Did you try the Vietnamese Banh Nam Recipe? Growing up, these flat dumplings are among my favorite food to eat. they’re rice dumplings which are full of pork and prawns. Then wrapped and steamed in banana leaves. It’s a smooth feel, it’s no surprise it is a favorite of those older and kids.
Vietnamese Banh Nam Recipe
You will need these ingredients :
For The Batter:
- 6 cups cold water
- 350g rice flour
- 1 tsp salt
- 75g tapioca flour
For The Pork And Shrimps Filling:
- 3 tbsp green onion, chopped
- 350g ground pork
- 250g shrimps
- 3 tbsp shallot, chopped
- 2 tbsp oil
- 1 tsp annatto seeds
- 1 tbsp fish sauce
- 2 tbsp garlic, chopped
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/2 tsp salt
For Dried Shrimp Powder Fillings:
- 2 tbsp shallot, chopped
- 2 tbsp garlic, chopped
- 1 tbsp oil
- 1/2 tsp black pepper
- 100g dried shrimps
- 1 tsp salt
- 25 banana leaves size: 8X5-INCH RECTANGLES
- 25 banana leaves size: 8X11-INCH RECTANGLES
To make the dough, in a pot add 350 grams of rice flour.
75 grams of tapioca flour
6 cups of cold water and stir
Add 1 teaspoon of salt, stir well, and reserve.
For the filling, chop 250 grams of shrimp, you can also do it in a food processor
In a small saucepan over medium heat, add 2 tablespoons of the cooking oil. Add 1 teaspoon of achiote seeds
Cook for 1 minute and then strain into a large skillet. Medium heat, add 3 tablespoons minced shallot, cook for 3 minutes
Add 2 tablespoons of minced garlic and cook for 1 minute. Add 350 grams of ground pork. Cook the pork for 10 minutes.
Add 1 tablespoon of the fish sauce. Add 1/2 teaspoon black pepper. Add 1 teaspoon of sugar. Add 1/2 teaspoon salt
Add the finely chopped shrimp Lastly, add 3 tablespoons of chopped green onion
Cook for 1 minute, the pork and shrimp stuffing is ready.
For the dried shrimps filling:
Drain the soaked dried shrimp.
Add to a processor and pulse until it turns into a powder.
Skillet over medium heat, add 1 tablespoon oil plus two tbsp shallot, minced
Cook the shallot for 3 minutes.
Then add two tbsp minced garlic
Cook the garlic for 1 minute.
Add dried shrimp powder
Add 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Cook the shrimp for 5 minutes or until lightly toasted and fragrant.
Let’s prepare banana leaves:
Wash, rinse, and dry banana leaves on both sides End cutout.
You will need:
25 8×11- inch rectangle and 25 8×11- inch rectangle
Bring the battered pot to medium heat. Beating constantly
After 3 minutes the dough will start to thicken, lower heat to lower and continue beating for 2 more minutes.
Remove from the heat and keep beating until the dough is smooth.
Put about 2 tbsp of warm dough in the middle of the banana leaf.
Use an offset spatula and roll out the dough into a rectangle about 5 inches long, 2.5 inches wide, and 1/4 inch thick.
Place about 2 tablespoons of pork and shrimp filling on top of the batter and 1 teaspoon dried roasted shrimp. Fold into a rectangle.
Use your hand and gently press on the ball of dough this helps even out the batter and fillings.
Tear a small string of banana leaves and tie it around the dumpling.
Steam the dumplings for 15 minutes.
Serve with Nuoc Cham
Calories: 147kcal | Cholesterol: 61mg | Carbohydrates: 13g | Vitamin C: 1mg | Fat: 7g | Saturated Fat: 2g | Sodium: 405mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Calcium: 35mg | Iron: 1mg | Protein: 8g | Potassium: 105mg |
Please be aware that all nutrient information is simply an estimate. Values will vary between manufacturers, so we advise that you compute them in your for the most precise results.
Nutrition information is estimated based on the ingredients and cooking directions described in each recipe and is intended to be used for informational purposes only.
My other helpful blog post:
Vietnamese Tamale Banh Nam Recipe
Banh Nam is a dish from the central region of Vietnam called “Hue”. Ultimately, it is like a tamale but made with rice flour instead of masa. The filling is made with fish and pork and wrapped in banana leaves. It’s thinner than tamale, so you can eat about 10!
