Vietnamese cuisine has long been an endless source of inspiration for food enthusiasts and proudly ranks 22nd among the world’s most famous culinary traditions. This not only highlights the uniqueness and allure of Vietnamese flavors but also reflects the cultural diversity, creativity, and passion for food of the people in this S-shaped country.
Beyond iconic dishes like pho, bun bo, or spring rolls, Vietnamese cakes are a must-try when visiting Vietnam. What makes these cakes special is that they are made from natural and healthy ingredients such as sticky rice, mung beans, pandan leaves, and fresh coconut. Each cake is handmade with care, offering a unique and authentic taste that truly embodies the essence of Vietnamese culinary traditions. Whether it’s the soft, fragrant banh bo with sweet taste, nutty as bánh đậu xanh, or the rich with bánh tét during Tet holidays, these cakes provide a delicious glimpse into the country’s culture and history.
When you’re in Vietnam, be sure to sample these delightful cakes – they’re not just treats for your taste buds, but also a way to experience the warmth and hospitality of the Vietnamese people.
21 Irresistible Vietnamese Cakes You Must Try in Vietnam
Banh Cake or Banh Chung – Vietnamese traditional square sticky rice cake
Legend has it that during the reign of the sixth Hung King, a competition was held to find a worthy heir to the throne. The king asked his princes to create a special dish that would symbolize the nation and express filial piety towards their ancestors. While the other princes presented luxurious dishes, Prince Lang Lieu, who was poor and unable to prepare extravagant meals, made square bánh chưng to represent the land – where people live and thrive – and round bánh giầy to symbolize the sky-the source of life.
When the king saw these humble yet meaningful offerings, he was deeply moved and decided to choose Lang Lieu as his successor. From that moment on, bánh chưng and bánh giầy became traditional Vietnamese cakes closely tied to the culinary culture of the Vietnamese people. This is also why people often joke: “If Tet doesn’t have bánh chưng and bánh tét, it’s not really Tet.”
It is cooked in a large pot for about 15 hours, which is quite a long time, so families often gather around the pot to blow on the cakes and wait for them to finish cooking as Tet approaches – what a warm experience! This is a wonderful tradition that every Vietnamese person eagerly looks forward to, sitting by the fire as they wait for the cakes to be done.
Once cooked, bánh chưng is traditionally cut with the very strings used to tie it, rather than with a knife, preserving a method passed down through generations. Bánh chưng is often enjoyed with sugar or pickled vegetables, a common side dish during Tet. I usually have it for breakfast during the holiday, and it’s truly delicious. My family often fries bánh chưng to make it less heavy, and I can’t stop eating it! Nowadays, bánh chưng is not only enjoyed during Tet but is also wrapped and sold daily. So, if you’ve just arrived in Vietnam, be sure to visit a market and buy a bánh chưng to try. Trust me, it surely won’t disappoint!
Banh Gio – Vietnamese steamed rice cake
If you’re looking for a light yet satisfying Vietnamese cake for breakfast, bánh giò is the best choice. In the North, people commonly refer to it as “bánh giò”, while in the South, it’s known as “bánh gối” because it’s wrapped in a layer of vibrant green banana leaves. When you peel back the layers, you’ll uncover a smooth, fragrant, and chewy rice cake filled with minced meat stir-fried with wood ear mushrooms, creating a delightful symphony of flavors.
This Vietnamese cake is best enjoyed hot, paired with pork sausage and a splash of fish sauce, or simply topped with chili sauce for an extra kick. When eating bánh giò, it’s advisable to order 2-3 pieces at a time because once you start, the delicious flavor and chewy texture will make it hard to stop at just one.
Bánh giò stalls often serve hot tea or iced tea to enjoy alongside the cake. In my experience, the perfect beverage to accompany these cakes is tea hot and iced are equally delightful. When you savor them together, you’ll truly experience a burst of flavor that heightens your taste buds.
