National Dish Vietnam: Banh Re (Recipe)
In this article
Bánh Rế is a lace nest of shredded sweet potato, deep-fried until crisp and then dipped in caramel that sets to a brittle glaze. It comes from Phan Thiết on the central coast, where it is sold in stacks as the local thing to take home, and it looks far more difficult than it is.
About Banh Re
Bánh Rế is the crisp sweet potato speciality of central Vietnam. Fine shreds of sweet potato are fried into delicate nests and then bathed in caramelised sugar until glossy and crunchy-sweet. A much-loved treat and a souvenir from the coastal town of Phan Thiết, bánh rế charms with its filigree appearance and genuinely satisfying crunch.
Ingredients (serves 1–2)
- 300 g sweet potatoes, peeled
- 40 g tapioca flour or cornflour
- 150 g brown sugar (or palm sugar)
- 50 ml water
- 1 tablespoon toasted sesame seeds
- A pinch of salt
- Oil, for deep frying
Shopping for the ingredients
Firm, dense sweet potatoes shred best, very soft ones fall apart. Tapioca flour is what binds the nests and is sold in Asian shops; cornflour is an adequate substitute. Palm sugar gives a deeper caramel flavour than brown sugar if you can find it.
Preparing the dish
Shred the sweet potato into fine matchsticks with a julienne peeler or mandolin, then rinse off the surface starch and dry thoroughly, wet shreds will not crisp. Toss them with the tapioca flour so each strand is lightly coated.
Step-by-step instructions
- Peel and shred the sweet potato into fine matchsticks.
- Rinse in cold water, drain and dry thoroughly on a cloth.
- Toss with the tapioca flour and a pinch of salt.
- Heat the oil to 170°C.
- Take small handfuls, press loosely into flat nests and slide into the oil.
- Fry for 3–4 minutes until golden and crisp; drain on a rack.
- Boil the sugar and water to a thick caramel, 3–4 minutes.
- Dip each nest into the caramel, scatter with sesame and cool on baking paper until set.
Gluten-free / lactose-free version
Bánh rế is naturally gluten-free, tapioca flour, not wheat, does the binding, and contains no dairy at all, so it is lactose-free too.
Tips for vegans and vegetarians
The snack is vegan as written: sweet potato, starch, sugar, sesame and oil. Nothing needs substituting, which makes it an easy thing to offer at any table.
More tips and tricks
Dry the shreds thoroughly, since water in the oil is both dangerous and ruinous to crispness. Press the nests loosely, so the oil circulates and every strand crisps. And work quickly with the caramel. It sets fast and cannot be reheated indefinitely without burning.
Adapting the recipe to your taste
Ginger in the caramel gives a warming note. Cassava can be shredded the same way. A little chilli in the sugar is a modern variation sold at some stalls.
Ingredient substitutions
Cornflour substitutes for tapioca. White sugar makes a paler, less complex caramel. Potato or taro can replace sweet potato with a less sweet result.
Drink pairing ideas
Vietnamese iced tea is the classic partner. Strong cà phê sữa đá, iced coffee with condensed milk, suits the sweetness. Plain green tea cuts it well.
Serving and presentation ideas
Serve bánh rế stacked on a plate, in the nests they were fried in, with the caramel glaze visible. They keep for a few days in an airtight tin but soften in humidity, so eat them soon. They are eaten with tea, in the afternoon.
A bit of history
Phan Thiết is best known for fish sauce, but bánh rế is its other export, sold in stacks along the highway and bought by travellers heading to and from Mũi Né. It belongs to the enormous Vietnamese family of bánh, a word covering everything from cakes to dumplings to fried snacks. It offers a genuine window onto Vietnamese cuisine.
More recipe ideas
Summary: Banh Re
Bánh Rế is shredded sweet potato fried into crisp nests and glazed with caramel and sesame. Dry the shreds well, press them loosely, and work fast once the caramel is ready.
