Sticky Rice Dumplings with Shrimp and Pork (Bánh Nậm)

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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 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

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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Frequently asked questions

How long does Sticky Rice Dumplings with Shrimp and Pork (Bánh Nậm) take to make?

Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sticky Rice Dumplings with Shrimp and Pork (Bánh Nậm)?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice flour from drying out.

Can I substitute ingredients in Sticky Rice Dumplings with Shrimp and Pork (Bánh Nậm)?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sticky Rice Dumplings with Shrimp and Pork (Bánh Nậm) for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sticky Rice Dumplings with Shrimp and Pork (Bánh Nậm)?

Vietnamese vietnamese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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