Vietnamese National Dishes

Bánh nậm Huế (Huế Flat Steamed Rice Parcels)

Name: Bánh nậm Huế (Huế Flat Steamed Rice Parcels)
Prep time: 35 min
Cook time: 35 min
Total time: 100 min
Cuisine: Vietnam
Ingredients: 200 g plain white rice flour (not glutinous); 20 g tapioca starch; 650 ml cool potable water; 15 ml neutral oil; 2 g fine salt; 180 g raw peeled shrimp, finely minced; 80 g ground pork, about 80% lean; 35 g shallot, finely minced; 10 ml annatto oil; 10 ml Vietnamese fish sauce; 5 g granulated sugar; 1 g ground black pepper; 25 g scallion, green and pale parts, finely sliced; 16 banana-leaf rectangles, about 20 x 15 cm each, thawed if frozen; 5 ml neutral oil, for brushing; 80 ml boiled, cooled potable water; 25 ml Vietnamese fish sauce; 18 g granulated sugar; 20 ml fresh lime juice; 4 g garlic, finely minced; 1 g fresh red chilli, finely sliced (optional)

Bánh nậm are thin, soft rice cakes spread flat on banana leaves, topped with finely cooked shrimp and pork, folded into small rectangular parcels and steamed. This Huế-style home batch makes 16 parcels, four per person for four snack portions. The rice batter is briefly thickened on the stove so it spreads into a thin layer instead of running across the leaf.

Vietnamese National Dishes

Huế bánh nậm parcels in glossy banana leaves, with an opened cake showing thin white rice paste and a narrow orange shrimp-and-pork topping; lime-fish-sauce dip sits nearby. — Flat Huế rice cakes steamed in banana leaves with shrimp, pork and dipping sauce.

Yield 4 servings, 16 parcels total

Cook time About 35 minutes

Passive time About 30 minutes to thaw frozen leaves (overlaps with prep)

Total time About 1 hour 40 minutes

Calories About 380 kcal per serving

Ingredients ↓

Overview

Bánh nậm Huế (Huế Flat Steamed Rice Parcels)

Huế descriptions commonly pair the rice paste with fresh shrimp, shrimp flakes and aromatics, then fold it in banana leaves and serve it with fish sauce. Pork is also documented in savory versions, while shrimp-only and vegetarian mung-bean versions exist. This recipe uses a shrimp-forward shrimp-and-pork topping, with shallot, annatto oil and scallion.

The banana leaf is both wrapper and gentle aromatic: soften it before folding, spread the batter thinly, and keep the topping dry so the parcel stays neat. Serve the cakes warm in their leaves with a light lime-fish-sauce dip.

Practical

Tips for successUse plain white rice flour, not glutinous rice flour. A little tapioca starch gives the set cake a tender spring without making it chewy. Stir continuously while thickening the batter; stop when it is smooth and spreadable, before it turns into a firm dough. Soften banana leaves until flexible and use the smooth side as the inside surface. A cracked leaf can leak batter. Keep the shrimp-pork topping fine and fairly dry, and spread it in a narrow line so each parcel folds flat. Leave the finished parcels in their leaves for serving; unwrap each one at the table.

Ingredients

Rice batter

200 g plain white rice flour (not glutinous)
20 g tapioca starch
650 ml cool potable water
15 ml neutral oil
2 g fine salt

Shrimp and pork topping

180 g raw peeled shrimp, finely minced
80 g ground pork, about 80% lean
35 g shallot, finely minced
10 ml annatto oil
10 ml Vietnamese fish sauce
5 g granulated sugar
1 g ground black pepper
25 g scallion, green and pale parts, finely sliced

Wrapping

16 banana-leaf rectangles, about 20 x 15 cm each, thawed if frozen
5 ml neutral oil, for brushing

Lime-fish-sauce dip

80 ml boiled, cooled potable water
25 ml Vietnamese fish sauce
18 g granulated sugar
20 ml fresh lime juice
4 g garlic, finely minced
1 g fresh red chilli, finely sliced (optional)

