Are you craving a taste of homemade Vietnamese cuisine? If so, you’re in luck because today I’m going to share with you a fantastic recipe for banh gio! Now, I know what you’re thinking – banh gio may not be as well-known as some other Vietnamese dishes like pho ap chao or banh mi, but trust me, it’s just as delicious. This delightful steamed rice cake wrapped in banana leaves is filled with a savory mixture of ground pork, mushrooms, and delicious aromatics. It’s a real comfort food that warms your heart and satisfies your taste buds.
What is banh gio?
Banh Gio is a traditional Vietnamese dish that consists of a pyramid-shaped dumpling made with rice flour and filled with a flavorful mixture of ground pork and mushrooms. It is typically served as a breakfast or snack item and is enjoyed with various dipping sauces.
Ingredients:
For the rice dough:
- 2 cups rice flour
- 1 cup tapioca flour
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 3/4 cups water
For the filling:
- 1/2 pound ground pork
- 1/2 cup dried mushrooms (shiitake or wood ear mushrooms), soaked in hot water and finely chopped
- 1/4 cup shallots, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
For serving:
- Dipping sauce (nuoc cham)
- Fresh herbs (such as cilantro, mint, or Vietnamese coriander)
- Sliced cucumbers
Instructions:
- In a mixing bowl, combine the rice flour, tapioca flour, and salt. Mix well to ensure the ingredients are evenly distributed.
- In a small saucepan, heat the water and vegetable oil over medium heat until it starts to simmer.
- Slowly pour the hot water mixture into the dry flour mixture while continuously stirring with a wooden spoon or spatula. Keep stirring until the dough comes together and forms a sticky, elastic consistency.
- To make the dough more pliable, cover it with a damp cloth and let it rest for 30 minutes.
- While the dough is resting, prepare the filling. In a skillet, heat some oil over medium heat and add the shallots and garlic. Sauté until fragrant and slightly golden.
- Add the ground pork to the skillet and cook until it is browned and cooked through, breaking it into small pieces as it cooks.
- Add the chopped mushrooms to the skillet and cook for a few minutes until they have softened.
- Season the filling mixture with fish sauce, soy sauce, sugar, and ground black pepper. Stir well to combine all the ingredients, and cook for another minute or two to let the flavors meld together. Remove from heat and set aside.
- Once the dough has rested, divide it into equal-sized portions (about the size of a golf ball).
- Take one portion of the dough and flatten it into a round disc using the palm of your hand. Make sure to keep the remaining dough covered with a damp cloth to prevent drying.
- Place a spoonful of the filling mixture in the center of the dough disc.
- Fold the edges of the dough over the filling, sealing it to form a pyramid-shaped dumpling. Ensure the dumpling is tightly sealed so the filling doesn’t leak out during cooking.
- Repeat steps 10 to 12 with the remaining dough and filling until you have used all the ingredients.
- Steam the dumplings in a steamer basket lined with banana leaves or parchment paper for about 15-20 minutes or until the dough is cooked through and translucent.
- Once cooked, remove the banh gio from the steamer and let them cool slightly before serving.
Tips:
- If you don’t have a steamer, you can also cook this dish in a pot of boiling water. Place the dumplings in a heatproof dish or on a plate lined with banana leaves or parchment paper, and steam them on a rack above the boiling water for the same amount of time.
- Adding a small amount of oil to the dough mixture can help prevent sticking and make the dough more pliable.
- To enhance the flavor of the filling, you can add additional ingredients such as minced wood ear mushrooms, chopped onions, or grated carrots.
- Sealing the dumplings tightly is essential to prevent the filling from leaking out during cooking. You can pinch the edges of the dough together or use a twisting motion to create a secure seal.
- If you prefer a smoother texture for the filling, you can pulse the ground pork in a food processor before cooking it.
- When steaming, leave some space between each dumpling to prevent them from sticking together.
- If you can’t find dried mushrooms, use fresh ones instead. Chop them finely and sauté them along with the ground pork.
- Feel free to customize the dipping sauce according to your taste preferences. You can adjust the amount of lime juice, sugar, or chili peppers to achieve the desired balance of flavors.
- Leftover banh gio can be stored in an airtight container in the refrigerator for a few days. Reheat them by steaming or microwaving them before serving.
What to serve with?
Banh Gio is often served with a variety of accompaniments that complement its flavors and textures. Here are some of my suggestions:
- Fresh Herbs: Banh Gio pairs beautifully with an assortment of fresh herbs, adding freshness and brightness to each bite. Popular herb choices include cilantro, mint, and Vietnamese coriander. The aromatic herbs provide a burst of flavor and a pleasant herbal note to the dish.
