Bánh bèo

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.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 608
• Protein: 22 g
• Carbs: 89 g
• Fat: 17 g

Ingredients

• 200 g Rice flour ( sifted )
• 50 g Tapioca or Japanese pearls ( powdered )
• 500 ml Mineral water
• 200 g Shrimp ( peeled and finely minced )
• 100 g mung beans ( soaked )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 60 ml Peanut oil
• 50 g White bread ( in small cubes )
• 3 tbsp fish sauce
• 1 piece Lime juice ( juiced )
• 2 tbsp White sugar
• 1 piece Thai chili optional ( seeded and minced )
• 50 g Dried shrimp ( rehydrated and finely minced )

Instructions

1. Batter preparation

   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. Cooking the beans

   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. Shrimp topping

   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. Scallion oil and croutons

   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. Steaming

   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. Sauce and plating

   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.

Chef's tips

• The saucers must be piping hot before pouring the batter to prevent sticking.
• The secret to the 'dimple' in the middle is the thermal shock: very hot saucer, high heat.
• Do not overcook: as soon as it's opaque and firm, take it out.

Storage

Consume immediately. The rice batter hardens in the refrigerator and loses its suppleness.