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|Place of origin||Vietnam|
|Main ingredients||Glutinous rice, mung bean|
|Cookbook: Bánh cốm Media: Bánh cốm|
- Erica J. Peters - Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century (AltaMira Studies in Food and Gastronomy) 2011 Page 58 "for promotions within the village hierarchies, or for a formal visit from a neighboring village. Bánh dầy were also perennial favorites at village gatherings, as were many kinds of rice cakes and sweet pastries, such as bánh cốm, bánh ngọt, bánh trái, and bánh đường."
- Rough Guide to Vietnam - Volume 4 - Page 49 Jan Dodd, Mark Lewis, Ron Emmons - 2003 "Green-coloured banh com is an eyecatching local delicacy made by wrapping pounded glutinous rice around sugary, green-bean paste."
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