Vinh Thuan’s finest flour selection in Vietnamese cooking

Vinh Thuan is an admirable Vietnamese brand, which specializes in top-notch flour and starch products distributed globally, including the US, France, Canada, Taiwan, Australia, China, and the EU. Traditional Vietnamese ingredients offer premium options like tapioca starch, rice starch, glutinous rice flour, hagou flour, and more. Their signature blend of rice flour and tapioca starch simplifies the process of making wet rice paper, steamed buns, rice spaghetti and many more. Here is more about their special Vietnamese essentials;

Bột Há Cao

Hagou flour is typically used to make Vietnamese dumplings or “há cảo” (shrimp dumplings).To use it, mix the flour with water to form a dough. Roll out the dough into thin circles, then fill each circle with a mixture of seasoned ground pork, shrimp, mushrooms, and sometimes vegetables. Fold and seal the edges to create dumplings. Steam or fry the dumplings until cooked through. Serve with dipping sauces like Sakura soy sauce or Pantai chili oil.

Bột Banh Cuốn (For wet rice paper)

Bột Banh Cuốn, also known as rice paper flour, is an essential ingredient in Vietnamese cooking. These translucent sheets, made from rice flour, water, and salt, can be used in many different ways.  Perfect for fresh spring rolls, they're soaked, filled with shrimp, veggies, and herbs, then served with Pantai sweet chili sauce. Beyond rolls, they fry into crispy treats, wrap meats or add texture to soups, an important ingredient used in many Vietnamese dishes.

Bột Chiên Giòn, (Crispy fried powder mix)

This is a Vietnamese staple. This flour, mixed with water and seasoning, forms a batter used to coat various ingredients like minced rice cakes, creating a crispy exterior when fried. Typically cooked with eggs, green onions, and occasionally meats or seafood, it results in a satisfying crispy dish served with tangy dipping sauces. Bột Chiên Giòn adds a satisfying crunch and flavor, making it a popular street food and versatile dish in Vietnamese cuisine.

Bột Banh Canh, (rice spaghetti)

Commonly also known as rice spaghetti, is a Vietnamese noodle made from rice flour. These thin, translucent noodles are versatile, commonly used in soups, stir-fries, and cold salads. They quickly absorb flavors, adding a delicate texture to dishes and are a staple in Vietnamese cuisine for their lightness and adaptability.

Bột Banh Bao (dumpling flour)

This amazing versatile Vietnamese mix is mainly used for steaming buns or steamed dumpling buns. Combining flour, yeast, and other ingredients, it simplifies the preparation of traditional Banh Bao, fluffy steamed buns filled with tastiness. Just mix, fill with your choice of ingredients like pork, mushrooms, and steam for a delicious authentic dumpling.

"Bột chiên chuối (fried banana flour)

A popular gluten-free product ideally used for frying Vietnamese-style banana treats. Versatile in sweet and savory dishes. It is easy to use, perfect for snack aisles or baking sections. Simply combine banana flour with sugar, a pinch of salt, and water to create a smooth batter. Dip banana slices into the batter, ensuring they’re evenly coated, then fried until golden brown. Served warm and optionally dusted with powdered sugar or drizzled with condensed milk.