A Guide to Bánh Ít Trần

Fact: Bánh ít trần and Vietnamese dipping sauce is a classic combo.

Bánh Ít Trần: Basic Information

Pronunciation

/bahn eet chun/

Alternative Name(s)

Dish Type

Dumplings, glutinous rice dishes

Course

Non-course dish

Mealtime

Anytime

Popular Variations

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

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Central Vietnam

Associated Region

Unspecified

Bánh Ít Trần: Ingredients and Preparation

Main Ingredients

Glutinous rice flour, mung beans, pork, shrimp, and wood ear mushrooms

Main Cooking Method

Boiling and steaming

Preparation Process

Preparing the filling, preparing the dough, wrapping the dough around the filling, steaming bánh ít trần.

Bánh Ít Trần: A Deep Dive

Cultural Significance

Simple and versatile dish in Vietnamese cuisine

Taste

Savory

Texture

Chewy, soft exterior with a dense filling

Aroma

Mild

Color

Usually off-white

Serving Style

In a bowl

Serving Temperature

Warm or at room temperature

Accompaniment

Vietnamese dipping sauce, pickled vegetables, scallion oil, fried shallots.

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free

Calories

161 calories, according to data of Nutritionix for one serving (3.1 ounces or 88 grams) of bánh ít trần

Popularity

Vietnam, especially in the Central and South part

Popular Similar Dishes

Bánh Ít
Bánh Bột Lọc
Bánh Nậm
Zongzi

Popular Dining Area

Local households, street vendors, restaurants

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.

Key Points

Bánh ít trần is a Vietnamese steamed glutinous rice cake well-known in the central and southern regions.
Bánh ít trần is usually filled with mung beans or a mix of many savory ingredients, including pork and shrimp.
Locals usually serve bánh ít trần with scallion oil and Vietnamese dipping sauce.

Pros and Cons of Eating Bánh Ít Trần

Bánh ít trần comes with the following advantages and disadvantages.

Pros

Flavorful: Bánh ít trần has a diverse flavor profile when served with multiple accompaniments, combining sweet, savory, and spicy flavors.
Texture: The glutinous rice flour gives bánh ít trần a chewy, soft texture that many find appealing.
Flexibility: There are both vegetarian-friendly and non-vegetarian versions of bánh ít trần to suit various preferences.
Simplicity: Since bánh ít trần doesn’t need to be wrapped in banana leaves, it is easier to prepare than many other traditional Vietnamese cakes.

Cons

Caloric Content: Depending on the filling and size, bánh ít trần can be quite high in calories and lead to feelings of heaviness in the stomach.
High Carbohydrate Content: With glutinous rice flour as the main ingredient, bánh ít trần has a significant amount of carbohydrates and is unsuitable for people on a low-carb or ketogenic diet.
Availability: Outside of Vietnam, it is more challenging to find bánh ít trần than other mainstream Vietnamese dishes.

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!

Bánh Ít Trần FAQs

Yes, bánh ít trần is a naturally gluten-free dish and safe for people with celiac disease. However, some vendors might add ingredients with gluten, such as wheat flour, to the dough during the preparation process.

Yes, you can freeze bánh ít trần for many months, ideally from 2 – 3 months. Frozen bánh ít trần can last longer than that, but its quality will degrade over time.

Similar Dishes of Bánh Ít Trần

Bánh Ít

Bánh ít is a popular Vietnamese cake made from glutinous rice flour and mung bean using a steaming method.

Bánh Bột Lọc

Bánh bột lọc is a traditional Vietnamese dumpling made from tapioca flour, typically stuffed with shrimp and pork and wrapped in a translucent dough.

Bánh Nậm

Bánh nậm is a Vietnamese dumpling from Central Vietnam, wrapped in banana leaves and made with rice flour, shrimp, and pork.

Explore 52 Delicious Dishes That Start With the Letter B

Explore Most Popular Vietnamese Dishes

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.