Banh Beo Recipe

Name: Banh Beo Recipe
Total time: 40 min
Yield: 1
Cuisine: Vietnamese

Recipe By Slurrp

Bnh bo is a rice cake actually made from mixed rice flour and tapioca flour, with dried shrimps, crispy pork skin, scallions and served with a dipping sauce. This soft in texture and savory in taste cake is popular street food in Vietnam.

4.9

27 Rating - Rate

Non Vegdiet

40minstotal

10minsPrep

30minsCook

ingredients serve

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Ingredients For Banh Beo Recipe

For the batter
400 gram rice flour
100 gram tapioca starch
1 L water
1 teaspoon Salt
1 teaspoon vegetable oil
For Hue style topping
300 gram shrimp peel and deveined
As required Salt and pepper
For Quang style topping
100 gram pork belly finely diced
200 gram shrimp finely diced
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Directions : Banh Beo Recipe

STEP 1.In the ancient method during a giant bowl, mix the rice flour, foodstuff starch, and water. Stir well and permit the mixture to rest for one hour to cut back the sturdy flour smell. Then add salt and vegetable oil.

STEP 2.Transfer to a pot or a jug for straightforward running. Stack little flavorer bowls during a steamer and steam the empty bowls for two minutes. Wrap the lid of the steamer with a thick room towel to forestall water from dripping into the cakes.

STEP 3.Then pour a skinny layer of the mixture into every bowl and steam for four minutes. Cast off and permit them to cool down. Every cake ought to have a pleasant "dimple". Fire up the mixture once during a whereas. Repeat till the end of the batter.

STEP 4.To make hue-style topping, season the shrimps with ½ tsp salt, ½ tsp pepper, and ½ tsp chicken broth. Put aside for a quarter-hour.

STEP 5.The change of state of hue-style topping- steam marinated shrimp for five minutes or microwave for 2-3 minutes till they flip orange. During a mortar and pestle, grind the prawns until a rough texture. Then roast during a pan (without oil) on medium-low heat for 1-2 minutes to get rid of a number of the wetness until separated.

STEP 6.The change of state of quang-style topping, during a heated pan on medium-high heat, adds the side of pork and fry with none oil for 2-3 minutes. Some fat can soften into liquid type. Add minced shrimp and shrimp paste. Dilute 4-5 tbsp of the banh beo batter with 4-5 tbsp water and slowly increase the pan till you get a rather thick consistency.

STEP 7.To make the sauce during a pan cook the shrimp shells and simmer for five minutes. Extract the broth and discard the shells. Apply one15 ratio 1 tbsp fish sauce, one tbsp sugar, five tbsp shrimp broth. Crush recent chili with a spoon and increase the fish sauce.

STEP 8.To assemble the dish, take away the cakes from the molds and unfold equally on a plate. Grease the cakes with some scallion oil. High up together with your selection of topping otherwise you will combine and match. Garnish with tender pork skin / deep-fried shallot / crushed cooked peanuts. Drizzle some sauce over and serve! it can even be served within the mildew itself with a topping of your selection.

Nutrition
value

2906

calories per serving

80 g Fat153 g Protein386 g Carbs17 g FiberOther

Current Totals

80 g Fat
153 g Protein
386 g Carbs
17 g Fiber

MacroNutrients

Carbs
386 g
Protein
153 g
Fiber
17 g

Fats

Fat
80 g

Vitamins & Minerals

Calcium
434 mg
Iron
27 mg
Vitamin A
280 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
25 mg
Vitamin B6
1 mg
Vitamin B9
148 mcg
Vitamin B12
9 mcg
Vitamin C
23 mg
Vitamin E
8 mg
Copper
3 mcg
Magnesium
505 mg
Manganese
4 mg
Phosphorus
1866 mg
Selenium
240 mcg
Zinc
15 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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