Vietnam's Top 10 Iconic Gift Cakes in 2019

Phu The Cake embodies the essence of Kinh Bac weddings, a must-have symbolizing loyalty. This delicacy, familiar to visitors of Do Temple in Dinh Bang, Tu Son, Bac Ninh, showcases the rustic charm of the region. The aromatic blend from the steaming process, with its chewy texture, crispy papaya, creamy green bean, rich coconut, nutty lotus seed, and sweet sugar layers, creates a unique flavor profile.

Despite its small size, the cake's intricate preparation involves using finely milled glutinous rice, naturally colored with dành dành fruit for its golden hue. The filling mixes soaked green beans, dried papaya for chewiness, and coconut for richness, rounded off with lotus seeds for an enticing aroma. Wrapped in banana and dong leaves, with a fat layer to prevent sticking, these cakes are steamed to perfection, pressed to expel excess water, and paired up, symbolizing unity.

Hai Hau Lychee Cake has become a renowned specialty of the region, a cherished gift for visitors. Made from local ingredients like Hai Hau's special glutinous rice flour, free-range eggs, and crystal sugar, it represents the unique coastal culture of Hai Hau. This cake, passed down through generations, is a testament to the area's rich heritage. Its simple yet meticulous preparation involves only the finest glutinous rice flour, eggs, crystal sugar, and sesame seeds. Carefully selected to maintain its signature color and flavor, the dough is deep-fried in pork fat to achieve a perfect blend of crispy, aromatic, and richly flavored cakes, reflecting Hai Hau's exceptional culinary tradition.

Thai Binh's culinary treasure, Cáy Cake, is a testament to the traditional craft of Nguyen village. This distinctively flavored cake, once presented to royalty, is a product of meticulous craftsmanship. Originating from Nguyen village, Nguyên Xá commune, Dong Hung district, Thai Binh province, the cake offers a delightful mix of sweet, nutty, and slightly fatty flavors, combined with its unique crispy yet chewy texture. Enjoying it with a steaming cup of green tea on a chilly day enhances the experience, with the spicy warmth of ginger in the cake bringing comfort and joy. Made from simple, locally-sourced ingredients like sticky yellow rice, ripe gac fruit, sesame, peanuts, pork fat, sliced coconut, candied pumpkin, malt syrup, and pomelo essential oil, each cake is a labor of love and skill. The complex process involves splitting the sticky rice into two parts, each dyed with natural colors from gac fruit and gardenia fruit, then painstakingly prepared with a variety of ingredients to achieve its signature taste and texture.

Da Nang's renowned delicacy, the Cẩm Lệ Sesame Crisp, earned its fame in October 2012, recognized by the Vietnam Records Organization and listed among the top 10 famous Vietnamese specialty cakes. Crafted from rice flour, sticky rice, sesame seeds, sugar, crushed fresh ginger, and cinnamon for aroma, the selection of premium rice and fragrant sticky rice is soaked for an hour, meticulously cleaned, and dried before grinding into a fine powder. Moistened slightly for cohesion, it's a must-have in Quảng Nam – Đà Nẵng homes, especially during festivals, Lunar New Year, weddings, and ancestral commemoration days. Visually appealing and delicious, the Cẩm Lệ Sesame Crisp delights all senses: the pale white of roasted sesame, the light yellow of caramel strands, the aroma of roasted sesame and Trà My cinnamon, with the sweet, nutty, rich taste of sesame, the spicy fragrance of ginger and cinnamon, offering a texture that's soft, firm, fluffy, and crunchy, complemented by the satisfying sound of its crackle. Nutritionally, it meets high standards with a rich blend of carbohydrates, proteins, fats, minerals, and vitamins.

The Tứ Trụ Ramie Cake, a specialty from Mia Village, Thọ Xuân district, Thanh Hóa, Vietnam, was traditionally made for ancestral offerings during festivals and special occasions. Nowadays, it's available year-round, made from ramie leaves, sticky rice, mung beans, banana oil, sugar, cane syrup, lean pork, fish sauce, and sesame. Unlike the Nam Định or Ninh Giang ramie cakes, Tứ Trụ does not include lotus seeds or pork fat, giving it a unique flavor profile. Each cake, wrapped in banana leaves and tied with a bamboo string, contains a sweet and savory filling, offering a soft and aromatic taste from the ramie leaves and sticky rice, the sweetness of cane syrup, the savory taste of pork, complemented by the subtle aroma of sesame and the natural scent of the banana leaves.

