← Nouns Cooking · Vietnamese

Ingredients

• 250 g plain flour
• 60 g Sugar
• 1 tsp instant yeast
• 1 tsp Baking powder
• ½ tsp Salt
• 150 ml warm water (or plant milk), roughly
• 40 g white sesame seeds
• 1 l oil, for deep-frying

Method

1. Dissolve the sugar in the warm water and stir in the yeast. Leave for 5 min.
2. Mix the flour, baking powder and salt, add the yeasty water and bring together, adding a splash more water if needed. Knead for 5–7 min into a soft, smooth dough. Cover and leave to rise for 1½ hours until doubled.
3. Divide into 7 balls, cover and rest for 10 min. Roll each in sesame seeds, pressing so they stick, then roll out into a thin disc about 12 cm across and 3–4 mm thick. Thin discs puff best.
4. Heat 5 cm of oil in a wok or deep pan to 180°C (350°F); a chopstick dipped in should fizz with lots of small bubbles.
5. Fry one disc at a time. As soon as it floats, flip it every few seconds and gently press it under the oil with a spatula: it will puff up into a hollow ball. Fry for 1–2 minutes per side until golden.
6. Drain on kitchen paper and eat warm, plain or split and stuffed with sweet sticky rice.

Tips

• Never leave hot oil unattended, and keep a lid nearby in case it catches.
• If they don’t puff, the disc is too thick or the oil is too cool.
• Contains sesame.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Full of Plants