Banh Gio – Vietnamese Rice Pyramid Dumplings Recipe


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  1. Hi Helen, I know you can use either corn/tapioca starch, but what exactly did you use corn or tapioca starch in this recipe?. Also, if you are eating it in a couple of days ,shouldn't recipe 1 be better as it has less starch so less chewy and hard, and it has more rice flour so it should softer?. Please advise, because i want to make this for my mum this weekend. Thanks

  2. Ngay từ khi ăn bánh giò em đã nghĩ công thức làm bánh giò thì quậy bột nhất định phải dùng nước xương hầm. Và xem mấy video liền chỉ có video của chị hướng dẫn là dùng nước xương, cảm ơn chị

  3. Please can we have the pyramid rice dumplings with coconut 😭😭 they used to sell them everywhere in cambodia now theyre so hard to find where I live

  4. Hi, Helen, today afternoon I did cooking this Bánh Giò, It is success. Thank you very much, Helen you are very Great teaching , Thanks so much.👏👏👏👏👏👏👏👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼🤗🤗🤗🤗🤗

  5. Thank You Helen for your teaching to cook this Banh Gio and Thank you for this Recipe too. … I am so happy, finally I found this Recipe and found how to make this Banh Gio, this is my favorite, Thank You so much 👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👏👏👏👏👏👏💖💖💖💛💛🧡🧡😊😊🤗🤗

  6. Rice is better than sticky rice,
    In china ,malaysia and indonesia its also known as bak chang , and made with rice

  7. Hi Helen, my banh gio keeps breaking and the batter keeps sticking to the leaves whenever I try to open it . I used the first recipe but I used 9 cups of water instead. Is there anyway to prevent this from happening? should I coat the leaves with some oil before filling?

  8. I followed her revised recipe for 9 cups of broth and Banh Gio turned out to be tooooo soft. I would try again with 6 cups of broth.

  9. I had this in California and they added a quail egg. I like the addition. Is this an older video? Helen you look younger and prettier with every video. Maybe I am just hungry and watching this at midnight doesn’t help 😭.

  10. Hi Helen, I noticed your edit about using 9 cups of broth instead of 6. Do you still cook the flour mixture down to the same texture(cook for longer)? Or should it be more liquidy?

  11. In Vietnam we don't usually eat them with chillisauce. Banh Gio go best with garlic-chilli-sugar-lime fishsauce, a little bit sweet and sour, spicy and salty but the mixture should be a little thin so it doesn't overwhelm Banhgio. Anw good recipe, thank you Helen.

  12. Bạn cho mình hỏi, mình pha bột đúng liều lượng bạn hướng dẫn, nhưng khi hấp bánh xong bột không được mềm. Trong hai công thức bạn hướng dẫn thì công thức nào bột bánh mềm hơn. Cảm ơn bạn, chúc bạn nhiều sức khỏe.

  13. Em ko nghĩ là ng VN thêm cả đường vào nhân bánh giò đâu ạ, chỉ muối và tiêu thôi, hoặc khẩu vị trong đó khác ngoài Bắc!

  14. Thank you for sharing, I made once but not your recipe, it as so soggy. I will try yours if I wish to make it. I made some Banh Mi from your recipe, it was so good. Thanks


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