Step 1

Mix the batter. In a large mixing bowl, add the rice flour, cornstarch, tapioca starch, hot water and salt. Mix until combined. Cover and let the batter rest for 1 hour.

Step 2

Cook the shrimp in water. On a large skillet on medium high heat, add the shrimp and just enough water to cover the shrimp about 1 cup. Cover and cook for 1 minute on each side. Transfer the shrimp to a food processor and save the remaining shrimp water for the sauce.

Step 3

Chop the shrimp. Pulse the shrimp in a food processor for about 30 seconds or until finely chopped.

Step 4

Dry the shrimp. Using the same cleaned skillet, add 1-2 tablespoons of olive oil on medium heat. Add the chopped shrimp and cook for about 6-7 minutes periodically stirring until the shrimp is dried, lightly golden brown and fluffy. Transfer to a bowl and set aside.

Step 5

Cook the mung beans. Rinse the mung beans until the water runs clear. Then place the mung beans in a rice cooker with 1 cup water and 1/2 teaspoon salt and mix until combined. Cook in the rice cooker like you are cooking rice. Once cooked, mash the mung beans in the rice cooker and set aside. If the mung beans are dry, add 1-2 tablespoons of hot water.

Step 6

Prepare the green onion. In a small saucepan over medium heat, cook the green onion, oil and salt for 2 minutes or until the green onions soften.

Step 7

Mix together. In a medium mixing bowl, mix together the reserved shrimp water, fish sauce, coconut water, garlic cloves, sugar, lime juice and bird’s eye chili. Set aside.

Step 8

Steam the banh beo. Fill your steamer basket 3/4 of the way with water and bring to a boil. Grease each small 3 inch plate with vegetable oil and place them into your steamer. Mix up your batter and pour it into a measuring cup with a pour spout. Gently pour the batter into the dishes halfway, cover and steam on medium heat for about 4-5 minutes or until set.

Step 9

Assemble. Add a small dollop of mung bean, dried shrimp, few pieces of green onion with a drizzle of scallion oil, and crispy fried shallots on top of each dish. Serve with dipping sauce and enjoy!