Bánh Ít Trần: Basic Information
- Bánh Ít Trần Filled With Mung Beans
- Bánh Ít Trần Filled With Mung Beans And Savory Ingredients
- Sweet Bánh Ít Trần
Bánh Ít Trần: Origin and Region
Bánh Ít Trần: Ingredients and Preparation
Main Cooking Method
Bánh Ít Trần: A Deep Dive
Popular Similar Dishes
- Bánh Ít
- Bánh Bột Lọc
- Bánh Nậm
Popular Dining Area
Bánh ít trần is a traditional Vietnamese steamed glutinous rice cake popular in Central and Southern Vietnam.
It shares similarities with bánh ít, a type of steamed, dumpling-like cake wrapped in banana leaves. In addition, its name means “unwrapped bánh ít.”
But while bánh ít is usually a sweet snack, bánh ít trần leans toward the savory side. Bánh ít trần can be filled with mung beans or a mixture of mung beans, pork, shrimp, and wood ear mushrooms.
Both versions are typically topped with scallion oil and fried shallots (optional).
A vital accompaniment for bánh ít trần is a dipping sauce made from Vietnamese fish sauce, garlic, chili peppers, and lime juice.
People in Central Vietnam often use a saltier and spicier sauce than in the South. A sweet version of bánh ít trần made with shredded coconut and coconut milk also exists.
Bánh ít trần is a familiar snack and street food to many Vietnamese people. Read on to discover its upsides, downsides, and common concerns. I will also suggest similar dishes at the end.
Pros and Cons of Eating Bánh Ít Trần
Bánh ít trần comes with the following advantages and disadvantages.
There’s more to learn about bánh ít trần beyond these pros and cons; discover other aspects of this Vietnamese cake in the FAQs section!