Learn how to make authentic Vietnamese fried bread sticks called banh quay. Vietnamese fried breadsticks are a long, golden-brown strip of dough that is often eaten as a snack or as a breakfast. 

It's a very popular snack because of the contrast in taste that it offers. It has a deliciously crispy exterior, yet soft and doughy interior that are two conjoined pieces of dough.

All About Vietnamese Fried Bread Sticks

It's made by combining two pieces of dough made with plain flour, leavening agents, sugar, salt, and water that is then deep-fried until it becomes a golden brown delicacy.

When you bite into the crunchy exterior, you are then met by it's opposing soft, slightly hollow center. 

Vietnamese Banh Quay Origins

Vietnamese banh quay was inspired by youtiao from China. It is very similar in preparation and shape.

Other Names for Vietnamese Bread Sticks

Below are other names that this dough snack is known as:

• Banh Quay
• Dau Chao Quay
• Banh Dau Chao Quay
• Chay Quay
• Youtiao
• Patongko

Other Regional Variations

This recipe can be found in multiple countries, with their own version in China, Cambodia, Laos, Indonesia, Myanmar, Philippines, and Thailand. The countries that this snack is most popular in are China and Vietnam.

What does banh quay taste like?

Biting into a Vietnamese fried breadstick offers two contrasting flavors in the same mouthful: a crunchy exterior and a soft delicious interior. It is crispy on the outside, yet chewy and airy on the inside.

What are Vietnamese bread sticks generally eaten with?

Banh quay, Vietnamese bread sticks, are often served with porridge, soup, by itself, or dipped in sweet, condensed milk.

Asian Grocery Store Ingredient Shopping List

Donut Flour Mix

This is often labeled as "Bot Banh Quay" which means the flour for this fried bread stick. However, the ingredients that make up this pre-mixed batter is fairly easy to make and you have the ingredients probably already in your pantry.

Banh Quay Refrigerated

If you didn't want to make this from scratch, you can buy pre-made Banh Quay that you heat it up save you all the trouble. I honestly think they taste pretty good, but not as good as making it fresh at home. Here's what the package looks like:

Tips and Tricks on Making Banh Quay

Vietnamese fried bread sticks takes a little skill to make. It technically is one of the most difficult challenges in Vietnamese cuisine, but with a little practice and a few tries, you may be able to make this dish!

Use an electric mixer to knead the dough so you can get the right "puffiness".

The frying temperature should be kept slightly above 400 degrees. 

If the two parts of the banh quay fall apart while you are frying, there are two reasons: you may overcook it or you did not press the parts together tightly enough.

Before assembling banh quay, the dough must be very soft to the touch after resting.

When assembling the two dough pieces together, it requires only a little of water in order to combine the halves together, do not drench it in water.

Don't twist the dough in any new shapes during the frying process because it will stop the expansion of the bread stick during the process. 

Again, making these takes a lot of patience, skill, and time. Did I mention patience?

Problems You'll Run Into with Making Vietnamese Fried Bread Sticks

Here are some of the common mistakes and pitfalls that you might make. I wanted to list this before so that you have every chance to perfect this recipe on the first try. Like I said, don't get discouraged, it does take patience and time!

The banh quay did not get puffy.

This generally means that you may have not kneaded well enough. This is where I recommend using an electric mixer to make the dough. Also, ensuring that you allow the dough to rest for at least two hours is important.

If those weren't the root causes, then other things to consider is if the dough was left out to dry for too long during the cutting process.

Banh Quay is only expanding in the middle during frying.

During the assembly process of putting the two dough pieces together, the dough may have been pressed too hard when sticking them together.

The bread stick has a skinny body and really fat ends.

The dough may have not been stretched consistently. To stretch the banh quay before frying, place it on the table for a more controlled stretching process.

The bread stick became soft too quickly during frying.

The bread sticks may have cooked in the oil too close to each other, which causes the dough sticks to bath in each other's steam trail, hence the softness.

The banh quay is too oily.

It may have been cooked too long or you didn't allow the banh quay to sit on a paper towel to drain the oil.

The banh quay is really hard on the outside.

This means that the oil may have been way too hot.

Tools Needed to Make Vietnamese Fried Breadsticks

Mixing Stand with a Dough Hook

I would highly recommend a mixing stand with a dough hook because it will save you a lot of grief from mixing and kneading the dough by hand. This is the exact one I use.

