What is White Rose

White Rose is not a single specific item, but a dish consisting of two types of small rice dumplings:

• bánh bao — round, pleated dumplings that resemble a blooming rose;
• bánh vạc — larger, semi-circular dumplings.

The full Vietnamese name of the dish is bánh bao bánh vạc.

Both varieties are made from thin rice dough. A minced filling is placed inside, after which the items are boiled or steamed.

The finished wrapper becomes soft and translucent. The pinkish shrimp filling can be seen through it, making the pieces genuinely resemble white flowers with a colored center.

Why the Dish is Called White Rose

The name White Rose is English, not traditional Vietnamese.

It stuck due to the unusual shape of the bánh bao. The edges of the thin dough are gathered around the filling in small folds. After cooking, they look like white petals.

In Hoi An menus, you can find several name variations:

• White Rose;
• White Rose dumplings;
• bánh bao bánh vạc;
• bánh hoa hồng trắng — meaning "white rose-shaped pastries".

For locals, the name bánh bao bánh vạc remains more familiar, while the term "White Rose" is used more often in tourist menus.

Where the Dish Originated

White Rose is considered a culinary specialty of Hoi An, an ancient trading town in central Vietnam.

Hoi An's cuisine was shaped by various cultural influences. Chinese, Japanese, and European merchants passed through its port, so local dishes often combine Vietnamese ingredients with foreign cooking techniques.

Bánh bao bánh vạc resemble Chinese dumplings and dim sum, but the thin rice dough, local filling, and presentation make them a distinct Hoi An dish.

Today, White Rose can be found in many cafes throughout the Old Town, in markets, and in restaurants across central Vietnam. However, Hoi An remains the primary place to experience it.

What the Dough is Made Of

The base of the wrapper is rice flour, known as bột gạo.

Traditionally, rice is soaked in water and then ground into a very fine, uniform mass. The dough is strained and kneaded several times to ensure no large particles remain.

The ingredients may include:

• rice flour;
• water;
• salt;
• a small amount of starch;
• sometimes cooking oil.

The main challenge lies in achieving the correct consistency. The dough must be soft enough to form thin petals while remaining strong enough not to tear during filling and cooking.

After heat treatment, the wrapper becomes translucent, smooth, and slightly elastic.

The Legend of Hoi An's Water

A popular local legend is associated with making the dough. It is believed that special water from Hoi An's ancient wells, including the Ba Le well (giếng Bá Lễ), is essential.

According to this story, the local water helps achieve the necessary softness and transparency of the rice dough. Therefore, authentic White Rose supposedly cannot be fully replicated outside the city.

In practice, quality depends primarily on the rice, flour processing, water proportions, and the chef's skill. Nevertheless, the tale of Hoi An's wells remains an important part of the dish's image.

How White Rose is Formed

The prepared dough is divided into small pieces. Each piece is manually stretched or rolled out into a very thin circle.

A small amount of filling is placed in the center. The piece is then given one of two shapes.

For bánh bao, the edges of the dough are gathered around the filling in folds. The center remains slightly open, and the wrapper resembles a flower.

For bánh vạc, the dough is folded in half and pinched along the edge. This creates a semi-circular dumpling resembling a seashell or a small pouch.

The work requires precision. If the wrapper is too thick, the dish feels heavy. If it is too thin or dry, the pieces may tear.

How the Dish is Cooked

The formed dumplings are placed on a steamer surface or dropped into hot water.

Most commonly, they are steamed until the wrapper becomes translucent and the filling is thoroughly heated through.

After cooking, the items are carefully transferred to a plate. Bánh bao are usually placed in the center, with bánh vạc arranged around them.

On top, the dish is sprinkled with crispy fried shallots, known as hành phi, and sometimes drizzled with a small amount of aromatic oil.

White Rose is best eaten immediately. Once cooled, the rice wrapper becomes denser, dries out, and may start to stick together.

Two Types of White Rose

The main distinction within the dish is between bánh bao and bánh vạc. On tourist menus, they are often grouped under one name, although their shape and filling composition may differ.

Bánh Bao

Bánh bao in White Rose is a small, open dumpling resembling a flower.

