Bánh Phồng Tôm

Bánh phồng tôm is the Vietnamese prawn cracker, a deep-fried snack made with flour and prawn meat.

Truc Tran (Kris)

By Truc Tran (Kris)

Lastest Updated May 27, 2024
Verified by A-Z Cuisines Team
  • Traditional
Home » Dishes A-Z » Bánh Phồng Tôm

Fact: Sa Giang, based on Sa Dec City, is arguably the most famous bánh phồng tôm brand in Vietnam.

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Basic Information

Bánh Phồng Tôm: Basic Information

Pronunciation

/bahn fuhng tome/

Alternative Name(s)

No

Dish Type

Snacks, fried dishes

Course

Appetizer

Mealtime

Anytime

Popular Variations

No
Origin and Region

Bánh Phồng Tôm: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Mekong Delta

Associated Region

Unspecified
Vietnam Map
Ingredients and Preparation

Bánh Phồng Tôm: Ingredients and Preparation

Main Ingredients

Prawns and tapioca flour or wheat flour

Main Cooking Method

Deep-frying

Preparation Process

Mixing ingredients into a dough, steaming, slicing, dehydrating, deep-frying
A Deep Dive

Bánh Phồng Tôm: A Deep Dive

Cultural Significance

Common snack and side dish in Southern Vietnam

Taste

Savory

Texture

Crispy, fluffy (when fried)

Aroma

Rich with a faint smell of shrimp

Color

Usually white or golden brown

Serving Style

In a bowl and eaten with hands or chopsticks

Serving Temperature

Warm or at room temperature

Accompaniment

Gỏi (sweet and sour salads in Southern Vietnam)

Occasions

On any occasions

Seasons

Year-round

Special Diets

Non diet-specific

Calories

121 calories, according to data of Nutritionix for 1 ounce (28 grams) of bánh phồng tôm

Popularity

Vietnam

Popular Similar Dishes

  1. Fish Cracker
  2. Senbei
  3. Chicharrón

Popular Dining Area

Local households, street vendors, restaurants

Bánh phồng tôm is what Vietnamese people call prawn crackers, a deep-fried snack consisting of prawn flesh and tapioca starch or wheat flour.

Banh Phong Tom Infographic

It is very popular in the Mekong Delta, where locals usually serve it alongside gỏi (sweet and sour salads in Southern Vietnamese cuisine).

Bánh phồng tôm is usually available in dried form as small, thin, hard rounds or squares. Locals deep-fry them shortly before serving. The prawn crackers will significantly increase in size and acquire a crispy, airy texture.

In addition to serving with gỏi, bánh phồng tôm can also be a standalone snack. Using uncooked bánh phồng tôm as an ingredient in soups is another popular usage.

Some Vietnamese people even use round prawn crackers as a base for bánh bèo (a dish of steamed rice cakes topped with savory ingredients).

While prawn crackers allegedly originated in Indonesia, bánh phồng tôm is now a traditional dish in Southern Vietnam.

Places famous for bánh phồng tôm production are the provinces of Soc Trang, Ca Mau, and Dong Thap. Sa Dec, the provincial capital of Dong Thap, boasts the best bánh phồng tôm in Vietnam.

Compared to the original versions in Indonesia and Malaysia, bánh phồng tôm is lighter and less spicy, a trait it shares with Chinese prawn crackers.

Do you want to know more interesting facts about bánh phồng tôm, like its strengths, weaknesses, common concerns, and similar dishes? Read on to find out!

Key Points

  • Bánh phồng tôm refers to Vietnamese prawn crackers, which consist of pureed prawn meat and starch.
  • Bánh phồng tôm is especially popular in the Mekong Delta and is usually served with local salads.
  • Unfired bánh phồng tôm is hard and has a long shelf life.
  • People usually deep-fry bánh phồng tôm until it is fluffy, airy, and crispy.

Bánh Phồng Tôm Images

How Are Bánh Phồng Tôm Made?

