Bánh pía

Bánh pía, sometimes spelled as bánh bía, is a type of Vietnamese bánh (translated loosely as "cake" or "bread"). A Suzhou style mooncake adapted from Teochew cuisine, called "lâ-piáⁿ" (朥餅, Teochew Peng'im: la⁵ bian²). The Vietnamese name comes from the Teochew word for pastry, pia (餅 or 餠, Peng'im: bian², POJ: piáⁿ, round flat cake, pastry, cookie, biscuit).

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
Media: Bánh pía

In Saigon, the pastry is called bánh bía, while in Sóc Trăng and Vũng Thơm, it is known as bánh pía. Some Vietnamese people call it bánh lột da, which translates to "peeling flakes pastry". Those from the Bến Tre region call it bánh bao chi, which is the name for mochi elsewhere in Vietnam.^{[1][unreliable source]} Popular fillings include durian, shredded pork fat, salted egg yolk, mung bean paste, taro and coconut.