If you’ve never had Bánh Ít Ram, you’re missing out on one of Central Vietnam’s best kept culinary secrets. This unique Vietnamese dish combines two incredible textures in one bite: a chewy steamed glutinous rice dumpling sitting on top of a crispy fried rice patty. Filled with a savory shrimp and pork belly filling and finished with fragrant scallion oil and dried shrimp, it’s the perfect balance of crispy, chewy, savory, and slightly sweet.
What makes Bánh Ít Ram so special is the contrast in textures. The soft, slightly chewy steamed dumpling melts in your mouth while the crispy rice patty underneath adds an addictive crunch. Every bite is packed with juicy shrimp, rich pork belly, and aromatic shallots, making it a dish that’s as fun to eat as it is delicious.
Although Bánh Ít Ram is often enjoyed during celebrations and family gatherings, it’s surprisingly achievable to make at home. One of my favorite things about this recipe is that both the steamed dumpling and crispy rice patty are made from the exact same dough, making the process much simpler than you might think.
Whether you’re introducing someone to Vietnamese cuisine or recreating a nostalgic family favorite, this recipe delivers authentic flavors and beautiful textures that make it truly unforgettable. Serve it as an appetizer, snack, or light meal, and don’t forget the scallion oil and dried shrimp on top because they bring everything together.
Ingredients
Steamed Dumpling Dough & Crispy Rice Patty Dough
Glutinous Rice Flour
The foundation of both the steamed dumpling and crispy rice patty. It creates the signature chewy texture while crisping up beautifully when fried.
Water
Hydrates the flour to form a smooth, pliable dough.
Salt
Enhances the flavor of the dough without overpowering the filling.
Vegetable Oil
A small amount is mixed into the dough to keep it soft and smooth, while additional oil is used to fry the rice patties until golden and crispy.
Dumpling Filling
Pork Belly
Adds richness and juicy bites thanks to its balance of meat and fat.
Shrimp
Brings natural sweetness and a firm texture that pairs perfectly with the pork.
Oyster Sauce
Adds deep savory umami flavor to the filling.
Fish Sauce
Provides authentic Vietnamese flavor and enhances the overall seasoning.
Brown Sugar
Balances the savory ingredients with a subtle sweetness.
Shallots
Add sweetness and aromatic flavor as they cook.
Black Pepper
Adds a gentle heat and finishes the filling with warmth.
Toppings
Scallion Oil
Made by pouring hot oil over sliced green onions, this classic Vietnamese topping adds freshness, aroma, and richness.
Minced Dried Shrimp
Adds a concentrated seafood flavor and a slightly crispy texture that makes every bite even more flavorful.
Annatto Seeds (Optional)
If you’d like to give the fried dried shrimp/ pork belly filling a vibrant orange red color, infuse the oil with annatto seeds before frying. The annatto adds beautiful color without significantly changing the flavor, giving the topping a more traditional appearance.
Vietnamese Dipping Fish Sauce (Nước Chấm)
Fish Sauce
The base of the dipping sauce, providing the signature salty, savory, and umami flavor.
Sugar
Balances the saltiness of the fish sauce while adding a touch of sweetness.
Warm Water
Helps dissolve the sugar and mellows the intensity of the fish sauce for a well-balanced dipping sauce.
White Vinegar
Adds acidity and brightness to complement the savory flavors.
Lime Juice
Fresh lime juice adds a refreshing citrus flavor and balances the sweetness and saltiness.
Minced Garlic
Infuses the sauce with a bold, aromatic flavor that makes every bite more flavorful.
Thai Chilis
Add fresh heat and a pop of color. Adjust the amount depending on your preferred spice level.
Substitutions
- Substitute ground pork for pork belly.
- Use all shrimp or all pork if you prefer a single protein.
- Replace shallots with finely diced onion.
- Garnish with fried shallots for additional crunch.
Frequently Asked Questions
What is Bánh Ít Ram?
Bánh Ít Ram is a traditional dish from Central Vietnam made with a chewy steamed glutinous rice dumpling placed on top of a crispy fried rice patty. It’s typically filled with shrimp and pork and topped with scallion oil and dried shrimp.
Can I make the dough ahead of time?
Yes. The dough can be prepared several hours in advance and kept covered to prevent it from drying out.
Why are the dumpling and crispy patty made from the same dough?
