Bánh Đúc Nóng Truyền Thống
Món truyền thống · Vietnamese
A classic Vietnamese street food dish featuring a savory, steamed rice flour cake served hot with a flavorful meat and mushroom topping, crispy fried shallots, and fresh herbs.
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 flour200g
- Tapioca starch50g
- Water1000ml
- Salt1 tsp
- Ground pork300g
- Dried shiitake mushrooms30g
- Shallots50g
- Garlic2 cloves
- Fish sauce2 tbsp
- Sugar1 tsp
- Vegetable oil3 tbsp
- Fresh cilantro1 bunch
- Fresh mint1 bunch
Các bước
- 1
Soak dried shiitake mushrooms in warm water until softened, then finely chop. Finely chop shallots and garlic.
- 2
In a bowl, mix rice flour, tapioca starch, salt, and 500ml water. Stir until smooth. Pour the remaining 500ml water into a pot, bring to a boil, then gradually whisk in the flour mixture. Cook, stirring constantly, until the mixture thickens into a smooth, translucent paste. Pour into a greased 8x8 inch pan and steam for 20-25 minutes, or until firm. Let cool.
- 3
Heat 1 tbsp vegetable oil in a pan. Sauté garlic until fragrant, then add ground pork and cook until browned. Add chopped mushrooms, fish sauce, and sugar. Cook for another 5 minutes until the sauce thickens.
- 4
Thinly slice the cooled bánh đúc. Heat the remaining 2 tbsp vegetable oil in a separate pan. Fry the sliced shallots until golden brown and crispy.
- 5
To serve, place slices of bánh đúc in a bowl. Top with the ground pork mixture, crispy fried shallots, and garnish with fresh cilantro and mint.
