BÁNH BÈO
Vietnamese Rice Cakes
Yield: 4 servings
Time: 4 hours 30 minutes
These little steamed rice cakes can be a blank canvas for however you choose to adapt them with whatever toppings you already have. Tangy, savory, soft and crunchy, bánh bèo are a well-loved Vietnamese street food classic.
Ingredients
BATTER
½ cup rice flour
1 tbsp tapioca flour
1 cups water
¼ tsp salt
TOPPINGS
½ cup split mung beans
½ tsp ground turmeric
100g cooked salmon
100g minced mushrooms
½ onion, minced
grapeseed or vegetable oil
salt and pepper
fish sauce
QUICK PICKLE
1 carrot, julienned
1 turnip, julienned
1 tbsp salt
1 tbsp sugar
1 clove garlic, crushed
1 bird’s eye chili, sliced in half vertically
½ cup rice wine vinegar
1 ½ cups water
SCALLION OIL
3 scallions, thinly slices
¼ cup vegetable oil
1 clove garlic ,thinly sliced
½ tsp ginger, minced
NƯỚC CHẤM (DIPPING SAUCE)
2 tbsp fish sauce
1 tsp sugar, maple syrup, or honey
1 clove garlic, minced
2 tbsp cup water
juice of ½ lime
Optional:
½ small tangerine, peeled, segmented, and chopped
1 tsp your favorite chili sauce or mined chiles
Instructions
TOPPINGS
1. Soak mung beans for 3 hours minimum, or overnight.
2. Drain mung beans, rinse, and bring to a boil with 2 cups of water. Cook until tender, about 20 minutes. Add a couple drops of fish sauce and turmeric.
3. For salmon floss: place cooked salmon in a hot pan over medium heat with a little grapeseed oil, a splash of fish sauce, and pepper. Cook stirring occasionally until the fish has caramelized and starts to crisp. Remove and set aside.
4. Mince mushrooms. Sauté with onions, salt and pepper, about 10 minutes. Set aside.
5. For scallion oil: add all ingredients into a heat proof bowl. Heat oil in a saucepan until hot and pour over the scallion mixture.
6. For nước chấm: mix all ingredients together until the sugar dissolves.
BATTER
Whisk all batter ingredients together. Rest for 30 minutes.
PICKLES
1. Julienne your carrots and turnips.
2. In a separate bowl, combine remaining pickle ingredients and mix well until the sugar dissolves.
3. Pour the pickling liquid on the julienned vegetables and set aside.
TO ASSEMBLE
1. Place a steamer and pot filled ⅓ full with water on the stove to boil.
2. When water is steaming, oil small shallow sauce dishes and place in the steamer. Cover to warm, about 1 minute. Note: silicone or foil muffin tins may also be used.
3. Pour rice batter into the dishes, filling ⅔ of the way. Close and steam for 3-4 minutes.
4. Use tongs to remove each dish and cool before removing cakes. Repeat until all the batter is used.
5. To finish: place a teaspoon of mung bean paste topped with salmon or mushroom on each cake. Add crisp vegetable pickles and drizzle with scallion oil. Enjoy with citrus fish sauce!
Oral Traditions
© 2020 Happy Family Night Market LLC
http://recipes.happyfamilymkt.com/banh-beo
More Recipes
© 2020 Happy Family Night Market LLC