Banh Beo Hue – Steamed Rice cake with a tasty succulent shrimp sauce.
Nuoc Mam Cham – our pre-mixed diluted Fish sauce
Combine the following and stir until completely dissolved:
• 1/2 Cup water
• 2 Tbsps Fish Sauce
• 3 Tbsps Sugar
• 1 Tbsp Vinegar
• ¼ tsp salt
• Thai chili for a kick
Scallions in oil:
• Few chopped green onions
• Drizzle of Cooking oil
• A tiny pinch of salt
• Microwave for 45 seconds.
Batter:
• 2 cups Rice Flour
• 1 Cup Coconut Cream
• 1 Tbsp Tapioca Starch (Oops I said Corn Starch in the video, I meant 1 Tbsp Tapioca Starch)
• ¼ tsp salt
• 1 Tbsp vegetable oil
• 1 Cup hot water
• 1 Cup cold water
• Some small bakeware bowls – I’m using these ½ cups sizes.
Sauce:
• ½ lb Minced Shrimp
• ½ cup Minced White Onion
• ½ tsp Paprika
• 1 Tbsp Vegetable oil
• 1 Tbsp Sugar
• 1 tsp Chicken Bouillon Powder (Lee Kum Kee brand)
• ¼ tsp salt
• 1 Tbsp Corn Starch
• 1 Cup water
Happy Eating!
Love,
jn
