White Rose Dumplings, a dish known in Vietnamese as banh bao banh vac, are a culinary specialty from Hoi An. It is made from small rounds of rice paper, with a tiny filling of meat in the centre, usually seasoned minced pork or shrimp. When the rice paper is steamed, the edges get soft and chewy and warp a little, making the translucent white dough look like a white flower.

White Rose Dumplings are topped with bits of crunchy toasted garlic and served with sweet chili sauce. This dish is also garnished with a red rose made from tomato, on a bed of shredded lettuce.