Bánh Đúc Mặn with Fermented Shrimp Paste Sauce
85% chuẩn vị · Vietnamese
A regional variation of Bánh Đúc Mặn featuring a more intense, umami-rich sauce made with fermented shrimp paste (mắm tôm), alongside the traditional ground pork and shrimp topping. This version offers a bolder flavor profile.
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
- Fermented shrimp paste (mắm tôm)1 tbsp
- Garlic, minced2 cloves
- Shallots, minced1
- Sugar1 tsp
- Vegetable oil2 tbsp
- Mint leaves, freshfor garnish
- Fried shallotsfor garnish
Các bước
- 1
Prepare the jelly: Follow the same steps as the traditional Bánh Đúc Mặn recipe to make the rice jelly and let it set.
- 2
Prepare the topping: Mince garlic and shallots. Chop 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 shrimp and cook for 2 minutes. Stir in fermented shrimp paste and sugar. Cook until the sauce is well combined and slightly thickened.
- 4
Assemble the dish: Cut the set rice jelly into desired shapes. Top each piece with the savory pork and shrimp mixture.
- 5
Garnish and serve: Garnish with fresh mint leaves and fried shallots. Serve immediately.
