National Dish Vietnam: Banh Ran (Recipe)
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Say hello to Banh Ran, Vietnam’s irresistible answer to the doughnut! These little golden globes are crisp on the outside and tender within, hiding a sweet mung bean filling at their core. Sold steaming hot from street stalls and bustling markets, they are equally at home as a teatime treat or a moreish snack. Crunchy, fragrant and endlessly adaptable, Banh Ran brings a taste of Vietnam straight to your kitchen.
About Banh Ran
Banh Ran is a much-loved Vietnamese sweet that is often described as the country’s take on the Western doughnut. These delicious little balls have a wonderfully crisp outer shell and are filled with either a sweet or a savoury centre. Traditionally they are stuffed with a smooth, sweet mung bean paste, though there are countless regional variations. Beloved on markets and at street stalls alike, Banh Ran is a treat that is surprisingly simple to make at home.
Ingredients (serves 1–2)
- 200g glutinous rice flour
- 50g rice flour
- 100g sugar
- 150ml water
- 1 cup cooked mung beans
- 1 teaspoon vanilla extract
- Oil for deep-frying
Shopping for the ingredients
The easiest place to gather everything you need for Banh Ran is an Asian supermarket, where both glutinous rice flour and rice flour are readily available alongside other well-stocked staples. Cooked mung beans can be swapped for tinned mung beans, which are often found on the same shelves. For the most authentic flavour, aim to use fresh ingredients wherever you can — the quality of your mung beans in particular makes all the difference to the filling.
Preparing the dish
Before you begin making Banh Ran, measure out all of your ingredients and have them ready to hand. The mung beans should be pre-cooked and worked into a smooth paste, which forms the heart of each ball. For the dough, knead the two types of flour together with the sugar and water until you have a soft, pliable mixture. A little preparation up front makes the whole cooking process far smoother and more relaxed.
Step-by-step instructions
- Make the filling by mashing the cooked mung beans with sugar and vanilla extract into a smooth paste.
- Knead the glutinous rice flour, rice flour and water into a smooth dough that is no longer sticky.
- Shape the dough into small balls and press a hollow into the centre of each one.
- Fill the hollows with the mung bean paste and carefully seal each ball closed.
- Heat the oil in a deep pan and fry the filled balls until golden brown all over.
- Lift the finished Banh Ran onto kitchen paper to drain off any excess oil.
Gluten-free / lactose-free version
Banh Ran is naturally lactose-free, as the recipe contains no dairy products whatsoever. For a gluten-free version, simply make sure that every ingredient you use is clearly labelled gluten-free. Glutinous rice flour and rice flour are usually gluten-free despite the name, but it is always wise to check the packaging, just as you would when making Banh Bo.
Tips for vegans and vegetarians
Because Banh Ran contains no animal products at all, this dish is naturally vegan and therefore perfectly suited to vegetarians too. Take care to use a neutral plant-based oil for frying rather than any animal fats. The mung bean filling is entirely plant-based, and it can easily be swapped for other vegan fillings should you fancy a change.
More tips and tricks
One of the most important tips when making Banh Ran is to avoid making the dough too sticky. A drier dough is far easier to shape into balls and is much less likely to burst open while frying. For a lovely glossy finish, roll the Banh Ran in sugar straight after frying. Do feel free to experiment with other fillings too, such as a sweetened coconut paste like the one used in Xoi Dua.
Adapting the recipe to your taste
The recipe for Banh Ran is wonderfully easy to tweak to suit your own preferences. If you would like a less sweet treat, simply hold back on the sugar. For a savoury version, replace the mung beans with a filling of seasoned minced meat and spices instead. There really are no limits to your creativity here, so let your imagination run free.
Ingredient substitutions
If you do not have mung beans to hand, other pulses such as red beans or black beans work beautifully — just cook them down into a paste in the same way. Should you struggle to find glutinous rice flour, you can use a little extra rice flour instead, though the texture will be slightly different. The same hearty mung bean paste also stars in Banh Dau Xanh, so it is well worth keeping some to hand.
Drink pairing ideas
Plenty of drinks pair beautifully with Banh Ran, above all a cup of traditional Vietnamese tea. A refreshing iced tea or some chilled coconut water also make excellent companions to these sweet, crunchy balls. For a special occasion, you could serve Vietnamese coffee, prized for its rich and intense flavour, much like the famous Ca Phe Trung.
Serving and presentation ideas
To present your Banh Ran attractively, arrange them on a lovely plate or platter that shows off their golden colour. Decorate the dish with fresh herbs such as mint, or with a delicate dusting of icing sugar. Serving the Banh Ran in small baskets or bowls gives the whole spread a traditional Vietnamese look that feels welcoming and authentic.
A bit of history
Banh Ran has a long tradition in Vietnam and is especially popular during the cooler months of the year. The dish originates from northern Vietnam and is frequently sold at markets and street stalls, where the scent of frying dough fills the air. The art of making Banh Ran has been passed down from generation to generation, which means every family recipe carries its own unique touch — a hallmark of Vietnamese cuisine.
More recipe ideas
Summary: Banh Ran
Banh Ran is a delicious Vietnamese delicacy that is easy to recreate in your own kitchen. With the right ingredients and a little patience, you can conjure up these crisp, sweet balls in no time at all. Whether vegan, gluten-free or savoury, Banh Ran offers a whole world of variations to explore. Give it a go and bring a little piece of Vietnam to your table — your taste buds will thank you for it.
