Top 18 Traditional Cakes of Vietnam

Chưng Cake is a traditional Vietnamese cake that expresses gratitude to ancestors and the land. Along with the southern Tét cake (Bánh Tét), Chưng cake symbolizes the ancient Vietnamese cosmology. The cake is square and green, representing the earth in the beliefs of ancient Vietnamese people and other ethnic groups in the Asian region.

Ingredients:

• Leaf wrapper: usually fresh dong leaves. Dong leaves should be selected from the forest, single, with a large and even surface, not torn, and have a fresh green color. However, depending on the region, ethnicity, conditions, and circumstances, the cake wrapper can be made from banana leaves or even pandan leaves.
  
• Binding string: Chưng cake often uses giang bamboo tubes as binding strings. The binding string can be soaked in salty water or steamed to soften before wrapping.
  
• Glutinous rice: Glutinous rice is usually harvested in the main crop. This crop's rice has large, round, evenly sticky grains, and freshly harvested rice will be more fragrant and sticky than other crops. Many people choose yellow-flowered or hill sticky rice.
  
• Mung beans: Mung beans are carefully selected, preferably the type grown in the midland hills of Vietnam (Thanh Hoa, Nghe An, Ha Tinh, Phu Tho, etc., for a more fragrant and tender taste). After harvesting, the beans need to be evenly dried in the sun, sifted to remove impurities, and classified before packing in the best ceramic pots.
  
• Meat: usually pork, choose free-range pigs raised entirely by manual methods (raised in pens or free-range, natural feed without the use of growth-promoting drugs or livestock feed). Three-layer meat (pork belly) combined with a mix of fat and lean meat gives the cake a rich and deep flavor, not dry like other types of meat.
  
• Various spices: pepper is used to marinate the meat as a filling. Salt is used to mix with rice, mung beans, and marinate meat. Especially, do not use fish sauce to marinate the meat because the cake will quickly become sour and spoil.
  

Once all the ingredients are ready, the next step is the cake wrapping process. There are two ways to wrap the cake: wrapping square chưng cakes and round chưng cakes (similar to the Tét cake in the South). After wrapping, the cakes will be boiled. People often boil Chưng cakes in large pots, filled with water, and ensure that the water in the pot is always boiling and covering the surface of the top cake. Chưng cakes are boiled for about 8 hours until they are cooked, firm, and pale. The cakes are then lifted out, rinsed clean with cold water, and stored in cool, airy conditions to avoid spoilage and mold.

Giò Cake is a type of cake made with dark rice flour, tapioca flour mixed with broth, and filling made from lean shoulder meat with wood ear mushrooms, dried purple onions, onions, peppercorns, fish sauce, salt (in the South, the filling also includes quail eggs). Giò Cake has a long shape protruding high like a hand pressed together, wrapped in banana leaves, and steamed for 30 to 40 minutes.

Giò Cake is a familiar breakfast or afternoon snack of the Vietnamese people. With a soft, melt-in-your-mouth outer layer and a flavorful minced meat filling, Giò Cake possesses a uniquely delicious taste that everyone easily becomes addicted to. The process of making Giò Cake is quite simple, made from dark rice flour, tapioca flour mixed with bone broth, and the filling is usually meat, wood ear mushrooms, and various spices, served with chili sauce.

Square Cake is a traditional Vietnamese cake that expresses the gratitude of descendants to their ancestors and the land of the country. The cake is usually made from finely ground glutinous rice, and it may contain green beans and coconut fibers for sweetness or saltiness. It is typically crafted on the occasion of the traditional Tet Nguyen Dan and on the 10th day of the 3rd lunar month (the anniversary of the death of Hung Vuong, the nation's legendary father).

Square Cake is associated with the legend of Lang Lieu, said to have occurred during the reign of the 6th Hung King. According to the legend, Prince Lang Lieu dreamed of creating a round cake, symbolizing the sky, and a square cake, symbolizing the land. These two cakes were used to offer to his father, the king, on the first day of spring. In addition to explaining the origin of square and round cakes, this legend reminds descendants of the traditions of the nation and the importance of rice and nature in the water civilization.

