Vietnamese Steamed Banana Leaf Rice Flat

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A beloved savory flat from central Vietnam, this delicate steamed rice cake is wrapped in banana leaves and filled with seasoned pork and shrimp. Served warm with fish sauce dip, it has a tender, slightly chewy texture and a beautifully aromatic flavor from the banana leaf.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 5 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 4 gSugar
• 18 gProtein
• 720 mgSodium
• 260 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the rice batter

• 2 cups rice flour
• 1 tbsp tapioca starch
• 1/2 tsp salt
• 1 1/2 cups water
• 1/2 cup coconut milk
• 1 tbsp vegetable oil

For the pork and shrimp filling

• 6 oz ground pork
• 4 oz shrimp, peeled and finely chopped
• 2 tbsp finely chopped shallot
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 1 tbsp vegetable oil

For assembling and dipping

• 8 large banana leaf pieces, 8×10 inches, briefly passed over flame
• 2 tbsp toasted sesame oil for brushing
• 1/4 cup fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 2 tbsp warm water
• 1 Thai chili, thinly sliced

Directions

1. Make the batter: In a bowl whisk rice flour, tapioca starch, and salt. Gradually whisk in water and coconut milk until smooth, then stir in the oil. Let rest 15 minutes.
2. Prepare the filling: Heat oil in a small skillet over medium heat. Add shallots and cook until fragrant, about 1 minute. Add pork and shrimp, breaking apart, and cook 3-4 minutes until just opaque. Stir in fish sauce, sugar, and pepper. Remove from heat and cool slightly.
3. Set up a steamer with water and bring to a rolling boil. Lay banana leaf pieces on a clean surface and brush lightly with sesame oil.
4. Spoon about 3 tablespoons of batter onto the center of each leaf and spread into a thin rectangle about 5×3 inches. Place 1 1/2 tablespoons of filling along the center of each batter.
5. Fold the banana leaf over the filling, then fold the sides in and roll or fold into a flat rectangular packet, tucking the edges underneath.
6. Place the packets seam side up in the steamer basket, leaving space between them. Steam over high heat for 20-22 minutes until the rice cakes are firm, translucent, and pull cleanly from the leaf.
7. While the cakes steam, whisk together fish sauce, lime juice, sugar, and warm water until sugar dissolves. Stir in sliced chili for the dipping sauce.
8. Remove the flats from the steamer and let rest 2 minutes before unwrapping. The rice should be soft, glossy, and hold its shape.
9. Serve warm with the dipping sauce on the side, allowing diners to unwrap the banana leaf at the table.

Cook’s Notes

• Briefly passing banana leaves over an open flame or hot pan softens them and prevents tearing while adding a subtle smoky aroma.
• The batter should be the consistency of thin pancake batter; if it sits too long and thickens, whisk in a tablespoon of water before using.
• For a smoother filling, chop the shrimp by hand rather than using a food processor to keep some texture.
• These flats are best enjoyed the day they are made; leftovers can be refrigerated and re-steamed for 5 minutes.
• Traditionally served alongside sliced chả lụa (Vietnamese pork sausage) and pickled carrot-daikon for a complete meal.

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