Bánh ram ít Huế — steamed shrimp dumplings on crisp rice cakes

Cook the filling: heat 15 ml neutral oil in a small pan over medium heat. Sauté the shallot until fragrant, about 1 minute. Add the ground pork, chopped shrimp, fish sauce, sugar and pepper. Cook, breaking up the pork, until no pink remains and the mixture reaches at least 71°C; the shrimp should be opaque and firm. Spread on a clean plate and cool for 10 minutes.

Make the dough: combine the glutinous-rice flour and salt. Stir in 15 ml neutral oil, then gradually add 240 ml warm water while mixing. Knead for 5–7 minutes until smooth, pliable and not tacky. Cover and rest for 20 minutes. If the measured water is fully absorbed but small cracks remain, wet your hands and knead briefly rather than pouring in unmeasured water.

Divide the dough into 24 equal pieces. Flatten 12 pieces into small rounds, add about 1 tablespoon of cooled filling to each, seal completely and shape into low domes for the steamed bánh ít. Flatten the remaining 12 pieces into discs about 6 cm wide for the bánh ram bases. Keep shaped dough covered while you work.

Steam the filled dumplings on lightly oiled parchment or banana-leaf liners over boiling water for 10–12 minutes, until the dough is glossy and cooked through. Meanwhile, heat 1 L frying oil in a heavy pot to 170°C. Fry the 12 plain dough discs in batches, turning once, until puffed and golden, about 3–4 minutes per batch. Drain on a wire rack; return the oil to 170°C between batches.

For scallion oil, put the sliced scallions in a heatproof bowl. Heat 30 ml neutral oil until shimmering, then carefully pour it over the scallions. Stir the fish sauce, sugar and warm water until dissolved; mix in the lime juice, garlic and optional chili. Assemble each stack just before serving: place one steamed dumpling on a crisp disc, add scallion oil and optional shrimp floss, and serve with nước chấm.