National Dish Vietnam: Banh Tom (Recipe)
In this article
Discover the flavours of Vietnam with Banh Tom, the crisp prawn-and-sweet-potato fritters that have become a much-loved fixture of Hanoi’s street-food scene. Golden, exotic and irresistibly moreish, they combine sweet seafood with the gentle earthiness of sweet potato in a light, crackling batter. Serve them with a tangle of fresh herbs and a zingy dipping sauce, and you have a little taste of the Vietnamese capital right on your own plate.
About Banh Tom
Banh Tom is a celebrated Vietnamese dish, a delicious prawn fritter traditionally served in the capital, Hanoi. Made with fresh prawns, sweet potato and a crisp batter, it is an explosion of flavour in every bite. The perfect pairing of seafood and vegetables has made it a firm favourite with locals and visitors alike, and it remains one of the most recognisable snacks in the country’s vibrant street-food culture.
Ingredients (serves 1–2)
- 200g fresh prawns
- 1 large sweet potato
- 100g rice flour
- 50g plain wheat flour
- 1 egg
- 200ml water
- Salt and pepper, to taste
- Oil, for deep-frying
- Fresh herbs and salad leaves, to serve
- For the sauce: lime, garlic, chilli, fish sauce and sugar
Shopping for the ingredients
The most important ingredients for Banh Tom are fresh prawns and sweet potatoes. Both are widely available at well-stocked fishmongers and supermarkets. Choose prawns that are fresh and of good quality to guarantee the best possible flavour. The same care applies to the remaining ingredients — freshness and quality make all the difference to the finished fritters.
Preparing the dish
Careful preparation of the ingredients is key to a perfect result. The prawns should be cleaned thoroughly and cut into bite-sized pieces. Peel the sweet potatoes and slice them into thin matchsticks. Both main ingredients need to be patted well dry, which is what allows them to crisp up beautifully later in the hot oil.
Step-by-step instructions
- In a bowl, whisk together the rice flour, wheat flour, egg and water to a smooth batter, then season with salt and pepper.
- Dip the sweet potato matchsticks and prawn pieces into the batter so they are completely coated.
- Heat the oil in a deep pan until it is hot enough to fry the prawns the moment they go in.
- Add the coated sweet potato and prawn pieces to the hot oil in batches and deep-fry until golden brown and crisp.
- Drain the fried pieces on kitchen paper to remove any excess oil.
- Arrange with fresh herbs and salad leaves and serve with the tangy dipping sauce.
Gluten-free / lactose-free version
For a gluten-free version of the dish, simply swap the wheat flour for a gluten-free flour blend. All the other ingredients are naturally gluten-free and lactose-free, so no further changes are needed. This version is every bit as delicious and especially well suited to anyone with a food intolerance.
Tips for vegans and vegetarians
For a vegan or vegetarian alternative, the prawns can be replaced with tofu, seitan or a mix of different vegetables. The important thing is to pat the tofu well dry beforehand and marinate it with seasonings to deepen the flavour. The sweet potato and herbs stay exactly the same, keeping that signature crunch and freshness.
More tips and tricks
To achieve the best flavour, use the freshest ingredients you can and cook the dish just before serving. Fry the fritters in batches so the oil always stays at the right temperature. The ideal batter is thick and clings well to the ingredients, giving you that prized crackling crust around every prawn and sweet potato strand.
Adapting the recipe to your taste
This recipe is easy to adapt to different palates. If you like things a little spicier, stir some finely chopped chilli or a little grated ginger into the batter. The sauce can be varied too: a dash of honey or a pinch of sugar lends a sweeter note. Like the dipping sauces in Goi Cuon Tom Thit, it is all about balancing salty, sour and sweet to taste.
Ingredient substitutions
If some of the ingredients are not to hand, you can turn to creative alternatives. In place of prawns, crab or shrimp work just as well. Sweet potatoes can be swapped for ordinary potatoes, though this does shift the flavour a little. The same playful approach to substitutions shines in Banh Bot Chien, another crisp-fried favourite.
Drink pairing ideas
Banh Tom pairs wonderfully with a range of drinks. A cool Vietnamese iced tea with lime and mint is perfect for highlighting the flavours of the dish. A light, pale beer or a delicate white wine also go beautifully alongside the crisp, savoury fritters, balancing their richness without overpowering the seafood.
Serving and presentation ideas
Presentation plays an important part in making the dish even more appealing. Serve Banh Tom on a large platter, garnished with fresh herbs such as coriander and mint. Add small bowls of the sauce for dipping the fritters, and finish with a few lime wedges for the final flourish. A platter like this works brilliantly as part of a shared spread with Goi Nam.
A bit of history
Banh Tom has a long tradition in Vietnamese cooking and originally hails from Hanoi. It was once a simple street food, set apart by its distinctive flavour and its crunch. Today it is often found in restaurants and served at family celebrations, a delicious example of Vietnamese cuisine that has travelled far beyond the lakeside stalls where it first became famous.
More recipe ideas
Summary: Banh Tom
All in all, Banh Tom is a delicious and versatile dish that wins everyone over with its crisp texture and the combination of seafood and vegetables. Whether as a main course or a tasty snack, this prawn fritter brings a piece of Vietnam straight to your plate. Give it a go and let yourself be charmed by the flavours of Hanoi.
