Want more deliciousness? Follow me on X @TeresasRecipes
Banh Beo
Banh Beo, a cherished delicacy from the coastal regions of Vietnam, features delicate steamed rice cakes that are both light and flavorful. Traditionally enjoyed as a snack or appetizer, these mini cakes are topped with savory pork belly and dried shrimp, drizzled with a rich fish sauce mixture, and garnished with crispy fried shallots and fresh green onions. This dish beautifully showcases the balance of textures and flavors that Vietnamese cuisine is renowned for.
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
- 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.
- 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.
- Steam the rice cakes for about 5 minutes, or until they are set and cooked through. Remove from the steamer and let cool slightly.
- 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.
- Add the soaked and drained dried shrimp to the pan with the pork belly, cooking for another 2 minutes until heated through.
- In a small bowl, mix together the fish sauce, sugar, and ground black pepper to create a flavorful sauce.
- To serve, place the steamed rice cakes on a serving plate. Generously top with the pork belly and dried shrimp mixture.
- Drizzle the fish sauce mixture over the rice cakes, ensuring each cake is well-coated.
- Garnish with chopped green onions and fried shallots for added crunch and flavor.
- Serve hot and enjoy the delightful combination of textures and flavors!
Tips
- For a vegetarian version, substitute the pork belly with sautéed mushrooms and omit the dried shrimp.
- Feel free to experiment with toppings such as minced herbs or a sprinkle of chili flakes for added heat.
- Banh Beo can be made ahead of time and reheated in the steamer before serving.
Dietary Information
Servings: 4 Dish Type: Appetizer Prep Time: 20 minutes Cook Time: 15 minutes Calories: 220 Fat: 12g Carbs: 20g Protein: 8g Sodium: 600mg Sugar: 1g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...