There are several incredible models and unique strategies to create Banh Nam, I will attempt and make it a bit easier and a bit fitter.
Makes about 80 pieces of Banh Nam
- 6 Bags of Banana leaves washed and cut (buy it at any Hispanic or Asian Grocery Store)
- 2 Tbsp of Liquid gold (Asian fish sauce)
- 1 lb of shrimp cut into small pieces
- 2 large shallots minced (small purple onion)
- 1 1/4 lb of pork or Turkey or chicken
- 1 Tbsp of salt
- 6 cloves of garlic minced
- 2 Tbsp of sugar
- 5 stalks of green onion, minced
- 1/2 Tbsp of pepper
- 2 Tbsp of olive oil
Sauté shallots and garlic till golden brown and fragrant in a big skillet.
Add your beef and seasoning to the pan, so make sure you split the meat into little pieces.
After the meat is completely cooked and there aren’t any meat juices left (approximately 5 minutes), add the fish to the skillet and Liquid Gold.
Sauté again till all of the juices have disappeared and each of the proteins is cooked through.
Let the filling cool for five to ten minutes.
In a food processor, add the fish and meat mix, grind it into little pieces. (I would do it in batches so the mix is equally crushed)
Fold from the minced green onions
Rice Flour Mixture:
- 4 cups of water
- 3/4 cup Rice Flour
- 1 Tbsp salt
- 1/4 cup & 1 Tbsp Tapioca Flour
- 1 Tbsp olive oil
For the quantity of filling, we’re making I’d make 4 times the recipe to the rice flour mixture, but if you do not want your arm to drop off when whisking I’d make the recipe in two batches per kettle.
Combine rice flour, tapioca flour, and salt in a large saucepan (preferably non-stick)
Add oil and water into the flour mixture and beat until all is combined and smooth.
Over low heat, gradually conquer the mixture constantly until you are feeling it thicken and you also feel more immunity as you overcome.
As soon as you find the mixture starts to thicken, remove it from the warmth, and end beating until it turns into a paste, and also the mix can almost put by itself. If it’s still too watery, bring it back to a simmer and continue beating until a nice paste is left.
Now let’s put it together!
Put the clean banana foliage (it Ought to Be about the size of a sheet of newspaper
Drizzle about 1 tablespoon of the filling all around the rice flour mixture.
When you’ve got the endings, smooth the dough, so it’s nice and level and cooks evenly.
Sprinkle about 1 tablespoon of the filling all over the rice flour mixture.
Fold the sides of the sheet to cover the rice flour and filling, and fold the ends in, leaving a little space at the end.
Once you have the ends folded, smooth the dough, so it is nice and flat and cooks evenly.
Once you have made a fantastic amount, steam the Banh Nam for approximately 10-15 minutes or till the leaves change color.
The secret to this recipe is to create tiny batches of this rice mix at some time; differently, you may be overwhelmed as though I had been the very first time I attempted doing these.
Asian meals can be quite dull and time-consuming, however, the final result is yummy! Personally, I consume Banh Nam with liquid gold, but using this recipe, you will not require the additional salt.
Hue Vegetarian Banh Nam Recipe
Banh Nam is a specific dish in the city of Hue that is modified to vegetarian food on the first and the fifteenth lunar month. Concerning shape, the vegetarian Banh Nam can be as little as the ordinary Banh Nam. It’s wrapped in banana leaves with gentle egg-colored rice flour along with a gorgeous reddish filling inside.
Instead of shrimp, the veggie Banh Nam filling is made from mushrooms, carrots, and tofu. The vegetarian Banh Nam recipe is much more complicated than the standard Banh Nam.
- Wooden ear mushroom
- Fresh carrotsSugar
- Peanut oil
- Rice Flour
- Tapioca starch
- Banana leaves
- Soy sauce
The mushroom that is used should be a wooden ear mushroom to create crisp fresh carrots, they are cut into small pieces and the tofu has smiled. After that, combine all these ingredients together, add some sugar to the mix, and sauté in peanut oil.
Totally substituting the rice flour and tapioca starch with water, peanut oil, and a bit of salt.
