Banh Beo

Banh Beo Recipe

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About Banh Beo Recipe:

 Bnh bo is a rice cake actually made from mixed rice flour and tapioca flour, with dried shrimps, crispy pork skin, scallions and served with a dipping sauce. This soft in texture and savory in taste cake is popular street food in Vietnam.

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  • 40 mins
  • 13 Ingredients
Adjust Servings :

Ingredients for Banh Beo Recipe

  • As required For the batter
  • 400 gram rice flour
  • 100 gram tapioca starch
  • 1 L water
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil
  • As required For Hue style topping
  • 300 gram shrimp peel and deveined
  • As required Salt and pepper
  • As required For Quang style topping
  • 100 gram pork belly finely diced
  • 200 gram shrimp finely diced
  • As required Shrimp Goe
  • 80g Fat(12.55%)
  • 153g Protein(23.98%)
  • 386g Carbs(60.38%)
  • 17g Fiber(2.64%)
  • Other(0.46%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Banh Beo Recipe


In the ancient method during a giant bowl, mix the rice flour, foodstuff starch, and water. Stir well and permit the mixture to rest for one hour to cut back the sturdy flour smell. Then add salt and vegetable oil.


Transfer to a pot or a jug for straightforward running. Stack little flavorer bowls during a steamer and steam the empty bowls for two minutes. Wrap the lid of the steamer with a thick room towel to forestall water from dripping into the cakes.


Then pour a skinny layer of the mixture into every bowl and steam for four minutes. Cast off and permit them to cool down. Every cake ought to have a pleasant "dimple". Fire up the mixture once during a whereas. Repeat till the end of the batter.


To make hue-style topping, season the shrimps with ½ tsp salt, ½ tsp pepper, and ½ tsp chicken broth. Put aside for a quarter-hour.


The change of state of hue-style topping- steam marinated shrimp for five minutes or microwave for 2-3 minutes till they flip orange. During a mortar and pestle, grind the prawns until a rough texture. Then roast during a pan (without oil) on medium-low heat for 1-2 minutes to get rid of a number of the wetness until separated.


The change of state of quang-style topping, during a heated pan on medium-high heat, adds the side of pork and fry with none oil for 2-3 minutes. Some fat can soften into liquid type. Add minced shrimp and shrimp paste. Dilute 4-5 tbsp of the banh beo batter with 4-5 tbsp water and slowly increase the pan till you get a rather thick consistency.


To make the sauce during a pan cook the shrimp shells and simmer for five minutes. Extract the broth and discard the shells. Apply one15 ratio 1 tbsp fish sauce, one tbsp sugar, five tbsp shrimp broth. Crush recent chili with a spoon and increase the fish sauce.


To assemble the dish, take away the cakes from the molds and unfold equally on a plate. Grease the cakes with some scallion oil. High up together with your selection of topping otherwise you will combine and match. Garnish with tender pork skin / deep-fried shallot / crushed cooked peanuts. Drizzle some sauce over and serve! it can even be served within the mildew itself with a topping of your selection.