Bánh Bèo Huế: Recipe of Steamed Rice Cake in Hue Vietnam

Bánh Bèo Huế (Hue Steamed Rice Cake in Ceramic Cup) is one of the specialty dishes in dreamy Hue. The thin cakes placed in that rustic bowl have made many diners fascinated, lingering, remembering... Therefore, today, we will work with you to make this latest Hue cake recipe 03/2023.

Bánh Bèo Huế

The Taste of Banh Beo is due to the combination of rice flour, bright red shrimp paste, crispy pork skin, onion fat and delicious fish sauce. Just hearing it sounds interesting, right guys, let's go to the Kitchen right away to learn our Recipe of How to Make Banh Beo with Hue Stye!

Recipe of How to make Hue Beo Cake at Home?

EQUIPMENT:

Steamed rice cooker

INGREDIENT:

250 grams of rice flour
10 grams of tapioca flour
300 grams black tiger shrimp
500ml coconut water
100 grams of dried pork skin
20 grams of green onions
400 ml of filtered water
300 ml hot water
2 dried purple onions
10 grams minced chili garlic

Spice of Banh Beo Hue:

150 ml cooking oil
30 ml fish sauce
4 tablespoons seasoning
3 tablespoons salt
3 tablespoons sugar

IMPLEMENTATION STEPS:

Step 1: Mix the powder:

Prepare a large bowl, add rice flour and tapioca starch, add 1 teaspoon of salt and stir well.
Pour in 400ml cold water, stir until the powder is dissolved.
Let the dough rest and while waiting for the dough we will do other steps.

Step 2: Make shrimp lice

Wash shrimp, put in a pot to boil with a clove of purple onion to make shrimp more fragrant.
When the shrimp is cooked, take it out and put it in cold water or ice to soak for more meat.
Peel the shrimp, leave the shrimp head, cook fish sauce.
Put the shrimp in a mortar or blender and grind.
Prepare a pan, add 5ml of cooking oil, fry the shrimp until dry and then add a few drops of shrimp brick color to make the shrimp have an eye-catching orange color.
Stir-fry for another minute, then add half a tablespoon of fish sauce, shrimp soak in fish sauce evenly, then turn off the heat, pour into a separate plate.

Step 3: Make onion fat and fry pork skin

Prepare a pan, pour oil 1/3 of the pan and wait for the oil to boil.
Meanwhile, wash the scallions, cut them short and put them in a bowl, add ¼ teaspoon of salt, ½ teaspoon of sugar, and 1 tablespoon of cold cooking oil.
When cooking oil is hot on the stove, scoop 1 tablespoon of boiling oil into the bowl of onions.
A plate lined with greaseproof paper.

Step 4: Cook fish sauce

Shrimp shells sauteed in a pan to dry, then pour 500ml of coconut water into it, boil for 1-2 minutes, then pour it through a filter rack to get water, filter out the shrimp shells.
Put the filtered water into the pot and bring to a boil, add 2 tablespoons of sugar and 3-4 tablespoons of delicious fish sauce, seasoning to suit your taste.
Wait for the fish sauce to boil again, then turn off the heat, put the pot down, let it cool.
When eating, add minced garlic and chili.

Step 5: Steam the cake

After the dough rests, add 300ml of boiling water, stir well.
Put the steamer on the stove, wait for the water in the steaming pot to boil, then put the small bowl in, arrange it so that there is a reasonable distance so that the heat can rise evenly.
When boiling water, you pour flour into a cup, pour about 1/3 cup, cover and steam for 4-5 minutes, then take out the cake. This stage needs to be careful, you should use a support tool to remove the cake, to avoid burning your hands.
When eating, pour some shrimp lice on the surface of the banh beo, scoop some onion fat, fried pork skin, pour fish sauce over and enjoy Hue's delicious dishes at home!

How to make cup cake with minced meat Hue style:

Prepare Materials:

Cake crust: 250 grams of rice flour; 10 grams of tapioca starch; 1 teaspoon salt and 350 ml of filtered water, 300 ml of boiled water
Shrimp and meat filling: 200 grams of lean ground pork, 2 teaspoons of seasoning powder, 2 teaspoons of sugar, 200 grams of fresh shrimp (peeled, de-veined, pureed), 1 tablespoon cooking oil, 1 tablespoon onions minced purple, 1 tbsp finely chopped onion, 1 tsp ground pepper, 1 tsp fish sauce, 200 ml filtered water, 1 tsp shrimp brick color, 10 ml diluted cornstarch water, a little chopped scallions small
Cup of cake, cooking oil, crushed roasted peanuts

How to mix flour to make cup cake with shrimp and minced meat Hue style:

