Lai Wang Bao is a popular Chinese dish which are actually steamed egg custard buns. Xoi Cade in Ho Chi Minh City is a glutinous rice with the same custard topping as Banh Bao Cade (Vietnamese name for Lai Wang Bao), but as less common, being available only in the evening. This makes it even more interesting and in demand among customers, local residents and foreigners alike.

Xoi Cade is only sold in pushcarts in and around Cho Lon (big market), Vietnam's biggest Chinatown area. One pushcart selling the local delicacy is especially recommended and popular in the area. While most carts add more toppings to the dish such as dried coconut flesh and ground peanuts, this particular seller prefers to keep it simple with the custard topping just made with coconut milk, eggs, wheat flour and sugar. The sticky rice is set on a banana leaf and topped with custard filling. The leaf is then folded into a triangular shape and stuck with a toothpick to keep the food in place. Perhaps surprisingly, the basic preparation and presentation of the Xoi Cade of this special pushcart is what most clients prefer, too.

Unlike other pushcarts too, this particular cart doesn't have stools or tables with which to serve its customers, so most of them take the food out. But it makes up for this seeming inconvenience by selling other types of Rau Cau or jelly such as with chocolate, coconut, eggs, and longan fruit flesh or Long Yan Rou which are often used as herbs in Chinese medicine.

The special pushcart also sells a variety of cakes like Banh Da Lon, steamed layer cake made from tapioca starch, rice flour, mashed mung bean, taro or durian, sugar, coconut milk and water); and Banh Khoai Mi, made from grated cassava, sugar, coconut milk, and some salt.

Xoi cade is delicious either hot or cold.