What to do when your sweet tooth is begging to be satisfied? Don't ignore your dessert cravings! Hold on tight because we're about to start the most exciting culinary adventure in Saigon, where you can savor your inner child with the tastiest Vietnamese desserts. In reality, Vietnamese desserts vary widely in flavors and origins, but all have a divine flavor. They are made mostly of rice, sugar cane and fruit, especially coconuts.
>Best walking tour
There are so many dishes we could talk about, but here are the five most tempting desserts you shouldn't miss when visiting Vietnam.
Chuoi chien (Fried Banana)
The fried banana is a difficult street snack to forget. A taste returns you instantly to those good old days of childhood, when things were simple and only a few fried bananas on a rainy day could make you smile. Crunchy on the outside but warm and soft on the inside: each element is perfectly integrated. Chuoi chien is often produced with a special variety of small, stubby bananas called chuoi su or chuoi xiem in Vietnam, which are much more fragrant and sweeter than ordinary bananas. The secret to obtaining the crunchiest outer crust is to double in depth. When the banana pancake starts to brown, take it out and immerse it quickly in the batter, then trim it. Serve the dish when it is still warm to keep it fresh.
Where to find the best chuoi chien in Saigon
Chuoi Chien - De Tham, 40 De Tham, Cau Ong Lanh Ward, District 1
Banh Cay Chuoi Chien, 81 Tran Quoc Thao, district 3
Chuoi Chien Gion, 100/27 Tran Hung Dao, Pham Ngu Lao Ward, District 1
In the past, my mother used to do khoai lang chien for the whole family after the kids played all day in the streets. This crunchy homemade dessert has always been my favorite snack because of its consistency. You can see that it is quite similar to chuoi chien - fried banana; but the sweet potato is less soggy, so it has a better taste for those who prefer a piece of creamy and solid fried snack. Normally people fry a whole banana for a portion, but the khoai lang is cut into smaller pieces, so it looks very similar to French fries. Some places even grind the sweet potato to mix it directly with the flour and shape it into ball shapes, which is more fun to eat!
It is also not very sweet like banana, so there are also many variations of savory recipes! This modern version of the dish was more popular than ever, which actually took Vietnam by storm only a few years ago. After frying the flour-coated sweet potato, the preparer will sprinkle some powdered cheese to make the outer crust more flavorful. This recipe is not exactly a dessert, but it is still worthy of trying as a light meal for your day.
You will see lots of vendors selling this along with fried banana and other Vietnamese fried pies. If you find one, try the whole package with one of each type!
Where to find the best khoai lang chien in Saigon:
Khoai Lang Chien & Chuoi Chien - Co Tram, 7 Hoa Hiep, Tan Binh district
Khoai Lang Chien Kammui, 87B De Tham, District 1
Chuoi & Khoai Chien Ngoc Loan, 57/23 Ho Thi Ky, District 10
Che (Vietnamese sweet soup)
If you ask, probably every child you meet in Vietnam will know what, a sweet Vietnamese soup or pudding that is super refreshing - a perfect way to keep the tropical heat away. There are probably a hundred types of that. Hot, cold, in a small bowl or a tall glass on the ice: you can try them all!
The recipe requires a wide range of beans, jellies, fruits, seeds, vegetables, glutinous rice and tapioca. You can come across a street vendor or a shop almost anywhere in the city: along the street, in an open-air market, in some alley, it's sold everywhere. The Vietnamese often have not only dessert, but also special occasions like a child's first birthday, the lunar new year, a death anniversary or a family reunion. Which surely plays an important role in the Vietnamese people's culinary foodways.
Thanks to its colorful elements, it is the most appealing and appetizing of all Vietnamese desserts. Surely, a glass of which brings up all the children for excitement. Adults are also fans of this syrupy drink.
It would be impossible to list all types of that, even for a local. However, there are some of the most popular ones worth trying when visiting Saigon:
Che Ba Mau - three-color dessert
Che Bap - Vietnamese sweet corn pudding
Che Chuoi - banana with pearl sago and sweet coconut milk soup
Che Troi Nuoc - sweet and glutinous rice dumplings
Che Buoi - Vietnamese dessert with sweet pomelo soup
Che Dau Den - sweet black bean soup with coconut syrup
Recipe for that ba mau
Here is a simple and delicious recipe that ba mau - the most colorful of Vietnamese desserts, if you want to make one yourself, so you can try even if you're no longer traveling to Vietnam.
