Entree: Vietnam – Hue – Bánh Nậm (Flat steamed rice-and-tapioca cake filled with savory spiced shrimp and pork, wrapped in banana leaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 35 min

Ingredients

- 1 cup (130 g) rice flour
- 1/3 cup (45 g) tapioca starch
- 1 1/2 cups (360 ml) water, warmed
- 8 oz (225 g) shrimp, peeled and finely chopped
- 6 oz (170 g) pork shoulder, finely minced
- 2 shallots, minced
- 1 tbsp (15 ml) fish sauce
- 1/2 tsp (2 g) sugar
- 1/4 tsp (1 g) black pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 6–8 small pieces banana leaf, softened over heat for wrapping
- Fried shallots or sliced scallions, for garnish
- Nuoc mam cham or chili-lime dipping sauce, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the filling by heating 1 tbsp (15 ml) oil in a skillet over medium heat; sauté minced shallots until translucent, add chopped shrimp and minced pork, then season with fish sauce, sugar, and pepper; cook, breaking up meat, until mixture is just cooked through and fragrant, about 4–6 minutes; set aside. Whisk rice flour and tapioca starch with warm water and a pinch of salt until smooth to form a thin batter.
2. Place softened banana leaf pieces on a work surface and lightly oil them; spoon about 2–3 tbsp (30 to 45 ml) batter onto each leaf and spread thinly into a rectangle, top each with 1–2 tbsp (15 to 30 ml) of the filling, fold the leaf to enclose the cake, and arrange in a steamer. Steam over boiling water for 8–12 minutes until the cake is translucent and set. Remove, garnish with fried shallots or scallions, and serve warm with nuoc mam cham.

1. Make the filling by heating 1 tbsp oil in a skillet over medium heat; sauté minced shallots until translucent, add chopped shrimp and minced pork, then season with fish sauce, sugar, and pepper; cook, breaking up meat, until mixture is just cooked through and fragrant, about 4–6 minutes; set aside. Whisk rice flour and tapioca starch with warm water and a pinch of salt until smooth to form a thin batter.
2. Place softened banana leaf pieces on a work surface and lightly oil them; spoon about 2–3 tbsp batter onto each leaf and spread thinly into a rectangle, top each with 1–2 tbsp of the filling, fold the leaf to enclose the cake, and arrange in a steamer. Steam over boiling water for 8–12 minutes until the cake is translucent and set. Remove, garnish with fried shallots or scallions, and serve warm with nuoc mam cham.