Bánh Ram Ít (Savory Mung Bean & Shrimp Dumplings with Crispy Rice Cake)
Món truyền thống · Vietnamese
A classic Vietnamese delicacy featuring a soft, chewy glutinous rice dumpling filled with savory ground pork, shrimp, and mung bean, topped with a crispy fried rice cake and served with a sweet and savory dipping sauce.
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Nguyên liệu
- Glutinous rice flour2 cups
- Rice flour1/2 cup
- Mung beans, split and hulled1/2 cup
- Ground pork1/2 lb
- Shrimp, peeled and deveined1/4 lb
- Shallots, minced2 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/2 tsp
- Vegetable oilfor frying
- Wateras needed
- Scallions, choppedfor garnish
- Toasted sesame seedsfor garnish
Các bước
- 1
Soak mung beans in water for at least 2 hours or overnight. Drain and steam until tender. Mash lightly.
- 2
In a bowl, combine mashed mung beans, ground pork, chopped shrimp, minced shallots, fish sauce, sugar, salt, and pepper. Mix well.
- 3
In a separate bowl, combine glutinous rice flour and rice flour. Gradually add warm water, mixing until a soft, pliable dough forms. Knead until smooth.
- 4
Divide the dough into small portions. Flatten each portion into a disc, place a spoonful of the filling in the center, and carefully wrap the dough around the filling to form a ball. Pinch to seal.
- 5
For the crispy rice cake (banh ram): Take a small portion of the glutinous rice dough, flatten it thinly into a small disc. Fry these discs in hot oil until golden brown and crispy. Set aside.
- 6
Steam the filled dumplings (it) for about 10-12 minutes, or until cooked through and slightly translucent.
- 7
Gently place each steamed dumpling onto a crispy rice cake.
- 8
Garnish with chopped scallions and toasted sesame seeds.
- 9
Serve immediately with nuoc cham (Vietnamese dipping sauce).
