Crispy Vietnamese Pig's Ear Cookies (Bánh Tai Heo): A Traditional Snack

Craving a unique and delightful treat? Discover how to make traditional Bánh Tai Heo, also known as Vietnamese Pig's Ear Cookies. These iconic spiral-patterned cookies offer an irresistible crunch and a subtly sweet flavor, making them a popular snack across Vietnam. Perfect for tea time, gatherings, or simply a comforting bite of Vietnamese heritage, our recipe will guide you to crispy perfection.

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Ingredients for Authentic Bánh Tai Heo

For the Plain Dough (White Dough)

• 170g (approx. 1 ⅓ cups) All-Purpose Flour
• 3 tbsp Granulated Sugar
• 1 Egg Yolk, beaten
• 50ml (approx. ¼ cup) Coconut Milk or Fresh Milk
• 20g (approx. 1.5 tbsp) Unsalted Butter, melted
• 1 tsp Lemon Juice
• Pinch of Salt

For the Cocoa Dough (Dark Dough)

• 70g (approx. ½ cup) All-Purpose Flour
• ½ tsp Unsweetened Cocoa Powder (adjust for desired color/flavor)
• 2/5 of the Liquid Mixture from Plain Dough (see instructions)

Other ingredients

• Cooking Oil (enough for deep-frying)
• Sesame Seeds (for extra crunch)

Instructions for Making Crispy Bánh Tai Heo

Step 1: Prepare the Liquid Base

In a small bowl, whisk together 3 tbsp granulated sugar, 50ml coconut milk (or fresh milk), 1 beaten egg yolk, 20g melted butter, 1 tsp lemon juice, and a pinch of salt. Ensure the sugar is fully dissolved. This will be your liquid base for both doughs.

Step 2: Prepare the Two Doughs (Plain & Cocoa)

Plain Dough: In a large bowl, combine 100g all-purpose flour with 3/5 of the liquid mixture prepared in Step 1. Mix well until the flour absorbs all the liquid, then knead until you form a smooth, pliable, non-sticky dough. This will be your lighter-colored dough.

Cocoa Dough: In a separate bowl, combine the remaining 70g all-purpose flour with ½ tsp unsweetened cocoa powder. Add the remaining 2/5 of the liquid mixture from Step 1. Mix well until the flour absorbs the liquid, then knead into a smooth, chocolate-colored dough.

Step 3: Shape the Signature Spiral

Roll the Doughs: On a lightly floured surface, use a rolling pin to roll out each dough (plain and cocoa) into a thin rectangle, approximately 0.5 cm (0.2 inches) thick and similar in size.

Layer and Roll: Carefully place the cocoa dough rectangle on top of the plain dough rectangle. You can brush a tiny bit of water between the two layers to help them stick better. Tightly roll the layered dough from one long side into a compact cylinder.

Chill the Dough: Wrap the dough cylinder tightly in plastic wrap (cling film) and refrigerate for at least 2 hours (or preferably overnight). Chilling is crucial as it makes the dough firm and much easier to slice thinly.

Pro Tip: For extra sesame flavor and crunch, sprinkle some sesame seeds onto the dough before the final rolling, and lightly press them in with the rolling pin to ensure they adhere.

Step 4: Slice the Cookies

Remove the chilled dough cylinder from the refrigerator. Using a very sharp knife, slice the dough into very thin pieces, ideally less than 0.2 cm (0.08 inches) thick. The thinner the slices, the crispier your Bánh Tai Heo will be.

Step 5: Fry to Crispy Perfection

Heat the Oil: Pour enough cooking oil into a pan to cover the bottom by about one finger's width (approximately 2-3 cm or 1 inch deep). Heat the oil over medium heat. To test if the oil is hot enough, insert a wooden chopstick; if tiny bubbles form around it, the oil is ready.

Fry the Cookies: Carefully drop the sliced Bánh Tai Heo into the hot oil in batches, making sure not to overcrowd the pan. Fry quickly, as these thin cookies cook very fast.

Achieve the Curl: When the cookies start to curl into their characteristic "pig's ear" shape (curving inwards), flip them over and fry for a few more seconds on the other side.

Drain & Cool: Remove the cookies from the oil when they are lightly golden (the plain dough portion should remain light yellow). Place them on a plate lined with paper towels to drain excess oil.

Alternative (Baked Bánh Tai Heo): If you prefer a less oily option, you can bake these cookies at 180°C (350°F) for about 10 minutes, though they might not achieve the signature curl as prominently as when fried.

Step 6: Serve and Store

Allow the Bánh Tai Heo to cool completely to room temperature before serving. They will become crispier as they cool. Store the crispy cookies in an airtight container at room temperature for up to a week to maintain their crunch.