This traditional snack is a must-try for anyone looking to experience the authentic flavors of central Vietnam.
At the heart of banh it tran is its simple yet satisfying composition. The dough, made from a blend of glutinous rice flour, rice flour, salt, and water, is soft, chewy, and slightly sticky. Some cooks enhance the dough’s flavor by adding coconut milk, which gives it a richer, more indulgent taste.
What truly sets banh it tran apart is its filling. The most common variety features a savory mix of mashed mung beans, minced pork, shrimp, wood ear mushrooms, onions, salt, and pepper. These ingredients are sautéed together, creating a harmonious blend of flavors and textures. There is also a sweet version, often filled with sweetened mung beans or coconut.
Once the filling is prepared and cooled, it is rolled into small balls. The dough is divided into equal portions, each flattened and wrapped around the filling before being shaped back into a ball. Before steaming, the cakes are lightly coated with oil to ensure a smooth texture. They are then steamed for about 15 minutes until fully cooked.
When served, banh it tran is typically topped with scallion oil, fried onions, and toasted shrimp flakes. It is accompanied by a small bowl of chili fish sauce and pickled carrots and daikon, adding a tangy and spicy contrast to the rich, savory dumplings.
Banh it tran is more than just a snack; it is a symbol of togetherness and celebration. Family members often gather to knead the dough, prepare the filling, and assemble the cakes, making it a dish steeped in tradition and cultural significance.
