Bánh Pía

Bánh pía is a Vietnamese treat featuring a flaky pastry crust and various sweet or savory fillings.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
  • Fusion
  • Traditional
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Fact: A company in Soc Trang created an enormous bánh pía, weighing 306 kilograms (674.6 lbs) and measuring 1.3 meters (4.2 ft) in diameter.

Flag of Vietnam#88 in Vietnam

Basic Information

Bánh Pía: Basic Information

Pronunciation

/bahn pee-ah/

Alternative Name(s)

Bánh bía, bánh lột da

Dish Type

Cakes and pastries

Course

Dessert

Mealtime

Anytime
Origin and Region

Bánh Pía: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Southern Vietnam

Associated Region

Soc Trang
Vietnam Map
A Deep Dive

Popular Bánh Pía Variations

Ingredients and Preparation

Bánh Pía: Ingredients and Preparation

Main Ingredients

All-purpose flour, durian, mung bean paste, salted egg yolk

Main Cooking Method

Baking

Preparation Process

Dough is prepared and filled with various fillings like durian or mung bean paste, then baked
A Deep Dive

Bánh Pía: A Deep Dive

Cultural Significance

A specialty of Soc Trang in Southern Vietnam

Taste

Sweet, savory

Texture

Flaky crust, soft filling

Aroma

Neutral

Color

Pale white, slightly yellow filling

Serving Style

In individual package

Serving Temperature

At room temperature

Accompaniment

Tea

Occasions

On any occasions

Seasons

Year-round, Spring

Special Diets

Non diet-specific

Calories

300 calories, according to MyFitnessPal for a 100-gram serving of Bánh pía đậu sầu riêng

Popularity

Vietnam (especially in the Southern region)

Popular Similar Dishes

  1. Bánh Trung Thu
  2. Bakpia

Popular Dining Area

Widely available in bakeries and as street food in Vietnam

Bánh pía is a sweet Vietnamese fusion cake inspired by the Teochew cuisine’s Suzhou-style mooncake. It features multiple dough layers encasing a sweet filling, typically mung bean and durian.

Banh Pia Overview

In Vietnam, bánh pía is a traditional specialty of the Soc Trang region, a popularity attributed to the Chinese immigrants in the area. Typically, the multi-layer dough of bánh pía is made by combining pig fat with all-purpose flour. 

Interestingly, the multiple layers of bánh pía have earned it another name, bánh lột da. Additionally, the outer crust is also stamped with red Chinese characters. In terms of ingredients, the filling also comes with a salted egg yolk in the middle. 

To fully understand bánh pía, explore its variants which offer a variety of fillings. Then, explore the good and bad aspects of consuming bánh pía before learning about the features that differentiate it from traditional Chinese mooncakes. 

Additionally, I’ve compiled some questions about bánh pía to further expand your knowledge of this treat. Moreover, I recommend exploring some specialties similar to bánh pía.

Key Points

  • Bánh pía is a sweet Vietnamese cake derived from the Suzhou-style mooncake of the Teochew people.
  • It has a thin and flaky crust with a sweet filling.
  • It is a specialty of the Soc Trang region.

Bánh Pía Images

What Are the Many Versions of Bánh Pía?

Bánh pía, aside from the mung bean paste and durian, has various adaptations with different fillings. Therefore, it’s crucial that you’re aware of the bánh pía varieties that you’re going for:

Banh Pia Dau Xanh Sau Rieng

Features mung bean and durian filling, combining sweet and creamy textures.

Banh Pia Khoai Mon

Made with taro filling, offering a unique, earthy flavor

Banh Pia Soc Trang

A regional variation from Soc Trang, known for its authentic taste and quality

Banh Pia Thit Lap

Features savory minced pork (thịt lạp)
Provides a sweet and savory combination.

Banh Pia Chay

A vegetarian version, often made without egg or animal products

Later on, consider the benefits and drawbacks of consuming bánh pía to decide whether you want to enjoy this flaky sweet treat.

Pros and Cons of Eating Bánh Pía

There are many features of bánh pía that you should know ahead of time before eating. For that, here are the aspects to consider carefully:

Pros

  • Variety: With different fillings available, bánh pía caters to a wide range of taste preferences.
  • Portable and Convenient: Its individual packaging makes it easy to carry and consume on the go.
  • Satisfying Texture: The combination of a flaky crust with rich, dense fillings provides a satisfying eating experience.

Cons

  • High Sugar and Calorie Content: Bánh pía is often high in sugar and calories, which might not be suitable for those monitoring their intake.
  • Shelf Life: Being a pastry, it has a limited shelf life and is best consumed fresh.

After knowing about the good and bad features of eating bánh pía, let your curiosity run free by learning about the differences between this sweet treat when compared to traditional Chinese mooncakes.

How is Bánh Pía Different from Traditional Chinese Mooncakes?

Here are the key differences between bánh pía and traditional Chinese mooncakes:

Later, don’t miss the opportunity to explore some questions about bánh pía, which will further enhance your understanding of the dish.

Bánh Pía FAQs

Some versions are vegetarian, but others contain animal products like egg yolks or minced pork.

It can last for several days to a week if stored in a cool, dry place.

It’s not recommended, as freezing can alter the texture of the pastry and filling.

The pastry is typically flaky and tender, providing a contrast to the dense filling.

Yes, it’s often given as a gift during special occasions and festivals.

Similar Dishes of Bánh Pía

Banh Trung Thu

Bánh trung thu is a traditional Vietnamese mooncake with two varieties of sticky or baked pastry.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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