You mix rice flour with tapioca flour in a large bowl. Then, add salt and water to the bowl of flour, stir well until the powder dissolves into a smooth consistency. Cover the bowl with plastic wrap and let it rest for at least half an hour.
You mix ground pork with 1 teaspoon seasoning powder, 1 teaspoon sugar, set aside. Similarly, mix minced shrimp with the remaining seasoning powder and sugar, in a separate bowl.
Put a pan on the stove, heat it with 1 tablespoon of oil. When the oil is hot, add the minced shallots and fry until fragrant. Then, add the marinated ground pork to the pan, stir-fry on medium heat for about 1 minute. Next, you pour the marinated shrimp into the stir-fry with the meat.
Add onions and spices, shrimp brick color, green onions to the pan and stir-fry. Cook the mixture of shrimp and meat for another 2-3 minutes to absorb the flavor and beautiful color. Transfer this shrimp paste to a separate bowl.
Marinated shrimp paste with minced pork and stir-fried

How to pour Banh Beo with Shrimp and Meat Hue:

After the cake is incubated, take it out, add boiled water, and stir until smooth. Then, pour the cake batter into about 3/4 of the prepared clean cups. Before pouring the dough, you should brush a thin layer of cooking oil on the bottom of the cup to make it easier to separate the cake.
Pour banh beo dough into a steaming bowl with minced meat shrimp filling
In a steamer, put the bowls of banh beo in the pot, cover and steam for about 8-10 minutes until the cake is cooked. If using a large bowl (bowl size), the steaming time will take longer – about 15 minutes.
Take out the cup cake, scoop some minced shrimp paste on top, sprinkle with roasted peanuts and enjoy with a little sweet and sour fish sauce.

How to make Hue style rice cake with dried shrimp and green beans:

Prepare materials:

Cake ingredients: 2 cups rice flour; 2 tablespoons tapioca starch; 1 teaspoon salt; 4 cups of filtered water; 2 teaspoons vegetable oil
Ingredients for onion fat: 1 bunch of green onions (chopped) with 1/3 cup vegetable oil
Ingredients for dried shrimp paste: 1 tablespoon fat; 1 cup dried shrimp (soaked in water for half an hour, rinsed, drained); 1/2 cup skinless chickpeas (soaked overnight)
Ingredients for making fish sauce: 1/2 cup of warm water; 1/4 cup white granulated sugar; 1/4 cup delicious fish sauce; 2 tbsp distilled white vinegar 1 – 2 finely chopped fresh chilies
Baking tools: Small bowls, blender, bowl, pan, steamer
cup of dried shrimp soaked in water until soft

How to mix flour to make banh beo cup with dried shrimp and green beans:

Beat rice flour, tapioca flour, and salt in a clean bowl until uniform. Add water, vegetable oil to the bowl of flour, mix well by hand until the dough is smooth, and no longer lumpy. Set the bowl of dough aside, wait to rest.

Put a little lard in a medium pan, put on the stove, bring to a boil over high heat. When the fat is melted, you add the diced fat to deep-fry. Then, remove the fat on a separate plate lined with paper towels to absorb the oil.
Put dried shrimp in a food processor, puree. Put a small pan on the stove, add 2 tablespoons of cooking oil to the pan, heat it. Then, you put the pureed shrimp into the pan, stir-fry until fragrant and dry, about 5 minutes, then turn off the heat. Remove the fried dried shrimp to a separate bowl.
Wash green beans after soaking, put in a small pot. Fill the pot with filtered water, enough to cover the beans. Put the pot of green beans on the stove, cook uncovered with medium heat until the beans are soft (about 25 minutes), then turn off the heat. Transfer green beans and boiled water to a blender, puree until smooth, set aside.

How to pour steamed banh beo with dried shrimp and green beans in Hue style:

How to make onion fat: Put a small pan on the stove, heat with 1/3 cup of cooking oil. Then, add the chopped scallions and stir-fry over high heat. About 2-3 minutes later, wait for the green onions to soften, then turn off the heat.
Prepare a steamer, boil 2 liters of water in a pot.
Ladle the mixed banh beo powder into nearly full of the cleaned cups. Then, place the bowl of banh beo in the steamer tray, cover the lid but leave a small gap for steam to escape. If this gap is not left open, the powder will spill out of the cup.
Steam the banh beo for about 10 minutes, then open the lid. When the cake is cooked, you take a spoon to scoop a little green bean paste on top of the cake, sprinkle with dried shrimp, stir-fry fat, lightly sprinkle a little onion fat on each cake. Incubate the cake in the steamer for 1 more minute, then turn off the heat.
Remove the hot bowls of banh beo.

How to make sweet and sour fish sauce to eat delicious banh beo:

How to make sweet and sour fish sauce: Mix hot water with sugar in a small bowl, stir until the sugar dissolves. Then, add fish sauce, vinegar and chopped chili to the bowl, stir well. Taste, adjust the seasoning for the cup of sauce to taste.

Finally, scooping banh beo with fish sauce is more and more delicious. Enjoy with your family and friends!

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