Banh Beo are Vietnamese miniature rice cakes that can be filled with mung bean paste, dried shrimp powder, pork fat, chopped shrimp, or minced pork and drizzled with scallion oil.
This is not the typical banh beo everyone see posted and eats. While there are loads of social media posts displaying banh beo filled with mung bean paste and dried shrimp powder; mine are filled with minced pork and shrimp. When I was growing up, my mom always made banh beo filled with ground pork and chopped shrimp. I actually didn't eat banh beo with mung bean and dried shrimp until I was an adult and my family started ordering them from delis.
My mom also made really large banh beo using ceramic rice bowls because the little molds couldn't be made fast enough to feed eight hungry children. So, we always had giant 4-inch rice cakes to enjoy!
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Ingredients
Batter (Double recipe to make enough for entire quantity of filling.)
2 cups rice flour
1/4 cup glutinous rice flour
1/4 cup tapioca starch
1 tsp salt
1.5 cups room temp water
2 cups hot water
2 tbsp oil
Filling
12oz pork chopped
12oz shrimp chopped
1 tsp sweet paprika
1 tsp garlic powder
1 tbsp sugar
1/2 tsp black pepper
2 tbsp fish sauce
4 cloves mince garlic
1 cup chopped shallots/red onion
Scallion Oil
1/4 cup cooking oil
1/2 to 3/4 cup chopped scallions
1/2 tsp salt
Sweet Chili Fish Sauce
6 tbsp water
2 tbsp sugar (add one more tablespoon for sweeter sauce)
2 tbsp lime/lemon juice
4 tbsp fish sauce
1 tsp minced garlic
½ tsp sriracha
½ crush garlic chili paste or fresh Thai chili
Other Toppings
Fried Shallots
Dried Shrimp Powder
Mung Bean Paste
Method
Making the Dipping Sauce & Scallion Oil
Sweet Chili Fish Sauce: I make a saltier dipping sauce versus a sweet one. If you aren't a fan of salty and tart, I suggest adding one addition tablespoon of sugar to sweeten the sauce.
In a medium sauce bowl, add warm water and sugar. Mix well to dissolve the sugar. Then add the lime juice, fish sauce, minced garlic, and chili of your choice. The jarred crush garlic chili is mild and adds a nice flavor. If you are looking for a kick, used Thai chili slices. The sriracha adds a nice hue to the color of the dipping sauce. That's it. Mix throughly and set aside for later.
Make the scallion oil. Add the chopped scallions to a glass or ceramic bowl. NO PLASTIC BOWLS PLEASE. Then heat up veggie oil until a wooden stick/end of a ladle forms bubbles during the temp check. Heat the oil on medium-low for approximately 5-minutes.
Carefully pour the hot oil on top of the chopped scallions. Add the salt and mixed well. Set aside for later.
Making the Pork & Shrimp Filling
Minced the pork and shrimp. Place in separate bowls to marinate.
Mix the dry seasoning (paprika, sugar, garlic powder, and black pepper) together. Divide into thirds. One part will be added to the shrimp, one part to the pork and one part to the fresh mince garlic and shallots/red onions.
Add one tablespoon fish sauce to the pork and one tablespoon to the shrimp. Add one third of the dry seasoning to the pork and shrimp. Mix well. Reserve one third for the minced garlic and shallot/red onion.
In a large skillet, add oil, shallots and minced garlic. Sprinkle the remaining 1/3 dry seasoning. Sauté on medium heat for 5-6 minutes. Add pork mixture and cook until they become opaque (roughly 10-minutes). Stir around to allow even cooking. Add shrimp mixture and cook until shrimp are no longer translucent (roughly 5-6 minutes). Set aside and allow to cool completely.
Making the Batter
2 cups rice flour
1/4 cup sweet glutinous rice flour
1/4 cup tapioca starch
1 tsp salt
1.5 cups room temp water
2 cups hot water
2 tbsp cooking oil
Mix dry ingredients in a bowl.
Add hot water to the mixture and mix well.
Add room temperature and mix well.
Allow batter to rest for a minimum of an hour.
Steam Rice Cakes, Cook & Serve
Bring water to a boil in your steaming pot. Add molds in ahead of time to warm them up.
Stir batter each time before ladling into molds. Cover and steam for 10-minutes.
Fill with pork, shrimp, mung bean paste or dry shrimp powder.
Garnish with the scallion oil and fried shallots. Serve hot with the dipping sauce immediately. (Rice cakes can become hard when cold. Best to eat while still warm.)
Product Links
2 Cup Glass Storage Containers with Lids - https://amzn.to/3CgsgKP
Acacia Wood Serving Trays (2) - https://amzn.to/4fVGwXe
Metal Whisk Set - https://amzn.to/4jg8cZN
Mini Molds - https://amzn.to/4af75W8
Bamboo Steamer - https://amzn.to/4af2ROq
Hexclad 14" Wok - https://amzn.to/3WfZ6T3 (I recently upgraded to a Hexclad and I am in love!)
Glass Measuring Cups With Lids - https://amzn.to/3DPXusG
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