I’ve got a confession to make… I actually don’t like sweet potatoes. Like, at all, and I think that russets or yukons or really anything else is far superior. However, the one exception to that rule is Banh Tom. The first time I had it was during a trip to Vietnam in 2008, and I can still remember my cousin begging me to try it from one of the street vendors parked near where we were staying. I was skeptical, hesitant, even slightly annoyed, but I relented and took a bite—and it was love at first crunch. The sweet potato was crispy and golden, the shrimp was savory and juicy, and when dipped into some tangy nuoc cham, it was game over. This dish changed the game for me, and I’m sure you’ll love it as much as I do.
What is Banh Tom?
Bánh Tôm is a classic Vietnamese street food, best known in the northern region of Vietnam around Hanoi. The name literally translates to “shrimp cake,” but don’t let the simplicity fool you—this snack is bursting with texture and flavor. Thinly sliced sweet potato is tossed in a turmeric-tinted batter, then fried together with whole shrimp until everything is crisp and golden.
Originally popularized in the 1930s at a restaurant near Hồ Tây, banh tom quickly became a local favorite. It was once served as a delicacy to diplomats and dignitaries visiting the capital. Today, it’s more commonly found as a humble street food, though no less iconic.
How to Eat Banh Tom
Straight out of the fryer, bánh tôm is absolutely delicious on its own. It’s crispy, salty, and satisfying. But if you want the full experience? Wrap one of those golden fritters in a piece of crisp lettuce, add some fresh herbs if you have them (like mint or perilla), then dip it into a bowl of nuoc cham —a sweet, tangy Vietnamese dipping sauce. The freshness of the greens, the crunch of the fritter, and the brightness of the sauce come together for the perfect bite. It’s how I had it in Vietnam that very first time back in 2008, and it’s how I still eat it to this day!
Banh Tom Chien / Shrimp and Sweet Potato Fritters
4-6
servings30
minutes30
minutesIngredients
12 12 Shrimp
2 Medium 2 Sweet Potato
Oil, For Frying
- Shrimp Seasoning:
1 tbsp 1 Chicken Bouillon
1/2 tbsp 1/2 Garlic Powder
1/4 tsp 1/4 Salt
1/4 tsp 1/4 White Pepper
1 tbsp 1 Oil
- Batter:
1 Cup 1 All-Purpose Flour
1/2 Cup 1/2 Rice Flour
1 tsp 1 Baking Powder
1 1 Egg
1/2 tbsp 1/2 Chicken Bouillon
1 tsp 1 Turmeric Powder
1/2 tsp 1/2 Sugar
1/2 tsp 1/2 Salt
1/2 tsp 1/2 Black Pepper
12 oz 12 Water or Beer
- Accompaniments:
Lettuce
Nuoc Cham (Fish Sauce Dipping Sauce)
Directions
- Prep the Sweet Potatoes:
- Peel the sweet potatoes and cut them into thin matchsticks (julienne-style). Aim for uniform pieces so they cook evenly
- Wash and rinse with cold tap water to remove excess starches, and then pat dry
- Prep the Shrimp:
- Clean the shrimp by deveining them, then using a pair of kitchen shears, snip off the rostrum and telson (the pointy parts on the head and tail), and trim off the legs and any long whiskers
- In a bowl, combine the shrimp with chicken bouillon, salt, white pepper, and a splash of oil. Mix well and let the shrimp marinate while you prepare the batter
- Make the Batter:
- In a large bowl, whisk together all-purpose flour, rice flour, baking powder, chicken bouillon, turmeric powder, sugar, and salt until well combined. Crack an egg, then pour in the water and whisk until the batter is smooth
- Add the sweet potato matchsticks into the batter and mix until evenly coated
- Fry the Fritters:
- Fill a wok or deep frying pan with oil, enough to cover the food for shallow to medium-deep frying. Heat the oil over medium-high heat to about 350F. You can test it by dropping a bit of batter in; it should sizzle immediately and float
- Scoop a small portion of the sweet potato batter mixture into a large spoon or ladle and press a shrimp on top of the fritter. Add a small amount of the wet batter on top of the shrimp, using a different spoon to help it stick. Then gently lower the fritter into the hot oil
- Fry each piece until golden and crispy, about 5-7 minutes or until sweet potato is crispy and cooked through
- Remove and drain on a wire rack or paper towel-lined plate to cool
- Serve:
- Serve the hot banh tom with fresh lettuce and a side of nuoc cham for dipping. To eat, wrap a fritter in lettuce, dip in nuoc cham, and enjoy!
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