The art behind ‘banh it ram,’ the Vietnamese snack taking social media by storm

Making this traditional snack, however, involves a delicate process that calls for skill, patience, and attention to detail.

The Vietnamese snack is believed to have gone viral around May this year, prompting a wave of content creators to visit Vietnamese restaurants in the U.S., Canada, Australia, South Korea, and elsewhere to try it and share videos on TikTok and Instagram.

The trend also made its way to Vietnam, where local content creators joined in, expressing pride in seeing a Vietnamese dish embraced by international diners.

Many foreign tourists have also shared videos of themselves trying the snack in Vietnam.

The dish stands out for its crispy fried glutinous rice base, known as ram, which contrasts with the soft, chewy steamed glutinous rice dumpling filled with savory shrimp and pork, known as banh it, placed on top.

It is served with fish sauce for dipping, adding another layer of flavor.

The delicate art of making Vietnam’s viral ‘banh it ram’

Banh it ram, or also known as banh ram it, is one of the distinctive specialties of Hue cuisine.

It is typically made in small portions, with each piece just one or two bites in size.

According to makers in Duong Xuan Village, Hue City, central Vietnam, preparing an authentic serving of banh ram it begins with careful selection of ingredients.

The glutinous rice used for the cakes must be fragrant and have firm grains.

In the past, the rice was soaked, ground using a stone mill, then settled and filtered several times to obtain fine rice flour.

This process gives the steamed banh it a soft, chewy texture without making it mushy.

What makes banh ram it distinctive is the combination of two different cakes in one dish.

The ram base is made from thoroughly kneaded glutinous rice dough, rolled into small balls, flattened and deep-fried in hot oil until golden and crispy.

The cooks must maintain an even temperature to ensure the bases are cooked through and crisp without becoming too hard.

The banh it is also made from glutinous rice dough, with shrimp and pork filling placed in the middle before the dough is carefully sealed around it.

The dumplings are usually placed on banana leaves and steamed for about ten minutes.

This method helps them cook evenly while retaining their soft, chewy texture, and natural fragrance.

The filling is traditionally made with shrimp from the Tam Giang-Cau Hai lagoon system in Hue.

The shrimp are cleaned and marinated with fish sauce, pepper, and shallots before being stir-fried with diced pork belly.

The cooks must maintain medium heat to ensure the filling firms up and absorbs the seasonings while retaining the shrimp's natural sweetness.

Some of the shrimp are steamed, pounded into fine pieces and roasted with fried shallots to make tom chay, or dried shredded shrimp.

Sprinkled over the banh it, the pinkish-orange shredded shrimp not only makes them more appealing but also adds to their flavor.

Once ready, the cooks place each banh it on top of a crispy ram base, then add shredded shrimp and a little scallion oil.

The ivory-white rice cake, golden ram base and pinkish-orange shrimp topping come together to create a simple yet appealing dish.

Eating banh ram it is an experience in itself.

Diners usually pick up the entire piece and dip it into a bowl of fish sauce mixed with garlic, chili, and sugar.

The crispiness of the ram combines with the soft, chewy banh it, the savory shrimp and pork filling and the rich aroma of scallion oil to create a distinctive flavor.

One piece often leaves diners wanting another.

From streets stalls to royal courts and the world

According to various accounts of Hue's cuisine, banh ram it was once served at royal court banquets under the Nguyen Dynasty (1802-1945).

Originating as a folk cake, it was refined by skilled makers, who paid attention to both its flavor and presentation, eventually making it a distinctive part of Hue's royal cuisine.

Today, banh ram it is still featured in programs showcasing Hue's royal cuisine and at various Hue Festivals.

However, the dish is not confined to upscale restaurants. It can also be found in local markets, eateries and street food stalls.

At Dong Ba, Tay Loc or An Cuu markets in Hue City, visitors can easily find trays of freshly made banh ram it in the morning or late afternoon.

A serving typically comes with six pieces and costs around VND30,000-35,000 (US$1.16-1.94).

Its affordable price makes this distinctive Hue delicacy accessible to a wide range of diners.

Beyond Hue, the dish has spread to other provinces and cities and is now featured on the menus of Vietnamese restaurants overseas.

Despite being introduced in many places, banh ram it has retained its traditional character.

Its appeal lies not in expensive ingredients but in the skill required at every stage of preparation, from kneading the dough and making the filling to frying the ram base and steaming the banh it.