Banh Gio – Vietnamese Rice Pyramid Dumplings Recipe

Ẩm Thực



Full recipe at
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Ingredients (12-14 pcs)
50g woodear mushroom (abt 2 cups)
500g (1.1lb) pork (or chicken), minced
1 tbsp shallot, minced
1 onion, diced
1 tbsp cooking oil
salt, sugar, pepper, chicken stock (1tsp each)
**If to serve immediately after steaming: Use recipe #1:
2 cup white rice flour
1 cups tapioca/corn starch
6 cups chicken/pork broth (at room temperature)
**If to serve on the next days: Use recipe #2:
1 cup white rice flour
2 cups tapioca/corn starch
6 cups chicken/pork broth (at room temperature)

***UPDATE 15/01/2018***: I made Banh Gio more often these days and figured out that I need more water to get the ultra soft texture of the dumplings, just like them in Hanoi. You need the amount of liquid to be 3 times the amount of flour (if to measure in volume). So I would adjust the chicken broth in the recipe to 9 cups instead of 6. Give it a try!

**To make homemade broth, please watch Banh Canh video

** You can buy a food steamer at
Items in my kitchen and pantry

Nguyên liệu
50g nấm mèo (mộc nhĩ)
500g thịt băm
1 củ hành tây
3 chén bột bánh giò (hoặc pha bột năng với bột gạo)
6 chén nước xương (để nguội)
dầu ăn, mắm, muối, đường, bột nêm

Hòa 3 chén bột bánh giò (hoặc pha bột gạo + bột năng/bột bắp) với 6 chén nước dùng (để nguội).
-Nếu ăn liền sau khi hấp: pha 2 chén bột gạo với 1 chén bột năng.
-Nếu để nguội hôm sau mới ăn (sẽ hâm lại bằng lò vi sóng): pha 1 chén bột gạo với 2 chén bột năng.

Music by Purple Planet

Nguồn: https://toanang.com

Xem thêm bài viết khác: https://toanang.com/am-thuc/

31 thoughts on “Banh Gio – Vietnamese Rice Pyramid Dumplings Recipe

  1. Hi Helen, I know you can use either corn/tapioca starch, but what exactly did you use corn or tapioca starch in this recipe?. Also, if you are eating it in a couple of days ,shouldn't recipe 1 be better as it has less starch so less chewy and hard, and it has more rice flour so it should softer?. Please advise, because i want to make this for my mum this weekend. Thanks

  2. Ngay từ khi ăn bánh giò em đã nghĩ công thức làm bánh giò thì quậy bột nhất định phải dùng nước xương hầm. Và xem mấy video liền chỉ có video của chị hướng dẫn là dùng nước xương, cảm ơn chị

  3. Please can we have the pyramid rice dumplings with coconut 😭😭 they used to sell them everywhere in cambodia now theyre so hard to find where I live

  4. Hi, Helen, today afternoon I did cooking this Bánh Giò, It is success. Thank you very much, Helen you are very Great teaching , Thanks so much.👏👏👏👏👏👏👏👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼🤗🤗🤗🤗🤗

  5. Thank You Helen for your teaching to cook this Banh Gio and Thank you for this Recipe too. … I am so happy, finally I found this Recipe and found how to make this Banh Gio, this is my favorite, Thank You so much 👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👏👏👏👏👏👏💖💖💖💛💛🧡🧡😊😊🤗🤗

  6. Rice is better than sticky rice,
    In china ,malaysia and indonesia its also known as bak chang , and made with rice

  7. Hi Helen, my banh gio keeps breaking and the batter keeps sticking to the leaves whenever I try to open it . I used the first recipe but I used 9 cups of water instead. Is there anyway to prevent this from happening? should I coat the leaves with some oil before filling?

  8. Plz thank you do much I been looking for English I just find your Chanel 🤗 I'm gonna cook today

  9. I followed her revised recipe for 9 cups of broth and Banh Gio turned out to be tooooo soft. I would try again with 6 cups of broth.

  10. I had this in California and they added a quail egg. I like the addition. Is this an older video? Helen you look younger and prettier with every video. Maybe I am just hungry and watching this at midnight doesn’t help 😭.

  11. Hi Helen, I noticed your edit about using 9 cups of broth instead of 6. Do you still cook the flour mixture down to the same texture(cook for longer)? Or should it be more liquidy?

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