• Vietnam Food Safari

Bánh ram ít ( Hue City – Fried & Steamed dumpling)

Fried Glutinous Sticky Rice Dumpling--soft, chewy, sticky shrimp dumpling on a crispy base, topped with minced shrimp, pork, and fragrant scallion oil and chopped scallions. Accompanied by a bowl of nước mắm, the classic Vietnamese dipping sauce.

Bánh ram ít ( Hue City – Fried & Steamed dumpling)


150g Fresh shrimp – Shelled and minced

100g Lean pork mince

30g Wood ear – Soaked and diced very fine

300g Glutinous Rice Flour

20g Rice flour

1 Egg white

½ Carrot – diced very fine

5 Shallots - minced

½ tbsp Oyster oil

1 Tsp Salt

1 Tsp Black Pepper

140ml Coconut milk

1 Tbsp Fish sauce

30g Dried shrimp

100g finely diced chives.


Combine the shrimp and pork mince with 1/2 tablespoon oyster sauce, 1 tsp salt , 1teaspoon pepper, 1 teaspoon finely chopped red onion in a bowl and mix well and marinate for about 15 - 20 minutes for the pork mince, and shrimp to absorb seasoning.

Put a little cooking oil with 1 teaspoon of minced shallot in a small pot, stir-fry until fragrant, add shrimp and pork mince and sauté over medium heat until shrimp and pork mince are just cooked. Remove from the pan.

In the same pan, add a little cooking oil and 1 teaspoon of minced shallots in the pot, stir-fry until fragrant, then add finely chopped wood ear mushroom, combine and then add shrimp/pork mixture, and carrots and stir-fry together. Stir well to mix the ingredients. Remove from heat, allow mixture to cool.

Next place dried shrimp in a multi-purpose blender, puree it, then pour it into a cup, add 1 tablespoon of fish sauce, and stir to absorb the fish sauce.

Add the dried shrimp mixture into a in pan and roast without oil with low heat until the shrimp is dry, crispy, fragrant and turns dark yellow, then turn off the heat and put it in a bowl. ( This will be used as a garnish later.)

To make the dumpling dough, place 160ml of warm water with 1/2 teaspoon of salt in a small bowl and stir to dissolve.

Add 200gr of glutinous rice flour into a large bowl and then use a flat spatula to create a well in the center of the bowl, slowly add freshly mixed warm water to the middle of the well mouth and mix well.

When you see the dough reaches a state of semi-wet, half-dry, use your hands to knead the dough into a ball.

Take a walnut size piece of the dough and form a disc 4mm thick in the palm of your hands. Fill the disc with ½ - ¾ tablespoon of the shrimp/pork mixture. Form the dough around the mixture, creating a ball with the filling inside. Repeat until all the dough and mixture is finished.

Line a pot of a double steamer with parchment paper, then place the dumpling into the steamer. Cover the pot and steam for 20-30 minutes over medium heat. Once cooked remove from steamer and allow excess water to drain.

Meanwhile, place 1 egg white in a bowl, beat lightly with chopsticks, then add 30ml of coconut milk, mix well.

Next, you place 100gr of glutinous rice flour, 20gr of rice flour in a bowl, mix well by hand, mix the 2 flours together, then slowly add the egg white and coconut milk mixture, adding and stirring at the same time.

When the powder is completely absorbed, use your hands to knead the dough and slowly add about 110ml of coconut milk. Knead the dough into a ball, soft, flexible, and smooth.

Take a walnut size piece of the dough and form a disc 4mm thick in the palm of your hands. Repeat until dough is finished.

Put 1 pan of ½ L of oil on the stove, wait until the oil is hot, then slowly lower 4 – 5 rice dough discs into the hot oil. Fry on medium heat, turn both sides until the cake is golden, then remove fried cakes and place on a wire rack to allow excess oil to drain.

On a serving plate, add the fried rice cakes, and top with a steamed dumpling. Garnish with a light sprinkle of fried shrimp mixture, and finely chopped chives.

Serve with Fish sauce dipping sauce.