Banh It (Little cake)

Bánh ít is a treasured specialty from central Vietnam, traditionally served during regional death anniversaries and marriage ceremonies. However, it has evolved into a delightful snack enjoyed at any time of day. There are two popular varieties of bánh ít: the sweet version known as “bánh ít lá gai” and the savory one referred to as “bánh ít tôm thịt,” both of which are distinctively flavorful and satisfying.
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The sweet bánh ít lá gai consists of a mung bean paste ball encased in dough made from a mixture of ground gai leaves, sugar, and glutinous rice flour. Occasionally, sweetened grated coconut is used instead of mung bean paste. To prepare the cake, banana leaves are shaped into a cone, and the mung bean ball is placed inside. After folding the sides, the resulting pyramid-shaped cake is steamed to achieve a glossy deep black hue from the gai leaves, complemented by the sweet flavors of sugar and mung bean, along with an aromatic touch from the banana and gai leaves.
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On the other hand, the savory bánh ít tôm thịt features a filling made from minced pork, shrimp, mashed mung beans, onions, and various seasonings, stir-fried until thickened. The dough is typically prepared solely from rice flour. These savory cakes can be wrapped in banana leaves or served unwrapped. Both versions are irresistibly bite-sized, making it easy to savor one after another, although taking time to enjoy the flavors is certainly more rewarding.

“Bánh ít lá gai” is a well-known specialty of Bình Định province, while “bánh ít tôm thịt” represents the rich culinary heritage of Hue.