Bánh pía
 Durian flavored bánh pía | |
| Alternative names | Bánh bía, bánh lột da |
|---|---|
| Type | Pastry |
| Course | Dessert, snack |
| Place of origin | Chaozhou, China |
| Region or state | Southeast Asia |
| Similar dishes | Hopia and bakpia, Heong Peng, and other Chinese flaky pastries |
Bánh pía, sometimes spelled bánh bía, is a type of Vietnamese cuisine bánh (translates loosely as "cake" or "bread"). A Suzhou style mooncake adapted from Teochew cuisine. The Vietnamese name comes from the Teochew word for pastry, "pia". In Saigon, the pastry is called “bánh bía” while in Sóc Trăng and Vũng Thơm it is known by "bánh Pía". Some Vietnamese call it bánh lột da, which translates to "peeling flakes pastry", and those from the Bến Tre region call it bánh bao chi, which is the name for Mochi elsewhere in Vietnam.[1] Popular fillings include durian, shredded pork fat, salted egg yolk, mung bean paste, taro and coconut.
References
[edit]| Dumplings | |
|---|---|
| Rice cakes | |
| Pancakes | |
| Rice noodles | |
| Other | |
 | This article about Vietnamese cuisine is a stub. You can help Wikipedia by expanding it. |