Bánh bèo | Water fern cake

shrimp

🥗Healthier: tofu

💰Cheaper: cabbage

Tofu provides protein while being plant-based.

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner and versatile.

peanut

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and affordable.

chili sauce

🥗Healthier: sriracha

💰Cheaper: homemade chili paste

Sriracha offers a similar flavor profile with less sugar.

Mix 1.5 cups rice flour, 1/4 cup tapioca starch, 8.5 ounces coconut milk, and 1 cup cold water in a bowl until there are no lumps.

Add a pinch of salt and stir until dissolved.

Put water in the steamer and bring it to a boil.

Brush cooking oil on the mold and put it in the steamer, covering with the lid for 1 minute.

Remove the mold from the steamer and place it on the countertop.

Stir the batter each time before pouring it into the mold.

Pour the batter into the mold and steam for 2 minutes.

After 2 minutes, remove it from the steamer and let it cool for 1 minute before removing the cakes from the mold.

Prepare pickled carrot and daikon by mixing 1 cup shredded carrot and 1 cup shredded daikon with 3 tablespoons white vinegar and 5 teaspoons sugar, stirring until the sugar dissolves. It's better if made the night before and refrigerated.

Cook 1/4 cup moong bean with 2 cups of water, adding 1/2 teaspoon salt and 1/2 teaspoon sugar, until soft, then drain the water.

Soak 1/2 cup dried shrimp in hot water until soft, then smash it.

To color the shrimp, use food coloring or fry annatto seeds in oil, strain out the seeds, and save the oil.

Fry the shrimp with 1/2 teaspoon garlic powder and 1 teaspoon annatto seed oil over low heat until it has a beautiful orangey color.

Make scallion oil by heating cooking oil in the microwave, then mixing it with chopped scallion.

Layer the toppings on the cakes and serve with fish sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens