Banh Tom / Shrimp and Sweet Potato Fritters

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!