{"id":4073,"date":"2026-01-31T11:32:52","date_gmt":"2026-01-31T11:32:52","guid":{"rendered":"https:\/\/baominhheritage.com\/banh-viet-nam-lot-top-14-mon-banh-an-sang-ngon-nhat-the-gioi\/"},"modified":"2026-01-31T11:32:52","modified_gmt":"2026-01-31T11:32:52","slug":"banh-viet-nam-lot-top-14-mon-banh-an-sang-ngon-nhat-the-gioi","status":"publish","type":"post","link":"https:\/\/baominhheritage.com\/en\/banh-viet-nam-lot-top-14-mon-banh-an-sang-ngon-nhat-the-gioi\/","title":{"rendered":"Vietnamese Pastry Among Top 14 Best Breakfast Pastries in the World"},"content":{"rendered":"

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>> How sophisticated and delicate are the traditional pastries of Asian countries?<\/strong><\/p>\n

>> Don't just shove a chocolate bar into your child's hand out of habit<\/strong><\/p>\n<\/blockquote>\n

Breakfast dishes have long been one of the things humanity cares about most, as it marks the start of a day and determines the energy level as well as the mood of each person for the rest of that day. If you get to eat a favorite pastry to start your workday, everyone would surely feel a little happier. Recently, the food site Thrillist selected 14 of the best breakfast pastries in the world. Through the following list, you might come across a very familiar name from Vietnam:<\/p>\n

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\nTable of Contents<\/b>
\nhide<\/a> <\/span>\n<\/div>\n
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\n1<\/span>
\nPan dulce (Mexico)<\/span>
\n<\/a>\n<\/div>\n

\n2<\/span>
\nPain au Chocolat (France)<\/span>
\n<\/a>\n<\/div>\n

\n3<\/span>
\nPastelito (Cuba)<\/span>
\n<\/a>\n<\/div>\n

\n4<\/span>
\nBoh Loh Bao (Hong Kong)<\/span>
\n<\/a>\n<\/div>\n

\n5<\/span>
\nEnsaymada (Philippines)<\/span>
\n<\/a>\n<\/div>\n

\n6<\/span>
\nDeblah (Tunisia)<\/span>
\n<\/a>\n<\/div>\n

\n7<\/span>
\nKoeksister (South Africa)<\/span>
\n<\/a>\n<\/div>\n

\n8<\/span>
\nGyeranppang (South Korea)<\/span>
\n<\/a>\n<\/div>\n

\n9<\/span>
\nP\u00e2t\u00e9 chaud (Vietnam)<\/span>
\n<\/a>\n<\/div>\n

\n10<\/span>
\nMacheteada (Honduras)<\/span>
\n<\/a>\n<\/div>\n

\n11<\/span>
\nStroopwafel (Netherlands)<\/span>
\n<\/a>\n<\/div>\n

\n12<\/span>
\nScone (United Kingdom)<\/span>
\n<\/a>\n<\/div>\n

\n13<\/span>
\nCornetto (Italy)<\/span>
\n<\/a>\n<\/div>\n

\n14<\/span>
\nGugelhupf (Austria)<\/span>
\n<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Pan dulce (Mexico)<\/strong><\/span><\/h2>\n

The term \u201cpan dulce\u201d refers to a wide range of sweet breads sold widely at bakeries in Mexico, used for breakfast or snacks. Some popular types of pan dulce include concha (a type of bread roll with a crunchy sugar crust) and besos (a name that means 'kisses', which is a dense type of bread filled with various jams). There are dozens of different types of pan dulce for you to start a new day, and they all have their own appeal.<\/p>\n

\"p14banh<\/p>\n

Pain au Chocolat (France)<\/strong><\/span><\/h2>\n

Pain au chocolat is a French pastry with a texture quite similar to a croissant, with many buttery, fragrant layers. The center of the pain au chocolat contains \u2013 as the name suggests \u2013 plenty of chocolate that melts when baked in the oven. Pain au chocolat can contain up to 80 layers and is a dish that requires a lot of time and technique.<\/p>\n

\"p14banh<\/p>\n

Pastelito (Cuba)<\/strong><\/span><\/h2>\n

Pastelito is a puff pastry from Cuba with two types of fillings: savory and sweet. The most popular types are pastelitos with guava and cream cheese or minced meat fillings. Usually, sweet fillings are quadrilateral in shape with cuts that reveal the filling inside.<\/p>\n

\"p14banh<\/p>\n

Boh Loh Bao (Hong Kong)<\/strong><\/span><\/h2>\n

Boh Loh Bao, also known as pineapple bun, is a special pastry from Hong Kong. This pastry does not actually contain pineapple, but the topping has a pattern that resembles a pineapple. This bun can be eaten plain or sliced and sandwiched with a thin slice of butter. They also often appear in afternoon tea meals served with dim sum.<\/p>\n

\"p14banh<\/p>\n

Ensaymada (Philippines)<\/strong><\/span><\/h2>\n

Ensaymadas are sweet pastries with a cheese topping, originating from Mallorca but brought by the Spanish and have become famous in the Philippines ever since. Some Philippine versions of ensaymada also have salted egg.<\/p>\n

