Banh Beo with Shrimp and Pork Crackling

Name: Banh Beo with Shrimp and Pork Crackling
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Vietnamese
Ingredients: Rice flour 200 g; Tapioca starch 30 g; Freshwater shrimp 100 g; Pork skin 100 g; Spring onions 2 stalk

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Banh beo is a true Vietnamese speciality. As a child, every trip to the market with Mum meant begging for a box of banh beo to take home and eat instead of rice. Today there's no need to go to the market – make it yourself at home with VN Cooking.

Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.

Ingredients

Time

60 minutes

Servings

Level

Medium

Ingredients

Rice flour 200 g

Tapioca starch 30 g

Freshwater shrimp 100 g

Pork skin 100 g

Spring onions 2 stalk

Implementation Steps

MAKING THE BATTER
- Mix the rice flour and tapioca starch with 1/3 tablespoon of salt, then slowly add a little water, stirring until smooth.
- Leave the batter to stand for about 3 hours, then pour off all the water on top and add the same amount of warm water as you poured off, stirring well.

STEAMING THE BANH BEO
- Arrange the small dishes in a steamer and brush the inside of each with a little oil.
- When the dishes are hot, pour in the batter and steam.
- Keep an eye on the heat so the cakes cook evenly. Steam for about 6 minutes; they're done when they turn an opaque white.

MAKING THE TOPPING
- Cut the pork skin into very small pieces and fry until golden and crisp.
- Wash the shrimp, boil until cooked and peel.
- Heat a little oil in a pan, add the shrimp and toss continuously until they dry out. When they turn golden, turn off the heat.
SPRING ONION OIL
- Put finely chopped spring onions in a bowl of very hot oil and mix well.

To serve, put the cakes on a plate, top with some shrimp and pork crackling and finish with spring onion oil.
It's delicious dipped in sweet and sour fish sauce.
Good luck!

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Banh Beo with Shrimp and Pork Crackling

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