Last Updated on November 28, 2023
Vietnamese banh will steal your heart if you love traditional Asian food. It’s often served as an appetizer or side dish with a meal, but can also be enjoyed as a tasty snack.
The combination of flavors is what makes Vietnamese banh taste so special – it’s savory, spicy, and slightly sweet. With only a few ingredients and minimal effort, you can easily make this tasty Vietnamese treat at home.
In this article, we will discuss the ingredients for Vietnamese banh it tran, as well as how to store leftover portions. We’ll also answer some frequently asked questions and provide a recipe card with all the measurements you need to make this tasty snack.
Table of Contents
What Is Vietnamese Banh It, Tran?
Vietnamese banh it tran is a fried snack made from mung beans and rice flour. It’s also known as “mung bean dumpling” or “rice cake” in Vietnam. This dish has a crunchy exterior and a soft, chewy centre that is filled with savory flavors such as garlic, onion, and black pepper.
The taste and texture of banh it tran make it a popular snack in Vietnam, as well as other parts of Southeast Asia. It’s often served with drinks or used as an appetizer to a meal. You should try this dish if you’re looking for a delicious and easy-to-make snack.
Where Did I First Try Vietnamese Banh It Tran?
I first tried Vietnamese banh it tran during my trip to Hanoi, Vietnam. I was visiting the city with my family and we had heard about this unique local snack. We decided to try it out and were not disappointed.
The dish is made with mung beans, rice flour, garlic, onion, and black pepper. The texture is crunchy on the outside and chewy in the middle, with a savory flavor that will make your mouth water. It was an amazing experience to be able to taste this local snack for the first time.
We went to a restaurant in Hanoi that served Vietnamese banh it tran. The restaurant was filled with locals and the atmosphere was lively. It felt like we were in a family-run establishment where everyone knew each other.
The staff was friendly and helpful in explaining to us how to order and eat the dish. We ordered several plates of banh it tran which came out freshly made and served with a dipping sauce. The food was amazing and the portion size was generous.
We spent the rest of our meal chatting, enjoying the delicious food and marveling at the unique flavors of Vietnamese banh it tran. After finishing our meal, we decided to take some for takeaway as well so that we could enjoy this local delicacy even after we had left the city.
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- Black pepper powder: It is essential for stuffing to add flavor.
- Yellow Moong Dal: Yellow Moong Dal is recommended for delicious stuffing.
- Salt: Salt should be added as per taste to the stuffing.
- Rice flour: Rice flour is required to make the dough.
- Hot water: Hot water needs to be added to the Rice flour for kneading the dough.
- Salt: Salt must be added to the dough for flavor.
- Oil: Oil is necessary for preparing the Onion oil.
- Spring Onion Greens: Spring Onions Greens should be added while making Onion oil.
To prepare Banh It Tran/Vietnamese Mung Bean Dumpling, begin by washing and soaking mung beans for 30 minutes. Pressure cook or boil on the stovetop until it becomes soft.
Then, heat a pan with oil and sauté the onions until softened; drain using a slotted spoon and add to the soft mung beans. Now, add pepper and salt to taste.
Next to that, sauté the green part of the onions in the same oil for 3-4 minutes before removing from the heat to cool.
For dough preparation, mix together flour, salt, and water (1 tablespoon at a time) until a soft dough forms. Allow the dough to rest for 10 minutes while covered. Then, divide into 5-6 portions and roll each piece out flat. Place a ball of mung beans filling onto the flattened dough before bringing it together to form a ball.
Bring 1.5-2 cups of water to a rolling boil in a pan, then add 2 or 3 dumplings at once (make sure they don’t touch each other). Stir on and off for 8-10 minutes, until the dumplings float on top. Then, remove them using a slotted spoon and place them into cold tap water for 5 minutes. Now, put the cooked dumplings on a serving plate/bowl and drizzle with onion oil before serving with Nuoc Cham Chay.
• If you find that the batter is too thick, you can add a tablespoon of hot water at a time until it reaches desired consistency.
• Make sure to adjust the heat accordingly so that the ingredients do not burn.
• You can also bake these dumplings in an oven preheated to 350°F (180°C) for 12-15 minutes.
What Ingredients Can I Replace or Substitute While Making It?
• You can substitute moong dal with other types of beans such as black-eyed peas, chickpeas, or split peas.
• Rice flour can be replaced with other types of gluten-free flour such as almond flour, coconut flour, or chickpea flour.
• Vegetable oil can be replaced with other types of cooking oils such as olive oil, coconut oil, or sesame oil.
• You can also substitute the spring onion greens with other types of herbs such as chives, parsley, or cilantro.
