Banh Nam Recipe


banh nam recipe


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Servings: 4

Ingredients for the Best Banh Nam Recipe

250 grams rice flower

50 grams tapioca starch

500 ml cold water

Olive oil

100 grams chicken breast

15 large shrimp (de-veined)

1/2 onion

1 tsp salt

1 tsp sugar

black pepper

banana leaves


In a small pot on medium low heat, add the water, tapioca starch and rice flower. Mix slowly for 3-4 minutes. Remove from the stove and continue mixing until the mixture is damp enough to roll into golf ball sized portions.

Cut the chicken, onion and shrimp into small bits. Cook in a medium sized pan on medium heat. Add salt, sugar and ground black pepper to taste. Remove from the stove and prepare the banana leaves for the wrapping process.

Clean the banana leaves and let them dry. Cut them into 5×8 inch rectangular strips and brush each strip with olive oil (top). Wet the palms of your hands with olive oil and roll a golf ball sized amount of dough. Lay it in the middle of the banana leaf and flatten it out into a small rectangular shape. Add a small spoon of the cooked meat onto the flour. Fold the banana leaf. You can fasten each one with string, or leave them as is, with the folds facing down so they don’t open up when cooking.

Steam them for 25-30 minutes or until the insides are transparent. Serve with nuoc mam (Vietnamese fish sauce).