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Hot Banh Duc (Savory Rice Pudding)
Rate this recipeNorthern-style banh duc is made from silky soft rice flour, with a filling like banh cuon or banh gio, but it's simpler: the batter is just stirred and spooned into bowls, with no fussy steaming of sheets, rolling or wrapping in leaves.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
13
Time
30 minutes
Servings
1
Level
Easy
Ingredients
Rice flour
100 g
Tapioca starch
75 g
Water
600 ml
Wood ear mushrooms
3 g
Shiitake mushrooms
3 piece
Onion
1 piece
Fatty minced pork
150 g
Shallots for marinating the pork
2 piece
Shallots for frying
5 piece
Garlic
3 clove
Chilies
1 piece
Bone broth
200 ml
Coriander
4 stalk
Implementation Steps
01
Fry the shallots and keep the oil to add to the batter for extra fragrance.
02
Make the sweet and sour fish sauce: put a pot on the stove with 200 ml of broth, 1 tablespoon of vinegar, 50 g of sugar and 50 ml of fish sauce, and bring to the boil until the sugar dissolves. Add chili and minced garlic. This sauce is a little thinner than the usual sweet and sour fish sauce.
03
Use 2 tablespoons of the shallot oil to stir-fry the pork, wood ear mushrooms and onion until cooked, and season to taste.
04
Mix the flour with water, stir well and leave to rest for 1 hour. Pour off the clear water on top and replace it with the same amount of fresh filtered water.
05
Using a heavy-based pot, add the batter and 1/2 teaspoon of salt and stir well. When it turns cloudy, add 30ml of the fried shallot oil. Keep stirring. It's done when the batter turns translucent and thick and no longer tastes of raw flour. Take it off the heat.
06
Spoon the banh duc into bowls, add the pork filling, fried shallots and coriander, and ladle over enough sweet and sour fish sauce to cover the surface.
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