Cook the mixture over low heat, and stir constantly.
Once the mixture starts to swell, cook for another two minutes.
Keep stirring continuously until you get a smooth mix.
The leaves of the wrapped cakes should be banana leaves that are washed and removed from the ground.
Take a bit of banana and employ a few peanut oils into it.
Spread a teaspoon of flour in the center of the sheet and then scatter the filling on top.
Fold the sides, then fold the ends down. Put the cakes in a steamer and steam them for fifteen to twenty minutes.
On account of this vegetarian dish, Banh Nam is served with soy sauce and a little chili. Not only can it be functioned to the 1st and 15th lunar weeks, however, vegetarian Banh Nam is currently also a favorite breakfast dish for those people of Hue.
Vietnamese Banh Nam Recipe (Prawn and pork stuffing)
Banh Nam is just one of those typical dishes of Hue (Central Vietnam), using a few basic ingredients such as rice flour, tapioca flour, prawns, pork, and a few seasonings, they’re processed and wrapped in banana leaves, then cooked steamed for 15 to 20 minutes. Banh Nam is served with bass sauce-based dip.
- 30 gr tapioca flour
- 250 gr rice flour
- 1.6-liter water
- 50 gr Spring onion
- 1 tbsp achiote oil
- 200 gr prawn, peeled, chopped
- 1+ 2 tbsp chopped shallot
- 100 gr pork meat, minced
- Seasonings: Salt, pepper, 1/2 tsp MSG, 1 tsp chicken powder
- 100 ml fish sauce
- 3 nos Hot chile (green and red) finely chopped
- 100 gr sugar
- 100 ml Prawn stock or water
- 3 garlic cloves, peeled, sliced
- For wrapping:
- Banana leaves
In a bowl put the rice flour, the tapioca flour with 1/2 of water (800 ml), mix well, reserve, let it rest for 5 to 10 minutes.
Meanwhile, pour 1/2 of this water (800 ml) into a saucepan and bring to a boil.
Add and slowly stir the flour mixture (you did in step 1) into the pot, keep stirring continuously over medium heat until it becomes thick (like glue), remove from heat, keep stirring for a few minutes, let cool.
Marinate the minced pork with 1 tablespoon minced shallot, 1/2 teaspoon MSG (optional), 1 teaspoon powdered chicken (or powdered pork), salt, and pepper to taste. Marinate the minced shrimp meat with 1/2 tablespoon of the minced shallot in another bowl.
In a frying pan, over medium heat, put 1 tablespoon of achiote seed oil, sauté 1 tablespoon of minced shallot for a few seconds, add the marinated pork, sauté a couple of minutes, then add the minced prawn meat, sauté continuously Until just cooked, add the sliced spring onion to finish. Take them out of the fire.
Wrap In Banana Leaves:
Leave the banana leaves in the sunlight to wilt or blanch them quickly in boiling water, then clean and cut the leaves to 6 “x 6” size or slightly longer. Spread a little cooking oil on a sheet, put a full tablespoon of the cooked flour mixture and spread evenly, put a tablespoon of the cooked prawn and pork mixture on top. Fold and wrap to seal in a rectangular shape. Do the same process until you finish them all.
Put Banh Nam at a steamer, steam them for about 15-20 minutes until cooked through.
Mix all the sauce ingredients together, then adjust to taste.
Banh Nam is served while still hot with sauce as an appetizer or snack at any time of the day.
Due to the quality of the flour, so that the quantity of them in the recipe is different, it is necessary to adjust the water to obtain a perfect result.
This is an additional recipe that helps you a lot:
Nuoc Mam Vietnamese Dipping Sauce
- 60ml fish sauce
- 1 1/2 tablespoons sugar
- 1 long red chili, seeded and chopped
- 2 garlic cloves, finely chopped
Combine the sugar 60 ml of water in a small bowl and stir till the sugar has fully dissolved.
Add the fish sauce, garlic, and chili and divide into six bowls for dipping.
Conclusion On Vietnamese Banh Nam Recipe
Banh Nam Is A traditional Vietnamese Recipe. It is very popular in Vietnam. So you must try this recipe at home and share this recipe with your friends and family. If you like or dislike or any suggestions then let me know with the help of the comment section.