A Guide to Bánh Rán

Fact: According to CNN, bánh rán is on the list of the 30 tastiest fried foods around the world.

#76 in Vietnam

Bánh Rán: Basic Information

Pronunciation

/bahn ran/

Alternative Name(s)

Dish Type

Fried dishes, snacks, cakes and pastries.

Course

Dessert

Mealtime

Anytime

Bánh Rán: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Northern Vietnam, Southern Vietnam

Associated Region

Unspecified

Popular Bánh Rán Variations

Bánh Cam

Bánh Rán: Ingredients and Preparation

Main Ingredients

Glutinous rice flour or rice flour, mung beans or ground pork, and sesame seeds

Main Cooking Method

Deep-frying

Preparation Process

Combine flour and water to make a dough, create the sweet or savory filling before wrapping it around with the dough, form balls, roll in sesame seeds, and deep-fry until golden.

Bánh Rán: A Deep Dive

Cultural Significance

A beloved snack in both North and South parts of Vietnam

Taste

Sweet or savory

Texture

Crispy

Aroma

Fragrant

Color

Golden brown

Serving Style

In paper bags

Serving Temperature

Hot, warm, or at room temperature

Accompaniment

Tea, chili sauce

Occasions

On any occasions

Seasons

Year-round

Special Diets

Non diet-specific

Calories

210 calories, according to data of MyFitnessPal for 1 ball of Bánh Cam (sweet version).

Popularity

Vietnam

Popular Similar Dishes

Jian Dui
Buñuelos

Popular Dining Area

Street vendors in Vietnam

Bánh rán is a street food treat in Vietnam that features glutinous rice balls deep-fried until the outer layer is crunchy and golden brown.

Occasionally, bánh rán in the north is covered with sesame seeds, while the filling is a mixture of mung bean paste with coconut milk or a savory blend of pork.

Aside from the traditional glutinous outer layer, regular rice flour is also great, with some even featuring potato in the dough mix.

Once fried, the dough will expand, giving the filling more space to the point that it’s possible to shake the filling in the hollow space created.

For the savory bánh rán, the filling consists of ground pork, wood ear mushrooms, dry vermicelli, and carrots.

Usually, Vietnamese add egg to the savory filling to help bind all the elements. When served, savory bánh rán goes well with sweet and sour chili sauce.

As for the southern version, bánh cam is the sweet adaptation of this snack. Furthermore, the mung bean filling of bánh cam usually fits exactly to its inside instead of being able to rattle around inside the fried dough.

To add to that, the Southern version comes with a sweet syrup, unlike the Northern bánh rán. Stick around to expand your knowledge about the positive and negative aspects when consuming bánh rán before diving into some concerns that people often have.

Also, make sure to discover some specialties that are like these Vietnamese deep-fried balls.

Key Points

Bánh rán is a Vietnamese street food of deep-fried glutinous rice balls with sesame seeds.
It’s sweet or savory, depending on the filling.
The savory version has a pork filling, while the sweet bánh rán has a mix of mung bean paste.
The southern version is called bánh cam and has a sweet flavor.

Bánh Rán Images

Pros and Cons of Eating Bánh Rán

These are a few features that people need to consider carefully to enjoy bánh rán with no worry whatsoever:

Pros

Energy Boosting: The high carbohydrate content from the glutinous rice flour provides a quick source of energy.
Portability: Bánh rán is easy to eat on the go, making it a convenient snack.
Variety of Flavors: Bánh rán is filled with a variety of ingredients, providing a wide range of flavors from sweet to savory.

Cons

Greasy: If not cooked properly, they’re overly greasy, which is off-putting for some and not great for digestive health.
High in Calories: Deep-frying contributes to a higher calorie count, which may not be ideal for calorie-conscious individuals.

Don’t miss the chance to learn more about bánh rán by going through some of the inquiries that many often wonder about this fried ball treat.

Bánh Rán FAQs

They are very similar, with bánh rán being the northern Vietnamese version and bánh cam the southern version.

It has a sweet, slightly nutty taste from the sesame seeds, with a chewy texture inside and a crispy exterior.

Yes, bánh rán is naturally gluten-free as it’s made with glutinous rice flour, but you should always check for cross-contamination if they’re highly sensitive to gluten.

Make sure the oil is at the correct temperature, and don’t overcrowd the frying pan.

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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.