Bánh Giò (Traditional Vietnamese Savory Pyramid Rice Cakes)
Món truyền thống · Vietnamese
The quintessential Bánh Giò, a savory Vietnamese rice cake made from rice flour and glutinous rice flour, filled with seasoned ground pork, wood ear mushrooms, and shallots, steamed in banana leaves to achieve a delicate texture and rich aroma.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Glutinous rice flour200g
- Rice flour50g
- Water400ml
- Salt1 tsp
- Vegetable oil2 tbsp
- Ground pork150g
- Dried wood ear mushrooms15g
- Shallots2 tbsp, minced
- Fish sauce1 tbsp
- Black pepper1/2 tsp
- Banana leaves4 large
Các bước
- 1
Soak wood ear mushrooms in warm water for 30 minutes until softened. Squeeze out excess water and finely chop.
- 2
In a pan, sauté minced shallots until fragrant. Add ground pork and cook until browned. Stir in chopped wood ear mushrooms, fish sauce, and black pepper. Cook for 5 minutes and set aside.
- 3
Prepare the banana leaves: wash, dry, and cut into large rectangles. Blanch briefly in boiling water to make them pliable. Cut a smaller piece to form a cone shape.
- 4
In a bowl, combine glutinous rice flour, rice flour, salt, and vegetable oil. Gradually add water while whisking to form a smooth batter.
- 5
Pour a small amount of batter into the banana leaf cone, add a spoonful of the pork filling, and cover with more batter. Fold the banana leaf to form a pyramid shape, securing it tightly.
- 6
Steam the Bánh Giò for 60-75 minutes, or until the rice cake is firm and cooked through. Let it rest for a few minutes before serving.