Ingredients for 4 people)
White beans: 300 grams
Red beans: 300 grams
Green beans: 150 grams (often there are two types of green beans sold in Vietnam: with and without green leather. Choose those without the peel, which is yellow)
Coconut milk: 100 milliliters
Sugar: 200 grams (you can change this level of sugar according to your preferences)
Salt: 1 tbsp
Corn starch: 1 tbsp
Gelatin powder: 1 pack
How to do it:
First you have to thoroughly wash all the beans. Get rid of those floating on the surface because they are probably empty or damaged. Then immerse them separately in cool, cold water for about 10 minutes.
Green beans:
Cook the beans in 1 liter of water over medium heat. When it boils, lower the heat until the beans become tender. Take them off and put them in a bowl to refresh yourself.
Use a blender to blend them with 50 grams of sugar or adjust this amount to your preferred sugar level. Put the mix in the fridge when you're done.
Red beans and white beans:
- Remember to cook them separately. Put 50 grams of sugar and 1 liter of water in each pan and cook for about 10 to 15 minutes. Also keep them in the fridge after cooking.
Then mix the coconut milk with cornstarch and salt. Cook the mixture until it becomes more solid.
Add about 800 ml of water and 50 grams of sugar to the gelatin powder. Mix well and stir in a saucepan over low heat. Leave the gelatin to cool down for a while and harden. Cut them into small shapes.
... and you're done! Now all that's left to do is put every bean you cooked in a glass and add some jelly, coconut milk and ice. Enjoy the classic that you made yourself!
Where to find the best in Saigon
Khanh Vy Che tray shop (Su Van Hanh corner) Nguyen Chi Thanh Street, District 5
Xoi that Bui Thi Xuan, 111 Bui Thi Xuan, District 1
Che Ky Dong, 153/7 Ky Dong Street, Ward 9, District 3
Hot Che shop, 50 Ly Chinh Thang, Ward 7, District 3 (open 8:00 pm to 11:00 pm)
You can find a unique variation of that from Cambodia, which Campuchia, in the Ho Thi Ky flower market. For more information click here.
Recipe for that ba mau
Here is a simple and delicious recipe that ba mau - the most colorful of Vietnamese desserts, if you want to make one yourself, so you can try even if you're no longer traveling to Vietnam.
Ingredients for 4 people)
White beans: 300 grams
Red beans: 300 grams
Green beans: 150 grams (often there are two types of green beans sold in Vietnam: with and without green leather. Choose those without the peel, which is yellow)
Coconut milk: 100 milliliters
Sugar: 200 grams (you can change this level of sugar according to your preferences)
Salt: 1 tbsp
Corn starch: 1 tbsp
Gelatin powder: 1 pack
How to do it:
First you have to thoroughly wash all the beans. Get rid of those floating on the surface because they are probably empty or damaged. Then immerse them separately in cool, cold water for about 10 minutes.
Green beans:
Cook the beans in 1 liter of water over medium heat. When it boils, lower the heat until the beans become tender. Take them off and put them in a bowl to refresh yourself.
Use a blender to blend them with 50 grams of sugar or adjust this amount to your preferred sugar level. Put the mix in the fridge when you're done.
Red beans and white beans:
- Remember to cook them separately. Put 50 grams of sugar and 1 liter of water in each pan and cook for about 10 to 15 minutes. Also keep them in the fridge after cooking.
Then mix the coconut milk with cornstarch and salt. Cook the mixture until it becomes more solid.
Add about 800 ml of water and 50 grams of sugar to the gelatin powder. Mix well and stir in a saucepan over low heat. Leave the gelatin to cool down for a while and harden. Cut them into small shapes.
... and you're done! Now all that's left to do is put every bean you cooked in a glass and add some jelly, coconut milk and ice. Enjoy the classic that you made yourself!