- Sliced Cucumbers: Crisp and cool, sliced cucumbers are a fantastic addition to Banh Gio. They offer a refreshing and crunchy contrast to the soft and savory dumplings. The mild flavor of cucumbers complements the filling and provides a cooling effect.
- Pickled Vegetables: Adding pickled vegetables, such as pickled carrots and daikon radishes, adds a tangy and slightly sweet component to the dish. The acidity of the pickles helps cut through the richness of the Banh Gio, providing a balanced and satisfying flavor profile.
- Chili Sauce: Serving Banh Gio with chili sauce is an excellent option for those who enjoy a bit of heat. Whether it’s a spicy sriracha sauce or a homemade chili paste, the spicy kick adds an extra layer of flavor and intensity to the dish.
- Soy Sauce: Some people prefer a savory and umami-rich dip for their Banh Gio. In that case, serving a side of soy sauce can be a great choice. The salty and spicy notes of soy sauce complement the dumplings and enhance the overall taste.
- Lime Wedges: Squeezing fresh lime juice over Banh Gio right before eating adds a zesty element to the dish. The citrusy flavor of lime juice enhances the flavors of the filling and provides a burst of freshness.
What to wrap the dumplings with?
You can wrap your dumplings in any kind of wrapper—from wonton wrappers to egg roll wrappers to tortillas to fresh flour tortillas. You can also use rice paper wrappers or lettuce leaves if you’re feeling adventurous.
If you want to make it fancy, try making your own dumpling wrappers from scratch. There are many recipes online for making them out of noodles or matzoh meals (an unleavened bread).
HOW TO WRAP THE DUMPLING
- Place the dumpling wrapper on a clean work surface.
- Fill the center of the wrapper with about 1 tablespoon of filling.
- Fold the dumpling in half and seal the edges by pressing them with a fork.
- Repeat until you have used up all of your filling or wrappers!
Storing and reheating
Storing
If you have leftover banh gio, store it in the refrigerator for up to 3 days. Just make sure you keep it covered with plastic wrap or foil so it doesn’t dry out.
Reheating
To reheat banh gio, place it in a microwave-safe bowl and cover with plastic wrap or foil. Heat at 50% power for 2-3 minutes until warm again.
Final Thoughts
Finally, even though you’ll find different methods to prepare banh gio, most of which are quite simple and easy, I recommend that you prepare the rolls with rice paper. It’s cheap and readily available at many Asian supermarkets.
More Asian Recipes:
- MUNG BEAN CAKE RECIPE
- TRIPLE DELIGHT CHINESE FOOD RECIPE
- HUI HUI CHICKEN RECIPE
- BANANA TEMPURA RECIPE
- EASY CHINESE CHICKEN FINGERS RECIPE
Ingredients
- 2 cups rice flour
- 1 cup tapioca flour
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 3/4 cups water
- 1/2 pound ground pork
- 1/2 cup dried mushrooms (shiitake or wood ear mushrooms), soaked in hot water and finely chopped
- 1/4 cup shallots, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
Instructions
- In a mixing bowl, combine the rice flour, tapioca flour, and salt. Mix well to ensure the ingredients are evenly distributed.
- In a small saucepan, heat the water and vegetable oil over medium heat until it starts to simmer.
- Slowly pour the hot water mixture into the dry flour mixture while continuously stirring with a wooden spoon or spatula. Keep stirring until the dough comes together and forms a sticky, elastic consistency.
- To make the dough more pliable, cover it with a damp cloth and let it rest for 30 minutes.
- While the dough is resting, prepare the filling. In a skillet, heat some oil over medium heat and add the shallots and garlic. Sauté until fragrant and slightly golden.
- Add the ground pork to the skillet and cook until it is browned and cooked through, breaking it into small pieces as it cooks.
- Add the chopped mushrooms to the skillet and cook for a few minutes until they have softened.
- Season the filling mixture with fish sauce, soy sauce, sugar, and ground black pepper. Stir well to combine all the ingredients, and cook for another minute or two to let the flavors meld together. Remove from heat and set aside.
- Once the dough has rested, divide it into equal-sized portions (about the size of a golf ball).
- Take one portion of the dough and flatten it into a round disc using the palm of your hand. Make sure to keep the remaining dough covered with a damp cloth to prevent drying.
- Place a spoonful of the filling mixture in the center of the dough disc.
- Fold the edges of the dough over the filling, sealing it to form a pyramid-shaped dumpling. Ensure the dumpling is tightly sealed so the filling doesn't leak out during cooking.
- Repeat steps 10 to 12 with the remaining dough and filling until you have used all the ingredients.
- Steam the dumplings in a steamer basket lined with banana leaves or parchment paper for about 15-20 minutes or until the dough is cooked through and translucent.
- Once cooked, remove the banh gio from the steamer and let them cool slightly before serving.
