Jn Banh Beo Hue Vietnamese Steamed Rice Cakes with Shrimp Sauce

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is more affordable.

pork

🥗Healthier: lean turkey

💰Cheaper: chicken

Lean turkey reduces fat content, while chicken is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides a similar umami flavor, while salt is a basic alternative.

fried shallots

🥗Healthier: baked shallots

💰Cheaper: onion powder

Baked shallots reduce fat, while onion powder is a cost-effective substitute.

Add 1/4 teaspoon salt to 2 cups of rice flour in a mixing bowl.

Add 1 tbsp tapioca starch to the mixing bowl.

Add 1 cup of coconut cream to the mixing bowl and whisk well.

Add 1 tbsp vegetable oil to the mixing bowl.

Add 1 cup of cold water to the mixing bowl and mix well.

Finally, pour in 1 cup of hot water and mix well.

Let the batter rest for at least 1 hour.

In a small bowl, mix 1 tbsp cornstarch with 1 cup of water and stir well.

Sprinkle in 1 teaspoon chicken bullion powder and 1/4 teaspoon salt, stir well and set aside.

In a small saucepan, heat 1 tbsp vegetable oil on high.

Add 1/2 teaspoon paprika to the hot oil and take off heat immediately to prevent burning.

In a 1 quart pot, drizzle in 1 tbsp vegetable oil and turn heat on high.

Add in 1/2 pound minced shrimp and sprinkle with 1 tbsp sugar, stir quickly.

Add in 1/2 cup minced onions and stir again.

When shrimp turns from translucent to solid white, add in paprika oil and stir again.

Finally, add in the thickening mixture and stir well until sauce thickens, then take off heat and set aside.

Have a steamer ready and steam your bowls for at least 5 minutes.

Carefully add in your batter and steam for 15 minutes.

To serve, top your bowls with warm shrimp sauce, scallions and oil, and some red chili.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens