Banh Nam Recipe (Vietnamese Steamed Rice Dumplings With Shrimp and Pork)

Last updated on October 7th, 2023 at 06:12 pm

Banh Nam is a delectable and comforting dish from the Central region of Vietnam. It presents an intricate blend of flavors wrapped in a neat little package that hides in its heart the very essence of Vietnamese cuisine. Transcending the bounds of street food to being served on the tables of fine dining restaurants, this dish has managed to steal hearts far and wide.

So, how about unfolding the secrets of this dish and step into the tantalizing world of Vietnamese cuisine? Whether you’re a seasoned cook or just beginning your culinary journey, there’s a spot for everyone in this adventure. After all, indulging in the art of cooking is not just about serving a meal—it’s about exploring different cultures, experimenting with flavors, and creating something that warms the soul.

How to make banh nam

Banh Nam, also spelt as Bánh Nậm, is a traditional Vietnamese dish that originates from the central regions of Vietnam, particularly in Hue. It is a type of steamed rice cake made from a simple rice flour batter and typically filled with a savory mixture, often consisting of ground pork or shrimp and aromatic seasonings. The rice cake is wrapped in banana leaves, which impart a subtle, fragrant flavor and help in the cooking process.

What is in Banh Nam?

For the Rice Cake:

• 2 cups rice flour
• 1 cup tapioca flour
• 2 cups lukewarm water
• 1/2 cup coconut milk
• 1/2 tsp salt
• 1/2 tsp sugar

For the Filling:

• 1/2 pound ground pork or shrimp (or a combination)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp fish sauce
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 2 green onions, finely chopped
• 2 tbsp vegetable oil

For Wrapping:

• Banana leaves, cut into 6×6 inch squares and briefly blanched to soften.
• Bamboo skewers or toothpicks

Instructions:

Prepare the Filling:

1. Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
2. Add the minced garlic and chopped onions and sauté until fragrant and translucent.
3. Add the ground pork or shrimp and cook until it’s no longer pink.
4. Season with fish sauce, sugar, and black pepper.
5. Stir in the chopped green onions and remove from heat. Set aside.

Prepare the Rice Cake Batter:

1. In a mixing bowl, combine the rice flour, tapioca flour, salt, and sugar.
2. Gradually add the lukewarm water while stirring to create a smooth batter.
3. Add the coconut milk and continue to stir until well combined.
4. Let the batter rest for about 15-20 minutes to allow any air bubbles to escape.

Assemble:

1. Place a banana leaf square on a clean, flat surface.
2. Spoon a small amount of the rice cake batter (about 2-3 tablespoons) onto the center of the banana leaf.
3. Flatten the batter with the back of a spoon to create a thin, even layer.
4. Add a spoonful of the prepared filling on top of the rice batter.

Fold and Secure:

1. Carefully fold the banana leaf in half, covering the filling.
2. Secure the edges by folding them inwards, creating a rectangular package.
3. Use bamboo skewers or toothpicks to secure the folds, making sure the banh nam holds its shape.

Steam:

1. Arrange the banh nam on a steamer tray, making sure they are not overcrowded.
2. Steam over high heat for about 30-35 minutes or until the rice cakes are firm and translucent.
3. Check the water level in your steamer and replenish it if necessary.

Serve:

1. Once cooked, remove from the steamer.
2. Let them cool for a few minutes before serving.

Tips:

• When folding, make sure to fold the banana leaf tightly to encase the filling and prevent it from leaking out during steaming.
• If you don’t have access to banana leaves, you can use parchment paper or aluminium foil as an alternative for wrapping.
• It’s important to use lukewarm water when making the rice cake batter to achieve the right consistency.
• Adjust the filling to your preference. You can use ground chicken, beef or make a vegetarian version with mushrooms and tofu.
• Steam until they become translucent and firm. if Undercooked, they may have a raw taste and a grainy texture.

What to serve with

Bánh Nậm is a delightful Vietnamese dish that is often served as a snack or appetizer. To complement the flavors and textures of this steamed rice cake, it’s common to serve it with a variety of accompaniments and dipping sauces.

1. Dipping Sauce:

• Nuoc Cham: This is the most popular dipping sauce for this dish and many other Vietnamese dishes. To make Nuoc Cham, combine fish sauce, sugar, lime juice, water, minced garlic, and chopped chili peppers. Adjust the ingredients to achieve the desired balance of sweet, sour, salty, and spicy flavors. The sauce should be savory with a hint of tang and heat.