Banh Bot Loc – Famous Vietnamese cake with savory shrimp and pork wrapped in tapioca
Bánh bột lọc is a Vietnamese cake made from tapioca flour, and when boiled, transforms into a translucent, chewy delight that’s truly enjoyable. This unique texture—both chewy and elastic—is what sets bánh bột lọc apart. Typically, it features fillings of shrimp or mung beans and comes in two shapes: a long rectangle wrapped in banana leaves and a round, unwrapped version (known as “bột lọc trần”). Each piece is lovingly handcrafted, adding a personal touch to every bánh.
To fully appreciate bánh bột lọc, it’s best enjoyed with a sweet and sour fish sauce; using any other type will diminish its flavor. In Vietnam, you can find bánh bột lọc almost everywhere, but if you have the opportunity, try it in Phan Thiết, where it’s particularly delicious. I’ve tasted it myself and brought some back for my family, and everyone raved about its flavor.
If you’re a fan of bánh bột lọc and want a fun twist, gather your friends for a “cake-making” challenge to see who can create the most beautiful piece. Then, steam your creations together and enjoy them as a group—you’ll feel proud of your culinary skills!
Banh Trung Thu – Vietnamese mooncake
Every Mid-Autumn Festival, the streets of Vietnam are filled with stalls selling mooncakes, a beloved Vietnamese cake. While these delightful treats come in various shapes, the round mooncake is the most popular, symbolizing the full moon that shines brightest during this festive night. Traditionally, mooncakes were simply made from flour and filled with mung beans, offering a light and refreshing taste.
Today, this Vietnamese cake has transformed into a diverse array of flavors and styles. Alongside the classic baked and sticky rice varieties filled with mung beans, you can find exciting new fillings like lotus seeds, taro, durian, and even mixed fillings featuring sausage, salted eggs, and sunflower seeds. They come in charming shapes—squares, fish, lotus flowers, and adorable animals—to attract both adults and children.
In recent years, modern mooncakes have also introduced vibrant, colorful skins made from natural ingredients like butterfly pea flowers, gac fruit, and pandan leaves, making the Mid-Autumn season even more festive.
Each filling offers a unique flavor, pleasing both sweet lovers and those who enjoy savory tastes. With options for both sweet and savory mooncakes, fans often find themselves divided: some prefer the classic mung bean filling, while others are drawn to the mixed varieties. Every year, social media buzzes with fun polls to see which camp will win. Personally, I’m a fan of the mung bean filling, especially in the sticky rice version. Every Mid-Autumn Festival, I look forward to enjoying sticky rice mooncakes filled with mung beans. How about you? What’s your favorite type of mooncake? Be sure to try and find the one you love the most!
Banh Chuoi Chien – Fried banana cake
One local Vietnamese cake you absolutely must try is fried banana cake (bánh chuối chiên). This snack is not only a popular street food but also a nostalgic treat for many Vietnamese people. You can find it along the streets and in local markets because it’s so widely loved. The roadside stalls selling fried banana cakes, with bubbling hot oil and the delightful sizzling sound, along with the rich aroma wafting through the air, make it impossible for anyone passing by to resist stopping for a few.
Imagine biting into a crispy golden crust and savoring the taste of banana in your mouth, and you’ll understand why fried banana cake is one of the irresistible national Vietnamese snacks. Some people prefer to eat it fresh out of the fryer to enjoy its maximum crunchiness, while others like to let it cool a bit to better appreciate the softer banana flavor. Fried banana cakes are often coated in a layer of batter that gives them a shiny, appealing appearance.
In some places, vendors get creative by sprinkling roasted sesame seeds on top or drizzling rich coconut milk to enhance their appeal. So, if you’re strolling down the street and come across a stall selling fried banana cakes, be sure to stop and grab a hot one to try—you might just find yourself “hooked” on this simple yet amazing treat from the very first bite.
Banh Cam – Sesame ball
Bánh cam aka bánh rán is another incredibly popular Vietnamese cake. Like fried banana cake, you can find bánh cam at street vendors, where sellers fry them on the spot and place them on a tray to drain the oil. Once fried, bánh cam takes on a rich honey-gold color and is typically coated with a layer of sweet sugar. If you’re concerned about it being too sweet, there are versions without the sugar coating, just sprinkled with sesame seeds. This kind usually has a subtle sweetness from the mung bean filling and a chewy outer layer.