Where to find the best in Saigon
Khanh Vy Che tray shop (Su Van Hanh corner) Nguyen Chi Thanh Street, District 5
Xoi that Bui Thi Xuan, 111 Bui Thi Xuan, District 1
Che Ky Dong, 153/7 Ky Dong Street, Ward 9, District 3
Hot Che shop, 50 Ly Chinh Thang, Ward 7, District 3 (open 8:00 pm to 11:00 pm)
You can find a unique variation of that from Cambodia, which Campuchia, in the Ho Thi Ky flower market. For more information click here.
Banh bo ("cow" cakes or steamed rice cakes)
This is one of my favorite Vietnamese desserts. In Vietnam, there is a popular treatment that takes its name from the cows, but it is not made of meat or anything else related to the cow. Banh Bo literally means cow pie ("banh" means cake and "bo" means cow). Some say they took their name from its internal texture, which resembles that of beef liver. Others say it is because the cake looks like a cow udder, which implies that the name was abbreviated from bánh vú bò (cow udder pie). While the true origin of the name of banh bo is still shrouded in mystery, its goodness is absolutely undeniable. Soft, sweet and moist, banh bo is certainly the best dish to satisfy your sweet tooth. Cutting a piece of banh bo in half exposes an interesting spongy and soft interior.
The ingredients for making banh bo are quite simple: water, sugar, glutinous rice flour and yeast. The waiters often add a sort of dye to color the dessert, and this not only to stimulate the appetite but also to make the dessert more aesthetically pleasing. When serving banh bo, sellers often sprinkle some sesame seeds on top and pour the coconut milk sauce over all the cakes. The richness and aroma of coconut milk enhance the flavor, leaving you more.
Where to find the best banh of Saigon
Banh Bo Dong Thap, 352 Nguyen Trai Street, District 5
Banh Bo La Dua, 3 Pham Ngoc Thach, district 3
40 Hong Bang, Binh Thanh district
575 Cach Mang Thang Tam, district 10
Banh da lon (porcini cake)
There are some things in the culinary world that scream "Vietnamese" instantly and I think banh da lon is one of them. This delicious dessert is a favorite among the locals and found almost everywhere. Banh da lon sits patiently in the glass cases of street vendors, catching the attention of passers-by with their captivating colors.
Banh da lon is a steam cake, which includes rice flour, tapioca starch, mung bean puree, taro coconut milk (or durian) and / or water and sugar. Its texture is soft, gelatinous and rubbery, which explains why it refers brazenly to "pig skin". This dessert is available in all shapes and sizes with alternating layers of green and yellow tapioca flour.
Normally, food or vegetable dye is added to banh from lon to make it more appealing. The tasty aroma of coconut, the richness of mung bean puree and the softness of sweet blend together to create a pleasant taste that lingers on your taste buds even after the first bite. People eat Banh from lon, no matter the occasion, like dessert or snack. The locals also use it as an offer to present their deceased loved ones on important days as an anniversary of death.
Where to find the best Banh Da Lon in Saigon
Banh From Lon A Muoi, 270 Vo Van Tan, Ward 5, District 3
Banh pia (Durian cake)
Banh pia is not as popular as the dishes mentioned above, mainly because the main ingredient of the cake is durian, which is certainly not everyone's cup of tea. However, if you are a fan of durians and you have no problems with its irreligious smell, then the creamy pia banh is a must try.
Banh pia is a puff pastry with a sweet filling made of durian, green beans and salted egg yolk. For many, the most special characteristic of banh pia lies in the puff pastry crust; therefore, making the crust is the most sophisticated step in the dish cooking process. The locals traditionally serve it with hot ginger tea. A bite in a slice of banana sipping tea is a delightful experience. The sweetness of pious banh merges with the bitterness of tea, creating a delicate aftertaste. A regional specialty of the South, in particular the province of Soc Trang, every aspect of the baked product is a reflection of three ethnic groups: the Kinh, Hoa and Khmer.
