Recipe: Bánh Tiêu Vietnamese Donuts
My friend recently me a pack of Vietnamese donut (Bánh Tiêu) mix. She is into Vietnamese coffee and snacks lately and I was curious too of how this Southeast Asian donut compares to the usual donut. Based on the description I found online, Bánh Tiêu is a chewy, deep fried beignet with a signature hollow center. My version didn't have that hollow center though IT was rather light and chewy, with a mochi like softness. If you are craving for a deep fried something, Bánh Tiêu would have to be the perfect snack.
If you want to make Vietnamese donuts from scratch, you can try Vicky Pham's recipe.
Bánh Tiêu Vietname Donut Recipe
Ingredients:
- 1 packet yeast (included in donut mix)
- 1/2 cup sugar
- 150 ml water
Directions:
1. In a bowl, combine 1 packet yeast with water and sugar.
2. Add donut flour.
3. Mix and knead flour for 10 minutes until well combined.
4. Form into a bowl and put in an oiled bowl and cover with plastic wrap.
5. Let sit for 1 hour.
6. Form into round, flattened disk and sprinkle with sesame seeds.
7. Deep fry until golden brown. Enjoy while hot!

11 comments
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ReplyDeleteYum – this post really made me want to try Bánh Tiêu at home! Your step-by-step recipe is easy to follow and the photos almost make me smell the warm sesame and oil . Even though your batch didn’t puff up with the classic hollow center, your version still sounds soft, chewy and so inviting. Thanks for sharing — I’m definitely bookmarking this for my next cozy cooking day 🍩.
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ReplyDeleteThe story-style intro had me curious, and even though your Bánh Tiêu didn’t puff up hollow, I’m intrigued by the “light and chewy” version you described. Thanks for walking through the simple 3-ingredient method steps so clearly — makes it feel manageable for a first-timer. I’m definitely bookmarking this to try soon (and maybe dunk with some iced coffee).
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