Vietnamese Bánh Bèo with Dried Shrimp Topping
Deliciously Steamed Rice Cakes Topped with Savory Shrimp
A classic Vietnamese dish, Bánh Bèo is a delightful treat featuring delicate steamed rice cakes topped with dried shrimp, scallions, and crispy shallots.
- 1 h 45 min
- 4
- Intermediate
Ingredients
Rice Cakes
Dried Shrimp Topping
Scallion Oil
Crispy Shallots
Fish Sauce Dip
Preparation
Marinating the Dried Shrimp
Soak Shrimp
Soak the dried shrimp in warm water for 15 minutes, then drain.
Mince Shrimp
Minced the soaked shrimp finely.
Cook Shrimp and Garlic
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add minced garlic and sauté until fragrant, then add the minced shrimp. Cook for another 4-5 minutes, set aside.
Preparing the Rice Cake Batter
Mix Ingredients
In a bowl, mix rice flour, tapioca starch, water, and salt until smooth.
Strain and Rest Batter
Strain the batter to remove any lumps. Let it rest for 30 minutes.
Make sure to strain the rice flour batter to ensure a smooth texture. Pro Tip: Use a ladle to pour the batter into the molds for even-sized rice cakes.
Cooking Process
Steam Rice Cakes
Pour the rice flour batter into small dishes or Bánh Bèo molds until each is halfway full. Steam for 5-7 minutes or until set.
Prepare Scallion Oil
Heat 3 tablespoons of oil, then pour over the chopped scallions in a heatproof bowl. Mix and set aside.
Fry Shallots
Heat 1/3 cup of oil, fry the thinly sliced shallots until golden brown and crispy. Drain and set aside.
Plating & Serving
Vietnamese Bánh Bèo with Dried Shrimp Topping
Vietnamese Bánh Bèo with Dried Shrimp Topping
Plating & Serving
Arrange the rice cakes on a serving plate, top each with a teaspoon of dried shrimp, drizzle scallion oil, and sprinkle crispy shallots.