Bánh Ram Ít

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Ingredients

• 80 g dried shrimp · for the crispy shrimp topping
• 1 clove garlic · for the crispy shrimp topping
• 1 tsp annatto oil · dầu màu điều; for the crispy shrimp topping
• 300 g glutinous rice flour · for the bánh ít wrapper dough
• ½ tsp salt · for the wrapper dough
• 150 ml boiling water · for the wrapper dough
• 110 ml warm water · for the wrapper dough, start with 100 ml and add up to 120 ml as needed
• 100 g glutinous rice flour · for the crispy ram base dough
• 10 g rice flour · for the crispy ram base dough
• 10 g potato starch · for the crispy ram base dough
• ⅓ tsp baking powder
• ¼ tsp salt · for the crispy ram base dough
• 2 tbsp sugar · for the crispy ram base dough
• 50 ml boiling water · for the crispy ram base dough
• 50 ml warm water · for the crispy ram base dough
• 200 g pork shoulder · thịt nạc dăm, diced small
• 10 prawns · size 16/20, halved lengthways
• 1 tbsp annatto oil · for the filling
• 1 tbsp shallots · minced
• 1 tbsp garlic · minced
• salt · small pinch, for the filling
• 1 tsp sugar · for the filling
• ½ tsp chicken powder
• ½ tsp pepper
• 150 ml water · for the dipping sauce
• 3 tbsp sugar · for the dipping sauce
• 2 ½ tbsp fish sauce
• 1 ½ tbsp rice vinegar
• 20 g carrot · finely shredded, for the dipping sauce
• 1 clove garlic · minced, for the dipping sauce
• fresh chili · minced, to taste
• 25 g spring onion · finely sliced
• 50 ml cooking oil · for the spring onion oil
• ⅛ tsp salt · for the spring onion oil

Prep first do it all at once

Get every cut and measure out of the way before any heat. Then cooking is pure motion.

• Dice the pork shoulder into small cubes
• Halve the prawns lengthways
• Finely slice the spring onion
• Mince the garlic and shallots
• Shred the carrot finely for the dipping sauce

Method

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1. Toast the dried shrimp with the garlic and 1 tsp annatto oil over medium heat, stirring often, until dry and fragrant. Let cool completely, then pound or blitz until finely ground. Set aside.
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2. Make the wrapper dough. Mix 300 g glutinous rice flour with ½ tsp salt. Pour in 150 ml boiling water and stir well. Gradually add warm water, 100 to 120 ml in total, until the dough is smooth and pliable. Cover and rest 15 minutes.
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3. Make the ram base dough. Stir together the remaining glutinous rice flour, rice flour, potato starch, baking powder, ¼ tsp salt, and sugar. Pour in 50 ml boiling water and stir, then add 50 ml warm water and mix until soft and smooth. Cover and rest 10 minutes.
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4. Cook the filling. Fry the shallots and garlic in 1 tbsp annatto oil until fragrant and golden. Add the pork and stir-fry until just cooked through. Season with a pinch of salt, 1 tsp sugar, ½ tsp chicken powder, and ½ tsp pepper. Add the prawns and toss briefly to combine. Spread out and cool completely before shaping.
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5. Fry the ram bases. Press or roll the ram dough into small flat rounds about 5 cm across. Shallow-fry in oil over medium heat, turning once, until golden and crispy on both sides. Drain on paper and set aside.
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6. Shape the bánh ít. Divide the wrapper dough into 20 equal balls. Flatten each into a thin round. Spoon 1 tsp of filling into the centre, then gather the edges up and pinch firmly to seal. Gently press into a flat disc. Place each one on a small square of baking paper.
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7. Steam the bánh ít over medium-high heat for 10 to 15 minutes, until the wrappers are translucent. Rest 5 minutes off the heat, then peel away the baking paper. Do not skip the resting time or the wrappers will tear when you remove the paper.
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8. Press each warm bánh ít onto a crispy ram base, sticky side down, while still warm so they bond together.
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9. Make the spring onion oil. Heat the cooking oil in a small pan until it just starts to smoke. Pour directly over the sliced spring onion and salt. Stir once and set aside.
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10. Make the dipping sauce. Dissolve 3 tbsp sugar in the warm water. Stir in fish sauce, rice vinegar, shredded carrot, minced garlic, and chili. Taste and adjust.
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11. Serve spoon the spring onion oil generously over the cakes and scatter the ground dried shrimp on top. Eat while still warm, with the dipping sauce on the side.
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