Dish

Bánh tiêu

Banh Tieu

Bánh tiêu is made from a dough that is made with rice flour, wheat flour, sugar, yeast, and water. The dough is then shaped into small balls and deep-fried until golden brown. The doughnut is then split open and filled with a savory mixture of ground pork, mushrooms, and onions. Bánh tiêu is often served with a sweet and sour dipping sauce made from fish sauce, sugar, vinegar, and chili peppers.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Snack

Origins and history

Bánh tiêu is believed to have originated in China and was brought to Vietnam by Chinese immigrants. It has since become a popular street food in Vietnam and is often eaten as a snack or breakfast food.

Dietary considerations

Bánh tiêu is not suitable for those with gluten intolerance or celiac disease due to the wheat flour in the dough. It is also not suitable for vegetarians or vegans due to the use of ground pork in the filling.

Variations

There are many variations of bánh tiêu, including savory versions that are filled with shrimp or squid instead of ground pork, and sweet versions that are filled with mung bean paste or red bean paste.

Presentation and garnishing

Bánh tiêu can be garnished with a sprinkling of sesame seeds on top for added flavor and texture. It can also be garnished with fresh herbs such as cilantro or mint.

Tips & Tricks

To make the doughnuts extra crispy, add a tablespoon of cornstarch to the dough. Be sure to let the dough rise for at least an hour before frying to ensure a fluffy texture. If ground pork is not available, ground chicken or tofu can be used as a substitute.