\"p14banh<\/p>\n

Deblah (Tunisia)<\/strong><\/span><\/h2>\n

Deblah are pastries with a very beautiful shape, resembling flowers. They are also loved for their delicate sweetness. The deblah dough is made from egg whites, flour, and water and then shaped into flower petals. The pastry is usually served with sesame seeds and accompanied by orange or lemon sauce, eaten with tea.<\/p>\n

\"p14banh<\/p>\n

Koeksister (South Africa)<\/strong><\/span><\/h2>\n

Koeksister are pastries shaped like \u201cbraided\u201d hair and soaked in thick syrup. The dough is similar to American-style donuts, but the sauce is completely different. After being fried, the pastry is dipped in syrup made from lemon and ginger, then left to cool.<\/p>\n

\"p14banh<\/p>\n

Gyeranppang (South Korea)<\/strong><\/span><\/h2>\n

Gyeranppang, also known as egg bread, is the perfect portable breakfast. This is a street food, with dough similar to pancakes with an egg in the middle. The pastry can be accompanied by many types of toppings such as cheese, ham, bacon...<\/p>\n

\"p14banh<\/p>\n

P\u00e2t\u00e9 chaud (Vietnam)<\/strong><\/span><\/h2>\n

P\u00e2t\u00e9 chaud, also pronounced by Vietnamese people as \u201cbanh pate so\u201d (the Thrillist site actually writes 'banh pate so' in Vietnamese). This is a Vietnamese pastry with a French influence, with a pastry crust and minced meat filling, including pate and some other ingredients. When eaten hot, the pastry has a crispy crust on the outside and rich, fragrant meat on the inside, suitable to be eaten with a glass of hot milk for breakfast.<\/p>\n

\"p14banh<\/p>\n

Macheteada (Honduras)<\/strong><\/span><\/h2>\n

Macheteada are flat-shaped pastries, lightly fried, made from leftover baleada dough or tortilla dough. The pastry is not too sweet, usually served with butter and drizzled with a little honey or pine syrup. Macheteada is usually eaten with coffee or milk in the morning.<\/p>\n

\"p14banh<\/p>\n

Stroopwafel (Netherlands)<\/strong><\/span><\/h2>\n

The Dutch stroopwafel pastry has many similarities to the waffle served with pine syrup. The pastry is crispy, thinner than regular waffles, and eaten with coffee or tea every morning. People often place the pastry on top of a cup of hot coffee or tea, so that when the steam from the water rises, it makes the pastry soft, melting in the mouth when eaten.<\/p>\n

\"p14banh<\/p>\n

Scone (United Kingdom)<\/strong><\/span><\/h2>\n

Scone is a famous pastry of England, usually eaten in the morning or during high tea parties. Typically, scones have a mild sweetness and contain dried fruit, chocolate chips, or orange or lemon zest. Scones can be eaten plain or served with special fresh cream and fruit jam.<\/p>\n

\"p14banh<\/p>\n

Cornetto (Italy)<\/strong><\/span><\/h2>\n

Although it looks somewhat similar to the French croissant, the Italian cornetto has less butter and fewer layers, and has a denser texture. The dough is fragrant with the smell of eggs and has more sugar than a croissant, sometimes flavored with citrus fruits. This is a popular breakfast pastry, eaten with coffee.<\/p>\n

\"p14banh<\/p>\n

Gugelhupf (Austria)<\/strong><\/span><\/h2>\n

The international tourism office of Austria has noted that, \u201ca Gugelhupf cake with marble patterns, covered with a little icing sugar, and served with a bit of whipping cream is the ultimate classy Austrian cafe culture\u201d. The cake has marble-like veins thanks to the batter being mixed with cocoa powder or various syrups.<\/p>\n

\"p14banh<\/p>\n

Source: Compiled<\/strong><\/em><\/p>","protected":false},"excerpt":{"rendered":"

>> C\u00e1c m\u00f3n b\u00e1nh truy\u1ec1n th\u1ed1ng c\u1ee7a c\u00e1c n\u01b0\u1edbc ch\u00e2u \u00c1 c\u1ea7u k\u00ec, tinh t\u1ebf \u0111\u1ebfn th\u1ebf n\u00e0o? >> \u0110\u1eebng d\u00fai v\u00e0o tay con th\u1ecfi socola nh\u01b0 m\u1ed9t th\u00f3i quen T\u1eeb l\u00e2u, c\u00e1c m\u00f3n \u0103n s\u00e1ng l\u00e0 m\u1ed9t trong s\u1ed1 nh\u1eefng \u0111i\u1ec1u m\u00e0 nh\u00e2n lo\u1ea1i quan t\u00e2m nh\u1ea5t, b\u1edfi n\u00f3 \u0111\u00e1nh d\u1ea5u m\u1edf \u0111\u1ea7u c\u1ee7a m\u1ed9t ng\u00e0y […]<\/p>\n","protected":false},"author":1,"featured_media":4082,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-4073","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-van-hoa-am-thuc"],"acf":[],"_links":{"self":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/posts\/4073","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/comments?post=4073"}],"version-history":[{"count":0,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/posts\/4073\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/media\/4082"}],"wp:attachment":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/media?parent=4073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/categories?post=4073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/tags?post=4073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}