Bánh Nậm (Steamed Rice Dumplings)
Món truyền thống · Vietnamese
Classic Bánh Nậm are delicate, steamed rice flour dumplings filled with seasoned ground pork and shrimp, wrapped in banana leaves. They have a soft, slightly chewy texture and a savory, aromatic flavor profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Rice flour2 cups
- Tapioca starch1/4 cup
- Water2.5 cups
- Salt1 tsp
- Sugar1 tsp
- Ground pork1/2 lb
- Shrimp, finely chopped1/4 lb
- Shallots, minced2 tbsp
- Fish sauce1 tbsp
- Black pepper1/2 tsp
- Vegetable oil2 tbsp
- Banana leaves, softened12-16 pieces
- Fried shallots, for garnish2 tbsp
- Fresh cilantro, for garnish1/4 cup
Các bước
- 1
Prepare the filling: Sauté minced shallots in vegetable oil until fragrant. Add ground pork and cook until browned. Stir in chopped shrimp, fish sauce, and black pepper. Cook for another 2-3 minutes until shrimp are pink. Remove from heat and set aside.
- 2
Prepare the dough: In a saucepan, whisk together rice flour, tapioca starch, water, salt, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, translucent paste. This will take about 5-7 minutes.
- 3
Assemble the dumplings: Lay out a softened banana leaf piece. Spread about 2-3 tablespoons of the dough onto the leaf, forming a thin, rectangular layer. Place about 1 tablespoon of the filling in the center. Fold the banana leaf over the filling to create a flat, rectangular packet. Repeat with remaining dough and filling.
- 4
Steam the dumplings: Arrange the wrapped dumplings in a steamer basket, ensuring they don't touch. Steam over boiling water for 15-20 minutes, or until the dough is fully cooked and translucent.
- 5
Serve: Carefully unwrap the Bánh Nậm. Garnish with fried shallots and fresh cilantro. Serve hot with nuoc cham dipping sauce.
