The powder for the pancake must be made from high quality rice to ensure the whiteness and good appearance. The cake itself must be very thin and covered with fat to have the right taste. The stuffing of pancakes also requires the skill and art.

When ready, the pancakes are laid in layers on emerald-green banana leaves in a bamboo basket. The white color of the cake, the dark-pink color of meat and the brown color of the cat’s-ears create a soft and peaceful look. To serve pancakes, the vendor removes each layer of the cake, then roles them on a plate.

The soft and flavored cakes are dipped into a cup of sauce before they are served. The taste of the pancakes is improved if some drops of mangdana essence were added to the sauce.

In the past, the Thanh Tri pancakes were served with hot fried tofu. Nowadays, some people may prefer to add some fried meat pie or grilled bacon. The softness of the pancake and the crispness of the meat create a rather different taste.