Banh Gio Recipe With Rice Flour (Vietnamese Rice Pyramid Dumplings)

Bánh giò is a dish originating from Northern Vietnam. This popular food is incredibly delicious and can be enjoyed at any time of the day. The method of making bánh giò using rice flour shared in this article will help you craft this traditional dish to delight your whole family.

It is unknown when bánh giò first appeared, but its delicious taste and the richness of its ingredients are enough to captivate anyone. This light dish is no longer just popular in Hanoi but has spread far and wide, both domestically and internationally. Follow the simple recipe for meat-filled bánh giò below so that your whole family can enjoy it.

An Overview of Bánh Giò

Bánh giò is a type of light cake prepared by steaming. The main ingredients for making bánh giò are rice flour and tapioca flour dissolved in bone broth. This mixture is wrapped in banana leaves, with the filling made from minced meat, shallots, wood ear mushrooms, pepper, and quail eggs. The shape of bánh giò resembles a conical hat. The steaming time is usually from 20 to 25 minutes, and it is eaten hot.

In Northern Vietnam, people can enjoy bánh giò on its own or with other foods such as grilled meatballs, green rice sausage, beef sausage, sausage, pork bologna, pickled vegetables, etc. How you enjoy bánh giò depends on personal preference.

Ingredients for Meat-Filled Bánh Giò

To make rice flour bánh giò for 4 people, you need to prepare the following ingredients:

• 200g minced pork
• 320g rice flour
• 80g tapioca flour
• 10 quail eggs
• 30g wood ear mushrooms
• 20g shiitake mushrooms
• Half a liter of chicken broth
• 1 tablespoon of chopped onions
• 200g minced shallots
• 10 pieces of banana leaves
• 1 tablespoon of fried shallots
• 1 tablespoon of minced garlic
• 1 tablespoon of ground pepper
• 1 tablespoon of seasoning powder
• 1 tablespoon of cooking oil
• 1.5 tablespoons of salt.

Detailed Traditional Rice Flour Bánh Giò Recipe

You can make delicious and jiggly meat-filled bánh giò with rice flour by following this detailed recipe and instructions:

Making the Bánh Giò Filling

1. Heat a pan on the stove and add a little cooking oil.
2. Add 1 tablespoon of chopped onions, 1 tablespoon of minced garlic, and 1 tablespoon of minced shallots, and sauté until fragrant.
3. Add 200g of minced pork and continue to sauté.
4. When the pork is nearly cooked, add 30g of soaked and sliced wood ear mushrooms, 20g of soaked and sliced shiitake mushrooms, and 1 tablespoon of fried shallots.
5. Season with 1 tablespoon of seasoning powder, 1 tablespoon of salt, and 1 tablespoon of ground pepper. Stir well and cook for another 5 minutes, then turn off the heat.

Making the Bánh Giò Dough

1. Mix 80g of tapioca flour, 320g of rice flour, and half a tablespoon of salt in a large pot. Add 1.5 liters of bone broth and mix well.
2. Let the mixture rest for about 1 hour to allow the flour to fully absorb the liquid and improve the texture of the bánh giò.
3. Place the pot on the stove and stir continuously over low heat.
4. Add 1 tablespoon of cooking oil and keep stirring until the mixture thickens, then turn off the heat.
5. After mixing the dough, you need to proceed with wrapping the bánh giò immediately. Do not let the dough cool down, as it will affect the final product’s texture and taste.

Preparing Banana Leaves for Wrapping Bánh Giò

• Choose fresh banana leaves and wash them thoroughly.
• Blanch the banana leaves in boiling water to clean them and make them more pliable for wrapping.
• Spread a layer of plastic wrap on the table for cleanliness, place the banana leaves on top, and fold them into a cone shape.

Wrapping and Steaming Bánh Giò

1. Scoop 1 tablespoon of dough into the banana leaf cone and spread it evenly.
2. Add the filling mixture in the center, along with 1-2 quail eggs as desired.
3. Scoop another tablespoon of dough to cover the filling layer, spreading it evenly. *Tip: Dip the spoon in a bowl of cooking oil to make scooping and spreading the dough easier.
4. Wrap the bánh giò and tie it securely with string.
5. Arrange the wrapped bánh giò in a steamer and steam for 20 to 25 minutes until cooked. A key tip for ensuring the bánh giò turns out well without overcooking or becoming mushy is to preheat the water until it is boiling before placing the bánh giò in the steamer.

Final Product

The meat-filled rice flour bánh giò, when properly wrapped and steamed, will have a smooth, shiny surface after unwrapping. The cooked dough will turn translucent, soft, and not mushy. The filling will be aromatic with the scent of ground pepper, crunchy from the mushrooms, and the meat will be tender with a well-balanced flavor.

To ensure the bánh giò is fragrant, hot, and soft, use bone broth or chicken broth to mix the dough for the outer layer. This will enhance the flavor and make it more delicious. When stirring the dough, keep the heat low and stir constantly to prevent the dough from becoming lumpy and ensure it cooks evenly.

Does Eating Bánh Giò Lead to Weight Gain?

Bánh giò primarily consists of a mixture of rice flour and tapioca flour combined with bone broth. The filling is made from minced meat mixed with fish sauce, wood ear mushrooms, shiitake mushrooms, pepper, salt, and quail eggs. On average, each bánh giò weighs about 150g and provides approximately 400 calories. This calorie count is considered moderate for a meal.

Whether eating bánh giò leads to weight gain depends on the quantity consumed daily. If you eat 2 or more bánh giò in one day, it could lead to weight gain. The body requires around 2500 calories per day for daily activities. Consuming too much energy while the body has not metabolized it will result in fat accumulation and weight gain.

Therefore, to effectively manage your weight, you should limit yourself to eating only one bánh giò per day and follow these tips:

• Eat bánh giò in the morning to provide energy for a dynamic and enthusiastic start to the day.
• Avoid eating bánh giò in the evening to prevent indigestion and bloating.
• Exercise after eating bánh giò to boost metabolism and enhance health.

We hope these tips have helped you learn how to make simple and easy meat-filled bánh giò with rice flour, ensuring success even on the first try. You can enjoy bánh giò on its own or with chili sauce for an extra kick. To discover more delicious traditional Vietnamese dishes, visit Foodvietnamese.com daily!