Banh Beo Chen are steamed rice cakes topped with dried shrimp, mung beans, scallion oil, and crispy pork skin. The dish combines a variety of flavors and textures for an authentic Vietnamese experience.
1: Mix together rice flour, tapioca flour & salt until combined.
2: Add the wet ingredients: water & vegetable oil. Set aside.
3: Clean & rinse the mung beans.
4: Place mung beans in a pot & fill with just enough water.
5: Cook on medium low heat until it softens.
6: Transfer mung beans to a blender or food processor & blend until smooth.
7: Soak dried shrimp in hot water for 30 mins.
8: Mash soaked shrimp using a pestle & mortar or a food processor until finely chopped.
9: Heat a skillet (no oil) and fry shrimp until fragrant & dry, stirring to prevent burning.
10: Mix chopped scallion & 1/4 cup of oil; microwave in 30-seconds increments until scallions are soft.
11: LIGHTLY grease each sauce bowl & ladle in 1-1.5 tablespoons of batter. Stir batter before each pour.
12: Cover and steam for about 3 minutes, allowing a little opening.
13: Once cooked, assemble each bowl with dried shrimp, mung beans, scallion oil, and crispy pork skin.
14: Serve with fish sauce dip.