People choose high-quality glutinous rice, grind it thoroughly in a mortar until obtaining a sticky, cohesive rice dough. This task requires strength and is usually performed by young men because the sticky rice dough is particularly clingy, and lifting the pestle is not simple. If not ground thoroughly, the cake may have rice grains, affecting its taste. Sometimes, a little lard is applied to the pestle to reduce stickiness.

The cake is cut into thin, round, and translucent slices, with a piece of square meat of the same size in the middle. This creates the fascinating, delicious dish known as Steamed Square Meat Cake. In addition to Steamed Square Meat Cake, people also make Sweet Steamed Square Cake, commonly used in festivals, Tet, celebrations, weddings, and even on ordinary days.

Clear Dumpling Cake is a Vietnamese cake originating from Hue, made from cassava flour that is refined, then partially boiled or kneaded thoroughly with boiling water to create the dough. The filling is typically a mixture of shrimp with spices, or it can be made with lean pork or a combination of shrimp and meat. After shaping into cakes, they are wrapped in banana leaves (or can be left unwrapped) and either steamed or boiled until fully cooked, then quickly dipped in cold water. It is usually served with dipping sauce.

This dish is popular in Hanoi, Nam Dinh, Nghe An, Ha Tinh, and especially in Hue. In Nam Dinh, people make Clear Dumpling Cake with mung beans. The cake is made from cassava flour, filled with shrimp and lean pork mixed with spices. This type of cake usually doesn't need to be wrapped in leaves, and it is directly boiled in boiling water until cooked, then dipped in cold water. When eaten, the chewy cake combined with the flavorful shrimp and meat filling, along with sweet and sour fish sauce, creates a delicious experience.

Rice Jelly Cake is a type of Vietnamese cake, typically made from rice flour (in the North and Central regions) or cassava flour (in the South) with various spices. The cake is molded into a large sheet, and when served, it is cut into small, bite-sized pieces. Rice Jelly Cake is a traditional dish in Vietnam, often enjoyed with bean paste or shrimp paste in different regions. It is a simple and familiar countryside cake for the Vietnamese people.

As a popular and beloved dish across the country, Rice Jelly Cake is crispy, refreshing, smooth, filling, easy to digest, easy to make, and cost-effective. It is not only consumed as a rustic gift or breakfast, but Rice Jelly Cake can also be paired with crab soup, fresh herbs, shrimp paste, honey, sugarcane honey, fruit jams, and even braised fish or meat, depending on preference. From the pure type made with rice flour and lime-infused water, Rice Jelly Cake has evolved into various versions, such as pandan-flavored, peanut-filled, coconut-filled, and corn-flavored Rice Jelly Cakes.

Rice husk cake, gio cake, husk-cake or nẳng cake is a type of cake made primarily from glutinous rice soaked in water with husk water (specifically water from burned plant leaves, especially bamboo leaves) and wrapped in leaves before being steamed. Common in Vietnamese culinary culture to the point where an article claimed it to be unique and 'purely Vietnamese,' it is often likened to the Japanese akumaki cake. This type of cake used to appear in ancestral offerings during the Vietnamese Tet Doan Ngo, which falls on the 5th day of the 5th lunar month, alongside various fruits, meat, sticky rice, and sweet soup. Nowadays, rice husk cakes are made and sold throughout the year in various regions across the country.

The name rice husk cake, gio cake, nẳng cake derives from the most essential ingredient that defines the cake, which is husk water (also known as nẳng water) prepared from the ashes of burning certain herbs and medicinal plants. The term 'husk' reflects the distinctive shape of the cake, as it is often wrapped in a conical shape, resembling a hand when held. Rice husk cakes are typically enjoyed with sugarcane honey, providing a sweet, refreshing taste that aids digestion, particularly effective in preventing satiety during the Tet festival.

