Servings: 36 pieces
Add all the ingredients into a large pot and allow to mix and set for 30 minutes. Proceed to make the filling. When filling is done, cook the batter under high heat, constantly stirring. When it begins to thicken, reduce the heat to medium/low and continue to stir until it becomes a thick paste (mashed potato consistency).
Combine everything except for the annatto oil, garlic and onions and mix well and set aside. In a large pan, heat the annatto see oil and when hot, add the garlic and shallots, then green onion. Fry until fragrant. Add the filling mixture and cook until pork and shrimp are done. Allow to cool and set aside.
Assembly and Cook
Using silicone spatula place about 1 tbsp of batter onto center of banana leaf, spread into thin rectangle about 2.5 x 4 inches. Some people really like thick vs. thin, this is up to you. Add 1 ts filling and spread evenly. Fold over sides and then ends. Flip and pat to even out the banh nam. Repeat with remaining batter and filling and steam for 15 minutes and serve still warm as a snack or with nuoc cham.
Allow the batter to cool slightly and it will be less sticky and easier to spread with silicone spatual or back of wet spoon. Keep the batter covered to prevent drying. To make annatto oil, steep about 2 tbs of cooking oil with 1 ts of annatto seed. Heat and stir occasionally until the oil becomes dark red color and remove from heat. Drain seeds. Filling can be made 1 day ahead.
Calories: 147kcal | Carbohydrates: 13g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 405mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg