For the Rice Cakes:-2 parts
rice flour-1 part
corn or
tapioca starch-2 parts boiling water
-3 parts warm water
*Measurements by volume.
**Mix together rice flour, with starch and warm water to form a smooth batter.
Stir in boiling water and rest for ½ hour.
Grease small bowls and steam empty bowls for 1 min. pour in batter and steam for 5 mins our until cooked.
Toppings:
Onion Oil: Use the onion as a topping and the oil to make the mung beans.
Mung Beans: -100g mung beans (peeled and split, approximate)
-1/2 tsp salt
-3 tbs onion oil
**Rinse, soak and cook beans until tender, mash and add salt along with onion oil mix well.
Beans should be spread able, add more oil if necessary.
Tôm Cháy (Ground Shrimp Powder) To Serve: Arrange a few rice cakes on a plate, spread a little mung beans on each, drizzle with the onion, and ground shrimp.
Ladle on some
fish sauce and into the mouth it goes each cake goes.
Note: There are many styles of bánh bèo.
The recipe above if for the style commonly found in Saigon and southern parts of
Vietnam.
