Banh Nam Recipe
If you are a fan of traditional Vietnamese food, you must love Banh nam. It is a savory rice cake dish filled with ground pork, shrimp, and wood ear mushrooms then wrapped in banana leaves. This delicious snack is usually enjoyed with a dipping sauce made of fish sauce, lime juice, garlic, and chili.
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Servings: 18 pieces
Calories: 136kcal
Ingredients
- 3 cups of water the liquid component for cooking the rice flour mixture, ensuring proper hydration and facilitating the cooking process.
- 1/2 lb. of shrimp peeled and deveined, finely chopped, adding a delicate and sweet seafood flavor to the dish, creating a harmonious combination with the other ingredients.
- 1 tbsp. of oil such as vegetable or canola oil, providing moisture and preventing sticking during cooking, resulting in a tender and non-greasy final product.
- 1 tsp. of salt enhancing the overall taste of the dish, bringing out the natural flavors of the ingredients and providing a savory note.
- 1/8 tbsp. of tapioca flour adding a smooth and chewy texture to the dish, helping to bind the ingredients together and creating a satisfying mouthfeel.
- 1/4 tbsp. of sugar balancing the flavors of the dish, adding a touch of sweetness to complement the savory and umami notes.
- 1/4 cup of wood ear mushroom a type of edible fungus that adds a unique and earthy flavor to the dish, providing a slight crunch and enhancing the overall texture.
- 1/2 package of banana leaf used as a traditional wrapping material, imparting a subtle and aromatic flavor to the dish, creating an appealing presentation and adding a hint of natural sweetness.
- 1/4 tsp. of black pepper adding a subtle and warm spiciness to the dish, enhancing the overall flavor profile and providing a pleasant kick.
- 1/2 lb. of finely ground pork contributing a rich and meaty flavor to the dish, providing a hearty and satisfying element.
- 1 green onion stalk adding a fresh and mild onion flavor to the dish, providing a subtle aromatic note and a touch of color.
- 1/2 tsp. of oyster sauce a savory and umami-rich condiment that adds depth and complexity to the dish, imparting a delightful savory note.
- 1.5 cloves of garlic cloves, adding a pungent and aromatic flavor to the dish, infusing it with a delightful garlicky aroma and taste.
- 1 medium shallot finely chopped, contributing a mild and sweet onion flavor to the dish, enhancing the overall depth of flavors.
- 1 tsp. of annatto seed oil adding a vibrant and rich orange color to the dish, imparting a subtle and unique flavor reminiscent of earthy and nutty undertones.
- 1 cup of rice flour a gluten-free alternative to wheat flour, creating a light and delicate texture in the dish while providing a slightly sweet and nutty flavor.
Instructions
- In a bowl, mix together rice flour, salt, oil, and water until you get a smooth paste-like consistency.
- Place banana leaves on your work surface and spread some of the paste in the center.
- Place the wood ear mushroom, pork, shrimp, minced garlic, shallot, and green onion in the center of the paste. Add a teaspoon of oyster sauce to enhance the flavor.
- Fold each side of the banana leaves over the filling until it is completely enclosed.
- Place your Banh nam in a steamer and steam for about 30 minutes or until it is cooked through. Serve your Banh nam with some dipping sauces.
Notes
• Make sure to finely grind the pork and shrimp for the filling so it cooks quickly when steaming.
• To add an extra kick of flavor, you can add some fish sauce to the filling.
• It’s best to use banana leaves that are slightly thick as they will hold their shape during cooking.
• For an extra crunchy texture, you can add some chopped peanuts to the filling.
• You can also make your Banh nam with other fillings such as beef or shrimp paste. Experiment and see what flavors work best for you!