (50,000–100,000 VND).

• Dining (Other Dishes): Hủ Tiếu Mỹ Tho, bún gỏi già at eateries: $2–$8 (50,000–200,000 VND); drinks: $0.50–$3 (12,500–75,000 VND).

• Accommodation (My Tho):

  • Homestays: $10–$25/night (250,000–625,000 VND).

  • Hotels (e.g., Minh Kieu Hotel): $20–$50/night (500,000–1,250,000 VND).

  • Resorts: $80–$150/night (2,000,000–3,750,000 VND).

• Transport:

  • Bus from Ho Chi Minh City to My Tho: $5–$10 (125,000–250,000 VND).

  • Taxi from My Tho to Go Cong Tay: $8–$12 (200,000–300,000 VND).

Total Daily Cost:

• Budget: $15–$35 (bus, market meals, homestay).

• Mid-range: $35–$70 (guided tours, restaurant dining, hotel).

• Luxury: $100–$180 (resorts, private tours, upscale dining).

Tip: Use ATMs in My Tho for cash; carry small VND notes for markets.

• Book Early: Reserve tours via Legend Travel Group (WhatsApp: +84825862222) 3–4 weeks in advance, especially for Tet or summer.

• Seasonal Tips:

  • Dry Season: Pack sunscreen; ideal for market strolls.

  • Rainy Season: Bring waterproof gear; enjoy lush market backdrops.

• Sustainability: Support local vendors; use eco-transport like bicycles or electric boats.

• Navigation: Download offline maps (Maps.me); save Chợ Hàng Bông as a landmark.

• Safety: Secure valuables at markets; respect vendor stalls.

• Cultural Respect: Greet vendors with “xin chào” (hello); tip servers $1–$3 (25,000–75,000 VND).

• Health: Stay hydrated ($0.50 or 12,500 VND per bottle); apply mosquito repellent at market spots.

Our eco-friendly tours showcase Tien Giang’s culinary and cultural highlights:

• Tien Giang Foodie Tour ($65–$85/person): Savor Bánh Vả, Hủ Tiếu Mỹ Tho, and join coconut candy workshops. Includes eco-transfers, meals, guide.

• Thoi Son Foodie Tour ($65–$85/person): Enjoy Bánh Vả at homestays, canal cruises, and orchard visits. Includes boat transfers, snacks, guide.

• My Tho Cultural Tour ($60–$80/person): Taste Bánh Vả at Chợ Hàng Bông, visit Vinh Trang Pagoda, and experience “Don Ca Tai Tu” music. Includes eco-transfers, lunch, guide.

• Mekong Delta Immersion ($300–$450/person, 2–3 days): Explore My Tho’s markets, Cai Be Floating Market, and homestays ($10–$25/night). Includes meals, activities, eco-transfers.

Prices include English-speaking guides, eco-transfers, and fees. Get 10% off for groups of 8+ or seasonal promotions. Book via links around this page

Bánh Vả is a crispy, savory delight that captures the culinary soul of Tien Giang’s My Tho, blending rice flour cakes with rich fillings and zesty sauce. From Chợ Hàng Bông’s bustling stalls to Thoi Son’s tranquil homestays, this dish invites foodies to savor Mekong Delta traditions. Legend Travel Group’s Tien Giang Tours ensure a sustainable Tien Giang Travel experience, allowing you to enjoy Bánh Vả while exploring My Tho’s vibrant culture and waterways. Don’t miss out—browse our featured tours and book your foodie adventure today!
Ready to taste Tien Giang’s crispy masterpiece? Reserve your sustainable tour with Legend Travel Group and dive into the Mekong Delta’s flavorful heart!

Author Bio: Written by Tony Bùi, with over 20 years of experience in the travel industry, personally guiding and organizing tours for over 100,000 travellers across Southeast Asia. This guide draws from firsthand insights, guest feedback from Legend Travel Group surveys.