Where to find Saigon's best pious ban
Banh Pia Nhu Lan, 64 Ham Nghi, District 1
Banh Pia Minh Dung, 169 Phan Dang Luu, Phu Nhuan district
Banh Pia Soc Trang, R52 Nguyen Huu Hao, District 4
Banh Pia Tan Hue Vien, 116C Nguyen Thi Nho, District 5
Dac San Mien Tay, 123 Bach Dang, Binh Thanh district
Rau Cau Dua (Coconut Jelly) and Flan Cake
I must say that coconut is a very popular and important ingredient for making desserts in many countries in Southeast Asia, not just in Vietnam. More or less, it appears in almost every sweet dish that Vietnamese have on a daily basis. In a tropical country like Vietnam, you could also drink juice and eat raw coconut meat for dessert, without having to cook it in anything! But coconut jelly is more flavorful and delicious, and you can see the locals eating it often with flan cake, creating a unique combination for desserts.
Normally it has two layers: one part of crystal made mainly from coconut juice, the other white gelatin is made more from coconut milk and pulp. Many places also use the empty coconut as a serving bowl for customers. Grab a bite and you will feel an intense coconut flavor. The vitreous part is very refreshing and it is very likely that it melts in the mouth. On the other hand, the white layer is creamy and mellow, balancing what you just tasted in the first bite. Since it is a very popular dessert in Vietnam, many locals have added different ingredients to make it more diversified, so you can also see other versions of rau cau dua in various colors and flavors!
People often have coconut jelly with flan cake and such a dish will only complete your sweet cravings. A full portion is coconut jelly, flan cake, light coffee, ice and more coconut milk sauce on top. Coffee is here to help alleviate the overwhelming richness of this dish, it is the perfect drink to complete these flavors!
Where to find the best rau cau dua and flan cake in Saigon:
Banh Flan Quynh Hoa, 194 Hoang Dieu, district 4
Banh Flan Binh Thuan, 2 Vu Huy Tan, Binh Thanh district
Rau cau dua and flan cake stand in Ho Thi Ky market, district 10
Sinh To (smoothies)
I'm sure everyone knows this excellent drink and we can almost find them everywhere on earth. But smoothies in Vietnam are slightly different than in other countries. We use different types of fruit and different ingredients, such as tomato, durian, soursop, etc. And condensed milk, in particular to make smoothies more smoothies. Furthermore, a typical smoothie shop in Vietnam will not have any vegetables (kale, spinach) to add.
Sinh has been a popular summer drink for people in Saigon because of its warm climate, so it is extremely easy for you to locate a store in any district of the city. Take a sip of your favorite fruit while walking around Saigon, it's the perfect way to feel rested. One thing to remember: tell or show this to the sellers - "khong duong", or "duong" if you want less sugar; or it may be too sweet.
Where to find the best sinh of Saigon:
Smoothies Number One Five Boys, 84 Bui Vien, District 1
The Juice Bar, 59 Hoa Su, Phu Nhuan District
Banana's Juice Shop, 102 Le Thi Rieng, District 1
Marou chocolates
Although it is not exactly a traditional Vietnamese dessert, Marou produces award-winning single origin chocolates and cocoa blends from all over Vietnam. We also recommend visiting Marou Maison - their chocolate-themed coffee, to get an authentic taste of their products. Here they served quality handmade chocolates and pastries made with local cocoa, and I highly recommend their hot chocolate drink! The chocolate bars have a fantastic taste and look, which can be a nice gift if you are trying to recover from your travels. They have only one address in the city, right in the center of Saigon:
Maison Marou, 167-169 Calmette, District 1
PS - Maison Marou is known for serving the best hot chocolate in town. Not to be missed!
We hope that you now want every single Vietnamese dessert mentioned on this list! Do you want to satisfy that desire as soon as possible? Get on a motorcycle with Onetrip and make your way through the alleys of the city and let the team introduce you to a variety of hidden delights. The price for this night food trip is only $ 65 USD. The cost of meals and drinks is included in the price. All you have to do is eat!
We hope that you now want every single Vietnamese dessert mentioned on this list! Do you want to satisfy that desire as soon as possible? Get on a motorcycle with Onetrip and make your way through the alleys of the city and let the team introduce you to a variety of hidden delights. The price for this night food trip is only $ 65 USD. The cost of meals and drinks is included in the price. All you have to do is eat!
