How To Make Banh Beo
A traditional Vietnamese dish, steamed rice cakes are topped with fried shrimp threads and scallion oil for scrumptious banh beo.
Ingredients
For Batter:
- 2 cups rice flour
- 2 tbsp tapioca flour
- 1 tsp salt
- 4 cups water
- vegetable oil
For Fried Shrimp:
- 2 tsp vegetable oil
- ½ cup dried shrimp
For Scallion Oil:
- 2 green onions stalks
- ¼ cup vegetable oil
For Dipping Sauce:
- ½ cup Vietnamese dipping sauce
Instructions
Batter:
- Combine rice flour, tapioca flour, and salt in a large bowl and mix. Add in the water and vegetable oil and stir well. Set aside.
Fried Shrimp:
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Soak dried shrimp for at least 10 minutes. Pat dry and put in a food processor. Pulse until shrimp is very fine. Heat oil. Add in the shrimp and cook for 3 to 5 minutes. Pour out the pan over a fine-mesh sieve to separate the oil from the shrimp bits.
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Dump the shrimp on a baking sheet with paper towels to soak up all the oil. Set aside.
Scallion Oil:
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In a small saucepan, heat up vegetable oil on medium-high. Add sliced green onions and cook for about 1 to 2 minutes or until translucent. Set aside.
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Get a steamer ready. Boil water and put in the steamer insert. Fill small 3-inch dishes ¾ of the way with the batter. Steam for 5 minutes until the rice cakes set. Leave the lid slightly open to let out steam and prevent the batter from boiling over.
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After taking them out from the steamer, let them cool for about 5 to 10 minutes before serving.
To Assemble:
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Put some of the fried shrimp and scallion oil on top of the rice cake and serve with dipping sauce. Enjoy!
Nutrition
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