Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup tapioca starch
- 1/2 teaspoon salt
- 2 cups water
- 1/4 cup dried shrimp, soaked and minced
- 1/4 cup scallions, thinly sliced
- 1/4 cup fried shallots
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 1/4 cup vegetable oil
Special equipment needed:
- Steamer
- Small bowls or ramekins
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca starch, and salt. Gradually add water while whisking until the batter is smooth.
2. In a separate pan, heat vegetable oil over medium heat. Add dried shrimp and scallions, and sauté for 2 minutes.
3. Add the sautéed shrimp and scallions to the batter and mix well.
4. Grease small bowls or ramekins with oil and fill them halfway with the batter.
5. Steam the bowls or ramekins for 10-12 minutes until the cakes are cooked through.
6. In a small saucepan, mix fish sauce and sugar over low heat until the sugar dissolves.
7. Once the cakes are cooked, remove them from the steamer and top with fried shallots.
8. Serve the cakes with the fish sauce mixture on the side.
Time:
Preparation time: 15 minutes
Cooking time: 12 minutes
Temperature:
Steamer temperature: 100°C (212°F)
Serving size:
Makes 12-15 small cakes
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 16g
Protein: 3g
Sodium: 400mg
Substitutions for ingredients:
- Dried shrimp can be substituted with ground pork or chicken.
- Scallions can be substituted with chopped cilantro or basil.
- Tapioca starch can be substituted with cornstarch.
Variations:
- Bánh Bèo can be topped with steamed pork or shrimp and served with nuoc cham dipping sauce.
- The batter can be flavored with coconut milk or pandan extract for a different taste.
Tips and tricks:
- Make sure to grease the bowls or ramekins well to prevent the cakes from sticking.
- Use a toothpick to check if the cakes are cooked through. If the toothpick comes out clean, the cakes are ready.
- To make the cakes more flavorful, add a teaspoon of chicken bouillon powder to the batter.
Storage instructions:
- Bánh Bèo can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the cakes for 3-4 minutes until heated through.
Presentation ideas:
- Serve the cakes on a platter with the fish sauce mixture on the side.
- Garnish with chopped scallions and fried shallots.
Pairings:
- Bánh Bèo pairs well with Vietnamese iced coffee or hot tea.
Suggested side dishes:
- Bánh Bèo can be served as a snack or appetizer on its own.
Troubleshooting advice:
- If the cakes are too thick, add more water to the batter.
- If the cakes are too thin, add more rice flour to the batter.
Food safety advice:
- Make sure to cook the cakes thoroughly to prevent foodborne illness.
Food history:
- Bánh Bèo is a traditional Vietnamese dish that originated in Hue, a city in central Vietnam.
Flavor profiles:
- Bánh Bèo has a mild, slightly sweet flavor with a savory shrimp and scallion topping.
Serving suggestions:
- Bánh Bèo can be served as a snack or appetizer before a meal.
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Region: Vietnamese