Banh goi

Banh goi


Banh goi, also known as Vietnamese Crispy Dumplings, is a dish that is becoming increasingly well-known among Hanoians. It is also one of the most well-liked specialties that visitors to Vietnam absolutely have to try while they are there.

Banh goi are fried dumplings that are said to have been "modified" from Chinese fried dumplings; however, banh goi have a flavour that is unique to Vietnam and can only be found in Vietnamese cuisine. The filling, which consists of wood ear mushrooms, carrots, the umami flavour of minced meat blended with the peculiar taste of glass noodles, and other ingredients, is covered by a crispy crust. Each and every one of them contributes to the unforgettable experience that is Banh goi.

Why do people like Banh goi

Banh goi being enjoyed
The dipping sauce is an important component that contributes to the overall success of the Banh goi dish. To make dipping sauce that is both tasty and does not leave the mouth feeling greasy requires a certain level of skill. When being consumed, banh goi is cut into pieces that are easily manageable by the mouth, and it is served alongside raw vegetables and a sweet and spicy dipping sauce made of chilli and garlic.
You can get banh goi just about anywhere in Ha Noi, whether you're looking in a food stall on the street or in a crowded market... However, if you want to try the most delicious version of banh goi, you should look for this cake in some well-known locations in Hanoi, such as Hang Chieu, Ly Quoc Su, Han Thuyen, Nghia Tan, Hoe Nhai, etc.


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Ingredients that go into Banh goi

Ingredients for making crust:

  • Wheat flour: 500gr
  • Baking-powder: ½ tsp
  • 2 chicken eggs
  • Fresh milk: 220ml
  • Cheese: 50 gr (or 50 ml cooking oil)
  • Salt: ½ tsp

How to cook Banh goi

The kohlrabi (or jicama) should be grated very finely.

Eggs from quail or chicken should be boiled first, then the shell should be peeled off.

After soaking wood ear mushrooms in warm water for ten minutes to increase their size, drain the mushrooms and cut them into small dice. First, the glass noodles should be soaked, then they should be cut into pieces. After peeling the onion, dice it very small.

After heating one tablespoon of oil in a frying pan, add the minced shallots and onion and fry them until they become soft. Next, add two hundred grammes of mince pork into the pan and stir fry it with one teaspoon each of salt and pepper, mushrooms, kohlrabi, and glass noodles. Combine everything thoroughly, then cook it until it smells fragrant and the kohlrabi is done. After it has been cooked, take it off the heat and let the mixture cool down on its own.

Creating the base of the pie

In a food processor, combine all of the ingredients for the crust, then pulse for ten seconds. Remove any debris from the sides, then pulse for ten more seconds. Repeat the scaping process, then pulse the mixture until it forms a dough that is soft and pliable.

Work the dough by kneeding it until it is silky smooth and no longer sticks to your hands.

  1. Allow the dough to rest for thirty to sixty minutes.
  2. Use a rolling pin to flatten the dough to a thickness of about 2 millimetres.
  3. Make a circle out of the dough that is approximately 10–15 centimetres in diameter.
  4. Place a quail egg atop the filling that is placed in the middle of the crust.
  5. Apply some water to the perimeter of the dough, fold it into a half circle, and then pull it together tightly.
  6. The contents of the dumpling can be kept inside by folding over the edge of the dumpling and creating a seal.

Remember to add the appropriate amount of filling, but do not add too much in order to prevent the filling from becoming unevenly distributed while frying. When you have finished stuffing all of the dumplings, place them on a plate, and then put the plate in the refrigerator for about half an hour.


Heat the oil in a medium-sized sauce pan that has enough oil to cover the cake by at least one-half and then set the pan over medium heat.

After the oil has reached a temperature of approximately 160 degrees Celsius, lower the cake into the oil and allow it to fry for the first time. After the shell has become puffed up and golden, remove the cake and allow it to drain any excess oil.

Reheat the oil to a temperature of between 170 and 180 degrees Celsius, add the cakes, and fry them for a second time until they are golden and crispy. Once they have reached the desired colour, remove them and allow the oil to drain.


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What can Banh goi be served together with

Banh goi served

The crust of a banh gi is made from flour, water, and salt, all of which are mixed together. When combining these components, one must do so with care in order to produce a layer that is uniformly thin and smooth and that will cover the filling. Shoulder meat that has been leanly trimmed is ideal for this mixture because it can be combined with other cuts to improve the mixture's overall texture.


In addition to this, it is essential to use the appropriate combination of spices in the appropriate amount. To conclude, in order to create a dish that will leave your mouth watering, each step of the preparation process, including shaping the dough, including the meat mixture, and then quickly deep-frying it, must be carried out with patience and attention.

Other popular Vietnamese food

Besides Banh goi, there are other vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:

Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun

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