Bánh Cam / Bánh Rán Recipe (Vietnamese Fried Sesame Balls)


My grandmother is a child raising machine. As if raising nine of her own kids wasn’t enough of a challenge, she had her hands in raising almost all of the grand-kids too. Between cleaning up our messes and playing referee to our disputes, it seemed like she never skipped a beat in the kitchen.

In the very rare cases something wasn’t bubbling on the stove, grandma sometimes fed us a pulverized mix of roasted sesame seeds and salt (muối mè) over rice. Sounds like peasant food, right? Tasty peasant food. This is when I probably had my first taste of sesame seeds. It’s kind of funny that to this day, I don’t really know where sesame seeds come from (Any Mitch Hedberg fans?). These crunchy little teardrop-shaped seeds cover the snack we’re going to be making today–bánh cam (sesame balls).

The name bánh cam literally means “orange cake” because these balls simply resemble oranges, not because there are any actual oranges in it.


There’s wonderful harmony in bánh cam. The outer shell is a warm golden brown color covered in white sesame seeds. The exterior has a satisfying crispiness to it from frying. On the other side of that surface is a lightly chewy or springy glutinous rice dough and a sweet ball of mung bean. Fans of bánh cam can get pretty picky about this balance between the crisp and chew.


Although they look very similar, there are differences between bánh cam from the South and bánh ran from the North. Both styles can be found throughout the country though. My parents recount the differences in these fried desserts back home:

North Vietnam - Bánh Rán

Northerners call it bánh ran, or “fried cake”. These are made with a Jasmine flower essence for a nice aroma. A sugary drizzle on these fried goodies can be found on them depending on the vendor. Another difference in the north is that when they are covered in sugar, the dough is made only with sweet rice flour and no rice flour, sesame seeds, or potatoes.

South Vietnam - Bánh Cam

In this post, I make it in the Southern style. There is no essence of flower added to this. The most popular flavor added to the mung bean filling is with drops of vanilla extract. Only in the South will you find freshly shredded coconut in the filling too, but that will vary by vendor. If you add coconut to your recipe, do yourself a favor and use only freshly grated coconut!

In China?

The Chinese version of this looks very similar. I see these most of the time on dim sum carts. The filling is usually a paste of black or red bean, taro, or lotus seed. Since there’s enough water to make the filling a paste, it’s found sticking to one section of the inside.

Shaped By Necessity

In many cases, money determines how things pan out.  We add potatoes to prevent bánh cam from exploding in the fryer. Since potatoes were scarce (expensive) in Vietnam so sweet potatoes were used instead. This increased the sweetness allowing the cook to save money by cutting back on sugar too.

For the mung bean filling, my parents swear no cooks or snackers cared for some detail such as if the ball of mung bean shakes inside or not. There’s more air inside when you make the filling smaller and it’s highly likely cooks did that to stretch their daily supply.

How To Serve

These were usually sold by vendors as an afternoon snack. Locals rarely could afford more than one of these. They were maybe the size of a small orange–large enough to satisfy a dessert craving.

It’s fun to flatten bánh cam into a disk before taking a bite, but I also like making them into little bite-sized poppers too. These are excellent served with coffee or tea.

Cook’s Notes

It took a lot of recipe tinkering with mom to get to this recipe. The adjustments were made to get a better crisp in the shell, and to develop a deeper brown color. The amounts of sugar are made so it’s not too sweet. Adjusting sugar for the filling is easy, but it may change the texture and color if you adjust too much for the outer dough. I tried the mung bean filling with vanilla too, but prefer it without.

Before rolling and frying, the dough  keeps in the fridge for a few days just fine. If you don’t eat too many of these at a time, it’s better to fry up fresh batches. After you fry these sesame balls, they do keep okay for a day or two. To reheat them, pop ‘em in a toaster oven, or re-fry them in oil.

I have also tried using boiled potato instead of flakes, and it didn’t turn out as well. It probably has to do with getting the water levels right, but there was much better success for me with potato flakes for some reason. There are some legit local vendors who make it with boiled potatoes and their bánh cam is excellent.


