Vietnamese Banh It Tran Recipe-The Secret Of Being Soft For A Long Time

If you are looking for a Vietnamese Banh It Tran Recipe then you are on the right blog page. From here you can learn how to make Banh It Tran and the secret of being soft for a long time.

Banh It Tran is a popular Vietnamese savory dumpling that is often enjoyed as a snack. Vietnamese cuisine is replete with snacks, small bites, and casual meals, and these tasty dumplings are some of the most filling and addictive delicacies.

It’s a delicious, soft, and very sticky rice flour dough ball, filled with a tasty mung bean and poached to perfection.

Banh It Tran Vietnamese dumplings made with glutinous rice flour and stuffed with pork and shrimp, or mung beans. They are delicious and tasty snacks.

Banh It Tran Recipe

Pork, Shrimps, Mung Bean And Shallot
Pork, Shrimps, Mung Bean And Shallot

Cuisine: Vietnamese

Makes: 10 Servings


Dough Making:

  • 2cups water (500mililitre)
  • 1/2 teaspoon salt
  • 400g glutinous rice flour
  • 70g potato starch
  • 30g rice starch
  • 1 soup spoon oil =25 milliliter

For Filling:

    • 1/2 cup shallot
    • 200g minced meat
    • 200g shrimp
    • 200g green beans (washed and soaked overnight)
    • 2 soup spoons fried shallots
    • 1 tablespoon chicken powder
    • 1 tablespoon sugar
    • 1/3 teaspoon salt
    • 1/2 teaspoon black pepper


400 Grams Gluten Flour, 70 Grams Potato Starch, 30Grams Rice Starch
200 Grams ground pork, 200 Grams shrimps, 200 Grams mung bean, 1/2 cup shallot,
Add glutenous flour, potato starch, rice starch, 1/2 teaspoon salt, 1 soup spoon of oil (25 milliliters)

Dough Make
Dough Make

Stir first then add 2 cups hot water = 500 milliliters and then increase to level 2 for 10 minutes.

Adjust more or less water or glutenous flour if needed. Turn off after 10 minutes. Cover and rest for 2 hours.

Steam mung bean for 15 minutes, and strain it.

It is very tender after 15 minutes.

Transfer to a mixing bowl and smash it.

Mung Bean Mash
Mung Bean Mash

In a saucepan put 1 tablespoon oil and shallots.

Add ground pork, saute for 3 minutes with high heat.

Add shrimps, 1 tablespoon chicken powder, 1 tablespoon sugar.

Add 1/3 teaspoon salt, 1/2 teaspoon black pepper, stir and fry.

After 3 minutes turn off the heat and add mung bean, stir, and mix.

Add 2 soup spoons fried shallots

Saute Onion, Pork, Shrimp, Mung Bean, fry onion And Spice
Saute Onion, Pork, Shrimp, Mung Bean, fry onion And Spice

Divide each piece about 25 gram

Cover and set aside

Beanball Make
Beanball Make

Make each dough about 40 Grams

Flatten the dough and place the mung beanball

Beanball Place In The Dough
Beanball Place In The Dough

Make sure to cover it during the process

Beanball Ready For Boiling
Beanball Ready For Boiling

In a large pot boil it.

After 30 seconds gently stir it, add one at a time lower to medium heat

Banh It Tran Boil
Banh It Tran Boil

Brush some oil on the plate.

Remove after boil about 10 minutes.

Garnish some green onion oil.

Dried shrimp flakes.

Ready to serve.

Vietnamese Banh It Tran Recipe
Vietnamese Banh It Tran Recipe

My Other blog post:

Nui Xao Bo Recipe

Pho Ap Chao Recipe

Banh It Tran Recipe For Vegetarian

Cuisine: Vietnamese
Equipment: Pressure Cooker
Preparation: 10 Minutes

Makes: 4 Servings

Vietnamese Banh It Tran Recipe For Vegetarian
Vietnamese Banh It Tran Recipe For Vegetarian


For The Filling:

  • 50Grams Yellow Moong Dal (Split)
  • 1/2 teaspoon Black pepper powder
  • Salt according to taste

For The Dough Making:

  • 1/2 cup warm water
  • 1/2 teaspoon salt
  • 120 grams Rice flour

For The Onion Oil:

  • 4 tablespoons
  • 1/2 cup chopped Spring Onion Greens


Wash and soak the mung beans for 30 minutes before beginning to make Banh It Tran (Vietnamese Mung Bean Dumpling). Cook in a pressure cooker until everything is smooth. Also, you can cook on the stove, but ensure it is soft before doing so.

