Banh Goi (Pillow shaped cake)

A delightful dish for chilly days in Vietnam, "bánh gối" captivates diners with its charming pillow-like shape and vibrant dipping sauce. Like many traditional Vietnamese snacks, bánh gối is not baked but rather deep-fried, resulting in a beautifully golden, crispy, and fragrant pastry.

To begin, water and rice flour are blended in the perfect ratio to create a soft and moist dough. Then, an array of ingredients such as glass noodles, wood ear mushrooms, kohlrabi, and other mushrooms are finely chopped and combined with minced pork and seasonings for a flavorful filling. The design process adds an enjoyable twist: place the filling in the center of a round piece of pastry dough, fold it into a half-moon shape, and skillfully seal the edges to form the iconic pillow-like appearance.
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Finally, the puffs are dropped into hot oil until their outer layer turns golden and crispy. Equally important is preparing the dipping sauce, which consists of a careful balance of garlic, chili, sugar, lime juice, fish sauce, and water. The sweet and savory cake is traditionally served with fresh herbs, such as lettuce and coriander, which help to balance the oily richness of the dish and enhance its overall appeal.