Alongside famed local treats like siu chau candy and Mrs. Thi black bean cakes, Nam Dinh’s xiu pao has long been a unique and beloved specialty. Priced at just VND 5,000 (approx. USD 0.20) each, this richly flavored snack has won hearts across generations - with one family-run bakery now selling up to 10,000 pieces a day.

A century-old flavor, passed down through generations

Nam Dinh is famous for its array of nostalgic street foods, and xiu pao stands out as a must-try. Originating from the Chinese community that settled in Pho Khach (now Hoang Van Thu Street, Nam Dinh City) in the early 20th century, the xiu pao recipe has gradually adapted to suit Vietnamese palates.

Compared to its Chinese original, Nam Dinh’s xiu pao uses fewer seasonings, allowing the natural flavors of its ingredients to shine through in a more delicate, balanced way.

To make the perfect xiu pao, bakers must begin with high-quality ingredients and exceptional attention to detail. Nguyen Manh Tuan, the third generation in his family’s xiu pao business on Hoang Van Thu Street, explains that the dough is the most crucial element.

The dough is made from wheat flour using a family-secret formula. It is kneaded, emulsified, rolled thin, and rested to achieve the ideal elasticity and puff before being divided and filled.

The filling includes pre-cooked ingredients like eggs, pork, wood ear mushrooms, shiitake mushrooms, and shallots - creating a flavorful, savory core.

“A proper xiu pao must have a crispy, golden crust with multiple thin layers, and a rich, fragrant filling. We still bake the pastry twice, brushing it each time with oil and egg yolk for a beautiful golden sheen,” Tuan shared.

Enjoyed hot, the pastry delivers a crispy crunch followed by a melt-in-your-mouth richness, thanks to the pork and eggs, with a subtle mushroom aroma and a slight kick of pepper.

These flavors combine to create a lasting impression on anyone who tries them.

Enjoyed hot, the pastry delivers a crispy crunch followed by a melt-in-your-mouth richness, thanks to the pork and eggs, with a subtle mushroom aroma and a slight kick of pepper.

These flavors combine to create a lasting impression on anyone who tries them.

From hidden gem to daily best-seller

Pham Thi Loan, a customer from Hanoi, recalled: “I first heard about xiu pao through a friend from Nam Dinh. At first glance, I thought it looked like a fried dumpling, but it tastes completely different.”

“The filling is incredibly fragrant and creamy. The crust is crispy on the outside, gradually softening through the inner layers. I was hooked after one bite,” she said.

To keep loyal customers coming back, Tuan’s family has never changed their recipe or cut corners - focusing instead on consistent quality and traditional baking methods.

Despite never advertising, their bakery remains busy year-round. In recent years, they’ve introduced machines to improve efficiency and scale production without sacrificing quality.

“In the past, five people worked from 5 a.m. to 9 p.m. and made about 2,000 cakes by hand. Now, with machinery, we’ve significantly increased production,” Tuan said.

The only noticeable difference, he added, is in appearance: “Handmade xiu pao used to have a swirl on the top; with machines cutting the dough, that feature is gone.”

Today, each cake still sells for VND 5,000 (approx. USD 0.20).

“On average, we produce 5,000 to 7,000 cakes daily. During peak holidays or Tet, orders can climb to 10,000–20,000 a day,” Tuan said.

To preserve the flavor, he recommends storing xiu pao in the freezer and reheating it before serving.

Although many bakeries in Nam Dinh now sell xiu pao with their own unique twists, Tuan’s version remains among the most popular - praised for staying true to the original recipe handed down from his grandfather.

Trong Tung