Shrimp filling is placed in the center of a thin rice circle, and the edges are gathered into folds. After cooking, the wrapper becomes white and translucent, leaving the pinkish center visible.

The filling typically consists of:

• minced shrimp, or tôm;
• shallots;
• garlic;
• fish sauce;
• black pepper;
• sometimes a small amount of pork.

Bánh bao has a delicate texture and a pronounced shrimp flavor.

It is important not to confuse this variant with regular Vietnamese bánh bao—a large steamed wheat bun filled with pork, egg, and sausage. In White Rose, the same term refers to a small item made from an entirely different type of rice dough.

Bánh Vạc

Bánh vạc is a larger, semi-circular or oblong dumpling.

Its name is sometimes translated as "cauldron handle dumpling" due to its characteristic curved edge. Visually, bánh vạc can resemble a small seashell.

The filling is usually more complex than that of bánh bao. It may include:

• shrimp;
• pork;
• wood ear mushrooms, or mộc nhĩ;
• bean sprouts, or giá đỗ;
• bamboo shoots;
• green onions;
• fish sauce;
• spices.

The components are finely chopped and pre-sautéed. Thanks to the mushrooms and vegetables, the filling is denser and more varied in texture.

How Bánh Bao Differs from Bánh Vạc

The main differences lie in shape and filling.

Bánh bao:

• has a round, floral shape;
• is usually smaller in size;
• often remains slightly open at the top;
• is predominantly filled with shrimp paste;
• looks like a white rose.

Bánh vạc:

• has a semi-circular or oblong shape;
• is usually larger;
• is fully sealed along the edge;
• may contain shrimp, pork, mushrooms, and vegetables;
• resembles a seashell or a small dumpling.

In a standard portion, both types are served together so diners can compare their taste and texture.

Fried Shallots

An essential accompaniment to the dish is crispy fried shallots, known as hành phi.

Shallots are thinly sliced and fried in oil until golden brown. They add a sweetish aroma and create a contrast with the soft rice wrapper.

Hành phi is usually generously sprinkled over the entire portion. In some establishments, the oil left over from frying the shallots is also used: the dumplings are lightly brushed with it to prevent them from sticking together.

When ordering extra shallots, you can say:

Thêm hành phi — add fried shallots.

Sauce for White Rose

The dish is served with a sweet-and-sour fish sauce called nước chấm.

It is prepared using fish sauce, or nước mắm, as a base. Additional ingredients may include:

• water;
• sugar;
• lime juice or vinegar;
• garlic;
• chili pepper;
• sometimes shrimp broth.

The sauce for White Rose is typically quite light and mildly sweet. It should not overpower the delicate flavor of the rice dough and shrimp filling.

Sometimes it is made from the liquid left over after cooking shrimp. Such a sauce has a more pronounced seafood flavor.

The dumplings are dipped one by one. You should not pour all the sauce over the plate at once: the thin dough quickly absorbs liquid and becomes too soft.

Varieties of White Rose

The classic dish consists of bánh bao and bánh vạc, but modern cafes offer various filling and presentation options.

Classic Bánh Bao Bánh Vạc

Bánh bao bánh vạc is the traditional mixed portion.

It includes both types of items:

• floral bánh bao with shrimp filling;
• semi-circular bánh vạc with a more complex mixture of meat, shrimp, and vegetables.

The portion is sprinkled with fried shallots and served with fish sauce.

This is the best option for a first introduction, as it allows you to compare both parts of the dish.

Shrimp-Only White Rose

In some establishments, both types of dumplings are filled predominantly with shrimp paste.

This version may be called bánh bao tôm or simply White Rose shrimp dumplings.

The word tôm means "shrimp".

The filling turns out delicate and slightly sweet. It typically contains fewer vegetables and no pork.

However, fish sauce and other animal-derived products may still be part of the recipe.

Pork White Rose

Bánh vạc thịt heo is a pork-filled version of bánh vạc.

The words thịt heo mean "pork".

Wood ear mushrooms, green onions, and shrimp may be added to the filling. A purely meat-only version is less common.

Shrimp and Pork White Rose

Bánh vạc tôm thịt is prepared with both shrimp and pork.

The words tôm thịt signify the combination of shrimp and meat.

