Vietnamese Fried Bananas

A Light Ending
Rice Flour Meets Bananas and Baking Powder

Using bananas in Vietnamese cuisineVietnamese Fried Bananas or Chuoi Chien makes a light ending to a Vietnamese meal, or any meal, for that matter.  The use of Sugar reflects the typical sweet taste that is often seen in Vietnamese cuisine.  The mixture of Rice Flour with regular wheat Flour is a characteristic Vietnamese technique.  Use of Baking Powder in the mix is a Fusion aspect from French culture.Fried Bananas
(Chuoi Chien)



2 ripe Bananas
1 teaspoon sugar
6 tablespoons All-Purpose Flour
2 tablespoons Rice Flour
1 teaspoon Baking Powder

Using Baking Powder in Vietnamese cuisine

Baking Powder

4 tablespoons Sugar
½ cup Water
Oil for deep frying


First peel the Bananas and cut in half lengthwise, then in half crosswise.

Sprinkle 1 teaspoon of Sugar over the Bananas and let stand for about 15 minutes.

For the batter, mix the Flour, Rice Flour, 4 tablespoons Sugar, Baking Powder and water in another bowl.

Heat about 1 inch of Oil in a small saucepan to 300 degrees Fahrenheit.  Dip the Banana pieces into the batter and deep-fry until golden brown.  Serve hot. This recipe makes 8 small Vietnamese-style dessert portions.

A candy or frying thermometer can be useful in getting the temperature right., which is important so the dish doesn’t become soggy or greasy.View of downtown Saigon street scene, 1966


2 thoughts on “Vietnamese Fried Bananas

  1. Pingback: Vietnamese cuisine | Pacific Rim Gourmet

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