Rinse the mung beans and cook them with the water and salt until tender.

Once soft, mash them while they are still warm.

The mung bean becomes the base of the filling, giving it a soft, slightly creamy texture that balances the shrimp and pork.

Rinse the dried shrimp and prepare them according to the recipe.

Sauté the shrimp with a little oil and minced garlic, then season with sugar and chicken bouillon powder.

The dried shrimp add a deep savoury flavour that you don't get from fresh shrimp alone.

Heat the cooking oil and sauté the minced shallot until fragrant.

Add the ground pork and cook until nearly done.

Add the peeled shrimp and season with sugar, chicken bouillon powder and pepper.

Cook until the shrimp are completely cooked.

Combine the shrimp and pork mixture with the prepared mung bean filling.

Let the filling cool enough to handle, then divide it into small portions and roll them into balls.

This is the part that makes bánh ít trần so satisfying.

Place the glutinous rice flour, salt and sugar in a bowl.

Add the boiling water gradually and mix.

Then add the room-temperature water and knead until you have a soft, smooth dough.

If the dough feels too dry, add the remaining 10–30 ml water little by little.

You want a dough that is soft and pliable but not sticky.

Don't add all the extra water at once. Flour can behave differently depending on the brand and even the humidity in your kitchen.

Divide the dough into approximately 16 portions.

Take one piece and roll it into a ball.

Flatten it gently in the palm of your hand, keeping the centre slightly thicker than the edges.

Place one ball of filling in the middle.

Carefully bring the dough around the filling and pinch it closed.

Roll gently between your palms until you have a smooth, round dumpling.

Repeat until all the dough and filling are used.

Bring a large pot of water to a gentle boil.

Carefully place the bánh ít trần into the water.

Cook until the dumplings are cooked through and have a soft, slightly translucent appearance.

Remove them carefully and allow excess water to drain.

At this point, the little dumplings should feel soft and chewy rather than hard or floury.

A little mỡ hành makes a big difference.

The fresh green scallions and fragrant oil complement the savoury filling and add just enough richness to the soft rice dumplings.

Arrange the bánh ít trần on a plate, spoon over the scallion oil and finish with the toppings of your choice.

Bánh ít trần is wonderful with a simple Vietnamese dipping sauce.

Mix the boiling water and sugar until dissolved.

Add the fish sauce and rice vinegar.

Then add minced garlic and chilli.

Taste and adjust the balance according to your preference. You want that familiar Vietnamese combination of salty, sweet, sour and a little spicy.