Vietnamese Pig Ear Biscuits - Banh Tai Heo

Course Snack
Cuisine Vietnamese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 40 Biscuits
Author Scruff


  • canola or vegetable oil for deep frying (approx 2 cm deep)
  • plain flour for dusting

White Dough

  • 150 gm plain flour
  • 4 tbsp warm water
  • 1/8 tsp salt
  • 1 tbsp canola or vegetable oil

Dark Dough

  • 3 tbsp brown sugar
  • 3 tbsp warm water
  • 20 gm desiccated coconut
  • 150 gm plain flour
  • 1 tbsp sesame seeds
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 1 tbsp canola or vegetable oil


  1. In a large mixing bowl, combine the white dough ingredients together then knead for 3 minutes. Leave aside.

  2. In a small bowl, add the sugar and water then microwave for 30 seconds. Stir with a spoon until the sugar is completely dissolved.

  3. In a mixing bowl, combine the remaining dark dough ingredients with the sugar mixture. Knead for 2 minutes.

  4. Using a rolling pin, flatten out each dough type into a rectangle of roughly 10 x 25 cm.

  5. Lay the white dough on the bottom. Pour 1/2 tsp of water on top and rub it in with your hands. 

  6. Lay the dark dough on top of the white dough. Pour 1/2 tsp of water over the top and rub it in with your hands

  7. With your fingers or a rolling pin, flatten out the top 3 cm of the dough.

  8. Roll the dough into a cylinder from the bottom up. 

  9. Dust a cutting board with a little bit of flour and cut the dough into slices with a width of less then 0.5 cm.

  10. Dust the dough slices with a little flour and flatten them out with a rolling pin.

  11. Deep fry in batches on medium heat until golden (approx 3 - 4 mins).