This is one of the heartier options. Shrimp gives the filling a mild sweetness, while pork makes it juicier and denser.

Vegetable White Rose

Modern presentations feature items filled with mushrooms, carrots, bean sprouts, bamboo shoots, and other vegetables.

This version may be labeled as bánh vạc rau củ.

The words rau củ mean "vegetables".

The presence of a vegetable filling does not always make the dish vegetarian. Fish sauce, shrimp, or animal broth may still be used in its preparation.

Vegetarian White Rose

Bánh bao bánh vạc chay is the vegetarian version.

The word chay means "vegetarian" or "vegan/lent".

The filling may include:

• tofu;
• wood ear mushrooms;
• shiitake;
• carrots;
• bamboo shoots;
• bean sprouts;
• green onions.

Instead of fish sauce, soy sauce or a special plant-based seasoning is used.

This version is not available at every establishment. If you follow a strict plant-based diet, you must specifically verify the composition of the dough, filling, and sauce.

Fried White Rose

Modern cafes sometimes offer pan-fried items, which may be called bánh vạc chiên.

The word chiên means "to fry in oil".

The wrapper becomes golden and crispy, and the dish starts to resemble fried wontons. This presentation is not considered classic: traditional White Rose is steamed or boiled.

White Rose with Extra Fried Shallots

While not considered a separate variety, some cafes offer portions with an extra-large amount of hành phi.

The fried shallots can practically cover the dumplings entirely, giving them a richer aroma and crunch.

At the same time, too much oil can overpower the delicate taste of the shrimp filling.

How to Eat White Rose Correctly

The dish is eaten with chopsticks, dipping each dumpling into the sauce.

It is best to try one bánh bao plain first. This allows you to appreciate the taste of the thin rice dough and shrimp filling.

Next, you can dip the following piece into the nước chấm.

A convenient eating order:

1. pick up a dumpling with chopsticks;
2. grab a bit of fried shallots;
3. lightly dip the bottom part into the sauce;
4. eat it in one bite or divide it into two;
5. compare bánh bao and bánh vạc.

Small bánh bao are easy to eat whole. Larger bánh vạc can be divided with chopsticks, but this must be done carefully as the thin wrapper tears easily.

Do not hold the dumpling in the sauce for too long. Rice dough quickly absorbs liquid and can lose its firmness.

How White Rose Differs from Wontons

Wontons, or hoành thánh, are also popular in Hoi An, so the two dishes are sometimes confused.

Main differences:

White Rose:

• made from rice dough;
• has a white, translucent wrapper;
• usually steamed;
• filled with shrimp, pork, and vegetables;
• served with fried shallots and fish sauce.

Wontons:

• mostly made from wheat dough;
• have a yellowish wrapper;
• may be boiled in soup or fried;
• often filled with pork and shrimp;
• served with broth or a thick sauce.

Fried wontons are crispy, whereas classic White Rose remains soft and tender.

How White Rose Differs from Regular Bánh Bao

Regular bánh bao in Vietnam is a large steamed bun made from yeasted wheat dough.

Inside it, you may find:

• minced pork;
• sausage;
• egg;
• mushrooms;
• vegetables.

The bánh bao found in White Rose is an entirely different item.

Main differences:

• regular bánh bao is made from wheat dough;
• White Rose is made from rice dough;
• a regular bun is large and fluffy;
• the Hoi An bánh bao is small and translucent;
• regular bánh bao is fully enclosed;
• White Rose has flower-shaped folds.

The names match, but the appearance, dough, and serving method differ.

How White Rose Differs from Bánh Bột Lọc

Bánh bột lọc are transparent tapioca starch dumplings, especially popular in Hue and central Vietnam.

They may contain shrimp and pork, making them visually reminiscent of White Rose.

Main differences:

• White Rose wrappers are made predominantly from rice flour;
• bánh bột lọc are made from tapioca starch;
• bánh bột lọc dough is more transparent and chewy;
• White Rose has a soft and delicate wrapper;
• bánh bột lọc are often wrapped in banana leaves;
• White Rose is shaped like a flower or a semicircle.

Bánh bột lọc is usually significantly more chewy in texture.

How White Rose Differs from Bánh Cuốn

Bánh cuốn are thin steamed rice noodle rolls.

