Bánh tẻ are made of rice flour, wrapped with Lá dong leaves into a long, thin cylindrical shape, and boiled thoroughly.

Bánh tẻ is considered one of the most typical dishes of Hà Tây Province, located near Hanoi, although it may also be found in other parts of the country.

This mixture is cooked to a temperature above 50 degrees Celsius (but not to boiling) while it is stirred for 3 hours until it reaches the consistency of thick slurry.

The final bánh is then wrapped with the leaves tied with thread or string, forming slender cylinder.

Bánh tẻ are served with nước mắm (fish sauce) and sprinkled with black pepper.