In addition to the sweet filling, bánh cam can also be transformed into a savory treat with a filling of stir-fried meat, wood ear mushrooms, vermicelli, and fragrant pepper. When eaten, it’s often dipped in a sweet and sour fish sauce, though it’s delicious on its own as well.
I still remember when I was a child, every time I went to the market with my mother, I would beg her to buy me a bag of bánh cam. At the market, they typically sell them in packs of five rather than individually. To this day, bánh cam generally retains the price of 10,000 VND for five pieces (around $0.45). Occasionally, I still buy bánh cam as a snack, enjoying one after another since they’re small and crispy, making it easy to eat without getting bored.
Banh Tieu – Fried sesame cake
To talk about the history of bánh tiêu, we have to go back to the feudal era. Legend has it that there was a cruel official who oppressed the people and caused much suffering, leading to widespread resentment. Inspired by this figure, the locals created the fried cake, hoping for the demise of this official and his eventual punishment in hell, much like the cake being cooked in hot oil. Thus, bánh tiêu was born and has become a popular snack among Vietnamese people for generations.
Banh Da Lon – Vietnamese pig skin cake
In 2021, bánh da lợn was honored as one of the top 100 famous desserts worldwide on the international culinary site Taste Atlas. This Vietnamese cake is made from mashed mung beans, tapioca flour, rice flour, coconut milk, pandan juice, and syrup, creating a sticky, chewy texture with a subtle sweetness and a beautiful green color. It is called bánh da lợn because of its many thin, layered cakes that resemble the shiny, plump skin of a well-fed pig lying contentedly.
After being steamed and chilled, bánh da lợn is cut into pieces like a pizza and sold in markets. Truly, bánh da lợn is a cake that holds a special place in the childhood of many, including me. As a child, just seeing my mother return from the market with a bag of bánh da lợn would make me smile with joy. Even now that I’m grown, I still remind my mother to buy bánh da lợn for me, just like when I was young, eagerly waiting for her to bring it home.
Banh Bo Nuong – Vietnamese honeycomb cake
Another Vietnamese cake that is part of my childhood is bánh bò nướng. It seems that every dish in this article is one of my favorites because they’re all delicious! Bánh bò nướng typically comes in two flavors: pandan and coconut milk, and it is increasingly being adapted with other flavors like cocoa or durian. Each variety offers a different taste while maintaining the signature qualities of bánh bò nướng—chewy, soft, lightly elastic, and fragrant with the aroma of coconut.
What sets bánh bò nướng apart from other Vietnamese cakes is its unique “bamboo root” texture inside. When you break it open, you’ll find countless tiny hollow strands resembling plant roots, which give the cake a slight elasticity and create a delightful chewing experience. Every time I eat bánh bò nướng, I am reminded of when I was nine years old, eagerly holding the money my mother gave me as I stood in front of a small bakery, waiting for each fresh batch to come out.
The sweet aroma filled the air, and the warm, plump cakes were cut into square pieces and wrapped in paper bags. I could hardly wait to get home and would often sneak a piece right away, savoring the heat and enjoying the sweet, rich flavor melting on my tongue.
Banh Pia – Vietnamese Pia cake
Bánh pía is a specialty from Sóc Trăng, Vietnam, closely tied to the traditional craftsmanship of the local people. Originally, bánh pía was enjoyed during the Mid-Autumn Festival, but today it is widely available throughout the year. You can find bánh pía in grocery stores and convenience shops across the country. The name “bánh pía” comes from the 16th century when the Minh Hương people migrated to Vietnam, bringing with them this beloved treat. It was once considered the Mid-Autumn cake of the Chaozhou people, and the term “pía,” pronounced “pi-é,” means cake in their dialect. Over time, bánh pía has become an indispensable part of the culinary culture in the southwestern region of Vietnam.