2. Fresh Herbs and Vegetables:

• Lettuce Leaves: Provide fresh, crisp lettuce leaves like iceberg or Romaine to wrap Bánh Nậm before dipping it in the sauce. This adds a refreshing crunch to each bite.
• Fresh Herbs: Serve a plate of fresh herbs such as Thai basil, cilantro, mint, and perilla leaves. These herbs not only enhance the flavor but also provide a pleasant aroma and a pop of color to your dish.
• Cucumber Slices: Thinly sliced cucumbers offer a cool, refreshing contrast to the savory and slightly sticky Bánh Nậm.

3. Condiments and Accompaniments:

• Sliced Chilies: For those who enjoy extra heat, provide thinly sliced red or green chili peppers as an optional condiment.
• Crushed Peanuts: Sprinkle crushed roasted peanuts over the dish or set them out in a small bowl for guests to add as desired.
• Lime Wedges: Serve lime wedges for an extra burst of citrusy flavor, allowing guests to squeeze fresh lime juice over their Bánh Nậm.

4. Pickled Vegetables:

• Pickled Daikon and Carrots: These sweet and tangy pickled vegetables are a common accompaniment to many Vietnamese dishes.

5. Fried Shallots or Garlic: Crispy fried shallots or garlic can be sprinkled on top of this dish to add a delightful crunch and a subtle, savory flavor.

6. Additional Sauces:

• Some variations of Bánh Nậm are served with additional dipping sauces, such as hoisin sauce or soy sauce mixed with vinegar, garlic, and sugar. These sauces provide different flavour profiles and can be offered as options.

Final Thoughts

What makes this recipe truly special is its versatility. Whether enjoyed as a snack, appetizer, or part of a larger meal, Banh Nam has a place at any dining table. Its interactive nature, with an array of accompaniments and dipping sauces, invites diners to customize their experience, making it a social and shared delight.

More Asian Dishes:

• Bánh Khoai Mon Recipe
• Sam Bo Luong Recipe
• Asian Zing Sauce Recipe
• Mung Bean Cake Recipe
• Triple Delight Chinese Food Recipe

Banh Nam

Serves: 4 Prep Time: 30 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 243 calories 8 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 2 cups rice flour
• 1 cup tapioca flour
• 2 cups lukewarm water
• 1/2 cup coconut milk
• 1/2 tsp salt'
• 1/2 pound ground pork or shrimp (or a combination)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp fish sauce
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 2 green onions, finely chopped
• 2 tbsp vegetable oil
• 1/2 tsp sugar
• Banana leaves, cut into 6x6 inch squares and briefly blanched to soften.
• Bamboo skewers or toothpicks

Instructions

Prepare the Filling:

1. Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
2. Add the minced garlic and chopped onions and sauté until fragrant and translucent.
3. Add the ground pork or shrimp and cook until it's no longer pink.
4. Season with fish sauce, sugar, and black pepper.
5. Stir in the chopped green onions and remove from heat. Set aside.

Prepare the Rice Cake Batter:

1. In a mixing bowl, combine the rice flour, tapioca flour, salt, and sugar.
2. Gradually add the lukewarm water while stirring to create a smooth batter.
3. Add the coconut milk and continue to stir until well combined.
4. Let the batter rest for about 15-20 minutes to allow any air bubbles to escape.

Assemble

1. Place a banana leaf square on a clean, flat surface.
2. Spoon a small amount of the rice cake batter (about 2-3 tablespoons) onto the center of the banana leaf.
3. Flatten the batter with the back of a spoon to create a thin, even layer.
4. Add a spoonful of the prepared filling on top of the rice batter.

Fold and Secure:

1. Carefully fold the banana leaf in half, covering the filling.
2. Secure the edges by folding them inwards, creating a rectangular package.
3. Use bamboo skewers or toothpicks to secure the folds, making sure the banh nam holds its shape.

Steam:

1. Arrange the banh nam on a steamer tray, making sure they are not overcrowded.
2. Steam over high heat for about 30-35 minutes or until the rice cakes are firm and translucent.
3. Check the water level in your steamer and replenish it if necessary.

Serve:

1. Once cooked, remove from the steamer.
2. Let them cool for a few minutes before serving.