Bánh Bèo Chay (Vegetarian Bánh Bèo Huế)
80% chuẩn vị · Vietnamese
A vegetarian adaptation of Bánh Bèo Huế, replacing the shrimp with sautéed mushrooms and tofu, and using a flavorful mushroom-based broth for the dipping sauce, while maintaining the characteristic steamed rice cakes and crispy shallots.
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
- Shiitake mushrooms1 cup
- Firm tofu1/2 cup
- Shallots4-5
- Vegetable oil1/2 cup
- Vegetarian fish sauce (or soy sauce)3 tablespoons
- Sugar1 tablespoon
- Garlic2 cloves
- Chili1
- Lime1/2
- Mushroom broth1/4 cup
Các bước
- 1
Prepare the mushroom and tofu topping: Finely chop shiitake mushrooms and firm tofu. Sauté with minced garlic in vegetable oil until tender and slightly browned. Season with a pinch of salt and vegetarian fish sauce. Set aside.
- 2
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.
- 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
Steam the cakes: Lightly grease small 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.
- 5
Assemble the dish: Arrange the steamed cakes on a serving platter. Top each cake with a spoonful of the mushroom and tofu mixture and a sprinkle of crispy fried shallots.
- 6
Make the vegetarian dipping sauce: Combine vegetarian fish sauce (or soy sauce), sugar, lime juice, minced garlic, chopped chili, and mushroom broth in a small bowl. Stir until sugar is dissolved.
- 7
Serve immediately with the dipping sauce.