>Best walking tour
5 Must Try Vietnamese Desserts And Where To Find Them In Saigon
There are so many dishes we could talk about, but here are the five most tempting desserts you shouldn't miss when visiting Vietnam.
Chuoi chien (Fried Banana)
The fried banana is a difficult street snack to forget. A taste returns you instantly to those good old days of childhood, when things were simple and only a few fried bananas on a rainy day could make you smile. Crunchy on the outside but warm and soft on the inside: each element is perfectly integrated. Chuoi chien is often produced with a special variety of small, stubby bananas called chuoi su or chuoi xiem in Vietnam, which are much more fragrant and sweeter than ordinary bananas. The secret to obtaining the crunchiest outer crust is to double in depth. When the banana pancake starts to brown, take it out and immerse it quickly in the batter, then trim it. Serve the dish when it is still warm to keep it fresh.
Where to find the best chuoi chien in Saigon
Chuoi Chien - De Tham, 40 De Tham, Cau Ong Lanh Ward, District 1
Banh Cay Chuoi Chien, 81 Tran Quoc Thao, district 3
Chuoi Chien Gion, 100/27 Tran Hung Dao, Pham Ngu Lao Ward, District 1
Khoai Lang Chien (Fried Sweet Potato)
In the past, my mother used to do khoai lang chien for the whole family after the kids played all day in the streets. This crunchy homemade dessert has always been my favorite snack because of its consistency. You can see that it is quite similar to chuoi chien - fried banana; but the sweet potato is less soggy, so it has a better taste for those who prefer a piece of creamy and solid fried snack. Normally people fry a whole banana for a portion, but the khoai lang is cut into smaller pieces, so it looks very similar to French fries. Some places even grind the sweet potato to mix it directly with the flour and shape it into ball shapes, which is more fun to eat!
It is also not very sweet like banana, so there are also many variations of savory recipes! This modern version of the dish was more popular than ever, which actually took Vietnam by storm only a few years ago. After frying the flour-coated sweet potato, the preparer will sprinkle some powdered cheese to make the outer crust more flavorful. This recipe is not exactly a dessert, but it is still worthy of trying as a light meal for your day.
You will see lots of vendors selling this along with fried banana and other Vietnamese fried pies. If you find one, try the whole package with one of each type!
Where to find the best khoai lang chien in Saigon:
Khoai Lang Chien & Chuoi Chien - Co Tram, 7 Hoa Hiep, Tan Binh district
Khoai Lang Chien Kammui, 87B De Tham, District 1
Chuoi & Khoai Chien Ngoc Loan, 57/23 Ho Thi Ky, District 10
Che (Vietnamese sweet soup)
If you ask, probably every child you meet in Vietnam will know what, a sweet Vietnamese soup or pudding that is super refreshing - a perfect way to keep the tropical heat away. There are probably a hundred types of that. Hot, cold, in a small bowl or a tall glass on the ice: you can try them all!
The recipe requires a wide range of beans, jellies, fruits, seeds, vegetables, glutinous rice and tapioca. You can come across a street vendor or a shop almost anywhere in the city: along the street, in an open-air market, in some alley, it's sold everywhere. The Vietnamese often have not only dessert, but also special occasions like a child's first birthday, the lunar new year, a death anniversary or a family reunion. Which surely plays an important role in the Vietnamese people's culinary foodways.
Thanks to its colorful elements, it is the most appealing and appetizing of all Vietnamese desserts. Surely, a glass of which brings up all the children for excitement. Adults are also fans of this syrupy drink.
It would be impossible to list all types of that, even for a local. However, there are some of the most popular ones worth trying when visiting Saigon:
Che Ba Mau - three-color dessert
Che Bap - Vietnamese sweet corn pudding
Che Chuoi - banana with pearl sago and sweet coconut milk soup
Che Troi Nuoc - sweet and glutinous rice dumplings
Che Buoi - Vietnamese dessert with sweet pomelo soup
Che Dau Den - sweet black bean soup with coconut syrup
Recipe for that ba mau
Here is a simple and delicious recipe that ba mau - the most colorful of Vietnamese desserts, if you want to make one yourself, so you can try even if you're no longer traveling to Vietnam.
