Xoi Cuom Banh Trang and the Vietnamese Rule of Five

The Xoi Cuom Banh Trang, shown on the right, attracted me by its colorful appearance. The glutinous rice mixed with coconut is wrapped in rice paper. The taste is subtle, but slightly sweet. Peanuts provide a slight flavor also.


I found these at an Asian food market that seems to be owned by a Vietnamese family. At the front of the market there are always some wonderful sweets that look like they were made by a local person in a home kitchen. That is where I found these. 


As I researched Vietnamese cuisine I discovered that the number five is quite significant. So is the principle of Yin Yang. 


Yin Yang is used by the Vietnamese in selecting the ingredients of a dish or the dishes assembled for a meal. For example, some foods are considered cold or cool. Other foods are considered warm. Warm foods should be paired with cool foods. Ginger is an example of a warm food and duck is considered cool. Therefore, ginger and duck should be paired.

The close-up on the right shows a better view of the five colors.

• White comes from the natural color of the glutinous rice and signifies metal.
• Green traditionally comes from the  pandan leaf and signifies wood.
• Yellow traditionally comes from mung beans, however this version does not have yellow. I think perhaps the brown takes the place of the yellow. Yellow signifies Earth.
• Red traditionally comes from the gac fruit, and this version does not include red. Orange perhaps takes the place of red though. Red signifies fire. Actually, I found a reference that says the orange coloring comes from the gac fruit.
• Black signifies water and is traditionally one of the five colors. This version has a darker brown element that might replace the black. 

Vietnamese food often includes five flavors that correspond to various organs. They are 

• spicy which signifies metal and is associated with the gall bladder,
• sour which signifies wood and is associated with the small intestine,
• bitter which signifies fire and is associated with the large intestine,
• salty which signifies water and is associated with the stomach, and
• sweet which signifies Earth and is associated with the urinary bladder.

Vietnamese food also includes five elements. They are

• powder,
• water or liquid,
• minerals,
• proteins, and 
• fats.

Vietnamese dishes are intended to appeal to the five senses. Food arrangement appeals visually, and the sounds of crisp vegetables and other elements appeal audibly. Taste is tantalized by the five spices, and the nose is stimulated by the smell of the herbs in the dish. Finger food is important in appealing to the sense of touch. 

So as you can see, the number five is quite significant in Vietnamese cuisine, and the Vietnamese consider eating to be significant and spiritual.