Banh Tieu is a beloved Vietnamese street snack - a light, hollow donut covered in crispy sesame seeds. These golden-brown pastries are characterized by their airy interior and slightly chewy texture, making them a unique addition to Vietnam's diverse landscape of street foods.

This pastry traces its origins to Chinese influence on Vietnamese cuisine, specifically from the Teochew community. Over time, Vietnamese bakers adapted the recipe to local tastes, creating a less sweet version that perfectly complements both savory and sweet accompaniments.

The magic of Banh Tieu lies in its preparation process. The dough is made from a mixture of flour, yeast, and a touch of sugar, then allowed to proof until doubled in size. What makes these donuts special is the careful kneading technique that creates tiny air pockets, which expand during frying to create the signature hollow center. Before frying, the dough balls are rolled in sesame seeds, which become wonderfully toasted during cooking.

While the traditional version is plain, modern variations might include sweet fillings like mung bean paste or custard. Some vendors experiment with different toppings like peanuts or dried coconut, though purists prefer the classic sesame seed version. The size can vary from small bite-sized pieces to larger sharing portions.

In Vietnam, Banh Tieu is particularly popular as a breakfast item or afternoon snack, often enjoyed with hot coffee or tea. Street vendors typically sell them fresh and warm, and the best time to enjoy them is right after frying when the exterior is still crispy and the inside is light and airy. They're also a common sight at traditional markets and food courts.

While these donuts are a delightful treat, they are deep-fried and should be enjoyed in moderation. They're relatively low in sugar compared to Western-style donuts but still high in calories due to the frying process. Those with sesame allergies should avoid this dish, and while the traditional recipe contains no dairy, it's not suitable for those following a gluten-free diet due to the wheat flour base.