Paddy cake, also known as leaf cake or uneven tooth cake due to its resemblance to uneven teeth, is a traditional cake in the Red River Delta and Thanh Hoa region, Vietnam. The cake is made from glutinous rice flour, wrapped in dong leaves, and steamed until cooked. Each locality has its own way of making paddy cakes, with some variations.

With glutinous rice flour as the main ingredient, paddy cake is delicious and not overwhelming. The cake has a rich filling of meat and mung beans, making it easy to eat. This is a popular snack in Vietnamese villages and is now widely sold as a breakfast or filler when hungry. Some famous types of paddy cakes include:

• Paddy cake in Cho Village (Yen Phong, Bac Ninh)
  
• Paddy cake in Phu Nhi Village (Phu Thinh Ward, Son Tay Town, Hanoi)
  
• Paddy cake in Phung Cong Commune (Van Giang, Hung Yen - also known as uneven tooth cake)
  
• Leaf cake in Khoai Chau, Hung Yen.
  
• In My Duc, Hanoi, there is also paddy cake but it is less famous.

Water fern cake is a popular dish in Central Vietnam, and it's also found in many places in Southern Vietnam. It consists of three main parts: rice cake, a topping made from finely ground shrimp, and dipping sauce, primarily made with fish sauce poured directly onto the cake without the need for dipping. Additional ingredients for water fern cakes often include sautéed scallion oil and finely crushed roasted peanuts. Depending on the region, there are various additions and variations to this dish. For instance, in Saigon, they often add mung beans and pickles, serving it with rice cakes, sticky rice cakes, and rice dumplings.

In Central Vietnam, water fern cake is usually divided into two types: Quang Nam water fern cake and Hue water fern cake. Quang Nam water fern cake is typically larger and thicker, with a chewy filling made of minced meat, chopped shrimp, and chives. It's often garnished with fried shallots and minced chili. Hue water fern cake is a bit different, being thinner with dried shrimp powder, and it is served with crispy fried pork skin. Water fern cakes in Central Vietnam are mostly molded in small bowls (bowl-shaped water fern cakes). When it comes to Southern Vietnam, water fern cakes come in various styles but are often eaten with a variety of other cakes and spices, diminishing the distinctive flavor of water fern cakes to some extent.

In Southern Vietnam, water fern cakes have evolved into sweet water fern cakes. In the preparation, sugar water (usually yellow sugar dissolved in water, boiled, and cooled) is mixed with rice flour, and pandan leaves are added for fragrance. The filling is usually mashed mung beans, and sweet water fern cakes in Southern Vietnam are eaten with coconut milk. It's an inexpensive, delicious snack and a childhood memory for people in Southern Vietnam. The name water fern cake may originate from its shape, resembling the leaf of a water fern.

Rice Cake is a type of cake originating from southern China and widely popular in Vietnam. It is a spongy cake made from rice flour, water, sugar, and yeast. The surface of the cake is full of small bubbles due to the presence of numerous air holes. The type of rice cake in China is called bái táng gāo, meaning 'white sugar cake.' This Chinese variety tends to be slightly sour and lacks coconut, an essential ingredient in Vietnamese rice cakes. Rice cake is generally consumed as a dessert or paired with...

According to the Đại Nam quốc âm tự vị dictionary by Paulus Huỳnh Tịnh Của, this cake is called 'rice cake' because it 'resembles a calf's udder.' However, some explain that during the fermentation process with yeast, the dough will 'rise' to the edge of the bowl. The cake has a fragrant, chewy texture, and the smooth surface looks very appealing. Although the process of making rice cakes is simple, it takes time because the dough needs to ferment, a crucial factor determining the quality of the cake.

Floating Cake, originating from Chinese cakes, consists of two traditional cakes in northern Vietnam. These cakes are often associated with each other, especially during the Cold Food Festival on the 3rd day of the 3rd lunar month each year, also known as 'floating cake and vegetarian cake day.' Floating Cake is a symbol of family reunion, simplicity, and ease of preparation. The crust is made from a mixture of glutinous rice and non-glutinous rice, with a sweet filling often using brown sugar, boiled in boiling water. When the cake is cooked, it will float to the surface. The cake is white, tender, and smooth, and can be served with grated coconut or sesame seeds.