Dong Thap's culinary landscape subtly boasts the Sa Giang shrimp crackers, unnoticed by many. Termed as shrimp crackers, these snacks are tea cup-sized before frying but expand two to three times post-frying. Made from a mixture of cassava flour, pepper, shrimp, and leavening agent, this blend is evenly mixed, steamed in fabric tubes, sliced into thin, round pieces, and dried. For consumption, there are two methods: deep-frying in oil until they puff and turn golden or sand roasting, which is meticulous and involves cleaning sand for a big pan, adding a spoon of oil to prevent sticking, and heating until the crackers bloom golden. The latter is preferred for large batches due to its efficiency, uniformity, and oil conservation. Sa Giang shrimp crackers, known for their crispiness, fluffiness, and a perfect blend of sweet, savory, and slight spice, delight any palate. Beyond Dong Thap's street food, these unique crackers find their way into various restaurant dishes as appetizers, often paired with salads, or simply enjoyed with tea, offering a moment of thoughtful indulgence. When visiting Sa Dec, alongside tasting the best noodle soups, don't forget to pick up Sa Giang shrimp crackers as a delightful souvenir.

Coconut Milk Rice Cake, also known as milk rice paper, is a celebrated delicacy from Ben Tre, crafted from coconut cream, tapioca, and sugar, with each package containing 10 cakes. This snack, embodying the essence of Southern Vietnam, makes an ideal gift for loved ones and friends. Its convenience lies in its ready-to-eat nature, offering a soft, chewy texture, aromatic sweetness, and a creamy flavor that never tires the palate. Selecting quality ingredients is crucial, with the best sticky rice being the distinctive Ben Tre sticky rice (naturally fragrant, sticky, and sweet) and only using freshly dried coconuts for the milk. The rice is soaked, cleaned, steamed, and then finely ground with coconut milk and sugar, nowadays often with a machine rather than manually. The skill of the mixer is paramount to achieve a smooth, evenly expanded, and fluffy cake upon baking. The dough, once smoothly mixed, moves to the rolling phase, requiring precision to ensure uniform thickness and shape. Drying the cakes under direct sunlight is an art, heavily weather-dependent, typically taking half a day to dry. Ben Tre's Coconut Milk Rice Cakes stand out for their rich, aromatic, and satisfyingly sweet taste, unmatched by any other production, making it a must-try regional specialty.

Pia Cake is a unique delicacy from Soc Trang. Enjoying a few pieces with a sip of ginger tea, accompanied by a couple of stories, warms the hearts of travelers. It's truly regrettable for those who visit and miss the opportunity to taste these small, fragrant cakes. Despite having simple ingredients like wheat flour, taro, green beans, durian, salted duck egg yolks, Soc Trang's pia cakes possess a distinctive flavor and presentation, unlike any other. To achieve the standard for these cakes, meticulous steps are required, from dough preparation to the baking process. The cake consists of two parts: the filling and the crust. The filling is made from taro, green beans, and eggs. Cooked green beans and peeled taro are steamed and mashed. They are then sautéed with sugar and durian, following a precise ratio. After letting the mixture cool, it is wrapped around each salted duck egg yolk. Additionally, to enhance the rich flavor, some recipes include pork in the filling.

Despite containing meat, the cakes have a long shelf life due to careful processing. The subsequent steps involve rolling, folding, and layering the dough to create a crust with alternating layers of water dough and oil dough. Finally, the baking process ensures the cakes are fully cooked, achieving a golden color and a delightful durian aroma. These small, round, moderately sized golden cakes are convenient to hold and eat. They are not overly sweet, have a soft texture, and possess just the right amount of elasticity, ensuring they don't dissolve immediately when bitten into. However, the most delightful aspect is the naturally sweet and fragrant durian flavor that no artificial flavoring can replace. You may not be able to consume many at once, but tasting them intermittently never gets tiresome. During the Mid-Autumn Festival, Soc Trang locals never forget to include pia cakes in their moon worship ceremonies—a true embodiment of the cultural blend of the Kinh, Chinese, and Khmer people in this sincere and authentic land.