Vietnamese pyramid dumplings (Banh Gio) are a staple breakfast item in Northern Vietnam and one of the most comforting street foods you can enjoy.
Banh Gio translates to “pork cake, ”which doesn’t sound too appetizing, but don’t let the name fool you.
What is Banh Gio?
Bánh giò is a pyramid-shaped Vietnamese savory rice dumpling wrapped in banana leaves. It’s filled with a mix of ground pork, onions, minced wood ear mushrooms, and quail eggs. The filling is very similar to Banh Bao.
The rice flour mixture for banh gio is par-cooked on the stove until it thickens into a spreadable paste. The dumplings are then assembled by spreading the batter onto banana leaves, adding the filling, and folding them into their signature pyramid shape.
They are steamed and traditionally served with Vietnamese fish sauce (nuoc cham) for the perfect pairing.
It’s All About the Broth
The quality of your Banh Gio comes down to the broth. A mediocre broth means a mediocre dumpling.
Because there is very little filling and a lot of rice batter, the broth you mix into the batter is what truly makes the dish.
To get it just right, try my homemade pork stock. I’ve included instructions to season the stock for a rich, flavorful broth. It’s the perfect complement to this recipe.
Fair warning: Get your arms ready. Par-cooking the batter requires a lot of stirring, and if you don’t stir enough, it will clump.
What You Will Need
To make these Vietnamese pyramid dumplings, gather the following ingredients and equipment:
- Batter: You’ll need one bag of Banh Gio flour premix (a mixture of rice flour and tapioca starch) and pork broth. You can find the flour premix in the flour aisle of many Asian supermarkets; look for them in small white bags. For the broth, you can also substitute well-seasoned chicken stock or bone broth.
- Savory Pork Filling: A mix of ground pork, lots of diced onions, minced garlic, and wood ear mushrooms (also known as black fungus), seasoned with oyster sauce and ground black pepper. No added sugar is needed since the onions cook down and add a subtle sweetness.
- Hard-Boiled Quail Eggs: The traditional treasure hidden in the center of every dumpling. I love using fresh quail eggs, but canned ones work too if fresh aren’t available or if you’re feeling lazy.
- The Wrapper: We are using banana leaves and plastic wrap. The banana leaf gives the dough a special tea-like aroma and that signature, subtle green tint after steaming, while the plastic wrap secures the banana leaves in place. Banana leaves are common in Asian grocery stores in the freezer section. They might be precut into small squares or circles like in my pictures, or they may come full-size but folded into a large packet.
How to Make Banh Gio
Making these dumplings is a labor of love, but the process is straightforward once you get into a rhythm.
Step 1: Prepare the Batter
Combine the Banh Gio flour mix and pork stock over heat, stirring until it reaches the consistency of creamy mashed potatoes. Consider this your arm workout for the day!
Step 2: Prepare Filling
Heat a pan and brown the pork with the aromatics and wood ear mushrooms. Add seasonings and set aside.
If using fresh quail eggs, hard boil the quail eggs, peel then set aside.
Step 3: Blanch Banana Leaves
Blanch the leaves in boiling water. This cleans the leaves and makes them more pliable for easy folding. Wipe each leaf dry with a paper towel.
Step 4: Assemble Dumplings
Pro tip: Keep a spoon or ladle dipped in a oil nearby. This will make scooping and spreading the rice batter easier.
I’m doubling up the banana leaves for each dumpling since the precut frozen ones are a bit small and fragile. Overlap them slightly to create more surface area, if needed.
Fold the leaves into a cone by pressing down where you want the tip, then bringing the sides together.
Add a layer of batter to the cone. Spread it up the sides to create a well.
Add the pork filling and quail egg.
Top with more batter and spread it out to create a flat surface.
Fold the leaves over to create that iconic pyramid base with four sides.
Flip it on its base, and this is what it looks like.
Step 5: Steam
Wrap the pyramids in Saran wrap to seal in the moisture and steam for 30 minutes. You’re done. Serve ’em up!
How to Eat Banh Gio
To eat Banh Gio, unwrap the pyramid and use the banana leaves as a natural tray. Use a spoon to scoop off a piece of the batter and savory filling, and enjoy it in one of the following ways:
- Plain: Simple, and a total kid favorite.
- Nuoc Mam Cham: The most traditional. Pair the dumplings with a drizzle of Vietnamese dipping sauce with fish sauce (nuoc mam cham).
- Soy Sauce: A great alternative for those who aren’t fans of fish sauce but still want a sauce.
Storage & Reheating
Banh Gio keeps perfectly in the refrigerator for up to 3–5 days or in the freezer for several months.
To store, keep the dumplings in their Saran wrap and banana leaf layers and transfer them to a large Ziploc bag or airtight container.
When you’re ready to eat, there’s no need to thaw. Simply place them in a steam or microwave for a few minutes until warmed through.
Vietnamese Pyramid Dumplings (Banh Gio)
- Total Time: 1 hour 30 minutes
- Yield: 10 large dumplings 1x
Description
An authentic Banh Gio recipe featuring savory ground pork and hard-boiled quail eggs. Wrapped in banana leaves, these large, pyramid-shaped dumplings are a classic Vietnamese street food. Serve with Nuoc Cham for the ultimate pairing.
Ingredients
Rice Batter
- 1 bag/400g Banh Gio flour mix (See notes for homemade flour mix)
- 6 cups homemade pork stock
Pork Filling
- 2 tablespoons shallot oil or neutral oil (and more for greasing spoon)
- 8 oz ground pork
- 1/2 cup finely minced yellow onion
- 1 tablespoon minced garlic
- 1/4 cup minced woodear mushrooms
- 1 tablespoon oyster sauce
- 1/2 teaspoon ground black pepper
Other Ingredients
- 10 hard-boiled quail eggs
- 20 square or circle banana leaves (about 10 inches wide)
- Light soy sauce or Vietnamese Dipping Sauce (Nuoc Mam Cham)
Instructions
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Prepare the Rice Batter: In a medium pot, combine the Banh Gio flour and pork stock over medium-high heat. As it cooks, the mixture will start to thicken. Stir frequently until you reach the consistency of creamy mashed potatoes (about 15 minutes from start of heating). Turn off heat and set aside. If you see clumps, stir vigorously to smooth them out. You can also use an electric hand whisk to make stirring easier.
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Make the Filling: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the ground pork, onions, garlic, wood ear mushrooms, oyster sauce, and ground black pepper. Cook for about 5 minutes, then set aside.
- Prepare the banana leaves: Blanch the leaves in boiling for about 2 minutes. This not only cleans the leaves but it also make it pliable for easy wrapping. Wipe dry with paper towels.
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Assemble the Dumplings: Use two banana leaves for each dumpling. Overlap them partially, if needed, to create more surface area. Fold the leaves into a cone, pressing down where you want the tip, then bring the sides together. Using a spoon greased with oil, add about 1/3 cup batter to the bottom of the cone. Spread the batter up the sides to form a well. Add 2 tablespoons pork filling and a quail egg, then top with a more batter. Smooth the surface. Fold the banana leaves over to form a four-sided base. Wrap tightly in plastic wrap and repeat.
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Steam the Dumplings: Place the wrapped dumplings in a steamer and steam for 30 minutes.
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Serve: Enjoy the dumplings plain, with light soy sauce, or with a Vietnamese fish-sauce dipping sauce (Nuoc Cham).
Notes
Banh Gio flour mix from scratch: 300g regular rice flour (not glutinous rice flour) and 100g tapioca starch
