Bánh Bèo Huế - Vietnamese Steamed Rice Cakes
Fried pork rinds video: www.youtube.com/watch?v=Eso5oIRpLv4
Key ingredients:
- Rice flour, glutinous rice flour, shrimps, fried pork rinds, sliced shallot, green scallion and fish sauce
Steps:
- Fry 1 cup of shallot on medium, medium low with one cup of vegetable oil until golden, scoop the fried shallot out.
- Use the hot oil to pour over the green scallion
- Prepare the shrimp, extract some of the tomalley from the heads, pan dry the shrimps a little then mash them into small pieces. Mix it with the tomalley then put it on the heat again on medium low until it’s relatively dried up. Add in a pinch of salt.
- Dipping sauce: Mix 1/4 cup + 1 tbsp of fish sauce, 2/3 cup of sugar, and 2 cups hot water.
- Batter: mix 2 cups of rice flour, 2 tbsp of glutinous rice flour, 1/2 tsp of salt, and 3 cups of room temperature water.
- Use a steam pot fill with water, as the water boils, place in a few round small condiment dishes, pour the batter in, try not to make it too thick. Then steam for about 5 mins on medium high heat.
- To serve, apply on some scallion oil, add some dried shrimp, fried shallot and pork rinds, and don’t forget the dipping sauce ;)
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