The Vietnamese pastry from Sóc Trăng famous for its flaky crust and mung-bean, taro, or durian filling is bánh pía.
Bánh pía is a layered pastry associated especially with the Mekong Delta province of Sóc Trăng. Its thin, flaky dough surrounds a dense filling that may include mung bean, salted egg yolk, taro, or durian. Durian bánh pía is particularly recognizable because of its strong aroma.
The pastry reflects the long culinary exchange between Vietnamese and southern Chinese communities in the region. Its layered crust resembles several Southeast Asian pastries influenced by Chinese mooncake and pastry traditions, while local fillings and production methods give it a distinct Vietnamese identity.
Bánh pía is commonly sold as a boxed specialty and is eaten as a snack or gift. Its filling is not fixed, so identifying the pastry by durian alone would be too narrow.