banh beo

These delicious Vietnamese steamed rice cakes (bánh bèo) are topped with velvety mung bean, prawn floss, fried pork fat, and a drizzle of scallion oil.

Vietnamese steamed rice cakes with prawn floss and mung bean (bánh bèo)

rice flour

tapioca flour

salt

water, warm water

tbsps vegetable oil for steaming

split mung beans,

pork fat,

vegetable oil

tsp salt

tbsps fish sauce

water

tbsps sugar

lime juice

red bird's eye chili, thinly sliced

In a food processor add steamed mung bean and salt and pulse until smooth.

Rehydrate the dried prawns in cold water for 2 hours. Drain and pat dry with paper towel.

Put the rehydrated prawns in a food processor and blitz to a fine floss.

Heat a small frying pan over low heat, add the prawns, cook on low heat while stirring continuously for 10 minutes or until dry.

Prawn floss (make this the day before)

Place the mung beans in a large bowl and cover with cold water for 6 hours or overnight.

Wash and drain the pre-soaked mung bean. Put the mung bean in a steamer and steam for 15 minutes or until mung bean is soft.

Store in an airtight container in the pantry or fridge for up to 1 week.

Steamed mung beans (start this the night before)

Place the pork fat in a large frying pan over medium-high heat. Render the fat on all sides for 20 minutes until crispy. Transfer them to a plate lined with paper towel to drain.

Fried pork lard

For the scallion oil, place the oil, salt, and onion in a saucepan over medium heat. Cook for 2 minutes or until the oil just starts to simmer. Remove from the heat and set aside.

Scallion oil

To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.

Dipping sauce

Now add the rest of the water, and whisk until you achieve a fine liquid batter. Set aside and let it rest for 1 hour.

To make the batter, in a large bowl combine rice flour, tapioca flour, and salt. Make a well in the center and whisk in 1/2 the warm water.

Brush the dipping bowls with vegetable oil to make it easier to remove them after cooking.

Working in batches, arrange the bowls in the base of a large bamboo steamer and fill each bowl with 1 tablespoon of batter.

Set the steamer over a saucepan or simmer water and steam for 5 minutes until the rice cake is cooked. Carefully remove the dipping bowls and repeat with the remaining batter.

Remove the steamed rice cakes and transfer them to a serving plate. Spoon a little mung bean onto the cakes, top with a few pieces of pork fat and prawn floss. Drizzle the scallion oil and dipping sauce over the cakes and serve immediately.

Steamed rice cakes

Vỏ bánh dẻo trong, nhân tôm thịt ngọt thơm, chan ngập nước mắm chua cay mặn ngọt hài hòa làm nên món ăn vặt hấp dẫn trong thời kỳ giãn cách.

Cách làm bánh bèo Nghệ An đơn giản tại nhà

400 gram bột năng

tôm đồng

thịt xay

Hành phi

Gia vị: Mắm, muối, đường, hạt nêm, ớt chưng, ớt, chanh.

Rau sống ăn kèm: Rau mùi, rau húng, dưa chuột.

Làm vỏ bánh:

Chia bột ra 2 phần: Lấy trước 250 grams bột năng vào tô, thêm 1/2 muỗng canh muối, 1 muỗng canh dầu ăn trộn đều. Một tay rót từ từ nước nóng vào, tay còn lại dùng đũa hoặc phới khuấy đều bột và nước cho tan. Sau đó, thêm 150 grams bột năng còn lại vào, chờ nguội chút, đeo găng tay và nhào bột kỹ cho tới khi mịn dẻo, không dính tay. Bọc màng bọc thực phẩm để bột nghỉ 30 phút.

Làm nhân bánh: 

Thịt băm ướp chút mắm, muối, hạt nêm, hạt tiêu. Phi thơm hành, cho thịt vào xào săn. Sau đó cho tôm đồng (đã cắt râu, rửa sạch, để ráo) vào xào. Khi tôm khô ráo, thêm chút dầu điều, nêm nếm lại mắm muối, đường theo khẩu vị, thêm hạt tiêu, tắt bếp.

Nặn bánh:

ột sau khi ủ, chia vê dài và chia nhỏ các khối bằng nhau. Mỗi phần thì vê tròn như hình cầu 5-6 cm, rồi ấn dẹp hoặc cán mỏng.

Thêm tôm, thịt băm đã xào vào nửa vỏ bánh, gấp đôi và miết mép để tạo hình bán nguyệt.

Luộc bánh:

Đun sôi nồi nước, thêm 1 thìa dầu ăn cho bánh không dính nhau. Cho bánh vào luộc. Khi bánh nổi lên và chuyển màu trắng trong thì vớt ra cho vào bát nước sôi để nguội để không bị dính, vớt ra.

Nước chấm

(nêm nếm theo khẩu vị): Cho 200ml nước vào nồi, thêm 5 muỗng canh nước mắm 30 độ đạm, 3 muỗng canh đường, nấu và khuấy tan đường. Nếu dùng giấm thì bạn cho luôn vào lúc này, nếu dùng nước cốt chanh thì để nguội bớt cho thêm nước cốt chanh để không bị đắng. Thêm ớt băm nếu ăn được cay.

Trình bày và thưởng thức:

Chia bánh bèo ra các bát, thêm hành phi, rau mùi, rau húng, ớt chưng (nếu thích) và rưới nước mắm chua ngọt ngập và thưởng thức.

Yêu cầu thành phẩm

: Vỏ bánh bèo dẻo dai, trong veo, nhân tôm thịt thơm ngọt, quyện với hành phi giòn thơm, rau sống tươi mát làm nên món ăn vặt hấp dẫn.

Bánh bèo or Vietnamese steamed rice cakes are a popular Vietnamese appetizer made with soft bouncy rice cakes that are topped with softened mung beans, dried shrimp, scallion oil, crispy fried shallots, and served with a side of Vietnamese dipping sauce.

Bánh Bèo (Vietnamese Steamed Rice Cakes)

+ 1 tablespoon (120 g) rice flour

(20 g) cornstarch

(21 g) tapioca starch

(3 g) salt

water (not boiling)

mung beans

lb shrimp

green onion (diced)

olive oil

shrimp water (from above)

fish sauce

Coco Rico

garlic (minced)

sugar

red bird’s eye chili (thinly sliced (Optional))

Crispy shallots

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.

Banh Beo Batter

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.

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

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.

Shrimp

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.

Mung Beans

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.

Green Onions

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.

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.

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!

Steam and assemble

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