lomiloml
Culinary Explorer
I recently made Bánh Bèo, and it was a delightful experience! These Vietnamese steamed rice cakes are topped with a savory mixture of shrimp, scallions, and crispy shallots, making for a delicious and unique dish. Here’s how you can make them at home:
Ingredients:
For the Rice Cakes:
- 1 cup rice flour
- 2 tablespoons tapioca starch
- 2 cups water
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
For the Toppings:
- 1/2 lb (225g) shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 cup dried shrimp, soaked in warm water and drained
- 1/4 cup scallions, finely chopped
- 1/4 cup crispy fried shallots
- Salt and pepper, to taste
For the Dipping Sauce:
- 1/4 cup fish sauce
- 1/4 cup water
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1 garlic clove, minced
- 1 red chili, finely chopped (optional)
Instructions:
1. Make the Rice Cakes:
- In a bowl, combine the rice flour, tapioca starch, water, salt, and vegetable oil. Mix well until smooth and let it rest for 15 minutes.
- Prepare small, shallow dishes or muffin tins for steaming. Lightly grease them with oil.
- Bring a large pot of water to a boil and place a steaming rack inside.
- Pour a thin layer of the batter into each dish or muffin tin, just enough to cover the bottom.
- Place the dishes on the steaming rack, cover, and steam for about 5-7 minutes or until the rice cakes are translucent and cooked through.
- Remove the dishes from the steamer and let the rice cakes cool slightly before removing them from the dishes.
2. Prepare the Toppings:
- In a food processor, pulse the fresh shrimp until finely chopped.
- Heat the vegetable oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
- Add the chopped shrimp and cook until pink and opaque, about 3-4 minutes. Season with salt and pepper to taste.
- In a separate skillet, heat a little oil and sauté the dried shrimp until fragrant and slightly crispy, about 2-3 minutes. Set aside.
- In the same skillet, add a bit more oil and sauté the chopped scallions until they soften, about 2 minutes.
3. Make the Dipping Sauce:
- In a small bowl, combine the fish sauce, water, sugar, lime juice, minced garlic, and chopped chili (if using). Stir until the sugar is dissolved.
4. Assemble the Bánh Bèo:
- Place the steamed rice cakes on a serving platter.
- Top each rice cake with a small spoonful of the fresh shrimp mixture, a sprinkle of dried shrimp, and a few sautéed scallions.
- Garnish with crispy fried shallots.
5. Serve:
- Serve the Bánh Bèo with the dipping sauce on the side. To eat, drizzle a little sauce over each rice cake or dip each bite into the sauce.
Conclusion
Bánh Bèo is a delicious and fun-to-make Vietnamese dish that’s perfect for gatherings or as a unique appetizer. The combination of soft rice cakes, savory shrimp, and crunchy toppings is simply irresistible. Give this recipe a try and enjoy a taste of Vietnam right in your kitchen!
