Bánh Bèo Huế (Hue Steamed Rice Cakes)
Món truyền thống · Vietnamese
Classic Bánh Bèo Huế, featuring delicate, steamed rice flour cakes with a savory mung bean topping, crispy fried shallots, and a flavorful dipping sauce. This version focuses on the traditional preparation methods and authentic ingredients from Hue.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice flour2 cups
- Tapioca starch1/4 cup
- Water4 cups
- Salt1 teaspoon
- Mung beans (split, hulled)1/2 cup
- Shrimp (peeled and deveined)1/2 lb
- Shallots4-5
- Vegetable oil1/2 cup
- Fish sauce3 tablespoons
- Sugar1 tablespoon
- Garlic2 cloves
- Chili1
- Lime1/2
- Scallions2
Các bước
- 1
Prepare the mung bean topping: Soak mung beans for at least 2 hours or overnight. Drain and steam until tender. Mash lightly and set aside.
- 2
Prepare the shrimp: Finely mince the shrimp. Sauté with minced garlic and a pinch of salt until cooked. Set aside.
- 3
Make the batter: In a bowl, whisk together rice flour, tapioca starch, water, and salt until smooth. Let it rest for 30 minutes.
- 4
Prepare the crispy shallots: Thinly slice shallots and fry in vegetable oil over medium-low heat until golden brown and crispy. Drain on paper towels. Reserve the shallot oil.
- 5
Steam the cakes: Lightly grease small ceramic ramekins or molds with shallot oil. Pour a thin layer of batter into each mold. Steam over medium-high heat for 5-7 minutes, or until the cakes are translucent and cooked through. Repeat with the remaining batter.
- 6
Assemble the dish: Arrange the steamed cakes on a serving platter. Top each cake with a spoonful of mashed mung beans and a sprinkle of cooked shrimp. Garnish with crispy fried shallots and chopped scallions.
- 7
Make the dipping sauce (Nuoc Cham): Combine fish sauce, sugar, lime juice, minced garlic, and chopped chili in a small bowl. Add a little water to reach desired consistency. Stir until sugar is dissolved.
- 8
Serve immediately with the dipping sauce.
