Bánh Nậm is a delicate steamed rice dumpling from Huế, the former imperial capital of Vietnam. These flat, rectangular dumplings are made from a smooth rice flour batter filled with seasoned shrimp and pork, all wrapped in banana leaves which impart a subtle, natural fragrance during steaming.

This dish showcases the refined culinary traditions of Huế, where it was historically served in the imperial court. The name "nậm" refers to the flat, rectangular shape of the dumpling, which distinguishes it from other Vietnamese wrapped rice cakes.

Making Bánh Nậm requires precision and skill. The rice flour is mixed with water to create a silky batter, while the filling combines minced shrimp and pork with aromatics like green onions and shallots. The mixture is spread thinly on banana leaves, carefully wrapped into neat rectangles, and steamed until fully cooked. The result is a translucent, tender dumpling with a savory filling.

While the traditional recipe remains popular, some modern variations include additional ingredients like mushrooms or water chestnuts in the filling. Some cooks also experiment with different wrapping techniques, though the classic rectangular shape remains the most recognized.

In Vietnam, Bánh Nậm is typically served as a snack or light meal, accompanied by a special dipping sauce made from fish sauce, chili, and garlic. The dumplings are often sold by street vendors and in traditional markets, usually still warm in their banana leaf wrappings.

From a nutritional standpoint, Bánh Nậm is relatively light and easily digestible. The rice flour wrapper provides carbohydrates while the shrimp and pork filling offers protein. The banana leaf wrapping not only adds flavor but also makes this a naturally sustainable food option. Those with shellfish allergies should be cautious due to the shrimp content, and while the dish is gluten-free, it is best enjoyed in moderation as part of a balanced diet.