White Rose Dumplings (Banh Bao Banh Vac) Hoi An – a delicacy as delicate and pure as a white rose.
It can be said that culinary culture is an essential element that shapes the unique identity and flavor of Hoi An. Alongside Cao Lau Hoi An (a traditional noodle specialty of Hoi An, Vietnam) and Mi Quang, White Rose Dumplings (Banh Bao Banh Vac) are also among the signature delicacies of this ancient town.
What makes this dish so special and renowned? Let us explore and discover the uniqueness of Hoi An’s White Rose Dumplings (Banh Bao Banh Vac) in this article.
INTRODUCTION TO WHITE ROSE DUMPLINGS (BANH BAO BANH VAC) HOI AN
White Rose Dumplings (Banh Bao Banh Vac) are a famous and unique delicacy, representing one of the signature flavors of Hoi An Ancient Town. This dish embodies both the simplicity and the elegance of Hoi An cuisine.
Visiting Hoi An without tasting White Rose Dumplings (Banh Bao Banh Vac) is considered incomplete, as this dish can only be found in Hoi An. With their petite shape and pure white color resembling rose petals, these dumplings have been affectionately nicknamed “White Rose” by diners.
Banh Bao Banh Vac has existed for over a century and is regarded by Hoi An locals as a treasured “family heirloom.” According to the owner of the most famous shop in Hoi An, White Rose Dumpling House, the dish was originally created by his grandfather and passed down through generations. To this day, it has been present in Hoi An for more than 100 years.
If you look closely, you will notice that Banh Bao and Banh Vac, though two distinct types of dumplings with different names, are always served together on the same plate. At first glance, Banh Bao resembles the familiar round dumpling, but smaller in size, with its edges flared out like the petals of a rose. Banh Vac, on the other hand, is shaped somewhat like the Banh Bot Loc (tapioca dumpling) commonly eaten in Vietnam—crescent-shaped like the moon, but slightly larger and crafted more delicately. Its form resembles the handle of a cooking pot, which is why it is called Banh Vac.
HOW TO MAKE WHITE ROSE DUMPLINGS (BANH BAO BANH VAC) HOI AN
The flavor of White Rose Dumplings (Banh Bao Banh Vac) always brings diners a sense of familiarity while still offering a unique taste, thanks to the ingredients sourced from Hoi An, Da Nang. Carrying the culinary essence of this region, the preparation of this dish is relatively simple but requires the maker to be meticulous, patient, and attentive in every step of the process.
The main ingredient for the dumpling wrapper is rice flour, made from carefully selected fragrant rice with firm grains that are thoroughly soaked and cleaned to remove husks and grit. The cleaned rice is then soaked in water and ground into flour. The water used for grinding must come from a well—free of alum and impurities—pure well water is essential to create the perfectly smooth, white dumpling wrappers.
The next step is filtering the flour with water, a process that Hoi An locals call “bong bot.” This step is repeated about 15–20 times until the flour settles at the bottom and the clear water on top is drained off. The remaining flour is then kneaded again and placed into a clean basin.
The dumpling fillings come in two varieties, distinguishing Banh Bao from Banh Vac.
For Banh Bao, the main ingredient is finely pounded shrimp, kneaded into a paste and mixed with seasonings such as onion, pepper, and salt.
For Banh Vac, shrimp is also used but combined with pork, wood ear mushrooms, shiitake mushrooms, bean sprouts, scallions, pepper, and spices. During bamboo shoot season, bamboo shoots are added as well. The mixture is thoroughly blended and then stir-fried before being wrapped.
After the flour has been filtered, it is kneaded into long rolls. Two fingers are dipped into a small bowl of oil and rubbed evenly on both hands. Then, small portions of dough are pinched off and gently rolled with the fingers to form thin, even wrappers. Using the thumb, a hollow is pressed into the center of each wrapper to create space for the filling.
The filling is carefully placed into the wrappers—larger dumplings are Banh Vac, while smaller ones are Banh Bao. After shaping, the dumplings are placed in a steamer and cooked over boiling water for about 10 to 15 minutes before they are ready to be enjoyed.
ENJOYING THE FLAVOR OF WHITE ROSE DUMPLINGS (BANH BAO BANH VAC) HOI AN
After being steamed, the dumplings are best enjoyed piping hot. To highlight their pure white color, a layer of green leaves is often placed on the plate before arranging the dumplings. On a serving plate, Banh Bao is usually placed in the center, while Banh Vac is arranged around the edges. A layer of crispy fried shallots is sprinkled evenly on top. Both types share the same sweet and sour dipping sauce, prepared according to the family’s secret recipe.
The combination of the dipping sauce and the dumplings allows diners to savor the sweetness of the shrimp and pork filling, the nutty and chewy richness of the white rice flour wrapper, the aromatic crispiness of fried shallots, and the spicy kick of chili.
Banh Bao carries the rich flavor of its pork filling, with the spiciness of pepper blending into the refreshing taste of the rice flour wrapper. Banh Vac, on the other hand, offers a slightly different experience with its filling of shrimp that is rich, sweet, and nutty. A hint of chili fish sauce adds a touch of heat, further enhancing the taste and making both dumplings even more delightful.
WHITE ROSE DUMPLING HOUSE – THE LONG-STANDING ORIGIN OF BANH BAO BANH VAC
At 533 Hai Ba Trung Street, Hoi An Ward, Da Nang City, visitors can not only enjoy authentic White Rose Dumplings (Banh Bao Banh Vac), a true specialty of Hoi An, but also witness firsthand the meticulous and skillful process of making them—and even try their hand at wrapping these delicate dumplings themselves.
Visiting Hoi An without tasting White Rose Dumplings (Banh Bao Banh Vac) means missing out on the signature flavor of the town’s refined culinary culture. If you ever have the chance to come to Hoi An, do not miss this delicate yet flavorful specialty—its translucent, fragile elegance reflects the sophistication of local cuisine. Through this dish, you will gain a deeper appreciation of the culinary heritage of the charming ancient town nestled along the beautiful Thu Bon River in Da Nang.
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