Chopstick or Bamboo Skewer

You'll need bamboo skewers in order to make the indentation that is often seen in Vietnamese bread sticks.

Large Frying Wok

If you want the Vietnamese fried bread sticks to have authentically long crullers, I would recommend a cooking vessel that will allow the bread sticks to expand. 

About My Version of this Recipe

You'll find that there are various adaptations of this recipe. Some recipes use yeast and baking powder. Some use alum called "pen chua", some use ammonia baking powder called "bot khai" which makes the claim to making the bread sticks truly authentic.

How to Make Vietnamese Fried Bread Sticks

Ingredients

Yeast Activation

• ½ teaspoon sugar
• 1 heaping teaspoon Active Dry yeast
• 2 tablespoon of hot water (100-110 degrees Fahrenheit)

Dough

• 2 ⅓ cups self-rising bread flour
• 1 egg
• 2 teaspoon sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup warm water

On Hand

• ¼ teaspoon cooking oil to coat the dough as well as the bowl during the resting phase
• 1-2 tablespoon bread flour for rolling the dough
• 5 cups vegetable oil for deep frying

Instructions

First, you're going to want to activate the yeast. To do this, add the sugar, active dry yeast, and hot water in a bowl and mix together. Allow it to rest for 10 minutes so that it will foam.

In your mixing bowl (or mixing stand bowl), add the self-rising bread flour, sugar, baking powder, and salt. Mix these dry ingredients together in the bowl.

Next, add the foamy, activated yeast to the bowl of dry ingredients. Add the warm water, egg,  and then set your mixing on a low speed. As it mixes, try to scrape around the bowl and get the ingredients to the center of the bowl. 

Once the dough starts to form, continue mixing for about 5 minutes until the dough is springy to the touch and smooth in appearance.

Next, you are going to allow the dough to rise by allowing it to rest for 2 hours. To do this, take the dough and mold it into a ball. Oil the ball with a thin layer of cooking oil. Take a bowl and coat it with cooking oil. Cover the bowl with plastic wrap and then a moistened with hot water kitchen towel (on top of the plastic wrap). Let the dough rest for 2 hours in a dark warm area of the kitchen so that it doubles in size.

Once the dough rises, take the dough onto a work surface. Slightly flour the work surface and transfer the dough. At this point, you'll want to prepare the oil for frying.

Knead the dough by hand for just a few minutes to allow the dough to be worked. Shape the dough into a long flat loaf shape and divide the dough into 16 pieces. 

Roll the dough to a thickness of a ¼ inch and a length of 4 inches.

Stack them two by two. Then, press the center with a chopstick or bamboo skewer. Hold the two ends of each piece, and gently stretch the dough into a 8 inch long rope. If your cooking vessel will not fit the 8 inch dough with room for expansion, you can cut it in half.

Once the oil reaches 400 degrees, lower the stretched dough into the oil. If the oil temperature is accurate, the dough should float to the surface immediately. Take some tongs or the chopsticks or bamboo skewers and roll the entire dough around for a minute. 

You'll know they are done when they are golden brown.

Notes

If you want a really crispy exterior, use 1 teaspoon of baking soda and 1 teaspoon of baking ammonium in lieu of the baking powder.

You can omit the egg if you wanted to make this vegan.

Preserving the Banh Quay Dough

Serving Banh Quay

These Vietnamese bread sticks should always be served fresh.

Vietnamese fried bread sticks are served hot, whole and plain. It is generally served as a pastry for breakfast, which can then be dipped in condensed milk.

For myself, I personally love them sweet like churros by dipping it into sweetened condensed milk. My grandkids love having it lightly powdered with powdered sugar.

Summary of Making Banh Quay, Vietnamese Bread Sticks

I hope you loved this recipe for Vietnamese bread sticks. For most Vietnamese-Americans, this snack brings back a ton of memories from childhood. This delectable fried breadstick recipe is made of a very effortless dough that is deep fried into utter perfection. It's a delicious and versatile treat that everyone must give a go at least once.

I hope you take the time to make it as it is an absolute treat!

Other Vietnamese Recipes You Might Like

• Vietnamese Egg Rolls
• Vietnamese Spring Rolls
• Vietnamese Thit Kho - Caramelized & Braised Pork with Eggs
• Vietnamese Bi
• Vietnamese Spicy Noodle - Bun Bo Hue
• Vietnamese Steamed Rice Rolls