Steamed Rice Cakes With Shrimp And Pork Rinds ( Bánh Bèo )

Steamed Rice Cakes With Shrimp And Pork Rinds (Bánh Bèo)

Recipe source :  Vietnamesefood.com

I find it very interesting and highly exciting as I participated in the Asian Food Fest every month. Their theme for this month is Indochina. Once again I surfed the internet and read up books to widen my horizon and to learn more about the cuisines and food cultures of Indochina. As I surfed, Vietnamese food caught my attention and so I am going to try out Vietnamese food for this month. 

It is a delight and it gives me great satisfaction each time I am able to cook the food successfully as guided by the recipes. Sometimes I have to make adjustment to suit my individual preference and sometimes it is because of unavailability of the specified ingredients.

It brings me joy that I have unwittingly started on a fantastic journey into the culinary realm of foreign cultures. I shall continue my exploration to gain further insights and knowledge as I find it very rewarding. It enriches my culinary experience as I absorb and feed my basic senses to enjoy the good food and good taste of other cuisines.

Ingredients for rice cakes

200g rice flour
20g wheat flour
500ml water
a pinch of salt

 

Method

1.  Mix all the ingredients together and allow to stand for 3 to 4 hours.
2.  Add in salt just before steaming. Stir to mix well.
3.  Spoon batter into small bowls and steam over high heat for about 5 minutes until cooked.
4.  Use a thin knife to slide around the edges of the bowl and invert them onto a serving dish.

Ingredients for filling

150g minced meat
50g shrimps, chopped
a stalk of spring onion, chopped
1 tsp fish sauce
a dash of pepper

 Stir-fried chopped spring onion in hot oil

Minced pork

Shrimps - roughly chop this up

Method

1.  Place one tsp of oil into hot wok to stir-fry the chopped spring onion for few seconds. Dish up immediately.
2.  Add 1 tbsp oil to wok and stir-fry the minced meat and chopped shrimps.
3.  Season with fish sauce and pepper. Fry until cooked. Dish up and set aside.

To serve

1.  Place a piece of rice cake on a plate. Top with filling of minced pork and shrimps. Add some stir-fried spring onion.
2.  Spoon some Vietnamese dipping sauce over the rice cake. 

I am submitting this post to Asian Food Fest  :  Indo China
Hosted by Kelly of Kelly Siew cooks