Traditional Vietnamese Recipe - Bánh bèo
Bánh bèo is soft almost jelly like rice cake made from a combination of rice flour and tapioca flour, this mixture is then poured into small saucer bowls and steamed. The rice cake can be topped with a combination of ingredients including, dried shrimps, crispy pork skin, fried bread, cooked mung beans, crushed peanuts, fried shallots, and scallion oil. And can be enjoyed with an array of dipping sauce’s.
Bánh Bèo Recipe
250 grams of rice flour
10 grams of tapioca flour
400 ml of filtered water
300 ml hot water
300 grams of black tiger shrimp
2 dried purple onions
500 ml coconut water
100 grams of dried pork skin
20 grams of green onions
10 grams minced garlic chili
150 ml cooking oil
30 ml fish sauce
4 tablespoons seasoning
3 tablespoons salt
3 tablespoons sugar
Prepare a large bowl, add rice flour and tapioca starch, add 1 teaspoon of salt and stir well.
Pour in 400ml cold water, stir until the flour is dissolved.
Let the dough rest and while waiting for the dough we will do other steps.
Wash shrimp, put it in a pot to boil with a clove of purple onion to make shrimp more fragrant.
When the shrimp is cooked, take it out and put it in cold water or ice to soak it to chill meat.
Peel the shrimp, keep shells, and heads for sauce.
Place the shrimp in a mortar or blender, grind it up.
Prepare a pan, add 5ml of cooking oil, fry the shrimp until dry mixture forms.
Stir-fry for 1 more minute, then add half a tablespoon of fish sauce, then turn off the heat, pour onto a separate plate, to serve latter.
Make onion fat and fry pork skin
Prepare a pan, pour oil 1/3 of the pan, and wait for the oil to boil.
Meanwhile, wash the scallions, cut them into short pieces, and put them in a bowl, add ¼ teaspoon of salt, ½ teaspoon of sugar, and 1 tablespoon of cold cooking oil.
When cooking oil on the stove is hot, scoop 1 tablespoon of boiling oil into the bowl of onions.
Fry the dried pork skin until crispy and golden, in the pan with remaining hot oil. Once cooked, remove to a plate lined with absorbent paper. Then cut into small 1cm cubes.
Cook fish sauce
Add shrimp shells and heads to a dry pan to sauté, once a nice orange color, pour 500ml of coconut water over, and boil for 1-2 minutes. Remove mixture from heat then strain it through a fine wire sieve and retain strained liquid.
Put the filtered shrimp stock into a pot and bring to a boil, add 2 tablespoons of sugar and 3-4 tablespoons of fish sauce, seasoning to suit your taste.
Wait for the sauce to boil again, then turn off the heat, and allow it to cool.
When eating, add minced garlic and chili.
Steam the cake
After the flour mixture has rested, add 300ml of boiling water, stir well.
Put the steamer on the stove, wait for the water in the steaming pot to boil.
In Small bowls (Bánh Bèo molds), pour flour mixture to half fill the molds.
Arrange the bowls in the top of the double steamer, allow a reasonable distance between bowls so that the heat can rise evenly.
Cover with the lid and steam for 4-5 minutes, then remove the molds, being careful to avoid burning your hands.
When eating, and a ½ teaspoon of dried ground shrimp on the surface of the cake, add 1 teaspoon of onion oil, a couple of pieces of fried pork skin, and a dash of the sauce over and enjoy.