The rice water mixture of glutinous rice and non-glutinous rice, brown sugar, pomelo flower water, grated coconut, sesame seeds (sesame) are ground together. For the vegetarian cake, add mung beans, castor sugar, arrowroot powder, or arrowroot flour, a little finely grated ginger, and squeezed ginger water. The ratio of glutinous rice to non-glutinous rice is usually 9/1 or 8/2. Clean and soak the rice, then grind it in a mortar with water added slowly. Pour the rice water mixture into a cloth bag hanging up to drain, then knead the dough to make it elastic and smooth.

Place the filling in the middle of a small pre-kneaded dough ball, use both hands to form a round shape to seal the edges. Boil water, gently release each cake into the boiling water over low heat, and when the cake floats, it is cooked. Remove the cake, put it in a basin of cold water to firm it up and prevent sticking, place it on a plate, drain the water. Sprinkle sesame seeds (already roasted and peeled) on top of the cake, or use a spoon to dip the bottom of the spoon into the sesame seeds and dab them on each cake for a beautiful appearance. You can sprinkle pomelo flower water and a little grated coconut on the product to enhance the fragrance. The finished product is used when cool. For savory floating cakes, the filling is made from pork, vegetables, cooked in thick soup.

Gai Cake is a traditional sweet cake of Vietnam. The cake is square-shaped, with a black color from Pandan leaves, and a distinctive aroma of green beans and glutinous rice. A similar type of cake, a specialty of Binh Dinh province in the South Central region, is called 'bánh ít lá gai' and is wrapped in fresh banana leaves into a conical shape similar to 'bánh ít'. Gai Cake can be enjoyed as a dessert after the main meal. The cake has a sweet, chewy, fragrant taste due to the filling and a soft, cool texture thanks to the cake's outer layer. It's a characteristic product of the region and can be given as a gift.

Gai Cake is a traditional sweet cake of Vietnam, originating from the Red River Delta region. It is often seen during festive occasions. The cake has a sweet, chewy, fragrant taste due to the filling and a soft, cool texture thanks to the cake's outer layer. The cake's dough is made from Pandan leaves, giving it a black color, and it is wrapped in dried banana leaves for a pleasant aroma. Gai Cake essentially consists of the outer layer and the filling. Common ingredients include Pandan leaves, glutinous rice, green beans, pumpkin jam, sweet potato fat mixed with sugar, banana oil, sesame seeds.

Sizzling Cake is a type of popular Asian pancake made from batter. The Japanese and Korean versions have an outer layer filled with ingredients such as shrimp, meat, bean sprouts, kimchi, potatoes, chives, and are pan-fried to a golden color, either in a round shape or folded into a crescent moon shape. Depending on the region in Vietnam, sizzling pancakes are enjoyed with unique characteristics. There are usually two styles: crispy and chewy sizzling pancakes.

In Hue, this dish is often called 'bánh khoái' and is usually served with grilled meat, accompanied by a dipping sauce called 'nước lèo' made from soy sauce, liver, and peanuts. In Southern Vietnam, eggs are added to the pancake, and it is eaten by dipping in sweet and sour fish sauce. In Northern Vietnam, in addition to common ingredients, sizzling pancakes also contain thinly sliced jicama or shredded taro. Various accompanying vegetables include water spinach, mustard greens, fish mint, basil, coriander, and young rice flakes. In Can Tho, they add cheo leaves, in Dong Thap they add banana leaves, in Vinh Long they add young mango leaves, and in Bac Lieu they add cajeput leaves. Particularly in Central Vietnam, in addition to raw vegetables, they also add sour fruits like chat fruit and sour star fruit. Therefore, discerning eaters find this dish truly originated from Hue.