Using one dough simplifies the recipe while still creating two completely different textures through steaming and frying.
Why is my dough cracking?
If the dough feels dry, knead in a small amount of warm water until it becomes smooth and pliable.
What do I serve with Bánh Ít Ram?
It’s delicious on its own, but many people enjoy it with a side of Vietnamese dipping sauce and fresh herbs.
Banh It Ram (Vietnamese Steamed Dumpling on Crispy Rice)
4
servings30
minutes40
minutes1
hour10
minutesIngredients
2 cups 2 glutinous rice flour
1.5 cups 1.5 warm water (add more if needed)
1 tsp 1 salt
1 tsp 1 vegetable oil
vegetable oil for frying
- Dumpling Filling
1 1 small shallot, diced
1/2 lb 1/2 pork belly, diced
5 5 shrimps, peeled and deveined
1 tbsp 1 oyster sauce
1/2 tbsp 1/2 fish sauce
1 tbsp 1 brown sugar
1/8 tsp 1/8 black pepper
1 cup 1 water
- Toppings
1 tsp 1 annatto seeds (optional)
1/4 cup 1/4 vegetable oil
1/3 cup 1/3 minced rehydrated dried shrimp
1/3 cup 1/3 green onions, sliced
- Dipping Fish Sauce
1/4 cup 1/4 sugar
1/4 cup 1/4 warm water
1/4 cup 1/4 fish sauce
2 tbsp 2 white vinegar
2 tbsp 2 lime juice
2 cloves 2 minced garlic
2 2 thai chilis, sliced
Directions
- Make the Dough
In a mixing bowl, combine the glutinous rice flour, warm water, salt, and vegetable oil. Knead until a smooth dough forms. (The dough should feel soft and smooth, similar to Play Doh. It should be slightly tacky to the touch but shouldn’t stick to your hands. If the dough cracks when you flatten it, knead in a little more warm water, one teaspoon at a time. If it’s too sticky, sprinkle in a little more glutinous rice flour until it’s smooth and pliable.) Cover and let rest for 20 to 30 minutes. - Fried Minced Dried Shrimp
Soak the dried shrimp in warm water for 10 minutes until softened. Drain well and pat dry. Pulse the shrimp in a food processor until finely minced. (Optional) Heat 3 tablespoons of oil with 1 teaspoon of annatto seeds over medium low heat for 2 to 3 minutes until the oil turns a deep orange red. Strain out and discard the annatto seeds.
Fry the minced shrimp in the annatto oil over medium heat for 3 to 5 minutes, stirring frequently, until lightly crispy and fragrant. Transfer to a paper towel lined plate. - Pork Belly and Shrimp Filling
Heat a skillet over medium heat and cook the pork belly until it begins to render its fat. Add the shallots and cook until softened. Season with oyster sauce, fish sauce, brown sugar, and black pepper. Cook with water until the pork belly is tender (about 20-30 minutes). The pork belly should be tender and reduced down to a sticky sauce. Add the shrimp last. Let cool completely. - Steamed Dumplings
Divide the dough into two portions. Use one half for the steamed dumplings and the other half for the crispy rice patties. Flatten a piece of dough, add a spoonful of filling, and seal it into a smooth ball. Steam the dumplings for 18 to 20 minutes or until translucent and cooked through. - Crispy Rice Patties
Flatten the remaining dough into small discs about ¼ inch thick. Fry the rice patties in vegetable oil at 375F degrees over medium heat until golden brown and crispy on both sides. Drain on a paper towel lined plate. - Vietnamese Dipping Fish Sauce (Nước Chấm)
In a small bowl, combine the warm water and sugar, stirring until the sugar has completely dissolved. Stir in the fish sauce, white vinegar, and fresh lime juice. Add the minced garlic and sliced Thai chilis. Taste and adjust as needed. Add more sugar for sweetness, more lime or vinegar for acidity, or more fish sauce for a saltier, more savory flavor. - Scallion Oil
Make the scallion oil by placing the sliced green onions in a heatproof bowl. Heat the vegetable oil until shimmering, then carefully pour it over the green onions and stir. - Assemble
Place one steamed dumpling on top of each crispy rice patty. Spoon the scallion oil over the top and finish with minced dried shrimp. - Serve with dipping fish sauce and enjoy!
