Vietnamese Mooncakes: Best Flavors and Authentic Recipe

1. Mooncake: Origin and Significance in Asian Culture

The mooncake (known as "Banh trung thu" in Vietnamese) is a traditional cake typically consumed during the Mid-Autumn Festival, a major celebration held on the full moon day of the 15th day of the 8th lunar month in many Asian countries. In Asian culture, the image of the full moon not only symbolizes a natural phenomenon but, with its "round and full" shape, represents completeness, unity, and abundance. The mooncake, with its round shape, symbolizes the moon and has become an indispensable part of the Mid-Autumn Festival.

Regarding its origin, this cake hails from China, where it began with the moon worship ceremonies by ancient emperors. Over the dynasties, this cake was developed and refined, becoming a traditional dish and a symbol of the Mid-Autumn Festival. Initially, it was used to commemorate, transmit rebellion messages, and eventually became a symbol of family reunion during the Qing Dynasty.

The mooncake then spread to many other Asian countries. In Korea, Japan, Thailand, Malaysia, Vietnam, and more, each country has infused its own national culture into the cake, making the mooncake more diverse and special over time.

2. The Different Types of Vietnamese Moon Cakes in Vietnam

In Vietnam, traditional mooncakes ("trung thu") come in two main types: "bánh nướng" and "bánh dẻo."

2.1 Bánh nướng (Baked Mooncake)

The Bánh nướng is a mooncake with a golden crust, baked in the oven, and available in both sweet and savory versions. Its crust, made from wheat flour, eggs, oil, baking soda, and a special syrup, is the central element. This syrup, made from sugar, water, malt, ash water, lemon juice, and zest, is prepared months in advance to develop its full flavor. The result is a tender, fragrant crust, sporting a brown and shiny surface.

Sweet versions are typically filled with mung bean paste or lotus seeds, while savory versions can contain ingredients such as lacquered pork, roasted chicken, salted egg yolks, spices, nuts, lotus seeds, sesame, and lemon leaves.

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2.2 Bánh dẻo (Snowskin Mooncakes)

The Bánh dẻo is a mooncake with a soft crust. This crust, made from cooked glutinous rice, can be consumed immediately after molding, without baking. It usually has a creamy white color, typical of glutinous rice. Unlike bánh nướng, it does not require oven baking.

The crust of the bánh dẻo is simpler to prepare, consisting of cooked glutinous rice flour, pomelo flower water or vanilla, and sugar syrup. Like bánh nướng, it can be filled with sweet or savory fillings.

2.3 Modern Variations of Mooncake

With the evolution of culinary trends, mooncakes are reinvented with innovative fillings and creative shapes:

• Innovative Flavors: Today, mooncakes offer a range of original flavors to satisfy every palate. You can enjoy creations made with chocolate, green tea, tiramisu, fruits, and many others. These new flavors cater to the diverse preferences of contemporary consumers and enrich the festive tasting experience.

• Fun Shapes: In addition to traditional round shapes, mooncakes now come in playful forms such as pigs, fish, cats, and many others. These fun designs are especially appreciated by children.

• Jelly Mooncake: Another modern variation is the jelly mooncake, also known as fresh mooncake. Although visually similar to traditional cakes, it is made from jelly, offering a refreshing texture and elegant presentation.

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Regardless of the type of cake, the surface of bánh Trung thu is often adorned with delicate decorative patterns, such as the moon, lotus, or floral motifs, which enhance the visual appeal of the cake.

>>> If you travel to Hanoi, the capital of Vietnam, during the Mid-Autumn Festival, don’t miss tasting the Cốm mooncake. The Cốm, made from young and green glutinous rice, is an autumn specialty of Hanoi, available only during this season and in the North of the country. It's a must-try experience.

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3. The Art of Tasting: What Beverage Goes with Mooncake?

Tea is the perfect beverage to accompany bánh Trung thu (mooncake) and is essential in Asian culture when tasting this traditional cake. The bitterness of the tea balances the intense sweetness of the cake, creating a harmonious taste experience. The rich and complex sweetness of bánh Trung thu pairs perfectly with the slight bitterness of tea.

After a few moments, what remains on the palate is a blend of sweet and fragrant flavors from the cake, softened by the refreshing and delicate taste of the tea.

4. Another Key Element of Mooncake

When talking about mooncakes, a very important aspect is the box. This box is a crucial "artistic theme," contributing to the uniqueness of the cake during each Mid-Autumn Festival. Every year, brands, particularly five-star hotels, not only introduce new delicious flavors but also present beautifully designed boxes.

