Banh Beo

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the rice cake batter: In a large bowl, whisk together the rice flour, tapioca starch, water, salt, and cooking oil until smooth.

   Ca. 5 min.

   Kokkens note: Ensure there are no lumps in the batter for a smooth cake texture.

2. 2

   Let the batter rest for at least 30 minutes, or ideally 1-2 hours, to allow the flours to fully hydrate.

   Ca. 30 min.

   Kokkens note: Resting the batter improves the texture of the steamed cakes.

3. 3

   Prepare the fried shallots: Heat the cooking oil in a small pan over medium heat. Add the sliced shallots and fry until golden brown and crispy.

   Ca. 8 min.

   Kokkens note: Stir frequently to ensure even browning. Remove shallots from oil when they are golden, as they will continue to darken slightly after being removed.

4. 4

   Remove the fried shallots with a slotted spoon and drain on paper towels. Reserve the shallot oil for later use.

   Ca. 2 min.

   Kokkens note: The reserved shallot oil adds a wonderful aroma and flavor to the finished dish.

5. 5

   Prepare the dried shrimp topping: In the same pan with a tablespoon of the reserved shallot oil, sauté the minced dried shrimp over medium heat until fragrant and slightly crispy, about 3-5 minutes.

   Ca. 5 min.

   Kokkens note: Do not overcrowd the pan; cook in batches if necessary.

6. 6

   Prepare the dipping sauce (nuoc cham): In a small bowl, combine the fish sauce, sugar, warm water, lime juice, minced garlic, and minced Thai chili. Stir until the sugar is fully dissolved.

   Ca. 5 min.

   Kokkens note: Taste and adjust the sweetness, sourness, and spiciness to your preference.

7. 7

   Set up a steamer. Lightly grease small individual ceramic or metal ramekins/bowls (about 5-7 cm in diameter) with the reserved shallot oil.

   Ca. 2 min.

   Kokkens note: Using small, shallow dishes helps the cakes steam evenly and quickly.

8. 8

   Bring the water in the steamer to a rolling boil. Stir the batter well before each pour.

   Kokkens note: The flour tends to settle at the bottom, so stirring ensures consistency.

9. 9

   Pour a thin layer of batter into each greased ramekin, just enough to cover the bottom.

   Ca. 1 min.

   Kokkens note: A thin layer results in a delicate, translucent cake.

10. 10

    Place the ramekins in the steamer, cover, and steam for 3-5 minutes, or until the cakes are translucent and cooked through. The center should be slightly indented.

    Ca. 5 min.

    Kokkens note: Cooking time may vary depending on the thickness of the cake and your steamer.

11. 11

    Carefully remove the steamed cakes from the steamer. Repeat with the remaining batter, greasing the ramekins each time.

    Ca. 15 min.

    Kokkens note: Be careful when handling hot ramekins. A pair of tongs can be helpful.

12. 12

    To serve, gently loosen the edges of each banh beo with a small spoon or knife and transfer them to a serving plate. Alternatively, serve directly in the ramekins.

    Ca. 2 min.

    Kokkens note: The cakes are often served in their individual dishes in Vietnam.

13. 13

    Top each banh beo with a sprinkle of the sautéed dried shrimp, crispy fried shallots, and a drizzle of the reserved shallot oil.

    Ca. 2 min.

    Kokkens note: Garnish immediately before serving to maintain crispiness of the shallots.

14. 14

    Serve immediately with the prepared dipping sauce on the side.

    Kokkens note: Banh Beo are best enjoyed warm.