Crispy Vietnamese Quẩy

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, salt, and garlic powder.
2. 2.
   Gradually add warm water to the dry ingredients while stirring with a wooden spoon until a sticky dough forms.
3. 3.
   Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rest in a warm place for 1 hour or until doubled in size.
5. 5.
   Once the dough has risen, punch it down to release any air bubbles and transfer it back to the floured surface.
6. 6.
   Roll the dough into a rectangle about 1/2 inch thick.
7. 7.
   Cut the dough into strips approximately 1 inch wide and 6 inches long.
8. 8.
   Heat vegetable oil in a deep pan or pot to 350°F (180°C).
9. 9.
   Carefully drop the dough strips into the hot oil, frying them in batches for about 2-3 minutes per side or until golden brown.
10. 10.
    Remove the fried quẩy from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
11. 11.
    Serve the Crispy Vietnamese Quẩy warm and enjoy!

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Bread flour can be used as a substitute, but it will yield a slightly denser texture.
• Instant yeast — Make sure the yeast is fresh and active to ensure proper dough rising.
• Vegetable oil — Choose a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the quẩy.

Tips & Tricks

• For extra flavor, sprinkle sesame seeds or chopped green onions on top of the quẩy before frying.
• To achieve a lighter texture, let the dough rise in a warm place without drafts.
• Serve the quẩy immediately after frying for the best taste and texture.
• If you prefer a sweeter version, you can dust the quẩy with powdered sugar before serving.
• Leftover quẩy can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven or toaster oven for a few minutes to regain crispiness.

Serving advice

Crispy Vietnamese Quẩy is best served warm. Enjoy them as a standalone snack or pair them with a dipping sauce of your choice, such as soy sauce, sweet chili sauce, or hoisin sauce.

Presentation advice

Arrange the golden quẩy sticks on a serving platter or basket, allowing their crispy texture to shine. Garnish with fresh herbs, such as cilantro or mint, for a pop of color.