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These boxes are not only aesthetic but also practical, as they can be used to store items or as decoration after enjoying the cakes.

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5. Reputable Brands and Addresses to Buy Mooncakes in Vietnam

Here are some of the most reputable brands and addresses to enjoy the best Vietnamese mooncakes:

5.1 In Ho Chi Minh City:

Như Lan: This local brand is highly renowned for its varied and delicious mooncakes. Vietnamese people often queue to buy them during Mid-Autumn. Located in the city center, near Ben Thanh Market, it is easily accessible.

• Address 1: 50 Hàm Nghi, Q1, TPHCM

• Address 2: 64 - 66 - 68 Hàm Nghi, Q1, TPHCM

• Address 3: 365 Hai Bà Trưng, Q3, TPHCM

Hỷ Lâm Môn: Specializing in sweet cakes and Chinese mooncakes, this brand is very popular in Saigon. Although several shops exist, the one located in the Chinatown, near the Grand Binh Tay Market, is the most accessible.

• Address: 548 – 550 Nguyễn Trãi, P.8, Q.5, Tp.HCM

5.2 In Hanoi:

Bánh Trung Thu Bảo Phương: This traditional bakery, founded over 60 years ago, is considered one of the oldest in Hanoi, preserving the "old taste" of Hanoi's mooncakes.

• Address: 201A Thụy Khuê, Tây Hồ, Hà Nội

Mme Hương: Founded by Mme Hương, a former employee of the pastry shop at the famous Metropole Hanoi Hotel and a graduate of Le Cordon Bleu school in France, this shop offers refined mooncakes in Hanoi.

• Address: 39 Lý Thường Kiệt, Phường Hàng Bài, Quận Hoàn Kiếm, Hà Nội

In addition to these local addresses, other nationally recognized brands such as Givral, Brodard, and Kinh Do, as well as the mooncakes from prestigious hotels like Metropole Hanoi, New World Saigon, also offer high-quality options for mooncake lovers.

6. Recipe for Making "Bánh Dẻo" (Soft Crust Mooncake)

Baked mooncakes are more challenging to make at home, so we offer you a recipe for soft-crust mooncakes, which are easier to prepare.

Ingredients:

For the syrup:

• 100 g of sugar

• 2 ml of lemon juice

• 100 ml of water

For the crust:

• 100 g of cooked glutinous rice flour

• 50 g of syrup

• 10 g of flour (for dusting)

• 8 ml of pomelo flower water

• 20 ml of vegetable oil

For the filling:

• 200 g of peeled mung beans

• 100 g of sugar

• 20 ml of vegetable oil

• A pinch of salt

Preparation:

For the syrup:

• Mix the sugar and water in a saucepan. Heat over medium heat until the sugar is completely dissolved.

• Add the lemon juice, reduce the heat to a minimum, and let simmer for 3 to 4 minutes. Remove from heat and let cool in a large bowl.

For the filling:

• Soak the mung beans in warm water for 2 to 3 hours, then rinse them well.

• Cook the beans in a saucepan with enough water and a pinch of salt until tender.

• Let the beans cool, then blend them with the sugar until you obtain a smooth paste. Pass this paste through a sieve for an even finer texture.

• Heat a thick non-stick pan over low heat. Add the mung bean paste and start cooking it. Gradually add the oil, mixing well until the filling becomes slightly firm and no longer sticks to your hands. Remove from heat and let cool.

For the crust:

• In a large bowl, mix the cooled syrup with the cooked glutinous rice flour. Add the oil and pomelo flower water.

• Mix until the dough is homogeneous, then knead it on a clean, lightly floured surface. The dough should be soft and non-sticky.

• Cover the dough and let it rest for 30 to 40 minutes.

Assembling the cakes:

• Take 20 g of dough and form a ball. Flatten it, place a ball of filling in the center, then close the dough around the filling, ensuring no air is inside.

• Dust a little flour into a mooncake mold. Place the dough ball in the mold, press lightly for about 3 seconds to create the patterns on the cake.

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Finishing:

• Gently unmold the cake and remove excess flour with a soft brush.

• Place the cakes on a plate. The crust should be smooth and slightly scented with pomelo flower, with a sweet and creamy mung bean filling.

Our Final Words

No matter where they are, for Vietnamese people, the arrival of the Mid-Autumn Festival is a moment of excitement. Everyone strives to organize their work to be able to reunite with their family, and they lovingly exchange boxes of delicious mooncakes. If you are in Vietnam during this period, it is essential to taste these cakes, preferably with a cup of tea, for an authentic and complete taste experience.

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