12986 Serves 8 Wed Aug 06 08:15:48 -0700 2008 Tue Feb 03 20:47:31 -0800 2009 Licensed http://www.chow.com/recipes/12986 Wed, 04 Feb 2009 04:47:31 GMT Bahn la are as close to a Vietnamese tamale as possible, and they hold together much better. The dough, made from rice flour and tapioca, turns translucent when properly steamed. The soft texture contrasts nicely when paired with crisp and crunchy appetizers, such as fried spring rolls. The bundles can be cooked in aluminum foil but banana leaves, although more difficult to work with, add to the presentation and flavor.

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All advance preparation may be found in the ingredient list.

Toss the shrimp and pork with the scallion greens, fish sauce, and pepper. Allow to stand for 10 minutes.

Heat the oil over high heat and sauté the garlic and scallion bulbs briefly.

Add the shrimp and pork mixture. Stir-fry until the pork is no longer pink. Set aside.

Combine the rice flour, water, salt, and tapioca flour in a saucepan over high heat, stirring constantly, until the batter thickens to the consistency of cooked cereal, about 5 minutes. Remove from the heat and continue to stir for 2 minutes more, forming a smooth batter.

Spread 2 tablespoons [30 mL] of the batter over the center of a piece of foil, using an offset spatula, to form a rectangle about 3×5 inches [8×12 cm].

Spread 1 tablespoon [15 mL] of the filling mixture over the batter, pressing gently into the surface. Fold the foil in half, lengthwise, across the filling, to encase it in the batter. Roll the foil down to form a cylinder and fold the 2 ends toward the center. Repeat until all of the bundles are formed.

Place the packets on the rack of a steamer (a multi-tiered Chinese-style steamer works best) and steam, covered, over simmering water for 30 minutes. Test a packet to make sure all of the batter has turned transparent (if opaque, cook longer). Allow the packets to cool before serving.

Unwrap the packages and serve 3 bundles, wrapped in lettuce leaves, per person, with nuoc cham dipping sauce on the side.

]]> http://www.chow.com Arthur L. Meyer 50 Main 4 ounces [110 g] shrimp, shelled, deveined, and diced

]]> 8 ounces [225 g] pork, coarsely ground

]]> 2 scallions, green parts only, diced

]]> 1 tablespoon [15 mL] fish sauce (nuoc mam)

]]> ¼ teaspoon [1 mL] freshly ground black pepper

]]> 2 teaspoons [10 mL] vegetable oil

]]> 3 garlic cloves, minced

]]> 2 scallions, greens separated from the white bulbs, white bulbs diced

]]> 2 cups [480 mL] rice flour

]]> 1 quart [1 L] water

]]> ¼ teaspoon [1 mL] salt

]]> ¼ cup [60 mL] tapioca flour

]]> Twenty-four 6 × 10-inch [15 × 25-cm] aluminum foil rectangles

]]> 24 Boston lettuce leaves

]]> 1 cup [240 mL] nuoc cham sauce (see page 263), for dipping

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