Banh Beo

Ingredients

Rice flour

1 cup

Water

1 1/4 cups

Salt

1/2 teaspoon

Vegetable oil

2 tablespoons (plus extra for greasing)

Sugar

1 teaspoon

Fish sauce

3 tablespoons

Ground black pepper

1/4 teaspoon

Fried shallots

1/4 cup (for garnish)

Green onions

2, finely chopped (for garnish)

Pork belly

4 ounces, diced

Dried shrimp

2 tablespoons, soaked in water and drained

Instructions

1. In a mixing bowl, combine the rice flour, water, salt, and 2 tablespoons of vegetable oil. Stir until smooth and well combined, creating a batter.
2. Prepare a steamer and grease a steamer tray with a little vegetable oil to prevent sticking. Pour a thin layer of the rice flour mixture onto the tray, covering the bottom evenly.
3. Steam the rice cakes for about 5 minutes, or until they are set and cooked through. Remove from the steamer and let cool slightly.
4. In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the diced pork belly and cook until crispy and golden brown, about 5-7 minutes.
5. Add the soaked and drained dried shrimp to the pan with the pork belly, cooking for another 2 minutes until heated through.
6. In a small bowl, mix together the fish sauce, sugar, and ground black pepper to create a flavorful sauce.
7. To serve, place the steamed rice cakes on a serving plate. Generously top with the pork belly and dried shrimp mixture.
8. Drizzle the fish sauce mixture over the rice cakes, ensuring each cake is well-coated.
9. Garnish with chopped green onions and fried shallots for added crunch and flavor.
10. Serve hot and enjoy the delightful combination of textures and flavors!