Banh Nam
Ingredients:
Banana Leaves or Aluminum Foil
1 white onion/sweet onion
Shredded Black Mushrooms (can use dried or fresh)
Ground Pork, or you can technically ground some yourself with time, patience, strength, and a knife
Fish sauce
Black pepper
1 tsp/ sugar
2 cups of rice flour
5 Tbsp. Tapioca Starch
1 tsp. Salt
4.5 cups of water
5 Tbsp. of olive oil
Instructions:
1. If using Banana Leaves pour boiling water over them to make them moldable. Separate either leaves or aluminum foil into however big sizes you want, but keep in mind that they will need to be folded into thirds so the Banh Nam will be the size of a third of the sheet.
2. Mince the onion and shred Black mushroom if not shredded. If they are dehydrated then rehydrate them and dry. Mince the pork if not already ground. Cook them in a pan with a little olive oil. Add some fish sauce(who knows how much). Add some Black Pepper(Who knows how much). Add a teaspoon of sugar.
3. For the batter, mix the rice flour, tapioca starch, salt, and water together. Then add the olive oil and mix that in. Heat on the stove and mix it to thicken. Once it starts to thicken on the stove, take off the heat and mix until quite thick.
4. Take the leaf (smooth side will be the inside) or the foil in which case brush a little olive oil on it, and put a healthy tablespoon of batter on it. Add about two tablespoons of topping in. Fold the two sides over it and the ends underneath and squish it down to fill the shape you folded. If using banana leaves it is advised to tie two of them shut with scraps of the leaves with the folded sides facing each other.
5. Pile them into the steamer and steam for 30-35 minutes.
Serve with prepared fish sauce.
