Bánh Nậm Recipe (Vietnamese Flat Steamed Rice Dumplings)
Bánh nậm is a fantastic Vietnamese type of rice dumplings that anyone can easily make at home. So, let’s impress your friends and family with this complete guide!
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Servings: 6 Servings
Calories: 285kcal
Equipment
- Steamer
- Mixing Bowl
- Ladle
- Spatula
- Tongs
- Pot
- Pan
Ingredients
- 7 ounces of fine rice flour, or rice starch
- 1 quart of water
- 1 teaspoon salt
- 2 tablespoons cooking oil
- 2 tablespoons minced shallots
- 2 tablespoons cashew oil
- 7 ounces of ground pork
- 7 ounces of ground shrimp
- 1 tablespoon fish sauce
- 1 tablespoon ground pepper
- 1.5 teaspoon sugar
- Banana leaves (Cut into 8-inch x 4-inch rectangles)
- Spring onions
Instructions
- Combine rice flour/starch with water and salt until well mixed.
- Move the mixture to a pot and heat it at low flame. Keep stirring so the mixture won't stick to the pot.
- Once the mixture thickens, add cooking oil.
- Keep stirring until the mixture thickens into a batter. Then, turn the heat off and continue whisking to ensure the batter cooks evenly. Leave it aside.
- Sauté shallots with cashew oil in a pan until fragrant.
- Add ground pork and continue stirring.
- Add ground shrimp once the pork is 80% cooked and continue stirring.
- Season the pork-shrimp mixture with fish sauce, ground pepper, and sugar. Leave it aside.
- Clean the banana leaves and pat them dry. Place one leaf on the table with its vein side down. Spread 1 spoon of the batter onto the leaf.
- Place the filling on top of the batter. The ideal ratio is 2:1, with 2 parts batter and 1 part filling.
- Fold both sides and both ends of the leaf to form a rectangle. Gently brush the leaf to distribute the dough evenly.
- Repeat steps 9 to 11 until you use your batter and banana leaves.
- Place the wrapped dumplings in a steamer. And steam for 15-20 minutes.
- Serve your Banh Nam with Vietnamese dipping sauce (Nước Chấm). Sprinkle some spring onions and chili slices on top before eating.
Video
Notes
- The total cooking time above is based on 6 servings.
- The amount of seasonings is adjustable, based on your liking.
- Dong leaves or baking papers are suitable substitutes for banana leaves.
- Briefly dip banana leaves in hot water to make them softer and easier to fold when wrapping.
- Keep the low flame when stirring the batter for a smooth texture without any lump.
- Feel free to adjust the amount of rice flour/starch and water when making the batter. The ideal batter is slightly thick and translucent.
- Let the batter cool down before spreading it on the banana leaves. A silicone spatula or a wet spoon’s back will make the spreading easier.
- Don't stack too many bánh nậm dumplings on each other when steaming. Only stack 3 layers at most.
- The steaming time depends on the temperature, the steamer’s size, and the dumplings’ amount.
- Refrain from over-steaming these rice dumplings, or they’ll become soggy and mushy. Pay attention to the banana leaves’ color. When they change to pale yellow color, your steamed cake is done.
- Don't throw away the banana leaves when serving, as their fragrance helps reduce the greasiness.
Nutrition
Calories: 285kcal | Carbohydrates: 30g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 77mg | Sodium: 692mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg