Vietnamese Steamed Rice Cake | Bánh Bèo

In a bowl, add all the banh beo mix ingredients together.
Using a whisk, stir until batter is smooth and there are no more lumps.   Let it sit for at least 15 minutes.
In a frying pan, on medium high heat, add avocado oil, or any cooking oil, and pan fry shrimp with shell on until they are pink and cooked. Once it cools, peel shrimp and do a rough chop on them. Place chopped shrimp in an electric mixer, pulse until they’re in fine bits. Set aside.
Brush ramekins with oil. Place ramekins in steamer and heat them for 3 minutes. Then pour banh beo mix into each oiled ramekin, about 1 ½ tablespoon.   I usually use a squeeze bottle to transfer the mix onto a ramekin.  Let it steam for 5 mins until the banh beo is nice and firm, not too hard and not sticky.
For the topping, heat a pan with 1 tablespoon of oil. Add leek and sauté for 30 seconds. Add carrots, shrimp and mushroom to the pan. Add 1 teaspoon of kosher salt. Stir fry for a couple of minutes until carrots soften a little and the flavors are mixed in.
To make fried shallots, heat 1 cup of oil in a pan. Add shallots and fry until it’s right about to turn brown. Remove the pan from the heat. Remove the shallots and put them on a paper lined plate.
While oil is still hot, away from the heat, add your thinly sliced green onions. Add a pinch of salt to the green onion oil.
Garnish each Banh beo with a tablespoon of the topping mix, green onions in oil and fried shallots.
You can either eat the Banh beo directly from the ramekin by pouring the fish dipping sauce onto the ramekin, or you can wait for the ramekins to cool, then scoop out the Banh Beo and stack them up nicely onto a serving plate.

Vietnamese Steamed Rice Cake | Bánh Bèo

Ingredients

Banh Beo Mix:

Topping:

Garnish:

Instructions

Nutrition

Equipment