White rose dumpling Bánh bao bánh vạc
White rose is Hoi An’s steamed shrimp-and-pork dumpling, its thin wrapper pinched to look like a rose, topped with fried shallot and dipped in sweet-sour fish sauce. Eat it warm, one dumpling to a bite.
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Taste
The filling is sweet with shrimp, or shrimp and pork with wood-ear mushroom, under fried shallot and scallion.
The wrapper is thin and translucent, and the dip is sour, hot, salty, and sweet in balance.
How to enjoy it
One dumpling is one bite. Dip it in the sweet-sour fish sauce and eat it warm.
A cold plate misses the wrapper. Take it as a small plate, not the whole lunch.
Where to try it
The old streets where it was carried: Lê Lợi, Trần Phú, Nguyễn Thái Học, and Bạch Đằng.