Method

If using frozen leaves, thaw them for about 30 minutes. Wipe both sides clean, trim to about 20 x 15 cm, and briefly blanch or pass each over a low flame until pliable. Keep the raw shrimp and pork refrigerated until you cook the topping.
Warm 10 ml annatto oil in a skillet over medium heat. Cook the shallot for about 2 minutes. Add the ground pork, break it into small pieces and cook until no pink remains and the thickest part reaches 71°C. Add the minced shrimp, 10 ml fish sauce, 5 g sugar and pepper. Stir and cook for 4–6 minutes, until the shrimp is opaque and the topping is fine and fairly dry. Stir in the scallion and let the topping cool briefly.
Whisk the rice flour, tapioca starch, water, 15 ml neutral oil and salt in a heavy-based saucepan until smooth. Set it over low to medium-low heat and stir constantly, scraping the base and sides, for about 8–10 minutes until the batter thickens into a smooth, loose, spreadable paste. Remove from the heat and keep stirring briefly so it stays even.
Lay a softened leaf smooth-side up and brush the centre lightly with the 5 ml oil. Spread about 45–50 ml warm batter into a thin rectangle roughly 6 x 10 cm. Add about 1 tablespoon topping in a narrow line. Fold the long sides over the filling, then fold both ends inward to make a flat sealed parcel. Repeat with the remaining leaves, batter and topping to make 16 parcels.
Arrange the parcels seam-side down in a single layer or a tiered steamer, leaving gaps for steam to circulate. Bring the water to a steady boil, cover and steam for 15–18 minutes, until the batter is set, soft and evenly opaque and the leaves look darker and glossy. If you need batches, keep the water boiling between them.
For the dip, dissolve the sugar in the boiled, cooled water. Stir in 25 ml fish sauce and the lime juice, then add the garlic and optional chilli. Divide into four small bowls, about 30 ml each.
Let the parcels stand for 3 minutes. Serve them warm in their leaves with the dip. Unfold each parcel at the table and eat with a small spoon.

Practical

Practical guidance

If using fresh banana leaves, still warm them briefly so they bend without tearing. Avoid charring them. The topping and dip can be prepared while the leaves thaw. Keep the topping covered and refrigerated if it will wait more than 2 hours. Serve the dipping sauce on the side so the rice layer stays soft and each person can control the saltiness.

Troubleshooting

Batter too runny: Continue stirring over low heat until it thickens enough to hold a short ribbon; do not add extra flour after it begins to cook. Batter lumpy or stiff: Whisk vigorously while adding a small splash from the measured water before heating. Stop cooking as soon as it becomes spreadable. Leaves crack while folding: Warm them a little longer until pliable; keep the parcel flat rather than overfilling it. Parcels open or leak: Keep the topping dry, leave a border around it and fold the long sides before the ends. Shrimp topping is wet: Continue cooking it briefly until the liquid evaporates before folding the parcels.

Frequently asked questions

Can I make bánh nậm without pork? Yes. Shrimp-only versions are documented; vegetarian versions use different fillings such as mung bean. This recipe uses pork as one part of its measured topping. Why is the batter cooked before wrapping? Gentle stirring thickens it into a spreadable paste that stays in a thin layer on the leaf. Stop while it is still loose; steaming sets it fully. Can I use parchment instead of banana leaves? It can hold the shape, but it will not add the leaf's gentle aroma. If you use parchment, brush it lightly with oil and fold the parcels carefully. How should I eat the parcels? Open one leaf at a time, loosen the soft cake with a spoon and add a little dipping sauce.

Nutrition per serving (estimate)

Serving size4 small parcels with about 30 ml dip
Calories380 kcal
Carbohydrate52 g
Protein17 g
Fat11 g
Fibre1 g
Sodium1,100 mg

Allergens and food safety

Contains crustaceans (shrimp) and fish (fish sauce); it also contains pork and is not vegetarian or vegan. Check labels and cross-contact statements. Keep raw pork and shrimp refrigerated at or below 4°C and separate from ready-to-eat foods. Cook ground pork to 71°C and shrimp until opaque. Steam the parcels until the batter is fully set. Handle hot leaves and steamer trays with dry heat protection. Refrigerate perishable leftovers in shallow covered containers within 2 hours at or below 4°C; use within 3 days and reheat throughout to 74°C.

To finish

Arrange the warm parcels on a tray with the banana leaves still wrapped around them.
Serve the dip in small bowls and let each person unwrap a parcel at the table.

Bánh nậm Huế (Huế Flat Steamed Rice Parcels)

Practical

Ingredients

Rice batter

Shrimp and pork topping

Wrapping

Lime-fish-sauce dip

Method

Practical

Practical guidance

Troubleshooting

Frequently asked questions

Nutrition per serving (estimate)

Allergens and food safety

To finish

Vietnamese National Dishes

Bánh mì Hội An (Hội An pork baguette sandwich)

Bánh tráng cuốn thịt heo Đà Nẵng (Da Nang pork rice-paper rolls)

Bún suông (Trà Vinh shrimp noodle soup)