Bánh Nậm

Bánh Nậm is a delightful Vietnamese baked dish featuring a delicate rice flour dough filled with savory shrimp and herbs, offering a perfect blend of flavors and textures. This gluten-free version retains the authentic taste while being suitable for those with dietary restrictions.

Ingredients

• Rice flour - 100 grams
• Tapioca starch - 50 grams
• Water - 300 ml
• Salt - 1/2 teaspoon
• Shrimp (peeled and deveined) - 100 grams
• Shallots (finely chopped) - 2 tablespoons
• Lemongrass (finely minced) - 1 stalk
• Black pepper - 1/4 teaspoon
• Fish sauce - 1 tablespoon
• Green onions (chopped) - 2 tablespoons
• Vegetable oil - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the rice flour, tapioca starch, salt, and water until smooth to create the batter.
3. In a pan, heat the vegetable oil over medium heat. Add the shallots and lemongrass, cooking until fragrant.
4. Add the shrimp to the pan and sauté until they turn pink. Stir in the fish sauce and black pepper, then remove from heat.
5. Grease a baking dish with oil and pour a thin layer of the batter into the bottom, just enough to cover the base.
6. Spoon the shrimp mixture evenly over the batter, then pour the remaining batter on top until the filling is just covered.
7. Sprinkle the chopped green onions on top.
8. Bake in the preheated oven for 30 minutes, or until the top is golden and set.
9. Allow to cool slightly before slicing and serving.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 42 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 150 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in protein from shrimp, supporting muscle health.
• Low in gluten, making it suitable for gluten-sensitive individuals.

Tags