Bánh ít with Pork Filling

Ingredients

• 1 cup (200g) glutinous rice flour 1 cup (200g) glutinous rice flour
• 1/2 cup (100g) regular rice flour 1/2 cup (100g) regular rice flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 200g ground pork 200g ground pork
• 50g wood ear mushrooms, soaked and finely chopped 50g wood ear mushrooms, soaked and finely chopped
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour, regular rice flour, and salt. Gradually add water while stirring until a smooth batter forms.
2. 2.
   In a separate bowl, mix together the ground pork, wood ear mushrooms, shallots, fish sauce, and black pepper.
3. 3.
   Heat the vegetable oil in a pan over medium heat. Add the pork mixture and cook until the pork is fully cooked and the flavors are well combined. Remove from heat and let it cool.
4. 4.
   Take a small portion of the rice flour batter and flatten it into a circle on your palm. Place a spoonful of the pork filling in the center and fold the edges of the batter to seal the dumpling. Repeat with the remaining batter and filling.
5. 5.
   Steam the dumplings in a steamer for about 15-20 minutes, or until the dumplings are cooked through and the rice flour becomes translucent.
6. 6.
   Serve the Bánh ít hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Glutinous rice flour — Make sure to use glutinous rice flour specifically, as it provides the desired sticky texture for the dumplings.
• Wood ear mushrooms — Soak the mushrooms in warm water for about 15 minutes before finely chopping them. This will ensure they are soft and ready to be incorporated into the filling.

Tips & Tricks

• If you prefer a spicier flavor, add a small amount of minced chili to the pork filling.
• To save time, you can prepare the pork filling in advance and refrigerate it until ready to use.
• Serve the Bánh ít with a side of Vietnamese dipping sauce for an extra burst of flavor.
• If you don't have a steamer, you can use a bamboo steamer or improvise by placing a heatproof plate on top of a pot of boiling water.
• Leftover Bánh ít can be stored in the refrigerator for up to 2 days. Reheat them by steaming for a few minutes until warmed through.

Serving advice

Serve the Bánh ít as an appetizer or as part of a larger Vietnamese meal. They are best enjoyed when hot and fresh, with a drizzle of Vietnamese dipping sauce and a sprinkle of fresh cilantro.

Presentation advice

Arrange the Bánh ít on a serving platter, showcasing their translucent appearance. Garnish with fresh cilantro for a pop of color. Serve them alongside a small bowl of Vietnamese dipping sauce for an inviting presentation.