Ingredients for 4 people)
White beans: 300 grams
Red beans: 300 grams
Green beans: 150 grams (often there are two types of green beans sold in Vietnam: with and without green leather. Choose those without the peel, which is yellow)
Coconut milk: 100 milliliters
Sugar: 200 grams (you can change this level of sugar according to your preferences)
Salt: 1 tbsp
Corn starch: 1 tbsp
Gelatin powder: 1 pack
How to do it:
First you have to thoroughly wash all the beans. Get rid of those floating on the surface because they are probably empty or damaged. Then immerse them separately in cool, cold water for about 10 minutes.
Green beans:
Cook the beans in 1 liter of water over medium heat. When it boils, lower the heat until the beans become tender. Take them off and put them in a bowl to refresh yourself.
Use a blender to blend them with 50 grams of sugar or adjust this amount to your preferred sugar level. Put the mix in the fridge when you're done.
Red beans and white beans:
- Remember to cook them separately. Put 50 grams of sugar and 1 liter of water in each pan and cook for about 10 to 15 minutes. Also keep them in the fridge after cooking.
Then mix the coconut milk with cornstarch and salt. Cook the mixture until it becomes more solid.
Add about 800 ml of water and 50 grams of sugar to the gelatin powder. Mix well and stir in a saucepan over low heat. Leave the gelatin to cool down for a while and harden. Cut them into small shapes.
... and you're done! Now all that's left to do is put every bean you cooked in a glass and add some jelly, coconut milk and ice. Enjoy the classic that you made yourself!
Where to find the best in Saigon
Khanh Vy Che tray shop (Su Van Hanh corner) Nguyen Chi Thanh Street, District 5
Xoi that Bui Thi Xuan, 111 Bui Thi Xuan, District 1
Che Ky Dong, 153/7 Ky Dong Street, Ward 9, District 3
Hot Che shop, 50 Ly Chinh Thang, Ward 7, District 3 (open 8:00 pm to 11:00 pm)
You can find a unique variation of that from Cambodia, which Campuchia, in the Ho Thi Ky flower market. For more information click here.
Recipe for that ba mau
Here is a simple and delicious recipe that ba mau - the most colorful of Vietnamese desserts, if you want to make one yourself, so you can try even if you're no longer traveling to Vietnam.
Ingredients for 4 people)
White beans: 300 grams
Red beans: 300 grams
Green beans: 150 grams (often there are two types of green beans sold in Vietnam: with and without green leather. Choose those without the peel, which is yellow)
Coconut milk: 100 milliliters
Sugar: 200 grams (you can change this level of sugar according to your preferences)
Salt: 1 tbsp
Corn starch: 1 tbsp
Gelatin powder: 1 pack
How to do it:
First you have to thoroughly wash all the beans. Get rid of those floating on the surface because they are probably empty or damaged. Then immerse them separately in cool, cold water for about 10 minutes.
Green beans:
Cook the beans in 1 liter of water over medium heat. When it boils, lower the heat until the beans become tender. Take them off and put them in a bowl to refresh yourself.
Use a blender to blend them with 50 grams of sugar or adjust this amount to your preferred sugar level. Put the mix in the fridge when you're done.
Red beans and white beans:
- Remember to cook them separately. Put 50 grams of sugar and 1 liter of water in each pan and cook for about 10 to 15 minutes. Also keep them in the fridge after cooking.
Then mix the coconut milk with cornstarch and salt. Cook the mixture until it becomes more solid.
Add about 800 ml of water and 50 grams of sugar to the gelatin powder. Mix well and stir in a saucepan over low heat. Leave the gelatin to cool down for a while and harden. Cut them into small shapes.
... and you're done! Now all that's left to do is put every bean you cooked in a glass and add some jelly, coconut milk and ice. Enjoy the classic that you made yourself!
