Banh beo is Vietnamese savory steamed rice cakes that are filled with pork, shrimps, crispy pork fat, fried shallots, dried shrimp powder and nuoc cham (fish sauce). This is Da Nang style banh beo. It has so many toppings that is so filling you can eat as a main meal. I love banh beo. Growing up in Vietnam my brothers and I, we ate banh beo almost every morning. Ahh memorries.
It's very easy to make and inexpensive. I hope you give this banh beo recipe a try.

INGREDIENTS

FOR THE BANH BEO BATTER:

400g rice flour
1/2 teaspoon salt
3 teaspoon corn starch
1 litre water

FOR THE PORK & SHRIMPS TOPPING:

400g shrimps
1 tablespoon vegetable oil
650g ground pork
2 tablespoon garlic, minced
1 teaspoon salt
2 tablespoon fish sauce
1 teaspoon black pepper
1 teaspoon sugar

1/2 cup cold water
2 tablespoon corn starch

1 tablespoon vegetable oil
1 tablespoon annatto seeds

2 tablespoon water
1/2 cup green onion, chopped

FOR THE DRIED SHRIMPS POWDER:

114g dried shrimps
1/2 teaspoon salt

FOR THE CRISPY FRIED SHALLOTS:

10 shallots, sliced
2 cups canola oil

FOR THE CRISPY PORK FAT:

300g pork fat

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EMAIL: cookingwithmamamui@hotmail.com

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See you guys next time

Music Track:
"Cool Rock" Kevin MacLeod (incompetech.com) 
Royalty Free Music - Licensed under Creative Commons: By Attribution 3.0
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