Banh It Ram (Vietnamese Steamed Dumpling on Crispy Rice)

Dice the shallot and pork belly

Peel and devein the shrimp

In a mixing bowl, combine the glutinous rice flour, warm water, salt, and vegetable oil

Knead until a smooth, soft, slightly tacky dough forms, adjusting with more water or flour as needed

Cover and let the dough rest

Soak the dried shrimp in warm water until softened

Drain the shrimp well and pat dry

Pulse the shrimp in a food processor until finely minced

(Optional) Heat oil with annatto seeds over medium-low heat until the oil turns deep orange red

Strain out and discard the annatto seeds

Fry the minced shrimp in the annatto oil over medium heat, stirring frequently, until lightly crispy and fragrant

Transfer the fried shrimp to a paper towel lined plate

Heat a skillet over medium heat and cook the pork belly until it begins to render its fat

Add the shallots and cook until softened

Season with oyster sauce, fish sauce, brown sugar, and black pepper

Cook with water until the pork belly is tender and reduced down to a sticky sauce

Add the shrimp last

Let the filling cool completely

Divide the dough into two portions, one for steamed dumplings and one for crispy rice patties

Flatten a piece of dough, add a spoonful of filling, and seal it into a smooth ball

Steam the dumplings until translucent and cooked through

Flatten the remaining dough into small discs about ¼ inch thick

Fry the rice patties in vegetable oil at 375F over medium heat until golden brown and crispy on both sides

Drain the rice patties on a paper towel lined plate

In a small bowl, combine the warm water and sugar, stirring until the sugar has completely dissolved

Stir in the fish sauce, white vinegar, and fresh lime juice

Add the minced garlic and sliced Thai chilis

Taste and adjust sweetness, acidity, or saltiness as needed

Place the sliced green onions in a heatproof bowl

Heat the vegetable oil until shimmering, then carefully pour it over the green onions and stir

Place one steamed dumpling on top of each crispy rice patty

Spoon the scallion oil over the top and finish with minced dried shrimp

Serve with dipping fish sauce and enjoy!