Where to find the best in Saigon
Khanh Vy Che tray shop (Su Van Hanh corner) Nguyen Chi Thanh Street, District 5
Xoi that Bui Thi Xuan, 111 Bui Thi Xuan, District 1
Che Ky Dong, 153/7 Ky Dong Street, Ward 9, District 3
Hot Che shop, 50 Ly Chinh Thang, Ward 7, District 3 (open 8:00 pm to 11:00 pm)
You can find a unique variation of that from Cambodia, which Campuchia, in the Ho Thi Ky flower market. For more information click here.
Banh bo ("cow" cakes or steamed rice cakes)
This is one of my favorite Vietnamese desserts. In Vietnam, there is a popular treatment that takes its name from the cows, but it is not made of meat or anything else related to the cow. Banh Bo literally means cow pie ("banh" means cake and "bo" means cow). Some say they took their name from its internal texture, which resembles that of beef liver. Others say it is because the cake looks like a cow udder, which implies that the name was abbreviated from bánh vú bò (cow udder pie). While the true origin of the name of banh bo is still shrouded in mystery, its goodness is absolutely undeniable. Soft, sweet and moist, banh bo is certainly the best dish to satisfy your sweet tooth. Cutting a piece of banh bo in half exposes an interesting spongy and soft interior.
The ingredients for making banh bo are quite simple: water, sugar, glutinous rice flour and yeast. The waiters often add a sort of dye to color the dessert, and this not only to stimulate the appetite but also to make the dessert more aesthetically pleasing. When serving banh bo, sellers often sprinkle some sesame seeds on top and pour the coconut milk sauce over all the cakes. The richness and aroma of coconut milk enhance the flavor, leaving you more.
Where to find the best banh of Saigon
Banh Bo Dong Thap, 352 Nguyen Trai Street, District 5
Banh Bo La Dua, 3 Pham Ngoc Thach, district 3
40 Hong Bang, Binh Thanh district
575 Cach Mang Thang Tam, district 10
Banh da lon (porcini cake)
There are some things in the culinary world that scream "Vietnamese" instantly and I think banh da lon is one of them. This delicious dessert is a favorite among the locals and found almost everywhere. Banh da lon sits patiently in the glass cases of street vendors, catching the attention of passers-by with their captivating colors.
Banh da lon is a steam cake, which includes rice flour, tapioca starch, mung bean puree, taro coconut milk (or durian) and / or water and sugar. Its texture is soft, gelatinous and rubbery, which explains why it refers brazenly to "pig skin". This dessert is available in all shapes and sizes with alternating layers of green and yellow tapioca flour.
Normally, food or vegetable dye is added to banh from lon to make it more appealing. The tasty aroma of coconut, the richness of mung bean puree and the softness of sweet blend together to create a pleasant taste that lingers on your taste buds even after the first bite. People eat Banh from lon, no matter the occasion, like dessert or snack. The locals also use it as an offer to present their deceased loved ones on important days as an anniversary of death.
Where to find the best Banh Da Lon in Saigon
Banh From Lon A Muoi, 270 Vo Van Tan, Ward 5, District 3
Banh pia (Durian cake)
Banh pia is not as popular as the dishes mentioned above, mainly because the main ingredient of the cake is durian, which is certainly not everyone's cup of tea. However, if you are a fan of durians and you have no problems with its irreligious smell, then the creamy pia banh is a must try.
Banh pia is a puff pastry with a sweet filling made of durian, green beans and salted egg yolk. For many, the most special characteristic of banh pia lies in the puff pastry crust; therefore, making the crust is the most sophisticated step in the dish cooking process. The locals traditionally serve it with hot ginger tea. A bite in a slice of banana sipping tea is a delightful experience. The sweetness of pious banh merges with the bitterness of tea, creating a delicate aftertaste. A regional specialty of the South, in particular the province of Soc Trang, every aspect of the baked product is a reflection of three ethnic groups: the Kinh, Hoa and Khmer.
