All About Bánh Tiêu

Fact: Bánh tiêu is a common breakfast item in Vietnam.

#139 in Vietnam

Bánh Tiêu: Basic Information

Pronunciation

/bahn tee-ew/

Alternative Name(s)

Dish Type

Cakes and pastries, fried dishes, snacks

Course

Non-course dish

Mealtime

Breakfast

Popular Variations

Filled bánh tiêu and unfilled bánh tiêu

Bánh Tiêu: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Southern Vietnam

Associated Region

Unspecified

Bánh Tiêu: Ingredients and Preparation

Main Ingredients

Wheat flour, sesame seeds, and sugar

Main Cooking Method

Deep-frying

Preparation Process

Preparing the dough, preparing the filling (if any), shaping bánh tiêu, deep-frying bánh tiêu in oil

Bánh Tiêu: A Deep Dive

Cultural Significance

Common snack in Vietnam, especially in the southern region

Taste

Sweet

Texture

Crispy exterior with a chewy interior

Aroma

Rich

Color

Golden brown

Serving Style

Eaten with hands

Serving Temperature

Hot or warm

Accompaniment

No accompaniments

Occasions

On any occasions

Seasons

Year-round

Special Diets

Vegetarian, vegan

Calories

239 calories, according to data of MyFitnessPal for one piece of bánh tiêu

Popularity

Vietnam

Popular Similar Dishes

Youtiao
Beignet
Jian Dui
Ox-tongue Pastry

Popular Dining Area

Local street vendors

Bánh tiêu is a deep-fried Vietnamese doughnut usually coated with sesame seeds. It is based on ham chim peng, a similar dish from China.

Bánh tiêu was originally a Southern Vietnamese breakfast snack and street food, especially in Ho Chi Minh City, but it is now popular in other regions of Vietnam.

Bánh tiêu is hollow inside, but locals sometimes fill it with many types of foods.

Typical fillings include bánh bò (a type of Vietnamese steamed rice cake), xôi (cooked glutinous rice), durian paste, mung bean paste, and adzuki paste.

The name “bánh tiêu” is also the Vietnamese translation of hujiao bing (Taiwanese pepper bun), which is a different dish.

Stay tuned for other fascinating facts about bánh tiêu, a traditional street food in Vietnam, such as its pros and cons, frequently asked questions, and similar dishes.

Key Points

Bánh tiêu is a Vietnamese doughnut with a hollow interior and a crispy exterior coated with sesame seeds.
Bánh tiêu was derived from ham chim peng, a Chinese doughnut introduced to Southern Vietnam by Chinese immigrants.
Locals usually eat bánh tiêu at breakfast.
Bánh tiêu can be stuffed with various ingredients.

Bánh Tiêu Images

Pros and Cons of Eating Bánh Tiêu

You can experience the following advantages and disadvantages when consuming bánh tiêu.

Pros

Taste and Texture: Bánh tiêu offers a delightful sweetness and a satisfyingly crispy exterior that many find attractive. The filled versions even come with more diverse flavors.
Convenience: Bánh tiêu is a convenient street food that you can easily carry around and enjoy on the go.
Affordability: Bánh tiêu is typically inexpensive and accessible to people from all economic backgrounds.

Cons

Nutritional Concerns: Regular consumption of fried foods high in calories and sugar, such as bánh tiêu, can be unhealthy.
Oil Quality: Some street vendors may cook bánh tiêu in old or low-quality oil, creating unhealthy compounds in the snack.
Digestibility: Due to its oil content, bánh tiêu can be heavy and hard to digest for some people. In addition, it contains a large amount of gluten.

You are now knowledgeable about the plus and minus points of bánh tiêu, but there is still other helpful information to learn about this snack in the FAQs.

Bánh Tiêu FAQs

Yes, bánh tiêu is typically vegan as it does not contain animal-derived ingredients.

Yes, you can cook bánh tiêu in an air fryer. Preheat the device according to the instruction manual, place the pieces of bánh tiêu in a single layer, brush them with some oil, and cook until the doughnuts are crispy and golden.

Some bánh tiêu servings may have a faint smell of ammonia if their dough contains ammonium bicarbonate, a common leavening agent. This substance breaks down into ammonia when heated, giving bánh tiêu the urine-like odor, which is completely harmless.

Yes, you can remove ammonium bicarbonate from bánh tiêu by replacing it with other leavening agents (such as baking soda) or even not using any leavener.

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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)

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.