The preparation of bánh phồng tôm involves the following 4 steps:

Step 1: Preparing the Prawn and Flour Mixture

Puree deshelled prawns into a smooth paste. Combine the paste with tapioca flour or wheat flour, water, and optional ingredients like eggs, black pepper, garlic, or seasoning.

Step 2: Steaming the Prawn and Flour Mixture

Pour the mixture into a steamer to make a large sheet. Adjust the thickness of the sheet to personal preferences. Steam the sheet until it is fully cooked. Let it cool down.

Step 3: Shaping and Dehydrating Bánh Phồng Tôm

Dry the sheet in the sun before cutting it into small pieces or, alternatively, cut it into small pieces and dehydrate them in a food dehydrator. Keep bánh phồng tôm in an airtight container if not using it immediately.

Step 4: Cooking Bánh Phồng Tôm

Deep-fry bánh phồng tôm in the wok, fry it in the air fryer, or cook it in a microwave. Prawn crackers should be brushed with oil before being air-fried.

This preparation process gives bánh phồng tôm its iconic taste and texture, a major plus point of this dish. Read on to discover other boons and possible drawbacks of bánh phồng tôm.

Pros and Cons of Eating Bánh Phồng Tôm

Bánh phồng tôm comes with the benefits and shortcomings below.

Pros

  • Flavor and Texture Profile: Bánh phồng tôm boasts a sweet and savory flavor combined with an airy and crunchy texture, creating a delicious snack that few can refuse.
  • Food Pairings: When served with tender pieces of meat and vegetables in traditional gỏi, the crispness of bánh phồng tôm provides a wonderful contrast that can greatly improve the meal experience.
  • Versatility: Bánh phồng tôm can play many roles, such as a snack on its own or as an accompaniment to meals.

Cons

  • Nutritional Concerns: Bánh phồng tôm is often high in calories and fat. Its addictive flavor can lead to overconsumption and calorie excesses. Nevertheless, bánh phồng tôm can be air-fried or microwaved to reduce its oil content.
  • Allergens: People with shellfish allergies might develop unpleasant symptoms after eating bánh phồng tôm.
  • Dietary Considerations: Bánh phồng tôm contains a high amount of shrimp, wheat flour, and carbs, so people on plant-based, gluten-free, or keto diets should avoid it. However, there are vegan versions of shrimp-free bánh phồng tôm for those in need.

With these pros and cons in mind, your understanding of bánh phồng tôm is nearly complete. Stay tuned for information on popular accompaniments for bánh phồng tôm.

What Vietnamese Dishes Can Pair With Bánh Phồng Tôm?

Pho Chua

Phở Chua (Sour Pho)

A tangy version of the classic pho, seasoned with souring agents for a unique, puckering flavor.

Next, find out everything about bánh phồng tôm in the FAQs section!

Bánh Phồng Tôm FAQs

Due to its high fat and oil content, bánh phồng tôm is less healthy than various dishes in Vietnamese cuisine. People with certain conditions, such as diabetes, should consume bánh phồng tôm in moderation.

Yes, bánh phồng tôm is safe for babies above 1 year old. However, young children should only enjoy a limited amount of bánh phồng tôm since this snack is high in fat and sodium.

Store-bought bánh phồng tôm in an unopened package can last from 6 months to 1 year if kept in a cool, dark place. You can check the best-by date on the package for more information. Expired bánh phồng tôm are still safe to eat, but you shouldn’t keep them for more than 1 year after the expiration date.

Yes, fried bánh phồng tôm can be refrigerated for 2 – 3 days if it is stored in an airtight container. Refrigeration will soften the texture of the prawn crackers, so you should microwave or re-fry them before eating. Freezing bánh phồng tôm isn’t recommended.

Yes, some bánh phồng tôm products feature MSG as a flavor enhancer. However, high-quality prawn crackers exclude this ingredient.

Yes, you can safely eat unfried bánh phồng tôm since this food is thoroughly cooked before being steamed. However, its taste and texture are significantly inferior to that of fried prawn crackers.

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Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

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

Education

  • 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)
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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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