Bánh bao bánh vạc

The rice paper is translucent and wrapped to resemble a flower shape (the origin of the name "white rose").

[1][2] The filling is prepared with a mix of shrimp, mushrooms, bean sprouts and spring onions.

The finished dish is topped with fried shallots and served with nước mắm chấm (sweetened fish sauce flavored with sugar, chillis, garlic and lime).

Brought to Vietnam by the Hoa (Vietnamese of Chinese descent), the presentation of the dish is unique to Hội An where it is prepared by a single Chinese-Hoianese family.

[3] The name "White Rose" dates back to the 1990s when it was first coined by a French tourist to describe the appearance.