What types of cakes are most popular in Vietnam?

Introduction

What are the most popular cakes in Vietnam? Vietnamese cuisine culture features a diverse range of cakes, pies, savory pastries, crepes, and bread called “Banh.” In addition to Banh Mi, Pho, or Rice noodles which are worldwide famous, Vietnamese cakes (Banh) are worth trying for your trip to Vietnam. If you are wondering which one to give a try since there are so many types of Vietnamese cakes, the list of top 10 popular cakes in Vietnam provided by Vietsky Travel below will give you the answer.

General features of Vietnamese cakes

First, Vietnamese cakes are named based on their ingredients, shapes, meanings, origins, or methods of production. For example, Ramie Leaf Dumpling with Mungbean Filling (Bánh Gai) got its name from thorn leaf (gai or ramie) – the distinctive ingredient that causes dark-colored dough. Another example is a Crispy Vietnamese pancake or Vietnamese Crepe (Banh Xeo). The name “xèo” means “sizzling” and refers to the sound the rice batter creates when poured into a hot pan.

They are made of locally abundant and available ingredients in Vietnam. The main ingredients used to make those cakes are rice or sticky rice which are the major food source of the locals. Vietnam is a country with a wet rice civilization but besides rice, Vietnam also cultivates other food crops such as corn, beans, jicama,… These types of food are necessary in making Vietnamese cakes.

Top 10 popular cakes in Vietnam

Vietnamese square glutinous rice cake (Chung cake or Banh Chung)

Banh Chung Vietnam is a popular dish in Vietnam, particularly during the Lunar New Year and other significant occasions. It is made from long-grain sticky rice, split mung bean, pork belly, salt, and freshly cracked black pepper. The process involves multiple people and involves soaking glutinous rice, pork meat, and green beans wrapped in bamboo leaves. The sticky rice is soaked the day before and wrapped in a square shape. Boiling the cake in a wood-fired oven for 12 hours yields a nutritious and delicious Green Chung cake. The taste of Banh Chung is considered the taste of Tet, a feeling of coziness and union. The cake is meaty, hefty, and square-shaped, with a unique aroma and green color. The filling consists of fleshy green beans, pork fat, and spicy onions and pepper. The fragrant sticky rice cake is covered with a green coat, resembling the color of spring.

Vietnamese pyramidal rice dumpling (Banh gio)

Banh Gio, a Vietnamese breakfast dish, is a banana-leaf-wrapped pyramid-shaped rice dumpling filled with ground pork, onions, minced wood-ear mushrooms, and quail eggs. The banana leaf wrapper imparts a tea-like aroma and a subtle green color when steamed. The batter for Banh Gio is a mixture of rice flour, tapioca starch, and a flavorful pork stock. The quality of the dish depends on the pork stock, which is essential for a delicious Banh Gio. The flour mixture is par-cooked on the stove to make it thick enough to spread on the banana leaf. Overcooking the mixture can result in clumping up. Banh Gio can be enjoyed plain, with soy sauce, or with a sweet and sour chili dipping sauce (Nuoc Mam Cham).

Tiny rice flour dumplings stuffed with shrimp and pork (Banh bot loc)

Bánh bột lọc is a Vietnamese dish of small, chewy tapioca dumplings filled with shrimp and pork belly, often topped with fried shallots and served with sweet chili fish sauce. Originating from Huế, the city was once the imperial capital of the Nguyễn dynasty. These dumplings are known for their simple yet sophisticated dishes, with a combination of flavorful meat morsels and a sweet fish sauce dipping sauce. They can be steamed or boiled and wrapped with or without a banana leaf, with the banana leaf wrapping being called bánh bột lọc lá, meaning “clear flour cake with leaf,” and without the leaf, bánh bột lọc trần, meaning “clear flour cake bare.”

Ramie Leaf Dumpling with Mungbean Filling (Bánh Gai)

Bánh gai is a Vietnamese cake made from dark-colored dough stuffed with a sweet filling. The dough is made from rice flour and a paste or powder from thorn leaf (gai or ramie), a plant belonging to the nettle family. The filling is typically made with mung beans, shredded coconut, sesame and lotus seeds, sugar, pork fat, and flavorings, with optional additions like ginger, pumpkin paste, or roasted peanuts. Originating from the Red River Delta region, these cakes are served without banana wrapping and are best enjoyed well-chilled. The Ramie plant produces fibers, and when cooked, they turn black when steamed.

