Bánh Gối

Bánh gối is a Vietnamese crescent-shaped savory pastry filled with ingredients such as minced pork, mushrooms, and noodles.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
  • Street Food
  • Traditional
Home » Dishes A-Z » Bánh Gối

Fact: Bánh gối is on the list of the top 40 Vietnamese dishes voted by CNN.

Flag of Vietnam#81 in Vietnam

Basic Information

Bánh Gối: Basic Information


/bahn goy/

Alternative Name(s)

Bánh xếp, bánh quai vạc

Dish Type

Dumplings, snacks




Origin and Region

Bánh Gối: Origin and Region



Continent’s Region

Southeast Asia

Country’s Region

Northern Vietnam

Associated Region

Hai Phong, Hanoi
Vietnam Map
A Deep Dive

Popular Bánh Gối Variations

Ingredients and Preparation

Bánh Gối: Ingredients and Preparation

Main Ingredients

Dough, ground meat, mushrooms, and quail eggs

Main Cooking Method


Preparation Process

The dough is made and flattened before being wrapped around the filling in a crescent shape for deep-frying.
A Deep Dive

Bánh Gối: A Deep Dive

Cultural Significance

A popular snack and street food item in Vietnam






Rich, meaty


Golden brown

Serving Style

As a handheld item or on a plate

Serving Temperature



Dipping sauces


On any occasions



Special Diets

Non diet-specific


79 calories, according to data of MyFitnessPal for a piece of bánh gối



Popular Similar Dishes

  1. Samosa
  2. Empanada
  3. Pastel
  4. Gujiya
  5. Mpanatigghi

Popular Dining Area

Street vendors

Bánh gối is a Vietnamese crescent-shaped fried pastry that was first known in Hai Phong and Hanoi in 1955. Named after its pillow shape, bánh gối is a popular street snack to the locals, with the Central region calling it bánh quai vạc and the South referring to the pastry as bánh xếp.

Banh Goi Infographic

Traditionally, this fried pastry possesses a crunchy texture while the filling is a mix of wood ear mushroom, minced pork, quail eggs, and glass noodles. Alternatively, options like potatoes and beans are also used for making bánh gối.

Aside from the savory choice, this Vietnamese fried pastry also has sweet picks when filled with sweetened mung bean, coconut, peanuts, or durian meat.

Interestingly, bánh gối is believed to be inspired by Spanish empanadas and pastels, while others see it as a version of Guangdong’s yau gok.

So come along to uncover the versions of bánh gối along with the methods of making this fried pastry.

Then, find out all the positive and negative features of eating this pastry before exploring some concerns relating to bánh gối. Also, make sure to explore some specialties that are like bánh gối.

Key Points

  • Bánh gối is a Vietnamese crescent-shaped fried pastry that first appeared in Hai Phong and Hanoi in 1955.
  • Named by its pillow-like form and enjoyed widely as a street food item.
  • Features a crispy shell with traditional savory stuffing.

Bánh Gối Images

What Are the Variants of Bánh Gối?

In Vietnam, just a slight change in the filling or cooking methods of bánh gối results in many variations in the country:

Banh Goi Ca Ri

This version features a curry-flavored filling, often with a mixture of spices typical of a curry dish

Banh Goi Ngot

A sweet variant of bánh gối, possibly filled with mung beans, coconut, or durian meat

Banh Goi Chay

The vegetarian option, which excludes meat and includes mung beans, glass noodles, and vegetables

Banh Goi Hap

Characterized by a chewy, glutinous texture in the dough, which is achieved by steaming

When you already know about the various types of Vietnamese fried pastry, stick around to discover the process of bringing this treat to life.

How to Make Bánh Gối?

Here’s the common way that bánh gối is made by the locals using the simplest ingredients found anywhere:

  • Dough preparation: Begin by making a dough that is pliable yet sturdy enough to hold the filling without tearing.
  • Filling preparation: Mix the filling, which typically includes a protein such as pork, mushrooms, and seasonings, until well combined.
  • Assembling: Roll out the dough into small circles, place a portion of the filling onto one half along with a quail egg, and then fold the dough over to encase the filling, creating a half-moon shape.
  • Sealing: Press the edges of the dough together to seal, ensuring there are no gaps for the filling to escape during frying. The edges can be crimped for a decorative touch and to help seal them.
  • Frying: Deep-fry the pastries in hot oil until they are golden brown and crispy.
  • Serving: Drain the fried bánh gối on paper towels to remove excess oil and serve while hot, often with a dipping sauce on the side.

Before eating bánh gối, you should note the benefits and drawbacks of eating this fried pastry to avoid any unwanted effects on your diet.

Pros and Cons of Eating Bánh Gối

Before eating bánh gối, it’s important that you’re aware of the effects that this street food treat has on your body:


  • Flavorful: Bánh Gối is known for its delicious taste, with a savory filling and a crispy outer layer that many find enjoyable.
  • Variety: There are different fillings available, including vegetarian options, which means it’s enjoyed by people with different dietary preferences.
  • Portability: Its size and shape make bánh gối a convenient on-the-go snack.


  • High in calories: Being deep-fried, bánh gối is high in calories and fat.
  • Digestive issues: For some, the oiliness and richness of the dish cause digestive discomfort or issues like indigestion.

After knowing about the good and bad of enjoying bánh gối, I suggest taking a look at some concerns that people have about these fried pastries.

Bánh Gối FAQs

Bánh gối can be eaten on its own, but it is often served with a dipping sauce such as nước chấm, a Vietnamese fish sauce-based dip or a sweet and sour sauce.

No, bánh gối is different from a spring roll. It is a pastry that is deep-fried, whereas spring rolls can be fresh or fried and are typically wrapped in rice paper.

While deep-frying is the traditional method, bánh gối is also baked for a healthier alternative, although the texture will be different from the original.

While they look similar, bánh gối is a Vietnamese dish with distinct Asian flavors and ingredients, whereas empanadas are a Latin American or Spanish pastry with different fillings and spices.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor


Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert


  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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