Xu Xe cake
Xu xe cake, also known as phu thê cake, is a traditional Vietnamese sweet that is indispensable at weddings. Its soft, chewy texture blends perfectly with crunchy coconut strands and rich mung bean filling, creating a delightful taste for anyone who loves sweetness. Not only is it easy to make, but it’s also incredibly tempting—once you try it, you won’t be able to resist!
Hoi cake
Hoi cake, when paired with roasted pork or grilled meat, becomes an irresistibly delicious dish. The soft, silky rice noodles combined with crispy roasted pork or fragrant grilled meat, dipped in a sweet and spicy fish sauce, create a perfect harmony of flavors. With just rice flour and a simple mold, you can easily make this dish at home and enjoy it with your family.
Com cake
Com cake, a famous specialty from Hanoi, is a popular wedding gift and souvenir. Its fresh green color, made from young sticky rice, combined with a smooth chewy texture and sweet mung bean filling, creates an unforgettable flavor. Enjoying it with a cup of tea makes the experience even more delightful.
Deo cake
Deo cake is one of the two traditional Vietnamese mooncakes, known for its soft and chewy texture. Made from glutinous rice flour and sweet syrup, it comes with a variety of fillings such as taro, mung bean, lotus seeds, or pineapple. Paired with hot tea, its sweetness becomes even more satisfying. Try making it at home for your family!
Troi cake
Troi nuoc cake, also known as floating rice balls dessert, is a traditional dish for the Cold Food Festival (the 3rd day of the 3rd lunar month). These soft, chewy balls are filled with mung bean, coconut, or black sesame, served in lightly sweet syrup with ginger and coconut milk—creating a truly irresistible taste.
Beo cake
Beo cake, with its small and delicate appearance, is a beloved dish from Central Vietnam. These soft rice cakes are topped with mung bean paste, dried shrimp, scallion oil, and served with sweet and savory fish sauce. There is also a sweet version with mung bean and coconut milk, which is equally memorable.
Te cake
Te cake, also known as leaf cake or ramie dumpling, is a specialty from Northern Vietnam and Thanh Hoa. Made from rice flour and filled with seasoned pork, wood ear mushrooms, and shiitake, it is wrapped in banana or dong leaves and steamed to perfection. It’s often enjoyed for breakfast or as a snack with dipping sauce.
Bot Loc cake
A signature dish of Hue cuisine, bot loc cake is known for its chewy translucent wrapper and savory shrimp and pork or mung bean filling. Served with sweet and spicy fish sauce, topped with fried shallots and scallion oil, each bite is packed with flavor.
Gio cake
Gio cake features a soft, smooth rice flour crust filled with minced pork, wood ear mushrooms, and quail eggs. Traditionally wrapped in banana leaves in a pyramid shape, modern variations now include different fillings and creative shapes.
Tet cake
Tet cake is an essential dish during Lunar New Year, often paired with Chung cake. The traditional filling includes mung beans and fatty pork wrapped in sticky rice, creating a rich and festive flavor. Depending on the region, it can also come in sweet variations with banana or beans