Both dishes are made from rice dough, but the technique differs.

For bánh cuốn, liquid batter is spread over stretched cloth, cooked into a thin sheet, and then filled with meat and mushrooms.

For White Rose, a denser dough is used to manually form small dumplings.

Main differences:

• bánh cuốn has the shape of a long roll;
• White Rose resembles a flower or a semi-circular dumpling;
• bánh cuốn wrappers are thinner and softer;
• White Rose has firmer edges;
• bánh cuốn is more commonly eaten for breakfast;
• White Rose is usually ordered as an appetizer or part of a lunch.

How to Order White Rose

You may encounter the following terms on menus:

• White Rose — White Rose;
• White Rose dumplings — White Rose dumplings;
• bánh bao bánh vạc — mixed portion of both types;
• bánh bao — flower-shaped pieces;
• bánh vạc — semi-circular dumplings;
• bánh bao tôm — shrimp bánh bao;
• bánh vạc tôm thịt — shrimp and pork bánh vạc;
• bánh bao bánh vạc chay — vegetarian version;
• hành phi — fried shallots;
• nước chấm — dipping sauce;
• thêm hành phi — add fried shallots;
• thêm nước chấm — add sauce;
• không cay — not spicy;
• không tôm — without shrimp;
• không thịt — without meat.

The phrase một phần bánh bao bánh vạc means "one portion of bánh bao bánh vạc".

The word phần is used to designate a portion of a dish.

If you have a shrimp allergy, simply asking for a version without visible seafood is not enough. Shrimp or shrimp broth may be present in the filling and sauce.

When is the Best Time to Eat White Rose

White Rose is most often ordered as an appetizer before a main course or as part of a shared lunch.

A single portion is usually not too large, making it easy to share between two people and combine with other Hoi An dishes:

• cao lầu;
• mì Quảng (Quang noodles);
• fried wontons;
• Hoi An chicken rice;
• local spring rolls.

The dish is best eaten immediately after serving, while the wrapper remains warm and soft, and the fried shallots are crispy.

Once cooled, the pieces can stick together and lose their delicate texture.

Where is the Best Place to Try White Rose

The primary place to experience the dish remains Hoi An.

It can be found:

• in Old Town restaurants;
• at the Central Market;
• in family-run cafes;
• in establishments serving Quang Nam province cuisine;
• in restaurants offering tasting sets of local dishes.

Good White Rose can be identified by several signs:

• the wrapper is thin and translucent;
• the edges are not dried out;
• the dumplings are not stuck together;
• the filling has a fresh aroma;
• the fried shallots remain crispy;
• the pieces are served warm;
• the sauce is not overly salty;
• the shape of the floral bánh bao is well preserved.

If the wrapper is thick, dry, or rubbery, the items may have been prepared in advance and reheated.

What Tourists Should Consider

Classic White Rose may contain:

• shrimp;
• pork;
• fish sauce;
• wood ear mushrooms;
• bean sprouts;
• bamboo shoots;
• fried shallots.

People with crustacean allergies are generally unsuited for this dish. Shrimp is part of the classic filling and may be used to prepare the sauce.

If you have a fish allergy, account for the presence of fish sauce.

A vegetarian version is not available everywhere. Even vegetable fillings may be seasoned with fish sauce.

The dish is typically not spicy. Chili pepper is added to the sauce, but the amount can vary.

Rice dough does not necessarily guarantee the absence of gluten: additional flour blends or shared kitchen surfaces may have been used during production and preparation.

Why You Should Try White Rose

White Rose is one of those dishes that is hard to separate from the atmosphere of Hoi An.

Its appeal lies not only in its taste but also in its appearance. Thin white folds, pinkish shrimp filling, and golden fried shallots make the portion look like a small floral arrangement.

At the same time, the dish is built on a simple and harmonious combination: soft rice dough, mildly sweet shrimp, juicy filling, crispy shallots, and a light sweet-and-sour sauce.

For a first introduction, it is best to order a full portion of bánh bao bánh vạc. It will allow you to compare the delicate floral bánh bao with the larger, heartier bánh vạc and understand why this dish has become one of Hoi An's culinary symbols.