Authentic Vietnamese Savory Pyramid Dumplings (Bánh Giò)

Authentic Vietnamese Savory Pyramid Dumplings (Banh Gio) with Pork & Mushroom Filling.

Craving a taste of Vietnam? Learn how to make traditional Bánh Giò at home! These iconic savory pyramid dumplings feature a soft, translucent rice flour dough encasing a flavorful filling of ground pork, wood ear mushrooms, and shallots, all lovingly steamed in fragrant banana leaves. Perfect for a hearty breakfast or a satisfying snack, this homemade Bánh Giò recipe brings a beloved Vietnamese street food classic to your kitchen.

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Ingredients for Homemade Bánh Giò

For the Dough (Outer Layer)

• 500g (approx. 4 cups) Rice Flour (Bột gạo tẻ - essential for the signature texture)
• 50ml Cooking Oil (for dough and wrapping)
• 1 tsp Salt
• ~1.5 - 2 liters Water or Pork Broth (adjust as needed for consistency)

For the Savory Pork & Mushroom Filling

• 300g Ground Pork (lean pork shoulder recommended)
• 50g Dried Wood Ear Mushrooms (mộc nhĩ - adds a unique texture)
• 2-3 Shallots, finely minced
• 2 tbsp Fish Sauce (Nước mắm - for authentic Vietnamese flavor)
• 1 tsp Sugar (or to taste)
• ½ tsp Ground Black Pepper (or to taste)
• 2 tbsp Cooking Oil (for sautéing filling)

For Wrapping & Steaming

• Fresh Banana Leaves (lá chuối - crucial for aroma and shape)
• Pandan Leaves (optional, for extra fragrance during steaming)
• Kitchen Twine or Rubber Bands (optional, for securing packages)

Instructions for Making Bánh Giò (Vietnamese Pork Dumplings)

Step1: Prepare the Savory Filling

Rehydrate Wood Ear Mushrooms: Soak dried wood ear mushrooms in warm water for 15-20 minutes until fully rehydrated and soft. Drain, then finely chop.

Sauté Aromatics & Pork: Heat 2 tbsp cooking oil in a large pan or wok over medium-high heat. Add the finely minced shallots and sauté until fragrant and lightly golden. Add the ground pork, breaking it up with a spatula. Cook until the pork is no longer pink.

Season & Finish Filling: Season the cooked pork with fish sauce, sugar, and ground black pepper. Stir well. Add the chopped wood ear mushrooms and continue to stir-fry for another 2-3 minutes until heated through and well combined. Remove from heat and let the filling cool completely. This flavorful mixture is key for delicious Bánh Giò.

Step 2: Prepare the Rice Flour Dough (Bánh Giò Batter)

Combine Ingredients: In a large pot, combine the rice flour, salt, and water (or pork broth). Whisk well until there are no lumps and you have a smooth, thin batter.

Cook the Dough: Place the pot over medium heat, stirring continuously with a wooden spoon or spatula. As the mixture heats, it will gradually thicken into a translucent, sticky, and smooth paste. This process can take 15-20 minutes. Continue stirring until the dough is thick enough to hold its shape but still pliable – it should resemble thick mashed potatoes. Remove from heat. Stir in 50ml cooking oil (or as per your preference) to make the dough glossy and less sticky.

Pro Tip: Constant stirring is crucial to prevent lumps and sticking. The consistency of this rice flour dough is vital for perfect Bánh Giò.

Step 3: Prepare Banana Leaves for Wrapping

 

Wash the fresh banana leaves thoroughly. To make them pliable and easy to fold without tearing, quickly blanch them in boiling water for 30 seconds to 1 minute, or gently warm them over low heat. Wipe them dry with a clean cloth. Cut the leaves into approximately 25-30 cm (10-12 inch) squares.

Step 4: Assembling the Bánh Giò

Form the Wrapper: Lay two banana leaf squares on top of each other (for extra strength, especially if leaves are thin). Lightly brush a thin layer of cooking oil on the top leaf. Fold the leaf into a cone or pyramid shape by bringing two adjacent corners together and overlapping them, creating a deep pocket.

 

Layer the Dough and Filling: Spoon about 2-3 tablespoons of the prepared rice flour dough into the bottom of the banana leaf cone, spreading it evenly. Place a generous spoonful of the savory pork and mushroom filling in the center of the dough. Cover the filling with another 2-3 tablespoons of the rice flour dough, making sure the filling is completely encased.

Seal the Dumpling: Carefully fold the remaining banana leaf over the dough and filling, sealing all edges to form a compact pyramid or rectangular packet. You can secure the packet with kitchen twine or rubber bands if desired. Repeat with the remaining dough and filling.

Step 5: Steaming the Bánh Giò

Arrange the wrapped Bánh Giò in a steamer basket. You can place a few fresh pandan leaves at the bottom of the steamer for an added aromatic touch. Bring the water in the steamer to a rolling boil. Place the steamer basket over the boiling water, cover tightly, and steam for 30-45 minutes (depending on the size of your dumplings).

 

Doneness Test: Bánh Giò are cooked when they feel firm to the touch, and the dough becomes translucent and glossy.

Step 6: Serving Traditional Bánh Giò

Carefully remove the steamed Bánh Giò from the steamer. Let them cool slightly before unwrapping to help them firm up and retain their shape. Bánh Giò are best served warm, often with a sprinkle of extra ground black pepper and a side of Vietnamese dipping sauce (Nuoc Cham) or chili sauce. Enjoy this classic Vietnamese street food in your own home!