Banh xeo in Phan Thiet differs from pancakes in other places as they are small, only the size of a small bowl, and are not rolled with lettuce but dipped into a bowl of mature fish sauce (fish sauce mixed with crushed garlic and chili). There are many delicious banh xeo stalls on Tuyen Quang Street, hence it is known as the 'bánh xèo street.' The lotus flower, though in a humble setting, still represents purity and nobility. From that meaning, 'lotus banh xeo' in Saigon is a new dish that artisan Muoi Xiem has carefully created. Combining traditional ingredients with lotus seeds, lotus seeds, and lotus roots adds a deep countryside flavor to the pancake. In addition, A Phu banh xeo, Dinh Cong Trang banh xeo still maintain their own taste and style for over twenty years.

Sticky Rice Cake is one of the two special mooncakes of the Vietnamese people, alongside baked mooncakes. With the crust made from finely roasted and ground glutinous rice flour mixed with sugar, pomelo flower water, and the filling consisting of green beans, lotus seeds, or a variety of pre-cooked ingredients, sticky rice cakes are made without the need for an oven, requiring only patience and accurate ingredient mixing.

The exact origin of Vietnamese mooncakes is unknown, but they are believed to have appeared with the wish to bless the farmers' bountiful autumn harvest. On every mid-autumn festival or Tet Trung Thu, the Vietnamese make both types of mooncakes, including baked and sticky rice cakes, and often both are displayed together to express the harmony of the earth and sky. While baked mooncakes are prevalent in many other East Asian countries to the point that mooncakes seemingly equate to the concept of 'mooncake,' sticky rice cakes with their unique production process, ingredients, colors, and forms, stand out alongside other ethnic cakes such as floating cakes, glutinous rice cakes, and leaf cakes.

According to the culinary taste of people in the North, sticky rice cakes are usually sweeter than those in the South. The diameter of the cake is usually very large, almost equal to the size of a tray, to represent the shape of the large and ivory moon in the symbol of 'family reunion' and, above all, the close-knit love between husband and wife. In the late 1980s, a type of cake with a similar shape to sticky rice cakes appeared in Hong Kong, known as cold sticky rice cakes (also called snow mooncakes or cold-shelled mooncakes). This type of cake gradually spread to countries with Mid-Autumn Festival traditions such as Mainland China, Macau, Taiwan, Malaysia, and Singapore. However, the cake crust does not use sugar water but uses powdered sugar, vegetable fat (shortening), and fresh milk to create a fluffy texture; the filling includes various fruits and preserves. The cake is always stored and enjoyed by keeping it cold, so it is not entirely similar to the traditional Vietnamese sticky rice cakes.

Bride and Groom Cake (also known as xu xê cake or xu xuê cake) is a traditional Vietnamese sweet treat. Đình Bảng is closely associated with the history of the Lý Dynasty and is the place where this type of cake was first made. To make the cake, one must choose fragrant and golden-flowered sticky rice. The rice is washed and drained, ground using a mortar instead of a machine. Then, the rice starch is extracted. Typically, 4 tenths of a kilogram of starch can be obtained from one kilogram of golden-flowered sticky rice. The filtered powder is finely ground and then dried or exposed to the sun for 15 days before being used to make the cake; if used immediately, the cake will crumble.

The filling for Bride and Groom Cake consists of carefully peeled and soaked green beans. They are steamed until cooked, finely ground, mixed with sugar, and blended with a few strands of finely grated coconut. When served, the cake is often cut into four pieces, and the filling is shaped like four lotus seeds placed at the corners. When the cake is unwrapped, you can see the translucent yellow color, with tiny strands of grated coconut mixed inside, making it visually appealing. The yellow color of the crust is created from the dành dành flower. The cake maker dries the dành dành flower, soaks it in boiling water to extract the yellow water, and mixes this water into the powder to give the cake its color. Traditionally, the cake is wrapped in two types of leaves, with banana leaves on the inside to prevent sticking and coconut leaves on the outside. Although, for weddings, the cake may be placed in a red paper box. The best way to cook the cake is by boiling it over a wood stove with a moderate fire.

