Ingredients with Measurements:
- 2 cups of grated cassava
- 1/2 cup of rice flour
- 1/2 cup of cornstarch
- 1/2 cup of coconut milk
- 1/2 cup of water
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 teaspoon of ground black pepper
- 1/2 pound of pork belly, thinly sliced
- 1/2 pound of prawns, peeled and deveined
- 1/2 cup of scallions, chopped
- 1/4 cup of cilantro, chopped
- 1/4 cup of peanuts, chopped
- 1/4 cup of fried shallots
- 1/4 cup of fish sauce
- 1/4 cup of lime juice
- 2 tablespoons of sugar
- 2 tablespoons of vegetable oil
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine grated cassava, rice flour, cornstarch, coconut milk, water, salt, sugar, and ground black pepper. Mix well until smooth.
2. In a non-stick pan, heat vegetable oil over medium-high heat. Add thinly sliced pork belly and cook until browned and crispy. Remove from the pan and set aside.
3. In the same pan, add prawns and cook until pink and cooked through. Remove from the pan and set aside.
4. In a steamer, steam the cassava mixture for 15-20 minutes or until cooked through.
5. Once the cassava mixture is cooked, remove from the steamer and let it cool for a few minutes.
6. Cut the cassava mixture into small squares or rectangles.
7. In a mixing bowl, combine fish sauce, lime juice, and sugar. Mix well until sugar is dissolved.
8. To assemble, place a piece of cassava on a plate, top with cooked pork belly, prawns, scallions, cilantro, peanuts, and fried shallots.
9. Drizzle the fish sauce mixture over the top.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Steamer: Medium heat
- Non-stick pan: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 44g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Prawns can be substituted with squid or scallops.
- Scallions can be substituted with chives or red onions.
- Cilantro can be substituted with parsley or basil.
- Peanuts can be substituted with cashews or almonds.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Bánh Khoai Mì can also be served with a sweet and sour dipping sauce.
- Instead of prawns and pork, Bánh Khoai Mì can be topped with shredded chicken and mushrooms for a vegetarian option.
Tips and tricks:
- Make sure the cassava mixture is completely cooked before assembling.
- Use a non-stick pan to prevent the pork belly and prawns from sticking.
- Garnish with extra scallions, cilantro, and peanuts for added flavor and texture.
Storage instructions:
- Bánh Khoai Mì can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the Bánh Khoai Mì for a few minutes until heated through.
Presentation ideas:
- Arrange the Bánh Khoai Mì on a platter and garnish with extra scallions, cilantro, and peanuts.
Garnishes:
- Scallions
- Cilantro
- Peanuts
- Fried shallots
Pairings:
- Vietnamese iced coffee
- Lemongrass chicken
- Spring rolls
Suggested side dishes:
- Vietnamese pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the cassava mixture is too dry, add more water or coconut milk.
- If the pork belly and prawns are sticking to the pan, add more oil.
Food safety advice:
- Make sure the pork belly and prawns are cooked through before serving.
Food history:
- Bánh Khoai Mì is a popular Vietnamese snack or appetizer made with grated cassava and various toppings.
Flavor profiles:
- Savory
- Salty
- Sweet
- Sour
- Spicy
Serving suggestions:
- Serve Bánh Khoai Mì as an appetizer or snack.
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Region: Vietnamese