When you eat bánh pía, you’ll notice it has many thin, layered skins stacked on top of each other. When you break it apart, the layers separate like flower petals, soft and smooth without being dry. The filling is typically made from durian, which has a powerful aroma. However, for those who aren’t used to durian, it might be a bit challenging to enjoy. But trust me, once you take a bite and experience the soft skin combined with the sweet, rich filling melting in your mouth, you’ll quickly be won over.
Since this is a specialty among Vietnamese cakes, you can also package it as a souvenir to give to family or friends, and I’m sure everyone will love it!
Banh Bao – Dumpling
Bánh bao is made from wheat flour and filled with a mixture of meat, wood ear mushrooms, and eggs, then steamed to create a round, fluffy, and fragrant white bun. Bánh bao is often compared to Chinese mantou, but the two are quite different. Mantou is typically eaten for breakfast and has no filling, while bánh bao in Vietnam is not only a common breakfast item but also a perfect “savior” for sudden hunger pangs. On a rushed morning, just one bánh bao can provide enough energy for the day. Feeling hungry in the evening? Bánh bao is also an ideal choice.
In addition to the traditional flavor, you can also try bánh bao chiên, which is just as delicious. Fried bánh bao is usually slightly smaller than steamed bánh bao, with a crispy outer layer while still retaining a soft interior and rich filling that will surely leave you wanting more.
Banh Dau Xanh – Vietnamese mung bean cake
Bánh đậu xanh is a delightful snack that every child has likely enjoyed at least once in their life due to its unique charm. Wrapped in shiny foil, when you unwrap it, you reveal a square cake that is golden and fragrant with the aroma of mung beans. Eating bánh đậu xanh requires a gentle touch, as it can easily crumble if handled roughly. Once you take a bite, the sweet flavor of mung beans gradually spreads in your mouth and begins to melt away. The cake is so light and airy that just a gentle nibble will cause it to dissolve, which is why bánh đậu xanh is beloved not only by children but also by adults.
Originating from Hai Hung, bánh đậu xanh has evolved from a humble treat to a famous specialty often gifted during festive occasions. The Golden Dragon brand of bánh đậu xanh has established its position on the international culinary stage, frequently ranking among the best foods in the world. It’s safe to say that Vietnamese cuisine, and Vietnamese cakes in particular, will never disappoint you, even if it’s your first time trying them.
Banh Duc Nong – Steamed rice cake
If you visit Vietnam on a chilly day, there’s a Vietnamese cake you must try: bánh đúc nóng—a simple yet heartwarming dish that is delicious. Unlike cold bánh đúc, which has a firmer texture, this hot version is soft, smooth, and served steaming, making it the perfect street food to warm you up.
Bánh đúc has long been a traditional dish in Vietnam, dating back to times of famine when a couple fell in love over a bowl of bánh đúc. Back then, it was simply cold bánh đúc without any toppings, but it could save a person from the brink of starvation. Today, bánh đúc is topped with a variety of ingredients like sautéed minced meat, wood ear mushrooms, eggs, and Vietnamese pork sausage.
The soul of the dish lies in the sauce—a diluted fish sauce that strikes a perfect balance between salty and sweet, providing a fragrant aroma that brings all the ingredients together. Finally, a sprinkle of crispy fried shallots and fresh herbs adds crunch and a delightful fragrance. Just take a spoonful of the bánh, meat, and sauce, and you’ll slowly savor the perfect combination of soft, rich, salty-sweet, and aromatic flavors. This Vietnamese cake is not only warm and delicious but also evokes the feeling of enjoying a home-cooked meal, even if you’re sitting on a small plastic stool at a roadside stall.
Banh Giay – Round sticky rice cake
The best way to enjoy it? Grab a slice of Vietnamese pork sausage (chả lụa), sandwich it between two pieces of bánh giầy, and take a bite. The combination of sticky, chewy rice and savory, peppery meat is surprisingly addictive. Some versions even have a dusting of mung bean powder for an extra layer of flavor. Whether you eat it plain or as a sandwich, you’ll love its simplicity.
