A Suzhou style mooncake adapted from Teochew cuisine, The Vietnamese name comes from the Teochew word for pastry, pia.

In Saigon, the pastry is called bánh bía, while in Sóc Trăng and Vũng Thơm, it is known as bánh pía.

Some Vietnamese people call it bánh lột da, which translates to "peeling flakes pastry".

Those from the Bến Tre region call it bánh bao chi, which is the name for mochi elsewhere in Vietnam.

[1][unreliable source] Popular fillings include durian, shredded pork fat, salted egg yolk, mung bean paste, taro and coconut.