Vietnam's Most Addictive Street Food

Okay, I burned myself like 5,000 times today. The Vietnamese street food taking over the internet right now is Banh It Rum. Why am I doing this? Am I driving a motorcycle? Anyways, crispy bottom, chewy mochi dumpling on top. Oh, filled with yummy, delicious meat filling. I've never wanted anything in my life until now. Yes, everyone has been crunching and munching. Now it's my turn. There's lots of steps and lots of ingredients. So we gotta chop chop. It's gonna be midnight before we're done. We first need three cloves garlic minced, one shallot diced, half a pound pork belly diced. Got some shrimp from Fisherman Miku's Wharf. Freshly caught this morning. Half a pound, chopped. We're gonna make a quick annatto oil. We got half a cup neutral oil, heat on medium-low, two tablespoons annatto seeds. I just realized annatto seeds sort of look like charcoal, charcoal. You know when you draw in art class, you use charcoal. Let's see if it works. Sort of works. Can you, can you read this? It says high. Simmer for a few minutes. I'm trying to find all the annatto seeds that fell on the ground. Fish out the seeds. We're gonna add a tablespoon to our wok. Add in our pork. Is the camera filming? Hold on. Also, if you get any annatto oil dripped onto your countertop, you gotta wipe it immediately or else your mother would be upset and also your counter is gonna turn orange. Permanently. All right, a few minutes later, our pork belly is nice and rendered. We're gonna add our shallots and garlic. Okay, I just spilled half of it. Shrimp in. We're also gonna add a tablespoon fish sauce, teaspoon sugar, and freshly cracked black pepper. Set it aside and let it cool. Now if you're wondering what the orange bada-bing bada-boom topping is, it is shrimp floss. We got dried shrimp. I've never tried dried shrimp out of the bag. Usually my grandma makes yóu fàn, which is Taiwanese sticky rice, but let's try this. Tastes like dried shrimp. We got half a cup dried shrimp. Soak it in hot water, and we're just gonna let it rehydrate. Another topping we need is scallion oil. We need five stalks scallion, sliced. Heat up a quarter cup of neutral oil. Guys, the goal is that the sky isn't dark when I finish. Also, in between every scene, I turn on the AC and enjoy for a bit. Add a pinch of salt, and we're gonna pour in our hot oil. Watch the magic happen. Stir that in. Back to our shrimp. It is nice and rehydrated now. Okay, still a little chewy, but we have no time, okay? We gotta chop chop. We're gonna fish out our shrimp onto a paper towel. Mmm. Oh, that's good. Tastes like a light seafood broth. I'm gonna garden with it. And pulse. Our shrimp is nice and floofy. Let's see. Let's see. Ooh, look at that. Mmm. I got a tablespoon of annatto oil. Okay, we don't need this anymore. Man, it's hot in here. Hold on. We're gonna add our blended shrimp, and we're gonna stir fry until the rehydrate, uh, rehydrated dried shrimp dries again. So I'm not sure what the point of rehydrating the dried shrimp was. Okay, the shrimp isn't as orange as I would like, so I'm gonna add one more tablespoon of annatto oil. A little crispy. Mmm. We're gonna bring some water up to a boil, and make our dough. We got our KitchenAid, and look, we match. Pour in one bag, 400 grams of glutinous rice flour, 1 teaspoon kosher salt, 1 tablespoon neutral oil, a cup of boiling water to start. We'll add more if needed until it becomes a dough consistency. Bada bing, bada boom. Medium. In total, I added 1 cup and 5 tablespoons of water. All right, let's check on our dough. A little wet, but I feel like this is a good consistency, because I'd rather have... Oh, okay, maybe a little too wet. I'm gonna add a little more gluten flour. Let's check on our dough. Oh, yeah, this consistency looks pretty good. Doesn't stick to your fingers, but still very soft and malleable. All right. Wow, I sound like a professional. We're gonna cover it and let it rest for a few minutes as we make our dipping sauce. I told you there's a lot of components to this recipe. I wonder who's actually gonna make this. Watching me is already tiring enough. Now you've seen this dipping sauce every time you go to the Vietnamese restaurant. Yes, it's called nuoc cham. We got 2 tablespoons fish sauce, the juice of 1 lime. Is there a lime juicer machine? Because this is taking way too long. Also giving me carpal tunnel. 