Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup tapioca starch
- 1/2 teaspoon salt
- 2 cups water
- 1/2 cup dried shrimp, soaked and chopped
- 1/4 cup scallions, thinly sliced
- 1/4 cup fried shallots
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup lime juice
- 2 garlic cloves, minced
- 2 Thai chilies, thinly sliced
- 1/4 cup water
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 mixture is smooth.
2. Grease the small bowls or ramekins with oil. Pour the batter into each bowl, filling it up to 3/4 full.
3. Steam the bowls of batter for 10-12 minutes or until the batter is cooked through.
4. In a small saucepan, combine fish sauce, sugar, lime juice, garlic, Thai chilies, and water. Cook over medium heat until the sugar is dissolved. Remove from heat and let it cool.
5. In a small skillet, toast the dried shrimp until fragrant.
6. To assemble, remove the steamed cakes from the bowls and place them on a plate. Sprinkle with chopped dried shrimp, scallions, and fried shallots.
7. Serve with the dipping sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Steamer: Medium heat
Serving size:
- Makes 12-15 cakes
Nutritional information:
- Calories: 120
- Fat: 1g
- Carbohydrates: 25g
- Protein: 3g
Substitutions for ingredients:
- Tapioca starch can be substituted with cornstarch.
- Dried shrimp can be substituted with chopped cooked shrimp or chopped pork.
Variations:
- Top the cakes with sliced pork belly or grilled shrimp.
- Add sliced cucumber or pickled carrots as a garnish.
Tips and tricks:
- Make sure the batter is smooth before pouring it into the bowls.
- Grease the bowls or ramekins well to prevent the cakes from sticking.
- Toast the dried shrimp until fragrant to enhance their flavor.
Storage instructions:
- Store the leftover cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Steam the cakes again for 5-7 minutes or until heated through.
Presentation ideas:
- Arrange the cakes on a platter and garnish with sliced scallions and fried shallots.
Garnishes:
- Chopped scallions, fried shallots, sliced cucumber, pickled carrots
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Vietnamese spring rolls, grilled pork skewers, or stir-fried vegetables.
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 the batter is cooked through before serving.
- Store the leftover cakes in the refrigerator to prevent spoilage.
Food history:
- Bánh bèo nước mắm is a traditional Vietnamese dish that originated in Hue, the former imperial capital of Vietnam.
Flavor profiles:
- The steamed cakes are soft and slightly chewy, while the dipping sauce is sweet, salty, and tangy.
Serving suggestions:
- Serve the cakes as an appetizer or snack.
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Region: Vietnamese