Bánh bò

[3][4] It is made from rice flour, water, sugar, and yeast,[5] and has a honeycomb-like appearance (called rễ tre, literally "bamboo roots," in Vietnamese) on the inside due to the presence of numerous small air bubbles.

[8] According to the entry for "𤙭" (bò) in Paulus Huỳnh Tịnh Của's 1895 dictionary Đại Nam quấc âm tự vị, the dessert is named for its resemblance to a cow's udder,[9] implying that the name was shortened from bánh vú bò.

[10] However, according to a popular folk etymology, bò refers to how the cake "crawls" up to the rim of the bowl when steamed to completion.

[11] Bánh bò is to be distinguished from the less common bánh bó ("pressed cake"), a fruit cake found in Quảng Ngãi Province; bò ("cow", "beef") is pronounced with a falling tone, whereas bó ("pressed") has a rising tone.

Traditional varieties of bánh bò are available in Vietnam as well as in Asian grocery stores in countries with substantial overseas Vietnamese populations, such as the United States and France: Food portal

Bánh bò nướng (baked bánh bò )
Bánh bò màu ( màu = colored)