A Gift with Strong Local Flavor

Not “emerging” from ancient legends, nor a rare and hard-to-find delicacy, Phong Chau cassava cake is a simple, traditional gift from the countryside. Once a “hunger-relieving” food, it has now become a renowned OCOP (One Commune, One Product) product. It has been recognized by the Vietnam Culinary Culture Association and honored as a representative Vietnamese cuisine.

Phong Chau cassava cake is made from fresh cassava instead of the traditional dried cassava flour.

When steamed, the cake has a white, translucent color with a fragrant aroma and a sweet, rich, and creamy taste.

From a “hunger-relieving” food...

At a booth set up by the program for Art Performances and OCOP product exhibitions, celebrating Vietnam’s Cultural Heritage Day, Phong Chau cassava cake was prepared and steamed fresh at the table, attracting many tourists who came to taste it.

The cake is best when freshly steamed, with a fragrant aroma, soft exterior, and rich, creamy filling, which many diners noted as the perfect combination.

Phong Chau cassava cake comes in various shapes and colors, made from natural ingredients, and has been recognized as an OCOP product.

Mrs. Le Thi Luong from Phong Chau town, Phu Ninh district, invites visitors to taste the Phong Chau cassava cake.

Introducing the OCOP Phong Chau cassava cake to customers, Mrs. Le Thi Luong, owner of the Phong Chau cassava cake production facility in Phong Chau town, Phu Ninh district, cheerfully explained: The “original” cassava cake is made simply by kneading cassava flour and steaming it. To ensure the cake cooks quickly and evenly, a hole is often made in the center using chopsticks. Additionally, because the cake is still hot, chopsticks are used to pierce it, and sometimes hungry children might even bite into the chopsticks, leading adults to jokingly call it “cassava cake with chopstick filling.”

To the renowned “specialty”

Cassava cake is a simple, everyday dish found in many areas of the province, with each place adding its unique twist to how it is made and enjoyed. Making cassava cake is not difficult, but the maker must be skillful in spreading the dough evenly to prevent the cake from tearing when steamed at high temperatures.

For Phong Chau cassava cake, instead of using dry cassava flour like in other regions, Mrs. Luong’s family uses fresh cassava, which is grated and mashed into flour to make the cake. She shares, "From what is considered the ’traditional' recipe, I make cassava cakes for family, friends, and loved ones to enjoy. After receiving many suggestions and using modern kitchen equipment, I now make the cake from fresh cassava, which preserves the flavor, maintains hygiene, and especially caters to the tastes of a wide range of customers."

Many people love the cassava cake because it can be stored for a long time and is easy to prepare.

Le Hoang