Square Cake or xoi khuc, also known as xoi cuc, is a type of cake originating from the Red River Delta region, made from khuc leaves (there are two types: plain khuc and sticky khuc, also known as Mr. Khuc and Mrs. Khuc, but when making the cake, people often choose sticky khuc leaves as they are much more aromatic). The cake is typically made during the khuc leaf season, around the second and third lunar months. It is crafted from soft, young khuc leaves growing along the edges of fields and sandy banks, and these leaves contribute to the rich flavor of the cake. The filling is made from green beans, lean pork minced with pepper, and wrapped in a layer of sticky rice, creating a delicious treat when served hot.

In Hanoi, Square Cake is often sold in the evenings. The vendors (usually men) carry a tray of cakes on their heads, walking along the streets, calling out 'Hot xoi khuc here, delicious xoi khuc...' or 'Who wants hot Square Cake!' using various unique melodies, becoming a distinctive feature of Hanoi's culture.

Mung Bean Cake is a type of sweet cake made from finely ground green bean flour mixed with sugar and vegetable oil or animal fat, usually lard. The cake is cut into small square pieces, wrapped in silver paper in small boxes, or wrapped in greasy paper into golden bars. It is often enjoyed with Chinese tea or green tea, creating a relaxing sensation. Hải Dương is a renowned region for making mung bean cakes.

The ingredients for preparing Mung Bean Cake include: green beans, crystalline sugar, lard, and pomelo flower essential oil. All must be carefully selected and processed with purity. The four ingredients are mixed in a specific ratio, exceeding which would result in lower cake quality. The cake wrapping paper and label colors must be scrutinized to ensure the cake's durability and enhance its aesthetic appeal. For a long time, the cakes have been packaged in a specific way: 10 thin bars arranged in 5 rows (8.5 x 3.2 x 1.1cm), weighing 45g. Recently, there have been some changes, but the general specifications remain unchanged.

Baked Cake or Mid-Autumn Festival baked cake is one of the popular cakes made and consumed during the Mid-Autumn Festival. Originating from Chinese cuisine, over the course of history, cultural influences and adaptations have spread and popularized it in many other Asian countries. In Vietnam, this type of cake with a golden-brown wheat flour crust, baked in an oven, is one of the two indispensable cakes for the moon-gazing feast during the Mid-Autumn night, alongside the cakes with a crust made from glutinous rice flour, which carry a more purely Vietnamese flavor and are known as sticky rice cakes.

Baked Cake consists of two parts: the crust and the filling. The cake's crust uses wheat flour, baking soda, sugar water, and generally flavorless vegetable oil, wrapping around a very sweet filling slightly oily on the inside, baked evenly in the oven. The color of the crust can range from dark yellow to light yellow depending on whether it is baked well or not, but is usually attractive with a deep brown or vibrant yellow. The surface and edges of the cake are often decorated with elaborate patterns, symbols, or written characters representing good luck or the bakery's name. The filling is diverse, including pumpkin jam, melon seeds, Chinese sausage forming a mixed filling, and may also include roasted pork, roasted chicken, Chinese sausage, or even fish and bird's nest. Baked cakes also have a vegetarian filling made from smooth green beans, shredded coconut, lotus seeds, black beans, red beans, shiitake mushrooms, young sticky rice, green tea powder...

Green Sticky Rice Cake is made from green sticky rice, a filling of mashed mung beans, shredded coconut, and pumpkin or lotus seed jam, commonly used for engagement ceremonies. For a long time, Hàng Than Green Sticky Rice Cake has become a famous specialty of Hanoi, indispensable in weddings, death anniversaries, and a favored gift for international tourists.

Green sticky rice is mixed with water in a certain ratio, stirred evenly over the heat, or steamed and mixed with a little sugar and pomelo flower water. The filling is made from steamed and finely ground mung beans, then mixed with melted sugar and cooked over low heat. After that, add shredded coconut and pumpkin or lotus seed jam. The final step is wrapping the cake, with the filling divided into small portions and the exterior covered with the prepared green sticky rice.