Banh Ghoi

Banh Ghoi Recipe

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About Banh Ghoi Recipe:

Bnh goi is a crispy deep-fried Vietnamese samosa filled with minced pork, carrot, glass noodle, and wood ear mushroom. Vietnamese fried dumplings are especially popular Vietnamese food during cold days. These crispy dumplings are eaten by dipping in fish sauce.

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  • 14 Ingredients
Adjust Servings :

Ingredients for Banh Ghoi Recipe

  • As required For the wrapper
  • 270 gram all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 150 milliliter Water
  • As required For the filling
  • 500 gram minced pork
  • 50 gram glass noodles
  • 15 gram wood ear mushrooms
  • 2 tablespoon shallots or white part spring onion, minced
  • 1/2 cup carrot shredded/minced
  • As required Salt, sugar, stock powder
  • 12 quail eggs hard boiled, peel, and halved
  • 95g Fat(30.41%)
  • 160g Protein(51.19%)
  • 50g Carbs(16.00%)
  • 5g Fiber(1.58%)
  • Other(0.81%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Banh Ghoi Recipe


Soak the glass noodles in heat water for 3-5 minutes then cut with scissors. Also, soak the wood ear mushrooms for 5mins then chop them.


To make the wrapper, mix flour, sugar, salt, leavening, and water in an exceedingly massive bowl. Combine well and knead to create a dough. Cowl and let it rest for a half-hour. Then roll the dough flat.


Season the minced pork with salt, pepper, sugar, and stock powder (optional). Mix with minced shallot, carrot, glass noodle, and wood ear mushroom. Put aside for a quarter-hour.


Place a spoon of the filling within the center of the wrapper and 0.5 a quail incite prime. Fold in 0.5 to create a half-moon form. Brush some water right along the sides of the wrapper to properly seal the dumpling and pinch the sides along.


Heat a pair of inches of edible fat in an exceedingly cooking pan and wait until little bubbles seem around the tableware (180°c/350°f). French-fry the dumplings until golden brown.


Serve with contemporary greens and lightweight dipping fish sauce and revel in it.