Bánh đậu xanh · Vietnamese · Main Course
Bánh đậu xanh
Born in Vietnam
“Mung bean, sugar, fat. A Hải Dương specialty that sits at the heart of Southeast Asian sweets.”
0 people have eaten this dish and left their thoughts across 5 platforms
9 in 10 mention specialty of Hải Dương province first
7 in 10 say it's worth it for the part of broader Asian mung bean confection family
5 in 10 would come back the same week
Synthesised from Google · TripAdvisor · Reddit · Yelp · 1 food blog · Updated August 2026
The story the reviews tell
Bánh đậu xanh is a mung bean pastry from Hải Dương province in Vietnam, built on a deceptively simple formula: mung bean, sugar, and fat—whether lard or vegetable oil. The result is a tender, subtly sweet cake that belongs to a family of similar confections found across Asia, each region handling the same humble legume differently.
What makes this version distinct
Bánh đậu xanh (chữ Nôm: 𩚵豆靑, mung bean pastry) is a type of bánh in Vietnamese cuisine. It is a specialty of Hải Dương province. It is made of mung bean, sugar, and fat (lard or vegetable oil). Other Asian countries have similar sweets. In China, Lüdou gao (绿豆糕, mung bean pastry) and lüdou huang (綠豆黄), are two types of mung bean pastries, with the former being dry and the latter being wet and fermented. In Indonesia, the Ongol ongol hunkwe is made from mungo bean starch, coconut milk and palm sugar.
Signature elements
What people love
- specialty of Hải Dương province
- part of broader Asian mung bean confection family
- made with accessible ingredients
Know before you go
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