Print Recipe

Banh Gio

My mom's ultra simple recipe for this typical Vietnamese dish. Highly recommend to cook with others (or even kids!) and then sharing the result.
The filling instructions also work perfectly for banh cuon (my favorite!).
Course: lunch, Snack
Cuisine: Vietnamese
Keyword: banh gio, pork
Servings: 25 packets

Equipment

Ingredients

Batter

  • 1 box cornstarch (ideally Kingsford brand)
  • 60 oz chicken broth (ideally 4 14.5oz Swanson cans)
  • 45 oz water (3 cans)
  • 1 tsp salt

Filling

  • 2 lbs pork
  • 1/3 bag dried mushrooms
  • 1 onion
  • 2 shallots
  • 1 tbsp veggie seasoning
  • 2 tbsp fish sauce
  • 1 tsp pepper
  • 1 tbsp vegetable oil + additional oil (optional) during assembly

Instructions

  • Soak dried mushrooms in water (10 minutes).
  • Chop onions and thinly slice shallots in half moons.
  • Fry shallots with 1 tbsp oil until golden (about 3 minutes). Add onions and cook for another 3 minutes.
  • Add meat, veggie seasoning, fish sauce. Cook through, breaking up large chunks of meat (about 8 minutes).
  • Add drained mushrooms and pepper. Cook for another 2 minutes.
  • Combine cornstarch, chicken broth, water, salt slowly in large pot. Turn on heat to medium and cook while mixing continuously until smooth and thick (about 8 minutes).
  • Assemble: oil, bottom batter layer, meat, dollop of batter on top. Fold and close foil packet.
  • Steam assembled foil packets for 10 minutes and allow to cool.