Vietnamese Sweet Potato and Shrimp Fritters (Banh Tom)

How to Make Bánh Tôm – Crispy Vietnamese Shrimp Fritters
These crispy sweet potato and shrimp fritters are the perfect snack—wrapped in lettuce, dunked in nuoc cham, and gone in two bites.

There’s something about the crunch of a perfectly fried fritter that hits you right in the childhood—and for me, this is it. These Vietnamese Sweet Potato and Shrimp Fritters were always the highlight at our church’s Tet (Vietnamese New Year) fair. I’d make a beeline for the stall, ignoring everything else because I knew what mattered most: crispy, golden bites of sweet-savory perfection dunked in nuoc cham. 

This snack, known as Bánh Tôm, hails from Hanoi and is typically made with white sweet potatoes and plump shrimp, deep-fried into a glorious nest. It’s the kind of food you eat standing up, hunched over a plate with a big leaf of lettuce and fresh herbs, dripping nuoc cham down your wrist—but you’re too blissed out to care.

And while these may seem like a street food treat best left to the professionals, they’re surprisingly easy to recreate at home. The sweet potatoes provide the starchy crisp, the shrimp gives it that bounce and umami, and the wrap-it-yourself lettuce/herb situation keeps it light and fresh.

Why this Recipe Works

• Crispy texture from the mix of rice flour, cornstarch, and all-purpose flour

• Savory-sweet balance from shrimp and sweet potato combo

• Customizable: Add more herbs, heat, or dipping sauces to taste

• Authentic flavors that transport you straight to the streets of Hanoi

• Perfect for entertaining—just prep ahead and reheat in the oven

Tips for Making Vietnamese Sweet Potato and Shrimp Fritters (Banh Tom)

• Use a mandolin to get thin, uniform sweet potato slices

• Don’t overcrowd the pan—fry 2 to 3 fritters at a time for best crisp

• Let the batter sit to hydrate before frying

• Reheat leftovers in the oven—not the microwave—to retain crispiness

• Add turmeric only if using white sweet potatoes for a golden color

🌱 A Bite of Sustainability

Sweet potatoes are one of the most sustainable crops—nutrient-dense, easy to grow, and they require less water than many others. Choosing local or organic shrimp and buying in-season herbs and lettuce reduces your footprint, supports local farmers, and keeps this traditional dish eco-conscious and delicious.

How To Make Vietnamese Sweet Potato and Shrimp Fritters (Banh Tom)

These crispy Vietnamese shrimp and sweet potato fritters are golden, savory, and perfect wrapped in lettuce with herbs and nuoc cham dipping sauce.

Prep the Sweet Potato

Peel and shave sweet potatoes into thin ribbons (no wider than ¾-inch). Soak in 2 cups water + ¾ tsp salt while you prep everything else (up to 2 hours).

Season the Shrimp

In a bowl, toss shrimp with ¼ tsp sugar, ⅛ tsp salt, and ⅛ tsp pepper. Set aside.

Make the Batter

In a large bowl, whisk together all the ingredients.

Finish the Batter

Drain the potatoes and pat dry. Add shrimp and potatoes to the batter and mix until evenly coated.

Fry the Fritters

Heat ¾ cup oil in a nonstick skillet over medium. Drop spoonfuls (about ⅓ cup each) into the oil, shaping into nests. Fry 3 minutes per side until golden brown and crispy. Drain on a wire rack.

Make the Nuoc Cham

Mix together all ingredients.

Assemble & Serve

Serve fritters with butter or red leaf lettuce, fresh herbs (mint, cilantro, basil), and nuoc cham for dunking. Wrap and eat with your hands.

Wrap It Up, We’re Done

These sweet potato and shrimp fritters are a texture-lover’s dream—crispy edges, tender centers, and a refreshing herb wrap to keep things light. Whether you’re serving them as an appetizer or the main event, these little golden bites will disappear fast. Don’t forget the nuoc cham—because sauce makes everything better. What else would you wrap up in lettuce and dunk in fish sauce? Let me know below!