🧱 Ingredients


🥣 Dough (Outer Layer)

• 1 cup rice flour
• 1/4 cup tapioca starch
• 3 cups water or vegetable stock
• 1/2 tsp salt
• 1 tbsp oil

👉 This creates the soft, silky, slightly stretchy texture


🍄 Filling (Savory)

• 200g mushrooms (finely chopped)
• 1/2 block firm tofu (crumbled)
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• 1 tbsp soy sauce
• 1/2 tsp black pepper
• 1 tbsp oil

Optional:
• Wood ear mushrooms (for authentic crunch)
• Carrot (finely diced)

🌿 Wrapping

• Banana leaves (cut into squares, cleaned)

👉 If unavailable:
• Use baking paper or foil



🍳 Instructions


1. Make the filling

• Heat oil
• Sauté onion until soft
• Add garlic → fragrant

• Add mushrooms → cook until water evaporates
• Add tofu → cook until slightly dry

• Season with soy sauce + pepper

👉 Filling should be:
• Slightly dry
• Savory and fragrant

Set aside


2. Make the batter (IMPORTANT)

• In a pot, mix:

rice flour
tapioca starch
water
salt

• Cook on LOW heat, stirring constantly

👉 After 5–10 minutes:
• Mixture thickens into a smooth paste

👉 Texture:
• Like thick custard / pudding
• Not too stiff

Add oil and mix well



3. Prepare banana leaves

• Lightly heat leaves (over flame or hot water)

👉 Makes them flexible and easier to fold



4. Assemble bánh giò

• Place leaf flat
• Add 1–2 tbsp batter (base layer)
• Add filling in center
• Cover with more batter

👉 Seal filling inside

• Fold into pyramid shape



5. Steam

• Steam for 25–30 minutes

👉 Batter becomes:
• Translucent
• Soft and set



🍽️ Serve

• Eat warm
• Serve with:

Vietnamese chili sauce
Soy sauce
Pickled vegetables


🌿 Texture & Taste

• Outer layer → soft, silky, slightly chewy
• Filling → savory, peppery, umami-rich

👉 Comfort food, very traditional



🔥 Pro Tips (Very Important)

• Stir batter constantly → prevents lumps
• Don’t overcook batter before wrapping → too thick = hard to shape
• Filling must be dry → prevents soggy dumpling
• Banana leaves add aroma → worth using


💡 Variations

🌶️ Spicy version: Add chili to filling
🍄 “Meaty” version: Add finely chopped mushrooms + tofu mix 👉 More texture
🥚 Classic style (vegan egg option): Add vegan quail egg substitute in center