Hundreds of traditional cakes were showcased at the festival, from well-known favorites such as honeycomb cake, Vietnamese sizzling pancake, mini savory pancakes, layer cake, and Pia cake to specialties unique to the Mekong Delta, including steamed banana cake, cassava cake, coconut leaf cake, palm sugar cake, and folded cakes. Each delicacy highlighted the richness, diversity, and creativity of Southern cuisine.
Ms. Lam Thi Y Thiem, a traditional cake artisan with more than 40 years of experience in Can Tho, said sizzling pancake is popular for its thin, crispy golden crust and savory filling of naturally sweet shrimp and pork, crunchy bean sprouts, and the fragrance of coconut milk and scallions.
“We use rice flour and natural ingredients such as turmeric powder, butterfly pea flowers, magenta leaves, and pandan leaves to create vibrant colors for the cakes. Visitors have responded very positively and truly enjoy them,” said Thiem.
Artisan Pham Thu Thuy of Can Tho took part in the festival for the first time, introducing her special recipe for sponge cakes filled with pineapple.
“We innovate in ways that showcase both pineapples and our traditional cakes. Every artisan has their own recipe. I bake mine by placing the mold on hot sand. The cake takes longer to cook, but it develops a rich flavor without any raw taste. It’s crispy all the way through, not just on the outside, and has a delicious aroma from the inside out. The cake has been recognized as a 3-star OCOP (One Commune One Product) specialty and has established its own brand, which makes me very proud and inspires me to continue creating new and unique variations,” said Thuy.
Dozens of traditional cakes were freshly prepared on-site by local artisans. Visitors were invited to join in the cooking process and learn the techniques of Southern cuisine.
“These cakes bring back memories of the past. They’re just as delicious as the cakes I enjoyed when I was little,” Ho Khac Nhut of An Giang province said.
The festival offered the artisans a valuable opportunity to introduce their rustic delicacies to a wider audience. The event also promoted Can Tho tourism, according to Nguyen Thi Ngoc Diep, Vice Chairwoman of the People’s Committee of Can Tho city.
“The festival helps preserve the flavors of traditional cakes, spreads the cultural values of the Mekong Delta, and gives artisans, production facilities, and businesses an opportunity to meet and share their experience while introducing local specialties and OCOP items to consumers.”