Frist Heat up the oil in a saucepan and sauté the white part of the onions. When the mung beans are very soft, drain them with a slotted spoon and put them to the soft mung beans. Also, Mix in the pepper and salt. Divide the dal mixture into 5-6 portions. Cover it until use it.

Sauté the green half in the same oil that you sautéed the onions in. Move it from the fire after three to four minutes and keep it aside for cooling.

To prepare the dough, combine the flour with the salt and knead thoroughly. Make a smooth dough by adding 1 tablespoon of water at a time. Do not succumb to the temptation of adding more water. I think doesn’t require the entire cup of boiling water; however, you will need more than 1/4 cup but less than 1/2 cup. Cover the dough with plastic wrap and keep it aside for ten minutes.

The dough should yield five to six serves. You must wrap it in a Ziploc or a plastic bag.

I took a part of the dough, smashed it between my palms, added a mung bean ball, gathered the dough, and shaped it into a ball.

Kneading the dough was a bit of a challenge; keep it covered at all times and don’t roll it out too thinly or it may stick to the paper.

In a skillet, bring two cups of water to a boil. Put two or three dough balls in the boiling water at a time. Ensure that they don’t come into contact with each other, otherwise, they’ll stick together.

The cooking time for dumplings is 8-10 minutes. They float on top once cooked. Remove the cooked dumplings from the hot water and place them in cold tap water with a slotted spoon.

Scoop out the Banh It Tran, set it on a serving plate/bowl, drizzle with onion oil, and serve alongside Nuoc Cham Chay after 5 minutes.

Some Valuable Tips On Banh It Tran Recipe

The traditional recipe uses ground pork, but you can use whatever ground meat you like, such as chicken or turkey. Optionally, skip the meat entirely and double down on the Mung Bean mashed recipe for a fully vegetarian option.

Make sure to cover the dough completely during the resting period. Don’t let it sit for more than one hour as it might be dry. The dough is dry if you see cracks when shaping the dough ball. Here’s how to make a dry dough: wet your hands with some warm water and massage a section of dough for about 15-20 seconds before shaping the dough ball. This little bit of water will help hydrate the dough.

On the other hand, a moister dough makes deliciously soft and chewy dumplings. Make sure the dough isn’t so soft that it loses its shape or oozes when the sticky rice balls form. If this is the case, add a little glutinous rice flour to stiffen the dough. This dough is quite forgiving and very easy to work with.

When shaping the dumplings, smooth the dough comfortably around the filling ball. Avoid over-stretching the dough and making the skin of the dumpling too loose. Excess dough or pockets of air between the dough and the filling can cause the dumpling to burst during boiling. See my video for more tips for forming dumplings.

To save your time, make the mung bean mash a day in advance and store it in the refrigerator. If the mung beans are a bit thick from being refrigerated, add 2-3 tablespoons of hot water and combine until the mung beans are back to a thick paste.

When heating the water for the dough, make a little more in case it gets a little lost with the measurements of the dry ingredients. Be careful not to add additional water initially. Once the dough gets soft, it can get sticky very quickly. If this happens, just sprinkle on a little more glutinous rice flour. Hot water is heated to a temperature of approximately 140 F.

Refrigerate the leftover sticky rice dumplings in the refrigerator. To reheat, microwave for one minute. Optionally, steam or boil for 2 minutes. Freeze dumplings for up to 3 months.


When you’re looking for a quick and easy dinner option, this is the recipe to create. This recipe is popular among my family members, so I normally prepare a large quantity that they cheerfully take to work for lunch.

I hope you will try this recipe at home and let me know your opinion. Don’t forget to share this recipe with your friends and relatives on Facebook and Twitter, and leave a comment; I’d like to hear from you.

Leave a Reply