Vietnamese Bánh Cam (Sesame Fried Dough Balls)

Name: Vietnamese Bánh Cam (Sesame Fried Dough Balls)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1½ cups (190 g) all-purpose flour; 1½ tsp (7 g) baking powder; ½ tsp (3 g) salt; 1 tbsp (13 g) granulated sugar; ½ cup (120 ml) warm water, about 100°F (38°C); 2 (50 g) shallots, minced very fine; 1 tsp (5 ml) Vietnamese fish sauce; ¼ tsp (½ g) ground black pepper; ¾ cup (115 g) white sesame seeds, toasted; 6 cups (1440 ml) neutral oil for frying

From the MyKitchenBank Kitchen

Crispy-on-the-outside, hollow Vietnamese fried dough balls coated in toasted sesame seeds and filled with shallot-infused flavoring. These golden spheres are a beloved street snack and appetizer, best enjoyed warm with a dipping sauce. The dough is light and airy, creating that signature hollow center when fried at the right temperature.

Prep: 20 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 24 bánh cam (about 3–4 per person as appetizer)

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Steps

Before you start

Use a deep-fry thermometer for accurate oil temperature—this is critical for hollow centers.
Toast sesame seeds in a dry pan just before coating to enhance their nutty flavor.
Keep oil between 325–350°F (163–175°C); too cool and they'll be greasy, too hot and they'll brown before cooking through.

1
Toast sesame seeds
- Place sesame seeds in a dry 8- or 9-inch (20–23 cm) skillet over medium heat.
- Stir frequently for 2–3 minutes until fragrant and lightly golden.
- Immediately pour onto a plate to cool and prevent burning.
- Set aside.
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Ready when: Seeds are fragrant and light golden brown
Tip: Watch closely—sesame seeds burn quickly. Don't skip this step; toasted seeds have much more flavor than raw.
2
Mix dry ingredients
- In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
- Make sure everything is combined evenly with no lumps of baking powder.
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Ready when: All ingredients are evenly combined
Tip: Sifting isn't necessary, but whisking prevents baking powder clumps that would create bitter spots.
3
Prepare shallot filling
- In a small bowl, combine minced shallots, fish sauce, and black pepper.
- Mix well.
- This flavor base will be kneaded into the dough and creates the signature savory profile.
- Set aside.
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Ready when: Shallots are evenly coated with fish sauce and pepper
Tip: Mince shallots as fine as possible so they distribute evenly throughout the dough.
4
Add liquid and make dough
- Pour warm water into the flour mixture and stir with a wooden spoon until a shaggy dough forms.
- Then add the shallot-fish sauce mixture and knead by hand in the bowl for 4–5 minutes until the dough is smooth, slightly sticky, and homogeneous.
- The dough should hold together but still be slightly soft; it will be slightly wetter than bread dough.
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Ready when: Dough is smooth, shallots are evenly distributed, and it pulls away from the bowl sides
Tip: Don't overknead—you want tender bánh cam, not tough. 4–5 minutes is plenty. If dough is too dry, wet your hands and continue kneading.
5
Rest dough
- Cover the bowl with a damp kitchen towel or plastic wrap.
- Let the dough rest at room temperature for 20–30 minutes.
- This allows the gluten to relax and the flavors to meld.
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Ready when: Dough is noticeably softer and more extensible when poked
Tip: Don't skip resting—it makes rolling and shaping much easier and ensures tender, airy balls.
6
Heat oil for fryingOven 325°F / 165°C
- Pour oil into a 9- or 10-inch (23–25 cm) heavy-bottomed pot.
- Attach a deep-fry thermometer to the side, making sure the bulb doesn't touch the bottom.
- Heat over medium-high heat until the thermometer reads 325°F (163°C).
- Adjust heat as needed to maintain this temperature—this is critical for hollow centers.
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Ready when: Thermometer reads 325°F (163°C)
Tip: Use a thermometer, not guesswork. Lower temps make greasy bánh cam; higher temps brown the outside before the inside cooks and expands for the hollow center.
7
Shape first batch
- Lightly wet your hands with water.
- Tear off a piece of dough about the size of a walnut (roughly 0.5 oz or 14 g).
- Roll it gently between your palms into a smooth ball.
- Place on a baking sheet or parchment paper.
- Repeat until you have 8–10 balls prepared.
- Keep hands moist to prevent sticking, but not dripping.
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Ready when: Dough balls are smooth and round, no cracks
Tip: Don't make them too large or they won't hollow out properly. Aim for 1-inch (2.5 cm) diameter balls. Work quickly so dough doesn't dry out.
8
Fry first batchOven 325°F / 165°C
- Carefully lower 8–10 dough balls into the 325°F (163°C) oil using a slotted spoon.
- They will initially sink, then after 1–2 minutes, begin to rise to the surface as they puff up.
- Once floating, fry for another 3–4 minutes, stirring occasionally with a spider skimmer to ensure even browning.
- The exterior should be deep golden brown and crispy.
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Ready when: Exterior is deep golden brown; balls are puffed and hollow-sounding when gently tapped
Tip: Don't crowd the pot—this lowers oil temperature and creates greasy bánh cam. Work in batches. If oil temperature drops below 320°F (160°C), wait for it to come back up before continuing.
9
Coat with sesame while warm
- Using a slotted spoon, transfer the fried balls to a paper towel-lined plate to drain for 10–15 seconds.
- While still hot, immediately toss them in the toasted sesame seeds in a shallow dish, rolling to coat all sides evenly.
- The heat will help the seeds adhere.
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Ready when: Balls are fully coated with sesame seeds
Tip: Coat while hot—the residual moisture helps sesame adhere. Work quickly so the balls don't cool completely.
10
Fry remaining batchesOven 325°F / 165°C
- Return oil to 325°F (163°C) if needed.
- Shape and fry the remaining dough in 2–3 batches, following the same timing as Step 8.
- After each batch is drained and cooled for 10–15 seconds, coat immediately with sesame seeds.
- Check oil temperature between batches; add 30 seconds to frying time if oil dips below 320°F (160°C).
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Ready when: All 24 bánh cam are fried, golden, and coated with sesame
Tip: Maintain oil temperature consistency—monitor with your thermometer between batches. Cooler oil = longer, greasier frying.
11
Cool and serveOven 300°F / 150°C
- Arrange all cooked bánh cam on a clean plate or serving dish.
- They are best eaten warm or at room temperature within 1–2 hours of frying.
- If serving later, reheat in a 300°F (150°C) oven for 3–4 minutes to restore crispness.
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Ready when: Bánh cam are cool enough to handle and golden throughout
Tip: The exterior stays crispest within the first 30 minutes. For a crowd, plan to fry them just before serving.