Steamed rolled rice pancake (Banh Cuon)

Bánh cuốn is a paper-thin steamed rice flour pancake, similar to delicate sheets of fresh rice noodles. It is rolled with minced pork and mushrooms, piled on a plate, sprinkled with deep-fried shallots, cut into bite-sized sections, and topped with fresh herbs like cilantro or Vietnamese basil. Traditionally eaten as breakfast in Hanoi, it can now be enjoyed as a late-night snack. To eat, dip a section of rolled noodles into warm fish sauce broth, brightened with fresh lime, or add herbs to the dipping sauce. Bánh cuốn is often served with different sides of pork sausages, including orange-hued, roasted cinnamon sausage called chả quế.

Crispy Vietnamese pancake or Vietnamese Crepe (Banh xeo)

Vietnamese bánh xèo, also known as Vietnamese pancakes or Vietnamese crêpes, is a popular street food in Vietnam. It features a crispy crepe-like layer made of turmeric powder and rice flour, filled with various ingredients such as vegetables, mung beans, meat, seafood, or pork. The name “xèo” means “sizzling” and refers to the sound the rice batter creates when poured into a hot pan. The dish’s origin is still a mystery, but each region offers a unique experience. Bánh xèo is designed for family-style dining, and the batter, filling ingredients, and veggies are easy to prepare.The best way to enjoy this dish is with your hands. Cut it into bite-sized pieces, place them in a rice paper dipped in water, and then roll them tightly with fresh vegetables and herbs. Dip each roll into fish sauce called “nước mắm” with every bite, providing a perfect reinforcement for these special pancakes.

Pig skin cake (Banh da lon)

Bánh da lợn, or “pig skin cake,” is a Vietnamese steamed layer cake made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk, water, and sugar. It is sweet and gelatinously soft, with thin colored layers alternating with layers of filling. The cakes are made with specially flavored glutinous rice flour, which creates a sleek surface. The green beans stuffed with the cake have a small seed and yellow color inside, which are washed, steamed, and pureed. Bánh da lợn has been recently listed among the 100 Most Popular Cakes in the World by TasteAtlas.

Mooncake (Banh trung thu)

Mooncakes are eaten on the 15th day of the Mid-Autumn Festival when the moon is at its fullest. The Vietnamese mooncake is named after its shape and color, which resembles the moon. The filling of mooncakes is diverse, ranging from savory ingredients like Chinese sausage, lotus seeds, fat, cashews, lotus jam, and pumpkin jam, to modern options like lemon jam, marmalade, raisins, dried peaches, and walnuts. The unique combination of jam, nuts, and sausages creates a unique taste. The crust surrounding the filling is thin, measuring only about 2.3 mm around the plump filling. Modern mooncakes have evolved with fillings like green beans, jambon, taro, chocolate, coffee, matcha, tiramisu, jelly, or ice cream, providing more options for Mid-Autumn Festival celebrations with family.

Vietnamese honeycomb cake (Banh Bo Nuong)

Bánh Bò Nướng is a Vietnamese honeycomb pandan cake, made with pandan, eggs, coconut milk, rice flour, and tapioca starch. The name comes from the honeycomb structure created by expanding gas pockets. The cake is traditionally served warm and is perfect on its own or with hot tea. It comes in various flavors, with pandan being the most popular due to its vibrant green color and pleasant fragrance. The cake has a light, springy texture with a burst of pandan and coconut flavor. It can be enjoyed alone as a dessert or served with a side of sweetened coconut milk sauce, chopped roasted peanuts, and toasted sesame seeds.

Vietnamese mung bean cake (Banh Dau Xanh)

Bánh Đậu Xanh is a Vietnamese specialty from Hải Dương province, made with mung beans, sugar, pomelo flower oil, and fat. It has a sweet taste and attractive smell. After cooking, it becomes a dry powder with a rectangular shape and yellow cover. The cake’s aroma melts in the mouth, while its flavor lingers. It’s best served with green tea, as the slightly acrid taste balances the cake’s sweetness, creating an exciting experience for diners. The combination of heaven and earth flavors creates a unique and delicious experience. Banh Dau Xanh is an ideal food souvenir to bring back home from Vietnam.

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