2 tablespoons sugar, 6 tablespoons water, 2 cloves garlic, minced, and 2 Thai chili peppers, sliced. Give it a mix. Then we're gonna do a little mixing. Okay, we have no time for that. We're gonna do a little mixy mix. Oh, okay. All right, the moment we've all been waiting for. Time to wrap it up. Not the video, but the dumplings. Take a little piece size of a ping-pong ball. Smash it. Scoop our filling inside. We're gonna fold it into a ball. Okay, okay. I suck at this. Look, there's already a hole. Mayday, mayday. Man! Okay, I'm gonna redo this. Grab our filling. The people at Ding Tai Fung need a raise. This is... This is hard work just to wrap one dumpling. Okay, roll it into a ball. Gently. Like so. Look at that. The size of a golf ball. Tiger Woods! All right, I made six dumplings. We have half of our dough left. Roll it into a log. Divide it into six pieces. Roll it into a ball, and we're gonna make the crispy disc on the bottom. It's like a edible plate. For those wondering, Banh It Ram was invented around the 1800s by the royal chef of the royal family. Actually, the chef wasn't royal. It was just the chef. The emperor was like, hey chef, make me something beautiful, delicioso, crunchy, chewy. All the flavors. And they made Banh It Ram for them, and eventually it became street food. So this is actually royal street food. Wow. How fun. I ended up making eight dumplings in eight plates. All right, we got our steamer going. The water is boiling. I have a little sheet of parchment under each. Ba-da-bing, ba-da-boom. Ba-da-bing, ba-da-boom. Hey, maybe we can fit six. Okay, it's okay. I'll do fine. Turn the heat down to medium, and we're gonna let it steam for ten minutes. All right, oil at 350 Fahrenheit. Let's drop in our discs. Oil dripped off the chopstick, hit my knee. Now I have an oily knee. Oh, why is it popping? Did you see that? Okay, I have a feeling this is gonna explode. This looks like it's about to pop. It looks like a pimple zit. Only this one is behaving. The rest are turning into zits. Okay, I don't know why these are not turning golden brown for some reason. Guys, one of our dumplings exploded. Oh no, and it's sticking. Oh, oh no. This is a this is a no bueno. What do I do? Oh, no, it's sticking. Doesn't even matter. I'm gonna turn the oil up to 375 Fahrenheit and see if it'll make it more brown. Now... It sprayed my knee again. I forgot this. I forgot this was hot. My finger touched it. One like equals one kiss for my burn. Please, I burned myself like 5,000 times today. Okay, so what I was thinking is that we cut the zit off. Like so. Oh, look at that. Brand new. Look at that. Let's plate it up. Uno. Dos. Three. We got our nook-jump. We have our steamed dumplings, which I'm not sure how to remove. Okay, please, yes. Okay, we got it. Oh, it's hot. Rip off the parchment paper. Put it on top. Oh, yeah, look at that. Uno. Doso. Gorgeous. Okay, this is sticking. Oh, no. I thought parchment paper was not stickable. Scallion oil on the top of each one. A little sprinkle of crispy shallots. And top it off with our crispy shrimp floss. Oh, look at that. That's beautiful. And finally, our fish sauce. Bada-bing, bada-boom. Look at that. Let's dig in. Alright, so this is the finished product and I'm super excited. Okay. Okay, let's go for it. Let's go. Pick one. Which one? Oh, this one. Okay, let's go for it. Shall we? Let's eat it without the sauce first. Alright, cheers. First bite's for you. Nom, nom, nom. Alright, let's go for it. Let's go for it. Mmm. Look at that inside. You can see the filling inside. Very shrimpy-licious. Nice and chewy. Let's dip it in the sauce. Alright, let's go for it. Mmm. I'm just gonna keep eating. The sky is dark. It's 10 p.m. right now. The sauce adds a lovely zing to it. We're gonna use the big boy to dip it. Like so. I've never had these textures in my life before. Soft and chewy and crispy crunchy. All in one bite. Remember last week where I said I don't really chew my food. I just inhaled it. This one, this one you gotta chew or else you'll choke on it. It tastes like a pork and shrimp dumpling but with mochi instead and then a deep-fried mochi on the bottom. Which is what it is. Miku, Miku. Why is your bun it's so rummy? Why do you always run away from me, Miku? Thank you to our Patreon members who get exclusive content. Last week's video did not get 600 likes so Miku doesn't get burrata. And if you're still here comment, I'm a chewy head.