Rice dumpling steamed in banana leaf

Rice dumpling steamed in banana leaf

Bánh nậm

By
From
Real Vietnamese Cooking
Makes
18
Photographer
Michael Fountoulakis

This is a typical dish of Hue royal cuisine, and one of the very few to be eaten with a fork or spoon, as the dumplings are too difficult to pick up with chopsticks. Traditionally, the dumplings are steamed in galangal leaves, but outside Vietnam you can substitute banana leaves.

Ingredients

Quantity Ingredient
15 prawns, peeled and deveined
200g minced pork
1 tablespoon Annatto oil
2 red asian shallots, finely diced
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons fish sauce
18 banana leaf rectangles, each measuring about l5 cm x 20 cm
Banh nam dipping sauce, to serve

Rice paste

Quantity Ingredient
250g rice flour
2 teaspoons sugar
1/2 teaspoon salt

Method

  1. To make the rice paste, mix the rice flour, sugar and salt with 400 ml water to form a thick paste. Leave to sit for 15 minutes while preparing the topping.
  2. Using a mortar and pestle or food processor, grind the prawns into a fine paste. Transfer to a bowl and mix the pork through.
  3. Heat the annatto oil in a frying pan. When hot, add the shallot and cook over medium heat until fragrant. Now add the pork mixture, sugar, salt and pepper and cook for 3–4 minutes, until the meat is coloured. Lastly add the fish sauce and cook for a further 1 minute. Remove from the heat and leave to cool slightly before making the dumplings.
  4. Take one piece of banana leaf, non-shiny side up. Evenly spread 1/2 tablespoon of the rice paste in a rectangle shape in the centre. Place 1/2 tablespoon of the prawn mixture over the top. Fold the sides of the leaf over to cover the dumpling, then tuck the ends in underneath. Secure with a toothpick or small skewer.
  5. Repeat with the remaining ingredients.
  6. Place the dumplings in a steamer set over a saucepan of boiling water and cook for 10 minutes.
  7. Serve the dumplings in the banana leaves. Diners unwrap their dumplings, drizzle a small amount of dipping sauce over the dumplings, then enjoy straight from the leaf using a spoon or fork.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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