Top 6 Central Vietnamese Cakes You Can Find in Saigon

One of the most intricately prepared cakes, Bánh bèo is made from rice flour and served in tiny cups, paired with sweet fish sauce. Despite its simplicity, the preparation process is quite detailed. To make this dish, rice flour is finely ground, then steamed in small cups, with fillings that can be either dry or wet. The wet filling, usually made from shrimp or pork, is especially tasty and flavorful. You can add a spoonful of tangy fish sauce for an extra kick. Priced around 5,000 to 6,000 VND per cup, this delicious treat is available at 45C Kỳ Đồng, P. 9, District 3, Ho Chi Minh City. The sweet shrimp, the rich, spicy fish sauce, and the fragrant bánh bèo make for a combination that once tried, is impossible to forget. The dish is best enjoyed hot, right after steaming.

Bánh đập is a traditional cake from the ancient town of Hoi An, reflecting the simplicity and rustic charm of the people of Quang Nam. The dish is unique in its simplicity: a slice of soft noodles and a crispy, grilled rice paper are pressed together and dipped in fermented fish sauce, creating a surprisingly delightful flavor. The soft, slightly chewy noodles combined with the crispy rice paper provide a satisfying texture for the eater.

The Nha Trang version of Bánh đập consists of two main components: a soft, steamed rice cake inside and a crispy grilled rice paper wrapped around the outside. The crunchy rice paper outer layer gives a delicious and unique taste to this dish.

Bánh đập is a well-known specialty of Central Vietnam and is a popular choice for many visitors. With such a simple recipe, it’s also very affordable, costing around 10,000 VND per piece. You can enjoy this dish as a refreshing breakfast option. One place to try it is at 36/66 Nguyễn Gia Trí (D2 Street), P. 25, Bình Thạnh District, HCMC.

Bánh căn is a rice flour cake, originating from the Cham ethnic group in Ninh Thuận province, and is popular in the central region of Vietnam. Alongside dishes like bánh cuốn, bánh tôm, bánh đúc from the north and bánh bèo, bánh xèo, bánh khọt from the south, bánh căn represents one of Vietnam's traditional culinary specialties. The cake is similar in shape to bánh khọt, but the preparation method differs. The main ingredient used to make this dish is rice flour.

Bánh căn offers a unique taste that is both crispy and light, despite being cooked in oil. The most delightful part is the filling, which often includes seafood such as shrimp, pork, or egg. The accompanying dipping sauce, a balance of sour and sweet, enhances the overall flavor of the dish.

When you eat bánh căn, you experience the light crunchiness of the crust, the smoothness of the rice flour inside, and the delicious aroma of the grilled rice flour. The sweetness of shrimp and squid, combined with the golden color of the crust and the fresh green of the herbs, the red of chili, and the vibrant color of tomatoes, makes the dish visually appealing as well. You can enjoy this dish at 269 Nguyễn Văn Lượng, P. 10, Gò Vấp District, Ho Chi Minh City.

Central Vietnam Bánh xèo is small with a crispy outer layer. Made from rice flour and colored with turmeric, these pancakes are filled with far fewer ingredients than their southern counterparts. The filling in Central Vietnam's Bánh xèo is simple—just bean sprouts, a few rice noodles, shrimp, and green onions. To enjoy, you can wrap the pancake in rice paper, add fresh herbs, and dip it in a special spicy, tangy sauce that is irresistible. The unique dipping sauce of Da Nang’s Bánh xèo is what sets it apart—it’s made with blended liver (pork or chicken), minced meat, and a hint of wood ear mushrooms, all thickened with a little cornstarch and topped with crushed peanuts for extra flavor.

The typical price for a Bánh xèo in Central Vietnam is around 5,000 to 6,000 VND per pancake, making it an affordable yet delicious treat. You can find several local eateries offering this specialty throughout Ho Chi Minh City. One of the places you can visit to taste this dish is at Lô K 001, C/C Phan Xích Long, P. 7, Phú Nhuận District, HCMC.

Bánh nậm is a popular dish among young people in Central Vietnam, often shared during gatherings. This dish is easy to enjoy, made primarily with meat, wood ear mushrooms, crispy onions, and rice flour. The texture of Bánh nậm is soft, with a rich meat flavor, a sweet and sour dipping sauce, and the fragrance of crispy onions. All of these ingredients combine to create a delightful, smooth, and delicate taste that seems to melt in your mouth. To truly enjoy the flavor of this Hue specialty, it's important to follow a few simple steps when eating Bánh nậm.

To avoid the filling spilling out and the bánh falling apart, it's recommended to use a spoon rather than chopsticks. Place the bánh on a plate, open the banana leaf wrap, and drizzle a little spicy fish sauce on top. The refreshing aroma of the banana leaves enhances the delightful flavors of the bánh, making it even more enjoyable. At just 4,000 VND per piece, you can find Bánh nậm at a small but popular spot at the corner of Hòa Hưng and Cách Mạng Tháng Tám Streets, District 10, HCMC. Despite being a small place, it attracts many young people who love Hue's traditional dishes.

Known as a special delicacy from Hue, Bánh bột lọc is often brought back by people as souvenirs when they travel far from home. Whether enjoyed as a snack or part of a meal, this dish never fails to impress. The chewy dough wraps a savory filling of fried shrimp or pork, paired with a tangy, spicy fish sauce that leaves you craving more. The dish may appear simple, but its flavors are anything but. To make this transparent, chewy, rich, and fragrant bánh, the preparation must be just right.

The key ingredients include tapioca flour, pork belly, shrimp, and an essential touch—banana leaves. You can easily find famous spots selling Bánh bột lọc in Hue, such as at Huế O Xuân, 20 Nguyễn Hữu Cầu Street, District 1, Ho Chi Minh City, where you can taste this familiar and beloved treat.