Bánh Đúc Mặn (Savory Vietnamese Rice Jelly)
Món truyền thống · Vietnamese
A classic Vietnamese savory rice jelly dish, featuring a firm, slightly chewy jelly made from rice flour and tapioca starch, topped with flavorful ground pork, shrimp, and a savory mushroom sauce, garnished with fresh herbs and fried 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 flour200g
- Tapioca starch50g
- Water1000ml
- Salt1 tsp
- Ground pork200g
- Shrimp, peeled and deveined100g
- Dried shiitake mushrooms3-4
- Fish sauce2 tbsp
- Sugar1 tsp
- Garlic, minced2 cloves
- Shallots, thinly sliced2
- Vegetable oil2 tbsp
- Cilantro, freshfor garnish
- Red chili, thinly slicedfor garnish
Các bước
- 1
Prepare the jelly batter: Whisk rice flour, tapioca starch, salt, and water in a large pot until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, glossy paste. Pour into a greased rectangular mold or dish and let it set completely (about 30-45 minutes at room temperature or 15 minutes in the fridge).
- 2
Prepare the topping: Soak dried shiitake mushrooms in warm water until softened. Finely chop the mushrooms. Mince garlic and shallots. Chop the shrimp into small pieces.
- 3
Cook the topping: Heat vegetable oil in a pan over medium heat. Sauté minced garlic and shallots until fragrant. Add ground pork and cook until browned. Add chopped mushrooms and shrimp, cook for another 2-3 minutes. Stir in fish sauce and sugar. Cook until the sauce thickens slightly.
- 4
Assemble the dish: Cut the set rice jelly into desired shapes (squares or rectangles). Top each piece generously with the savory pork and shrimp mixture.
- 5
Garnish and serve: Garnish with fresh cilantro and thinly sliced red chili. Serve immediately.
