Nestled by the serene waters of West Lake (Hồ Tây) in Hanoi, Bánh Tôm Hồ Tây is more than just a restaurant—it’s a piece of Vietnamese history, a place where locals and travelers alike gather to celebrate one of Hanoi’s most iconic street foods. The experience is as much about the location as it is about the dish: bánh tôm, a golden, crispy sweet potato and shrimp fritter, freshly fried to perfection.
The Atmosphere: A Lakefront Gem
Arriving at Bánh Tôm Hồ Tây, I was immediately struck by the tranquil charm of its location. The restaurant is set against the backdrop of Hanoi’s largest lake, with outdoor seating that offers panoramic views of shimmering waters and the distant cityscape. It’s a place that invites you to linger, with a gentle breeze and the occasional sound of paddling boats adding to the ambiance.
The interiors are simple and functional, allowing the food and the view to take center stage. As I settled into my table by the water, I couldn’t help but notice the steady stream of diners—families, couples, and groups of friends—all eagerly anticipating their share of bánh tôm.
The Star of the Show: Bánh Tôm
When the dish arrived, it was a feast for the senses. The bánh tôm came piled high on a large plate, each fritter glistening with a golden hue. The fritters are made by battering whole shrimp and julienned sweet potatoes, then deep-frying them until they’re irresistibly crispy. Served alongside was a platter of fresh herbs—mint, lettuce, and perilla leaves—and a bowl of tangy nước chấm, the quintessential Vietnamese dipping sauce.
I picked up my first fritter, wrapped it in a lettuce leaf with some herbs, and dipped it into the sauce. The first bite was a revelation: the crunch of the fritter, the sweetness of the shrimp and sweet potato, and the vibrant, citrusy tang of the dipping sauce created a perfect harmony of flavors. It was rich yet refreshing, a dish that encapsulates the essence of Vietnamese cuisine.
What Makes It Special
What sets Bánh Tôm Hồ Tây apart isn’t just the food, though it’s undoubtedly exceptional. It’s the history and tradition behind it. The restaurant has been serving bánh tôm since the 1970s, and the recipe remains true to its roots. Each fritter is made with care, ensuring that the shrimp stays juicy and the batter remains light and crisp.
Recreate Cha Ca La Vong at Home: A Recipe to Try
While nothing compares to experiencing Cha Ca at its birthplace in Hanoi, you can recreate this iconic dish in your own kitchen. Here’s a simple recipe inspired by my visit to Cha Ca La Vong:
Crunchy Shrimp & Sweet Potato Bites
Experience the vibrant flavors of Vietnam with our Crunchy Shrimp & Sweet Potato Bites! Bursting with succulent shrimp and tender sweet potatoes, each bite is perfectly golden and crispy. Inspired by beloved street food, this recipe is your ticket to a delightful appetizer, snack, or main course that’s both simple and satisfying. Whether you’re cooking for family or entertaining friends, these fritters promise to impress with their irresistible taste and texture. Dive into this culinary adventure and bring a touch of Vietnamese magic to your kitchen today!
4
15
minutes15
minutes800
kcal30
minutesKeep the screen of your device on
Ingredients
- Batter
1 cup all-purpose flour
2 tbsp rice flour can substitute with cornstarch
1 tsp salt
1/2 tsp ground black pepper
1 tsp chicken bouillon powder or replace with 1/2 teaspoon salt
1/2 tsp turmeric powder
2 green onions using only the white and light green parts, thinly sliced
1 egg beaten egg
10 oz sweet potato about 1 medium, peeled and julienned
1 cup cold water
- Shrimp
1 lb shrimp any size, peeled and deveined
1/2 tsp salt
1/2 tsp chicken bouillon powder or substitute with 1/4 teaspoon salt
1/2 tsp ground black pepper
2 tbsp rice flour can use cornstarch
- Oil and Accompaniments
Neutral oil for deep frying
Lettuce leaves
Vietnamese herbs such as mint and cilantro
Dipping sauce (Nuoc Cham)
- Alternative Ingredients:
Rice flour: Substitute with cornstarch for both the batter and shrimp coating.
Chicken bouillon powder: Replace with additional salt if preferred.
Sweet potatoes: Swap with regular potatoes for a different flavor profile.
Shrimp: For a vegetarian option substitute with tofu or mushrooms.
Egg: Use an egg replacer or omit for a vegan version.
Directions
- Preparing the Batter: Begin by combining all-purpose flour, rice flour (or cornstarch), salt, black pepper, chicken bouillon powder (or extra salt), and turmeric in a large mixing bowl. Stir in the thinly sliced green onions, beaten egg, julienned sweet potatoes, and cold water. Whisk until the mixture is smooth and evenly blended, ensuring there are no lumps. *(Approx. 5 minutes)*
- Seasoning the Shrimp: In a separate bowl, season the shrimp with ½ teaspoon salt, chicken bouillon powder (or additional ¼ teaspoon salt), and ground black pepper. Toss the seasoned shrimp with rice flour (or cornstarch) until each piece is thoroughly coated. Set the coated shrimp aside to marinate briefly while you prepare the oil. *(Approx. 3 minutes)*
- Deep Frying the Fritters: Heat neutral oil in a large cast iron skillet to 350°F using an instant read thermometer. Carefully place a spoonful of the shrimp and sweet potato mixture into the hot oil, using chopsticks or tongs to keep a thin layer of batter. Fry 3 to 4 fritters at a time to avoid overcrowding. Cook each side for about 2 minutes until golden brown and crispy, flipping once. Remove the fritters and drain them on a wire rack or paper towels to eliminate excess oil. *(Approx. 15 minutes)*
- Serving the Dish: Arrange fresh lettuce leaves and Vietnamese herbs on a serving platter. Place the crispy shrimp and sweet potato fritters on top. To enjoy, wrap a fritter with herbs in a lettuce leaf and dip it into the Nuoc Cham sauce for a delightful appetizer or snack. *Optional:* Serve with additional dipping sauce on the side for extra flavor. *(Approx. 5 minutes)*
Equipment
- Mixing Bowls
- measuring cups and spoons
- cast iron skillet
- Instant Read Thermometer
Nutrition Facts
- Calories: 800kcal
- Fat: 40g
- Saturated Fat: 5g
- Cholesterol: 150mg
- Sodium: 1200mg
- Potassium: 700mg
- Carbohydrates: 60g
- Fiber: 6g
- Sugar: 8g
- Protein: 35g
- Vitamin A: 1500IU
- Vitamin C: 25mg
- Calcium: 80mg
- Iron: 4mg
