Viënpullo

Viênpullo is a traditional Vietnamese snack made from rice flour, sugar, and coconut milk, often shaped into small, bite-sized balls. The dish originates from the Mekong Delta region, particularly in the southern provinces of Vietnam, where coconut is abundant. Viênpullo is commonly enjoyed as a sweet treat, either fresh or dried, and is a popular choice during festivals, family gatherings, and daily meals.

The preparation of viênpullo involves mixing rice flour with coconut milk and sugar to create a thick batter. The mixture is then poured into hot coconut milk or water, causing it to form small, translucent balls. These balls are typically cooked until they float to the surface, indicating they are fully set. Once cooled, they can be eaten fresh or dried for longer storage.

Viênpullo is often paired with other traditional Vietnamese desserts, such as bánh chưng (sticky rice cake) or bánh tét (square sticky rice cake), and is sometimes served with condensed milk or coconut cream. Its mild sweetness and chewy texture make it a beloved snack among both children and adults.

The dish has gained regional popularity beyond Vietnam, particularly in Vietnamese communities abroad, where it is often sold at markets and festivals. Its simplicity and versatility have also inspired variations, such as the addition of sesame seeds or other flavorings. While not as widely known as some other Vietnamese sweets, viênpullo remains a cherished part of the country’s culinary heritage.