There's nothing quite like homemade Chuối Chiên / Vietnamese Fried Bananas. While restaurant versions are satisfying, making it at home lets you control the ingredients, adjust the flavors to your preference, and enjoy it fresh whenever the craving hits.

Chuối chiên is Vietnamese comfort food at its simplest and most satisfying — ripe banana encased in a shatteringly crispy, lightly sweet coconut batter, fried to golden perfection. The outside is crunchy and delicate, like a tempura shell, while the inside becomes warm, soft, and intensely sweet as the banana caramelizes from the heat. It's the kind of dessert that makes you close your eyes on the first bite.

Ingredients

  • 1 cup regular rice flour
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon turmeric powder (optional)
  • 1 tablespoon roasted black sesame seeds
  • 1 cup water
  • 3 bananas (any variety; see notes)
  • Neutral oil for deep frying

Instructions

1

Make the batter

In a wide shallow mixing bowl, mix together rice flour, all-purpose flour, baking powder, sugar, salt, black sesame seeds, turmeric powder, and water. Stir until smooth and well combined.

2

Heat the oil

In a wide skillet (about 11 inches), add about 1 1/2 inches of neutral oil, such as vegetable oil, and heat to 300-310°F.

3

Prepare the bananas

Peel the banana and slice it in half lengthwise. Use a Ziploc or thick plastic bag to roll up the banana half snugly. Use a large mallet or a flat object like a small cutting board to gently flatten the banana until thin but not so much that it breaks apart. Carefully peel it from the plastic bag and dip it into the batter. Repeat with the remaining bananas.

4

First fry

Using a wide spatula, transfer the coated bananas into the hot oil. Deep fry as many as your skillet can fit without overcrowding. Fry for about 7 minutes total or until golden. Flip and turn gently to prevent sticking and ensure even browning. Remove from the oil and drain on a wire rack. If necessary, clean the skillet of any fried bits before the second fry.

5

Second fry

Dip the fried bananas back into the batter for a second coating. Return to the oil and fry again for 3 more minutes. Make sure the bananas don't touch and flip as needed for even cooking.

6

Serve

Transfer to a wire rack to drain excess oil and allow to cool (about 15 minutes — it will be very hot), then enjoy.

Our Tips

Chuối chiên is one of Vietnam's most beloved street desserts — you'll find it at every夜市 (night market) from Hanoi to Ho Chi Minh City, sold from street carts where the smell of frying batter draws crowds like a magnet. The version with coconut milk in the batter is distinctly southern Vietnamese; in the north, the batter is simpler, made with just rice flour and water.

The choice of banana matters enormously. You want bananas that are ripe enough to be sweet but firm enough to hold their shape during frying. In Vietnam, the preferred variety is the small, thin-skinned chuối sứ (lady finger bananas). In the US, the closest substitute is ripe but still-firm regular bananas — avoid overripe bananas that will turn to mush in the oil.

The ice-cold water in the batter is the secret to crispiness. Cold batter hitting hot oil creates an immediate temperature shock that produces a lighter, crispier crust. Some cooks add a splash of beer or club soda for extra bubbles and lightness.