Quick Bánh Bèo Huế with Pre-made Crispy Shallots
75% chuẩn vị · Vietnamese
A simplified version of Bánh Bèo Huế that uses store-bought crispy shallots and focuses on a quicker steaming process, making it more accessible for a weeknight meal while retaining the core flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Rice flour1.5 cups
- Tapioca starch1/4 cup
- Water3.5 cups
- Salt1 teaspoon
- Mung beans (split, hulled)1/4 cup
- Pre-made crispy fried shallots1/2 cup
- Fish sauce3 tablespoons
- Sugar1 tablespoon
- Garlic1 clove
- Chili1/2
- Lime1/4
Các bước
- 1
Prepare the mung bean topping: Soak mung beans for at least 2 hours. Drain and steam until tender. Mash lightly and set aside.
- 2
Make the batter: In a bowl, whisk together rice flour, tapioca starch, water, and salt until smooth. Let it rest for 15 minutes.
- 3
Steam the cakes: Lightly grease small ramekins or molds with a neutral oil. Pour a thin layer of batter into each mold. Steam over medium-high heat for 4-5 minutes, or until cooked through. Repeat with remaining batter.
- 4
Assemble the dish: Arrange the steamed cakes on a serving platter or in individual bowls. Top each cake with a spoonful of mashed mung beans and a generous sprinkle of pre-made crispy fried shallots.
- 5
Make the dipping sauce (Nuoc Cham): Combine fish sauce, sugar, lime juice, minced garlic, and chopped chili in a small bowl. Stir until sugar is dissolved.
- 6
Serve immediately with the dipping sauce.
