Bánh Rế

Bánh rế is a Vietnamese sweet snack made from deep-fried sweet potatoes, often coated in sugar syrup, and is popular in the Southern region of Vietnam.

Truc Tran (Kris)

By Truc Tran (Kris)

Lastest Updated May 27, 2024
Verified by A-Z Cuisines Team
  • Street Food
  • Traditional
Home » Dishes A-Z » Bánh Rế

Fact: In Vietnam, places like Lac Dao, Duc Nghia, and Phu Tai wards specialize in producing quality bánh rế.

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Basic Information

Bánh Rế: Basic Information

Pronunciation

/bahn ray/

Alternative Name(s)

No

Dish Type

Snacks

Course

Dessert

Mealtime

Anytime

Popular Variations

  1. Reddish-brown Bánh Rế
  2. Yellow Bánh Rế
Origin and Region

Bánh Rế: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Southern Vietnam

Associated Region

Binh Thuan Province
Vietnam Map
Ingredients and Preparation

Bánh Rế: Ingredients and Preparation

Main Ingredients

Sweet potatoes, sugar

Main Cooking Method

Deep-frying

Preparation Process

Sweet potatoes made into a pancake, deep-fried, then sugared.
A Deep Dive

Bánh Rế: A Deep Dive

Cultural Significance

A popular snack in Southern Vietnam

Taste

Sweet

Texture

Crispy

Aroma

Not specified

Color

Reddish-brown or yellow

Serving Style

In a package

Serving Temperature

At room temperature

Accompaniment

No accompaniment

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free

Calories

Unspecified

Popularity

Vietnam (the Southern region)

Popular Similar Dishes

  1. Candied Sweet Potatoes
  2. Taro Fritters

Popular Dining Area

Local stores and markets in Southern Vietnam

Bánh rế is a traditional Vietnamese sweet snack made by deep-frying sweet potatoes to form a pancake. Often, this snack is coated with sugar syrup for an added touch of sweetness.

Banh Re Infographic

Popular in Binh Thuan Province and the Southern region of Vietnam, bánh rế is a street food specialty of many areas like Soc Trang, Phan Rang, Phan Thiet, and Binh Dinh.

Usually, bánh rế comes in two colors, reddish-brown and yellow. The reddish-brown variation normally comes at a higher price since it’s made using Duong Ngoc sweet potatoes. As for the yellow bánh rế, the color mainly comes from combining regular sweet potatoes with cassava.

To know more about bánh rế, I suggest diving into the benefits and drawbacks of consuming this fried treat along with the common concerns and specialties that share the same concept.

Key Points

  • Bánh rế is a Vietnamese sweet snack made from deep-fried sweet potatoes.
  • Bánh rế is coated with sugar syrup.
  • This pancake has two colors, reddish-brown and yellow.

Bánh Rế Images

Pros and Cons of Eating Bánh Rế

These are a few features of bánh rế that people need to be aware of before enjoying this treat:

Pros

  • Energy boost: As a carbohydrate-rich snack, it provides a quick source of energy, which can be beneficial when you need a quick pick-me-up.
  • Versatility: This snack is made with different types of sweet potatoes, offering a variety of flavors and textures.
  • Convenience: Bánh rế is typically easy to eat and portable, making it a convenient snack for on-the-go moments or quick treats.

Cons

  • Not diet-friendly: For those on low-carb, low-sugar, or ketogenic diets, bánh rế may not be an appropriate choice.
  • Fried food concerns: Regular consumption of fried foods is often linked to higher risks of obesity, heart disease, and other health issues.

Don’t miss the inquiries relating to bánh rế so you can have a better picture of this sweet specialty.

Bánh Rế FAQs

Yes, it is gluten-free as it’s made from sweet potatoes, but it’s always best to check specific recipes for any additional ingredients.

It’s best enjoyed fresh, but it can be stored for a short period. However, the texture might change upon reheating.

For a low-sugar diet, the sugar coating can be reduced or omitted. However, adapting it to a low-fat diet is challenging due to the deep-frying process.

  1. Vietnamese Dishes FlagExplore Most Popular Vietnamese Dishes
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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