Hanoi, Vietnam

Oanh’s bánh trôi recipe

Recipe for 4 people


  • 300 grams of glutinous rice flour  (Bột nếp)
  • Water
  • A clean kitchen towel or a clean piece of cloth at least 60cmx60cm
  • Brown palm sugar cubes (if you can’t get them, brown cane sugar cubes will also work)
  • Roasted sesame seeds


Step 1
Put 300 grams of flour in a bowl. Now slowly add the water while stirring and knead everything vigorously. Depending on the type of rice flour used, the absorbency varies. For this reason, you may need to add or omit some more water. The result must be a smooth dough that does not wet. If the dough weeps, it is not a problem. You can then put it in a towel as described by Oanh in the movie and hang it up so that the water can drip off. You can also actively squeeze the water out with a towel. Follow your feeling. It is important that the dough is kneaded for a long time.


Step 2
Let the dough rest for 30 minutes before further processing. During this time, prepare a bowl of cold water.


Step 3
After resting, shape the dough into small balls about one centimeter in diameter. Press them smooth and place the small sugar cube in the center. Now wrap the sugar with the dough. Let the rolled rice balls stand for another 10 minutes, they will dry a little.


Step 4 
In a pan, put as much water as you need to cover the balls and put it on medium heat. Once the water boils, put the rice balls in it. Use a wooden spoon to make sure that the balls do not stick to the bottom of the pan or to each other. There should only be one layer in the pan, so that each ball really floats.


Step 5
Once the balls rise to the top, you can remove them with a ladle. To prevent them from sticking together, you should immediately place the balls in cold water. Then arrange bánh trôi on a plate and sprinkle with white toasted sesame seeds. Traditionally, bánh trôi is served cold, so it is also a good dish to prepare ahead.


share this recipe

the latest recipes

Nimola´s Natang recipe – A Cambodian delicacy

Nimola’s Natang recipe is a taste revelation. This simple Cambodian dish needs only a few ingredients and offers an unforgettable taste of mild chilies, fruity coconut, peanuts and many delicious flavors. The deep-fried dry sticky rice is a real sensation. It is easy to make, as all the ingredients

To the recipe »

Meet Ketut and her delicious Balinese Mengguh

Together with her mother, Ketut prepares Mengguh in her kitchen at home. A delicious homemade specialty from her village. It consists of tuna, rice, shalots, garlic, spices, bamboo shoots, spinach and a homemade delicious peanut paste. A mouthwatering recipe that you should definitely try, as it is absolutely delicious!

To the recipe »

Four best friends and a delicious Lao fish dish

The focus is on a unique Lao fish dish with the local name „Or A-Lod“, which translates as small fish stew. The main ingredient is the small fish from the Nam Song River. However, these are very expensive since rare, which makes the dish an almost luxurious meal. The special:

To the recipe »

Kak´s Spicy Catfish Salad – Larb Pla Duk

Kak prepares four dishes and a dip in this double feature. Larb Pla Duk, the spicy catfish salad, a long bean som tam, grilled catfish, a chili dip made with charred chilies and vegetables, and a bamboo curry. It quickly became clear as Kak’s episode would consist of two parts,

To the recipe »

Oanh’s bánh trôi recipe

Bánh trôi are cooked glutinous rice balls filled with a small cube of palm sugar. The simple but wonderful combination of rice and sugar was a delightful new taste experience for me. The special thing is that there is no quantity specification for the dough for the ratio between water

To the recipe »

Dung’s outstanding fish noodle soup Bún cá

Dung prepares the Vietnamese cuisine classic Bún Cá in her kitchen in Hanoi. Bún cá is a noodle soup with fried fish. It is an elaborate dish as it involves many individual preparation steps and needs a lot of ingredients. However, the taste of the soup is indescribably delicious and

To the recipe »