Banh ran man – fried rice balls with meat filling Recipe
Banh ran man are crispy on the outside and soft inside rice dough balls filled with an aromatic meat and vegetable stuffing. In Vietnam they’re bought as a street snack, often for a late breakfast or after school. The taste is a bit like Asian fried dumplings, but instead of wheat dough you get a springy, slightly chewy dough made from rice flour.
Banh ran man to wytrawna wersja popularnych w Hanoi smażonych kulek, sprzedawanych z wózków obok słodkich banh ran z pastą z fasoli mung. W domu często podaje się je jako przekąskę do dzielenia się przy większym rodzinnym stole.
These rice balls combine the comforting chewiness of glutinous rice dough with a juicy, savory filling, making them an addictive finger food that showcases Vietnamese street-snack creativity.
Dlaczego ta wersja działa
- Mieszanka mąki kleistej i zwykłej ryżowej daje cienką, chrupiącą skórkę bez efektu gumy.
- Gorąca woda częściowo „parzy” mąkę, dzięki czemu ciasto jest elastyczne i mniej pęka.
- Lepki farsz po wyrobieniu tworzy zwarty środek, który nie rozpada się przy gryzieniu.
- Kontrola temperatury oleju minimalizuje ryzyko pękania kulek i nasiąkania tłuszczem.
Chef's tips
Seal the dough around the filling very carefully – any cracks can cause the balls to burst or leak in hot oil. Keep the oil at a steady medium heat so the dough has time to cook through without burning on the outside.
How to serve
Serve banh ran man piled high on a platter with small bowls of different dipping sauces. They pair well with light beer, iced tea or a simple cucumber salad to cut through the richness.
Na co uważać
- Nie zostawiaj pęknięć w cieście – przy smażeniu farsz wypłynie, a olej zacznie mocno pryskać.
- Za cienka warstwa ciasta może pęknąć przy pęcznieniu w oleju; lepiej minimalnie grubsza niż zbyt cienka.
- Zbyt chłodny olej sprawi, że kulki będą długo białe, nasiąkną tłuszczem i wyjdą ciężkie.
- Nie przepełniaj garnka – zbyt wiele kulek na raz obniży temperaturę oleju.
Zamienniki
- Wieprzowinę możesz zastąpić mielonym kurczakiem lub indykiem, lekko zwiększając ilość sosu rybnego.
- Grzyby mun da się podmienić na drobno posiekane pieczarki, ale farsz będzie mniej aromatyczny.
- Sos chili możesz zastąpić ostrym sosem z fermentowanej fasoli lub sambal oelek.
Ingredients
- glutinous rice flour - 250 g
- rice flour - 50 g
- water hot but not boiling - 220 ml
- sugar for the dough - 1 tablespoon
- salt for the dough and filling - 0.5 teaspoons
- ground pork - 200 g
- dried wood ear mushrooms soaked and chopped - 10 g
- carrot finely chopped - 1 piece
- shallot finely chopped - 2 piece
- fish sauce for the filling - 1.5 tablespoons
- black pepper - 0.25 teaspoons
- vegetable oil for deep-frying - 700 ml
- chili sauce for serving - 4 tablespoons
Preparation
- Pour warm water over the wood ear mushrooms and soak for 15–20 minutes until softened. Then squeeze out the excess water and chop finely.
- In a bowl mix the ground meat, chopped mushrooms, carrot, shallot, fish sauce, pepper and a pinch of salt. Work the mixture with your hand or a spoon until everything is well combined.
- Form small balls from the filling, about the size of a walnut, and set them on a plate.
- In another bowl mix the glutinous rice flour, regular rice flour, sugar and 0.25 teaspoon of salt. Gradually pour in the hot water, stirring with a spoon, until a warm, soft dough forms.
- When the dough has cooled slightly, knead it with your hands for 3–4 minutes until smooth and elastic, and not too sticky. If it’s too dry, add a little water; if it’s too sticky, add a bit more rice flour.
- Divide the dough into 16–18 pieces. Flatten each piece in your hand into a disc, place a ball of filling in the center and seal the edges carefully, shaping a smooth ball. Make sure there are no cracks, as the filling can leak out during frying.
- Heat the oil in a pot or deep pan to about 170–180°C. If you don’t have a thermometer, drop in a small piece of dough – it should float to the surface immediately and fry gently without burning right away.
- Fry the balls in batches for 6–8 minutes, turning often, until evenly golden and slightly puffed. Don’t add too many at once so the oil temperature doesn’t drop.
- Remove the balls with a slotted spoon onto a plate lined with paper towels to drain excess oil.
- Serve hot or warm with chili sauce for dipping.
Storage
Leftover fried balls are best reheated in the oven or an air fryer so they regain their crispiness. Store them in the fridge in an airtight container for up to 2 days, and reheat just before serving.
Making these balls takes a bit of time, but the first crunchy bite into the chewy shell with the juicy, fragrant filling inside always convinces me it was worth the effort.
