# Banh It Ram

Banh It Ram takes 1 hr 10 min (30 min prep, 40 min cooking) and serves 4.

Recipe by thespicyjuju.com · original: https://thespicyjuju.com/banh-it-ram-vietnamese-steamed-dumpling-on-crispy-rice/  
Cuisine: Vietnamese · Dish: Snacks, dips & sauces  
On Meez: https://meezenplace.app/recipes/banh-it-ram-vietnamese-steamed-dumpling-on-crispy-rice-recipe (with step-by-step Cook Mode)

## Ingredients (serves 4)

- 2 cups glutinous rice flour
- 1½ cups warm water (add more if needed)
- 1 tsp vegetable oil
- vegetable oil for frying
- 1 small shallot, diced
- ½ lb pork belly, diced
- 5 shrimps, peeled and deveined
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 cup water
- ⅓ cup minced rehydrated dried shrimp
- ⅓ cup green onions, sliced
- ¼ cup sugar
- ¼ cup warm water
- 2 tbsp white vinegar
- 2 tbsp lime juice
- 2 cloves minced garlic
- 2 thai chilis, sliced
- 1 tsp salt
- 0.1 tsp black pepper
- 1 tsp annatto seeds (optional)
- ½ tbsp fish sauce
- ¼ cup vegetable oil
- ¼ cup fish sauce

## Steps

1. Dice the shallot and pork belly
2. Peel and devein the shrimp
3. In a mixing bowl, combine the glutinous rice flour, warm water, salt, and vegetable oil
4. Knead until a smooth, soft, slightly tacky dough forms, adjusting with more water or flour as needed
5. Cover and let the dough rest
6. Soak the dried shrimp in warm water until softened
7. Drain the shrimp well and pat dry
8. Pulse the shrimp in a food processor until finely minced
9. (Optional) Heat oil with annatto seeds over medium-low heat until the oil turns deep orange red
10. Strain out and discard the annatto seeds
11. Fry the minced shrimp in the annatto oil over medium heat, stirring frequently, until lightly crispy and fragrant
12. Transfer the fried shrimp to a paper towel lined plate
13. Heat a skillet over medium heat and cook the pork belly until it begins to render its fat
14. Add the shallots and cook until softened
15. Season with oyster sauce, fish sauce, brown sugar, and black pepper
16. Cook with water until the pork belly is tender and reduced down to a sticky sauce
17. Add the shrimp last
18. Let the filling cool completely
19. Divide the dough into two portions, one for steamed dumplings and one for crispy rice patties
20. Flatten a piece of dough, add a spoonful of filling, and seal it into a smooth ball
21. Steam the dumplings until translucent and cooked through
22. Flatten the remaining dough into small discs about ¼ inch thick
23. Fry the rice patties in vegetable oil at 375F over medium heat until golden brown and crispy on both sides
24. Drain the rice patties on a paper towel lined plate
25. In a small bowl, combine the warm water and sugar, stirring until the sugar has completely dissolved
26. Stir in the fish sauce, white vinegar, and fresh lime juice
27. Add the minced garlic and sliced Thai chilis
28. Taste and adjust sweetness, acidity, or saltiness as needed
29. Place the sliced green onions in a heatproof bowl
30. Heat the vegetable oil until shimmering, then carefully pour it over the green onions and stir
31. Place one steamed dumpling on top of each crispy rice patty
32. Spoon the scallion oil over the top and finish with minced dried shrimp
33. Serve with dipping fish sauce and enjoy!

## Good to know

### Swaps

- No pork belly? Swap in pork shoulder with a bit of extra oil for cooking.
- No Thai chilis? Use sliced serrano or jalapeño for the dipping sauce.

### Storing it

Store steamed dumplings and fried rice patties separately in airtight containers in the fridge for 1–2 days. Steam the dumplings until steaming hot and re-crisp the patties in a hot pan.

### Making it ahead

The pork and shrimp filling can be made a day ahead and the dipping sauce up to 2 days ahead; keep both covered in the fridge.