Vietnamese pillow-shaped cake

Pillow-shaped cake with dipping colorful sauce

A good dish for cold days in Vietnam, banh goi intrigues guests at first sight for its pretty baby pillow shape and its colorful sauce.

Like most cakes in Vietnam, banh goi is not baked but deep fried to create a charming yellow pastry skin, crispy and fragrant.

The cake is made in baby pillow-shaped

Firstly, water and rice flour are mixed to perfect ratio, making soft and moist dough. Next, miến (glass noodle), mộc nhĩ (wood ears fungus) peeled and grated kohlrabi and mushroom, all tendered and finely chopped, are blended with minced pork and seasonings; this is an easy recipe for a flavorful filling.

Inside the cake

It is more interesting with the design task: add the filling in the middle of the round pastry skin, fold the skin into a half-cirle and then skillfully stick the edges together to make the pillow pattern. Finally, drop the puffs into heated oil until their skins turn golden and crispy.
Not less important is making dipping sauce with fine proportion of garlic, chili, sugar, lime juice, fish sauce, and water. The sweet salty cake is also served with some fresh herbs such as lettuce coriander to reduce its oily taste and raise guests appetite.

Contact information by travel Vietnam