Sticky Rice Dumplings with Shrimp and Pork (Bánh Nậm)

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Silky rice flour dumplings wrapped in banana leaves, filled with a savory mix of minced pork, shrimp, and aromatic herbs, then steamed to perfection. This Vietnamese recipe, ready in about 55 minutes, pairs rice flour, water, minced pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 25 min Serves 6 Vietnamese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 1 cup rice flour with 1 1/2 cups water until smooth. Set aside.
  2. Step 2: In a separate bowl, combine 100g minced pork, 80g shrimp (peeled and deveined), 2 tbsp chopped green onions, 1 tsp grated ginger, and 1 tbsp fish sauce. Mix thoroughly.
  3. Step 3: Heat a non-stick skillet over medium heat. Pour 1/3 of the rice flour batter into the pan and spread into a thin, even layer. Cook for 2-3 minutes until the edges lift slightly.
  4. Step 4: Spoon 2-3 tbsp of the pork-shrimp mixture onto the center of the cooked batter. Fold the edges of the batter over the filling, then lift and place onto a banana leaf. Wrap tightly into a rectangular parcel, repeating with remaining batter and filling.
  5. Step 5: Place wrapped dumplings in a steamer lined with banana leaves. Steam for 15-20 minutes until the rice is tender and the filling is fully cooked. Serve warm.

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