4.7 from 3 reviews

Bánh Cam / Bánh Rán Recipe (Vietnamese Fried Sesame Balls Dessert)
Prep time
Cook time
Total time
Serves: 8
Outer Shell (Vỏ)
  • 4 oz sweet (glutinous) rice flour
  • 0.75 oz rice flour
  • 0.75 oz all-purpose wheat flour
  • 5 TBS potato flakes
  • 1.6 oz sugar
  • ½ cup warm water (plus ~2 TBS + 2 tsp later to reach desired consistency)
  • ½ tsp salt
  • 1.5 tsp baking powder
Filling (Nhân)
  • 4 oz steamed mung bean + water added to desired consistency
  • 0.75 oz sugar (This equals 1 TBS + 1 tsp)
  • ¼ tsp salt (optional)
  • A dash of vanilla extract (optional–I don’t think it needs it)
Cooking Oil
  • A neutral cooking oil for frying
Outer Shell (Vỏ)
  1. Mix ½ of the water in a big bowl. Add sugar, salt and mix to dissolve.
  2. Add remaining ingredients and mix (you can use a food processor if you want).
  3. The dough should be slightly dry and have a play-dough consistency. Rest 2-8 hours. It will be slightly rise and hydrate after resting, making it easier to work with.
Filling (Nhân)
  1. It’s best to steam this if you can. You can also make it in a rice cooker with slightly more water than you would use to make rice, but you will lose some sticking to the pot.
  2. Mash after it’s cooked and add water to desired consistency. The goal is to have a paste similar to thick, slightly dry mashed potatoes.
Forming The Bánh Cam
  1. Flatten out a disk of the dough and add a ball of mung bean filling. The dough to filling ratio is up to you! I like about 1″ in diameter, but you can make them bigger. Keep in mind they will slightly expand during cooking.
  2. Try not to leave any air pockets inside, since the dough will already be expanding and adding air to the center. Close off the ball so there aren’t any cracks.
  3. Slightly roll in your hands to make a ball shape and then roll in a bowl of sesame seeds to coat thoroughly. Set aside for frying.
  1. Deep fry the bánh cam at around 285F. It should take about 11 minutes per batch. You may need to stir them a bit for an even fry.


Bún Thịt Nướng Recipe (Vietnamese Grilled/BBQ Pork with Rice Vermicelli & Vegetables)

This is love in a bowl. If you’ve had bún thịt nướng you know what I’m talking about.

You have your sweet bits, sour bits, caramelization, some crunch, and aromatic herbs in a single, colorful arrangement. Depending in which restaurant you order your bún thịt nướng, you’ll find that it’s presented in different ways. For the most part, ingredients are the same, and they’re both eaten with nước chấmThịt nướng litererally means baked or barbecued meat and in this case it’s traditionally barbecued, and the meat is always pork. Bún means noodles, and for this dish it’s a rice vermicelli noodle which is sold in small packages as dried rice sticks.


The presentation style of bún thịt nướng in the pictorial above follows the Southern Vietnamese. It’s usually eaten by mixing everything including the nước chấm. I like to keep the dipping sauce separate though, so there isn’t a slick of the sauce on everything. It helps to control the amount of sauce per bite too. The bowl is finally garnished with onions in oil (mở hành) and chopped peanuts I like mine with egg rolls (chả giò) on top. I also use cucumbers, which is a Southern ingredient.

In the North, the presentation is slightly different. The rice noodles and vegetables each arrive on their own plate. The meat is put in a small bowl, and swimming in nước chấm which is added to almost fill the bowl. The meat is not just thịt nướng though–it always comes paired with cha (and the dish is called bun cha instead). Đồ chua is added on top of the bowl of meat. Northerners eat this by building each bite in their personal bowl.

Thịt nướng in Huế is a whole other beast.

However you decide to serve your bún thịt nướng though, you’re in for a treat!

Some differences in the marinade also really affect the flavor of the meat. Only Northerners use lemon grass in the marinade. Some recipes for this dish also call for sesame oil, or sesame seeds, but those are not traditional and do not follow Northern or Southern tradition (it’s quite possibly borrowed from the central region).


Chop and prep all of the ingredients and combine in a bowl before adding the meat. This makes sure they all combine and dissolve more evenly.

Add the pork shoulder to the mixture and mix evenly. Pork shoulder has a nice balance of fat for this–pork butt is a bit too lean. Marinate for at least 1 hour, but for better results–marinate overnight. To get this meat more seasoned, use your hands (with a glove if you must) and really rub the marinade into the pork.

Thịt nướng is usually barbecued, with a wire grilling basket like this one. If you want to make it traditionally you need to grill this over charcoals. I made this in the oven because it’s a lot easier and it is still delicious (instructions below). If you have time though, barbecuing it is worth the extra effort.

Boil the dried rice vermicelli (bún) according to the package instructions. This usually comes in small, medium, and large noodle thickness for about $1.50 per pack. I prefer small and medium thickness for this dish–thinner ones also cook much faster.

Now that you’ve had an earful of information on this, time to eat!


5.0 from 1 reviews

Prep time
Cook time
Total time
  • 1.5 lbs pork, sliced
  • 1 package rice vermicelli (small or medium thickness)
  • 4-6 egg rolls if you wish (chả giò)
  • 2 cloves garlic, minced
  • 1.5 shallots, minced
  • ¼ cup sugar
  • 1 tbsp fish sauce
  • ½ tbs thick soy sauce
  • ½ tbsp pepper
  • 3 tbsp neutral cooking oil
  • mint – (rau thơm)
  • Vietnamese perilla – tiá tô
  • Vietnamese balm – kinh giới
  • cucumbers, sliced – (dua leo)
Dipping Sauce
  1. Freeze the pork slightly so you can slice it thinly. About ⅛” or slightly thicker works well.
  2. Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
  3. Marinate the meat for at least 1 hour, or overnight for better results.
  4. Bake the pork for 10-15 minutes or until almost done. Finish cooking by broiling in the oven until a nice golden brown develops.