Where to find Saigon's best pious ban
Banh Pia Nhu Lan, 64 Ham Nghi, District 1
Banh Pia Minh Dung, 169 Phan Dang Luu, Phu Nhuan district
Banh Pia Soc Trang, R52 Nguyen Huu Hao, District 4
Banh Pia Tan Hue Vien, 116C Nguyen Thi Nho, District 5
Dac San Mien Tay, 123 Bach Dang, Binh Thanh district
Rau Cau Dua (Coconut Jelly) and Flan Cake
I must say that coconut is a very popular and important ingredient for making desserts in many countries in Southeast Asia, not just in Vietnam. More or less, it appears in almost every sweet dish that Vietnamese have on a daily basis. In a tropical country like Vietnam, you could also drink juice and eat raw coconut meat for dessert, without having to cook it in anything! But coconut jelly is more flavorful and delicious, and you can see the locals eating it often with flan cake, creating a unique combination for desserts.
Normally it has two layers: one part of crystal made mainly from coconut juice, the other white gelatin is made more from coconut milk and pulp. Many places also use the empty coconut as a serving bowl for customers. Grab a bite and you will feel an intense coconut flavor. The vitreous part is very refreshing and it is very likely that it melts in the mouth. On the other hand, the white layer is creamy and mellow, balancing what you just tasted in the first bite. Since it is a very popular dessert in Vietnam, many locals have added different ingredients to make it more diversified, so you can also see other versions of rau cau dua in various colors and flavors!
People often have coconut jelly with flan cake and such a dish will only complete your sweet cravings. A full portion is coconut jelly, flan cake, light coffee, ice and more coconut milk sauce on top. Coffee is here to help alleviate the overwhelming richness of this dish, it is the perfect drink to complete these flavors!
Where to find the best rau cau dua and flan cake in Saigon:
Banh Flan Quynh Hoa, 194 Hoang Dieu, district 4
Banh Flan Binh Thuan, 2 Vu Huy Tan, Binh Thanh district
Rau cau dua and flan cake stand in Ho Thi Ky market, district 10
Sinh To (smoothies)
I'm sure everyone knows this excellent drink and we can almost find them everywhere on earth. But smoothies in Vietnam are slightly different than in other countries. We use different types of fruit and different ingredients, such as tomato, durian, soursop, etc. And condensed milk, in particular to make smoothies more smoothies. Furthermore, a typical smoothie shop in Vietnam will not have any vegetables (kale, spinach) to add.
Sinh has been a popular summer drink for people in Saigon because of its warm climate, so it is extremely easy for you to locate a store in any district of the city. Take a sip of your favorite fruit while walking around Saigon, it's the perfect way to feel rested. One thing to remember: tell or show this to the sellers - "khong duong", or "duong" if you want less sugar; or it may be too sweet.
Where to find the best sinh of Saigon:
Smoothies Number One Five Boys, 84 Bui Vien, District 1
The Juice Bar, 59 Hoa Su, Phu Nhuan District
Banana's Juice Shop, 102 Le Thi Rieng, District 1
Marou chocolates
Although it is not exactly a traditional Vietnamese dessert, Marou produces award-winning single origin chocolates and cocoa blends from all over Vietnam. We also recommend visiting Marou Maison - their chocolate-themed coffee, to get an authentic taste of their products. Here they served quality handmade chocolates and pastries made with local cocoa, and I highly recommend their hot chocolate drink! The chocolate bars have a fantastic taste and look, which can be a nice gift if you are trying to recover from your travels. They have only one address in the city, right in the center of Saigon:
Maison Marou, 167-169 Calmette, District 1
PS - Maison Marou is known for serving the best hot chocolate in town. Not to be missed!
We hope that you now want every single Vietnamese dessert mentioned on this list! Do you want to satisfy that desire as soon as possible? Get on a motorcycle with Onetrip and make your way through the alleys of the city and let the team introduce you to a variety of hidden delights. The price for this night food trip is only $ 65 USD. The cost of meals and drinks is included in the price. All you have to do is eat!
We hope that you now want every single Vietnamese dessert mentioned on this list! Do you want to satisfy that desire as soon as possible? Get on a motorcycle with Onetrip and make your way through the alleys of the city and let the team introduce you to a variety of hidden delights. The price for this night food trip is only $ 65 USD. The cost of meals and drinks is included in the price. All you have to do is eat!
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