Banh Beo

Priprema

Sastojci

Postupak

Korak po korak

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.

   Oko 5 min

   Napomena kuhara: 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.

   Oko 30 min

   Napomena kuhara: 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.

   Oko 8 min

   Napomena kuhara: 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.

   Oko 2 min

   Napomena kuhara: 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.

   Oko 5 min

   Napomena kuhara: 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.

   Oko 5 min

   Napomena kuhara: 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.

   Oko 2 min

   Napomena kuhara: 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.

   Napomena kuhara: 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.

   Oko 1 min

   Napomena kuhara: 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.

    Oko 5 min

    Napomena kuhara: 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.

    Oko 15 min

    Napomena kuhara: 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.

    Oko 2 min

    Napomena kuhara: 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.

    Oko 2 min

    Napomena kuhara: Garnish immediately before serving to maintain crispiness of the shallots.

14. 14

    Serve immediately with the prepared dipping sauce on the side.

    Napomena kuhara: Banh Beo are best enjoyed warm.