Bánh bèo

Method

Small, translucent and supple rice cakes topped with dried shrimp and crispy croutons. The texture is bouncy and soft, contrasting perfectly with the crunchy toppings.

1. 1

   Mix the rice flour, tapioca, and a pinch of salt. Gradually pour in the mineral water while whisking to avoid lumps. Let the batter rest for 30 minutes: it should be fluid like a light pancake batter.

2. 2

   Steam the mung beans until they crush easily between your fingers. Mash them into a thick puree or leave them whole according to preference. Set aside.

3. 3

   Soak the dried shrimp in warm water for 15 minutes, then drain. Finely mince the fresh shrimp and the dried shrimp. Sauté the mixture in a pan with a little peanut oil until they are very dry, orange, and fluffy.

4. 4

   Cut the white bread into tiny cubes and fry them in oil until golden brown. Meanwhile, heat the remaining peanut oil and pour it smoking hot over the sliced green onions to sear them without cooking them through.

5. 5

   Place small oiled bowls in the steamer. When they are hot, pour in a thin layer of batter. Cook for 5 to 6 minutes. The batter is ready when it is translucent and a slight dimple forms in the center.

6. 6

   Mix the fish sauce, lime juice, sugar, and chopped Thai chili. Add a little water to balance. Place a bit of beans, the shrimp mixture, scallion oil, and a crouton on each disc.