Vietnamese cuisine is famous for its balance of flavors, fresh ingredients, and regional diversity. While dishes like pho and banh mi often steal the spotlight, Vietnamese dumplings deserve just as much attention. These comforting, bite-sized delights come in many shapes and textures, from chewy rice cakes to crispy fried parcels, and they reflect centuries of culinary tradition influenced by local ingredients and cultural history.
Unlike dumplings from other countries that may rely heavily on wheat flour, Vietnamese dumplings are often made from rice flour or tapioca starch, giving them a unique chewiness and lightness. They are commonly steamed, boiled, or pan-fried and served with flavorful dipping sauces that enhance every bite.
If you’re visiting Vietnam or exploring Vietnamese food for the first time, here are the top 5 types of Vietnamese dumplings you absolutely should eat.
1. Bánh Bột Lọc – Clear Shrimp and Pork Dumplings
Bánh bột lọc is one of the most iconic Vietnamese dumplings, originating from Hue, the former imperial capital of Vietnam. These dumplings are instantly recognizable by their translucent outer layer made from tapioca starch.
Inside, you’ll find a savory filling of shrimp and pork belly, often seasoned with fish sauce and black pepper. When steamed, the wrapper becomes glossy and chewy, allowing the bright orange shrimp to show through beautifully.
Bánh bột lọc can be served wrapped in banana leaves or plated and topped with crispy fried shallots. The dumplings are typically eaten with a sweet-and-salty fish sauce, sometimes with a hint of chili for extra heat.
What makes bánh bột lọc special is its contrast of textures: chewy wrapper, tender shrimp, and rich pork. It’s a must-try dish for anyone visiting central Vietnam.
2. Bánh Bao – Vietnamese Steamed Pork Bun
Bánh bao is Vietnam’s version of the steamed bun, influenced by Chinese cuisine but adapted to local tastes. This fluffy, bread-like dumpling is made from wheat flour dough and filled with a hearty mixture of ingredients.
A classic bánh bao filling includes ground pork, wood ear mushrooms, glass noodles, and a whole boiled quail egg in the center. The bun is steamed until soft and pillowy, making it a popular breakfast or snack throughout Vietnam.
Bánh bao is commonly sold at street stalls, bakeries, and convenience shops. It’s filling, portable, and comforting—perfect for travelers on the go. While traditional pork bánh bao is the most common, modern versions may include chicken, vegetarian fillings, or even sweet custard.
This dumpling showcases Vietnam’s ability to adapt foreign influences into something uniquely its own.
3. Bánh Ram Ít – Crispy and Soft Sticky Rice Dumplings
Bánh ram ít is a delightful combination of two different dumplings served together, offering both crispy and soft textures in one dish. Like bánh bột lọc, it comes from Hue and reflects the city’s refined culinary heritage.
The “ram” is a small, deep-fried sticky rice dumpling that becomes crunchy and golden. The “ít” is a soft, steamed sticky rice dumpling filled with seasoned shrimp or pork and placed on top of the crispy base.
The dumplings are garnished with shrimp floss, scallion oil, and sometimes crispy shallots. They are eaten with fish sauce, creating a perfect balance of crunch, chewiness, and savory flavor.
Bánh ram ít is often served at festivals, family gatherings, and traditional ceremonies, making it not only delicious but also culturally meaningful.
4. Bánh Ít Trần – Soft Sticky Rice Dumplings
Bánh ít trần is a close relative of bánh ram ít but served on its own without the fried base. The dumpling is made from glutinous rice flour, shaped into small rounds, and filled with shrimp, pork, or mung bean.
Once steamed, bánh ít trần becomes soft and slightly chewy. It is usually topped with scallion oil and shrimp floss, then served with a light fish sauce for dipping.
This dumpling is especially popular in central Vietnam and is often prepared during holidays, ancestor worship ceremonies, and special occasions. Its name loosely translates to “naked bánh ít,” referring to the absence of banana leaf wrapping.
Simple in appearance but rich in flavor, bánh ít trần highlights the elegance of traditional Vietnamese cooking.
5. Bánh Gối – Vietnamese Pillow Dumplings
Bánh gối is a crispy, deep-fried dumpling that resembles a pillow, which is exactly how it gets its name. This northern Vietnamese favorite is often compared to empanadas or samosas due to its shape and frying method.
The filling typically includes ground pork, glass noodles, wood ear mushrooms, and sometimes shrimp or boiled egg. The wrapper is made from wheat flour dough and becomes golden and crispy when fried.
Bánh gối is usually served hot, accompanied by fresh herbs like lettuce and cilantro, along with a tangy dipping sauce made from fish sauce, vinegar, sugar, and chili.
Popular in Hanoi, bánh gối is a beloved street food, especially during cooler months. Its crunchy exterior and savory filling make it an irresistible snack.
Why Vietnamese Dumplings Are Worth Trying
Vietnamese dumplings reflect the country’s culinary diversity and regional traditions. Each type tells a story—from royal Hue cuisine to bustling Hanoi street food. They highlight the importance of texture, balance, and fresh ingredients in Vietnamese cooking.
Whether steamed, fried, chewy, or crispy, these dumplings offer a delicious way to explore Vietnam’s food culture beyond the usual dishes. For travelers and food lovers alike, trying Vietnamese dumplings is an experience you won’t forget.
So next time you’re in Vietnam—or at a Vietnamese restaurant—be sure to seek out these five dumplings and enjoy the flavors that locals have loved for generations.