In Ho Chi Minh City, early in the morning, you can visit the Notre Dame Cathedral around 5-6 AM. At this time, you’ll find vendors selling bánh giầy by the roadside. These round, soft, white cakes are neatly arranged in baskets, accompanied by delicious slices of Vietnamese pork sausage (chả lụa). Just order a portion, and the vendor will quickly assemble the bánh with the chả, wrapping it in banana leaves for you.
Holding the warm bánh giầy in your hand, you can enjoy it while sipping coffee, savoring the fresh morning air of Saigon, and watching the first rays of sunlight filter through the branches of ancient trees. It’s a perfect way to start your day!
Banh Khoai Mo – Sweet potato ball cake
Golden, crispy, and just the right amount of chewy—bánh khoai mỡ is one of those Vietnamese cakes that can turn a simple street snack into a moment of pure joy. Made from mashed purple sweet potatoes and deep-fried until perfectly puffed, it has a delicate sweetness and a texture that’s both airy and satisfyingly chewy. What is the best part? Tearing it apart while it’s still warm, watching the fluffy inside stretch just a little before taking that first crunchy, melt-in-your-mouth bite. Whether you grab it from a street vendor or a local market, bánh khoai mỡ is the kind of snack that disappears way too fast—because one is never enough!
Bánh Flan – Vietnamese caramel custard
When it comes to Vietnamese cakes, one cannot overlook bánh flan—a simple dessert that can easily win over anyone from the very first bite. To enjoy it, simply flip the cake onto a plate, and the shimmering caramel will slowly cascade down, covering the smooth surface of the flan. Using a spoon, cut a piece and bring it to your mouth; as it touches your tongue, the flan melts away, rich and creamy, with a balanced sweetness complemented by a slight bitterness from the caramel, creating an irresistible flavor harmony.
In Vietnam, you can enjoy it cold to fully appreciate its smooth texture, or drizzle it with strong coffee to enhance the taste. On hot days, a bowl of shaved ice with bánh flan makes for a perfect refreshing treat. Some places even add tapioca pearls or jelly for an interesting chewy texture. No matter how you choose to enjoy it, just one taste will reveal why bánh flan holds a special place in the world of Vietnamese cakes.
Banh Troi Nuoc – Drifting cake
In the world of Vietnamese cakes, bánh trôi nước is a simple yet captivating treat that leaves a lasting impression after just one taste. These small, round, white dumplings float to the surface when cooked, resembling little pearls. Vendors skillfully scoop the bánh into bowls, adding fragrant ginger syrup and a sprinkle of toasted sesame seeds.
To enjoy, you gently cut the dumpling in half, revealing the soft, smooth glutinous rice exterior that encases a rich filling of mung beans or black sesame. As you take a bite, the dough melts in your mouth, blending beautifully with the subtle sweetness of the sugar and the warm spiciness of the ginger, creating a flavor that is both delicate and comforting.
Traditionally associated with the Tết Hàn Thực festival, bánh trôi nước is not limited to this occasion; it is a beloved snack enjoyed year-round. Some variations include rich coconut milk or shredded coconut and crushed peanuts for extra appeal.
Bánh Tro – Cake made of sticky rice soaked in ash water
Among the myriad of Vietnamese cakes, bánh tro stands out as a humble treat that embodies traditional Vietnamese culture. Not overly complex and lacking vibrant colors, its simplicity makes bánh tro an indispensable part of festive occasions, especially during Tết Đoan Ngọ (the fifth day of the fifth lunar month).
This cake is made from high-quality glutinous rice soaked in lye water—derived from the ash of natural leaves—giving it a distinctive translucent brown color and a refreshing flavor. When you unwrap the banana or dong leaves, you’ll find a soft, chewy cake with a subtle aroma of the leaves. Dipping a piece of bánh tro into a bowl of thick, rich molasses, the deep sweetness melds perfectly with the soft, chewy texture of the cake, creating a harmonious combination that is truly delightful.
During the Escape to the Hidden Islands tour, our tour guide introduced bánh ít to international friends, and they absolutely loved it. I’m sure you will too!
Banh It – Little Cake
Bánh ít has a distinct black color, so if you’re trying it for the first time, you might feel a bit hesitant since its appearance isn’t the most eye-catching. But don’t let the look of this Vietnamese cake fool you—just one bite, and you’ll understand why it’s a specialty of Bình Định, a central region known for its incredible cuisine.