Good to know

Tips

The hollow center is achieved by the right oil temperature (325°F / 163°C). Too cool and the exterior seals before the interior expands; too hot and the outside burns. A thermometer is non-negotiable.
Bánh cam are traditionally eaten as a snack with Vietnamese sweet-sour dipping sauce (nước chấm) made from fish sauce, lime juice, sugar, water, and chili. They're also delicious with a simple sweet sauce (condensed milk thinned with lime juice).
Do not crowd the pot during frying. Each batch should have plenty of space to expand and float freely. Overcrowding drops oil temperature and causes uneven cooking.
Sesame seeds must be toasted fresh before coating. Raw sesame seeds will taste bland and won't adhere as well to the warm bánh cam.

Make ahead

Dough can be made up to 4 hours ahead, covered tightly with plastic wrap at room temperature, or refrigerated for up to 24 hours (bring to room temperature for 20 minutes before shaping). Bánh cam are best fried and served fresh; they do not store well due to moisture absorption.

Storage & reheating

Room temperature: best within 2 hours of frying; store in an airtight container up to 8 hours (texture degrades). Refrigerator: not recommended, as bánh cam become soggy. Freezer: fried bánh cam can be frozen in a sealed bag for up to 3 months; reheat from frozen at 350°F (175°C) for 5–6 minutes until crispy.

Substitutions

Vietnamese fish sauce → soy sauce. Use 1 tsp soy sauce for a different but equally savory flavor. Bánh cam will be slightly saltier; reduce salt in dough by 0.25 tsp if concerned.
shallots → green onion (scallion). Use 3 tbsp finely minced green onion (white and light green parts) plus 0.5 tsp minced garlic. Flavor is slightly brighter and less sweet.
white sesame seeds → black sesame seeds or mixed sesame seeds. Use the same amount. Black sesame has an earthier flavor and creates a striking appearance. No need to toast black sesame—it's already flavorful.
neutral oil for frying → peanut oil or vegetable oil. Peanut oil (if not allergenic in your household) has a slightly higher smoke point and can be used interchangeably. Avoid olive oil—too low a smoke point.