Bánh nậm

flat rice dumplings

Vietnam

Steamed

Thin, flat rice-flour dumplings from Huế, steamed in banana leaves with shrimp and pork.

About this dish

Thin, flat rice-flour dumplings from Huế, steamed in banana leaves with shrimp and pork. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.

Recipe

16 leaf parcels

8 servings

Flat shrimp and pork bánh nậm

Batter

200 g plain rice flour
50 g tapioca starch
1.1 L water
2 tsp neutral oil
1/2 tsp salt

Filling

200 g ground pork
200 g peeled shrimp, minced
1 shallot, minced
2 garlic cloves, minced
2 tbsp annatto oil
2 tsp fish sauce
1 tsp oyster sauce
1/4 tsp black pepper
2 scallions, chopped

16 banana-leaf rectangles (25 x 15 cm), washed and softened

Dip

2 tbsp fish sauce
2 tbsp sugar
4 tbsp water
1 tbsp lime juice

1
Filling: 200 g ground pork; 200 g peeled shrimp, minced; 1 shallot, minced; plus the remaining ingredients listed for this component. Cook shallot and garlic in annatto oil; add pork and cook thoroughly. Add shrimp, sauces and pepper, cook until shrimp is opaque, then fold in scallions and cool. Use medium heat, cook fine pork crumbs to 71°C/160°F, then add shrimp and reduce until fairly dry; cool promptly.
2
Batter: 200 g plain rice flour; 50 g tapioca starch; 1.1 L water; plus the remaining ingredients listed for this component. Whisk batter ingredients cold. Cook over medium-low heat, stirring, until thick and smooth. Whisk cold to remove lumps and scrape continuously as it thickens; batter should spread without running off leaves.
3
Spread an equal portion of batter into a thin rectangle on each leaf and scatter an equal share of filling down the center. Fold long sides over, then ends under to make flat parcels. Blanch leaves until flexible, pat dry and divide batter and filling among 16. Keep filling away from edges and tuck ends firmly under.
4
Dip: 2 tbsp fish sauce; 2 tbsp sugar; 4 tbsp water; plus the remaining ingredients listed for this component. Steam 20-25 minutes until batter is fully cooked. Mix dip and serve alongside opened parcels. Time from steady steam and open one for a set soft rice layer without a raw flour center. Rest briefly and dissolve dip sugar fully.

Note

Bánh nậm are thin rectangular leaf parcels, not pyramid-shaped bánh giò. Remove banana leaves before eating.