The Story of Pía Cake – A Taste of the Southern Moon Season

In old Southern Vietnam, Mid-Autumn Festival meant more than just traditional mooncakes.
In the Mekong Delta, people also celebrated the full moon with pía cakes.
Back when red and gold boxes of mooncakes behind shop windows were considered luxury goods, a simple tray laid out with a few pía cakes and plain bánh in rice cakes was enough to complete the festive spirit for both adults and children alike.

Pía cake is a specialty brought by Chinese immigrants — affectionately known as người Tiều — who journeyed southward from distant lands centuries ago.
Among the culinary treasures they carried across thousands of miles, pía cake became one of the most beloved and enduring gifts to the Southern lands.

This curious "layered pastry" from China met the Mekong Delta’s abundance of tropical produce and evolved in delightful ways.
Fillings of mung bean, fragrant taro, and rich durian made the cakes even more captivating.
The mixed fillings (thập cẩm) became a true "feast" — with ingredients like savory Chinese sausage, sesame, candied winter melon, and salted duck egg yolks.

Over time, pía cake was sweetly Việt-ized, blending naturally into the lives of both the Chinese and Vietnamese communities along the rivers of the Cửu Long (Mekong) Delta.
One bite of pía cake, a sip of hot tea, and the sight of children carrying lanterns around the courtyard — that was all it took to fill the countryside with Mid-Autumn joy.

Today, pía cakes have become a Southern specialty enjoyed year-round, even exported overseas.
Yet, truly handcrafted pía — made with care and traditional flavors — is increasingly rare to find.

After much searching, The Bloom was fortunate to find Vĩnh Xương Bakery — a family bakery in Vĩnh Long with more than a century of history.
The fourth-generation artisans, husband and wife Phương and her family, once considered giving up the craft because of the grueling hours.
But their bond with their heritage kept them steadfast.

At Vĩnh Xương, pía is still crafted by hand:
🌿 Using only pure mung beans, without any artificial color additives.
🌿 Durian must be fresh, ripened naturally in local orchards — not artificial durian flavoring used to cut costs.
🌿 If an ingredient for the filling can be made at home, they insist on doing it themselves — from homemade Chinese sausage and char siu pork to fresh kaffir lime leaves from their own garden.

For salted egg yolks, they even handpick free-range duck eggs, carefully checking each one for quality to ensure the best flavor.

This season, for the first time, the family has specially created pía cakes for The Bloom — with thoughtful adjustments:
✨ Thinner, lighter pastry.
✨ Less sweetness to suit more refined, urban palates.
✨ Finely textured mixed fillings for a fresh and modern twist.

The true flavor of the countryside lives on — thanks to the patient, skillful hands and the honest hearts of those who stay true to their craft.