If you’re not familiar with it, you might mistake bánh ít for bánh tro, as both have a similar shape and dark color. However, bánh tro has a slightly deep golden hue and a milder taste, whereas bánh ít is darker and noticeably sweeter. But one thing they have in common? They’re both absolutely delicious!
Banh Khot – Mini savory pancake
When you visit Vietnam, bánh khọt should definitely be at the top of your must-try list—it’s one of those crispy Vietnamese cakes that will leave a lasting impression on your taste buds.
Unlike the larger bánh xèo, bánh khọt are small, golden cakes that are crispy on the outside yet soft and rich on the inside. The batter is thinned out, poured into round molds, and fried over glowing charcoal until the edges become perfectly crunchy. The filling typically features bright red, fresh shrimp, sometimes accompanied by squid or minced meat, topped with vibrant green scallions and savory shrimp floss for added flavor.
The most delightful moment comes when you wrap a piece of bánh khọt in fresh greens, dip it into a bowl of sweet and sour fish sauce, and take a crunchy bite. The combination of the rich batter, the sweet freshness of the shrimp, the crunch of the cake, and the fragrant herbs and fish sauce creates an unforgettable experience.
In Vũng Tàu—the “capital” of bánh khọt—you’ll find countless bustling eateries filled with eager diners, all excited to savor this addictive local dish. I am no exception; having enjoyed bánh khọt in Vũng Tàu, I still reminisce about its unique flavor, even after trying it elsewhere. The bánh khọt in Vũng Tàu has its own special charm, and if you find yourself there, don’t miss the chance to try it—you won’t regret it!
Banh Xeo – Vietnamese crepe
If there’s a Vietnamese cake that will make you swoon from the very first bite, it’s definitely bánh xèo. Imagine in front of you a steaming hot bánh xèo, its thin, crispy shell glistening golden like the afternoon sun. Inside, you’ll find a filling of bright red shrimp, rich pork, and crunchy bean sprouts, all coming together to create an irresistible aroma.
What truly sets bánh xèo apart is not just the cake itself, but the unique way of enjoying it. Instead of using chopsticks or a spoon, you take a leafy green mustard leaf, lettuce, or wild herbs, place a piece of bánh xèo in the center, add some fresh herbs, and roll it up neatly. Then, dip the wrapped bánh into a bowl of rich, sweet-and-sour fish sauce, take a bite, and experience an explosion of flavors in your mouth—the crunch of the cake, the sweet freshness of the filling, the coolness of the greens, and the savory depth of the fish sauce all harmonizing perfectly, making you want to keep eating.
Every region in Vietnam has its own way of making bánh xèo, from the small, crispy versions in the Central region to the larger, more generously filled ones in the South. No matter where you enjoy it, once you’ve tasted bánh xèo, it will undoubtedly become one of the unforgettable highlights of your culinary journey in Vietnam!
Let’s Try Vietnamese Cake in Saigon Foodie Night Rice with Jackfruit Today!
Why hesitate any longer? Join us to explore the full range of Vietnamese cuisine, especially the delicious Vietnamese cakes, all in one trip! Our Saigon Foodie Night Ride will take you through local eateries that have stood the test of time, where the food maintains its traditional flavors that you won’t find in upscale restaurants.
From street vendors along the roads, small hidden shops in alleys, to bustling night markets, each stop will provide a memorable culinary experience. You’ll get to hold a crispy golden bánh xèo, hear the joyful “sizzle” from the hot pan, and enjoy bánh tráng nướng with a wide variety of toppings fresh off the grill.
But that’s not all; we will also introduce you to signature Vietnamese cakes such as bánh bò nướng, bánh chuối chiên, and bánh da lợn—sweet, chewy snacks that every Vietnamese loves. This journey is not just about eating, it’s also an exploration of Vietnamese culinary culture through stories and flavors. So what are you waiting for? Hop on the bike and get ready for a night of “eating your way through Saigon”!
