Steamed Rice Cakes With Savoury Toppings - Bánh Bèo Việt Nam

Steps

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1. 1
   In a large mixing bowl, combine rice flour, tapioca starch, and 500 mL of water. Stir well and let the batter rest for 1 to 2 hours to reduce the strong flour smell and allow the mixture to settle.
   ▶ ≈0:42
2. 2
   After 1 to 2 hours, pour off the clear water on top and replace with fresh water of the same amount. Add 100 mL of hot water, 1 tablespoon of vegetable oil, and a pinch of salt, then stir well.
   ▶ ≈0:54
3. 3
   Grease several small bowls with vegetable oil and steam them over high heat until they are very warm.
   ▶ ≈1:19
4. 4
   Fill the warm bowls with the batter and steam for about 5 to 8 minutes, depending on the size of the bowls. If the steamer and bowls are hot enough, the rice cakes will have nice dimpled textures.
   ▶ ≈1:31
5. 5
   Devein and boil the shrimp until cooked through, then peel and crush well. Season the shrimp with fish sauce, pepper, and scallion oil.
   ▶ ≈1:45
6. 6
   Transfer the shrimp into a dry pan and keep stirring over medium-low heat until dry and completely separated into floss.
   ▶ ≈1:58
7. 7
   Combine the shrimp shells with 2/3 cup of water in a small pan and bring to a boil for about 5 minutes. Add 2 tablespoons of sugar and 2 tablespoons of fish sauce, stir to dissolve the sugar, then turn off the heat and let cool.
   ▶ ≈2:10
8. 8
   Crush green chilli with a spoon and combine with the prepared sauce. Transfer to a bowl and top with minced garlic.
   ▶ ≈2:23
9. 9
   Arrange the steamed rice cakes on a tray. Top each one with scallion oil, then the shrimp floss, and a piece of crispy pork rind. Drizzle with the fish sauce dipping sauce right before serving.
   ▶ ≈2:36