Vietnamese Banh It Tran Recipe
- mixing bowl
- Rolling Pin
For the stuffing:
- Salt adjust to taste, enhancing the flavors of the stuffing, ensuring a well-seasoned and delicious filling.
- 1/8 tablespoons of yellow Moong Dal providing a nutty and earthy flavor to the stuffing, adding a delightful texture and depth of taste.
- 1/4 teaspoon of black pepper powder adding a subtle and spicy kick to the filling, enhancing the overall flavor profile of the dish.
For the dough:
- 1/4 teaspoon of salt enhancing the overall taste of the dough, bringing out the flavors and providing a savory note.
- 1/4 cup of hot water serving as the liquid component for the dough, ensuring proper hydration and creating a pliable and workable dough.
- 1/2 cup of rice flour creating a light and delicate outer layer for the dish, resulting in a crispy and satisfying texture.
For the onion oil:
- 1/8 cup of oil serving as the cooking medium for the onion oil, infusing it with a rich and aromatic flavor, adding a delightful richness to the final dish.
- 1/8 cup of spring onion greens adding a fresh and mild onion flavor to the dish, enhancing the overall taste profile and providing a vibrant green color.
- To prepare Banh It Tran/Vietnamese Mung Bean Dumpling, begin by washing and soaking mung beans for 30 minutes. Pressure cook or boil on the stovetop until it becomes soft.
- Then, heat a pan with oil and sauté the onions until softened; drain using a slotted spoon and add to the soft mung beans. Now, add pepper and salt to taste.
- Next to that, sauté the green part of the onions in the same oil for 3-4 minutes before removing from the heat to cool.
- For dough preparation, mix together flour, salt, and water (1 tablespoon at a time) until a soft dough forms. Allow the dough to rest for 10 minutes while covered. Then, divide into 5-6 portions and roll each piece out flat. Place a ball of mung beans filling onto the flattened dough before bringing it together to form a ball.
- Bring 1.5-2 cups of water to a rolling boil in a pan, then add 2 or 3 dumplings at once (make sure they don’t touch each other). Stir on and off for 8-10 minutes, until the dumplings float on top. Then, remove them using a slotted spoon and place them into cold tap water for 5 minutes. Now, put the cooked dumplings on a serving plate/bowl and drizzle with onion oil before serving with Nuoc Cham Chay.
- If you find that the batter is too thick, you can add a tablespoon of hot water at a time until it reaches desired consistency.
- Make sure to adjust the heat accordingly so that the ingredients do not burn.
- You can also bake these dumplings in an oven preheated to 350°F (180°C) for 12-15 minutes.
One serving (1 dumpling) contains approximately:
• Calories- 90 kcal
• Fat- 4.5 g
• Carbohydrates- 10.6 g
• Protein- 2.3 g
• Fiber- 1.2 g
How to Store Leftover Vietnamese Banh It Tran?
Leftover banh it tran can be stored in the refrigerator in an airtight container for more than 5 days. You can reheat them, in the microwave for 1-2 minutes or until heated through. You can also freeze them for up to 3 months and reheat them when needed.
Can pregnant women eat this?
Yes, this dish is generally safe for pregnant women to eat. However, it is always best to check with your healthcare provider first before consuming any new food or dish.
What are some other dishes that use rice flour?
Rice flour can be used in a variety of dishes such as pancakes, muffins, breads, noodles, dumplings, and more. It is a versatile ingredient that can be used in both savory and sweet recipes.
What other types of beans can I use to make this dish?
You can substitute the moong dal with other types of beans such as black-eyed peas, chickpeas, or split peas. You can also experiment with different types of beans to find the one that suits your taste best.
Can this dish be made vegan?
Yes, this dish can easily be made vegan by omitting the egg and substituting oil for butter or ghee. Additionally, you can also use plant-based milk instead of dairy milk.
Are there any health benefits associated with this dish?
Yes, there are many health benefits associated with this dish. Moong dal is a great source of protein and fibre and is known to improve digestion. Rice flour is rich in complex carbohydrates which provide the body with energy. Additionally, the herbs used in this dish are packed with antioxidants and vitamins which help boost immunity.
It has been a pleasure sharing this recipe with you. Banh, it tran is a unique and delicious Vietnamese dish that can be enjoyed by everyone. With just the right blend of ingredients, it’s sure to become a family favorite in no time!
Whether’s served up with a bowl of steaming hot rice or enjoyed as an appetizer, this dish will definitely make your taste buds happy.
So don’t wait any longer and try making these delectable Vietnamese dumplings today! It is a must-try traditional dish. Don’t forget to share this recipe with your friends and family.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.