Water Fern Cakes / Banh Beo Recipe
Steamed rice cakes with ground pork, mung bean, fried shallot, scallion oil, nuoc cham.
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Ingredients
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For the Rice Cakes
For the Filling
For the Nuoc Cham Dipping Sauce
For the Scallion Oil
Method
For the Rice Cakes
- 1
Prepare the Rice Cake Batter
In a mixing bowl, combine rice flour, tapioca starch, water, and salt. Whisk until smooth and there are no lumps. Let the batter rest for about 30 minutes.
- 2
- 3
Steam the Rice Cakes
Once the water is boiling, pour a small amount of batter into each bowl, filling them about 1/3 full. Steam for about 5-7 minutes until the edges become translucent. Remove from the steamer and set aside.
For the Filling
- 4
Cook the Ground Pork
In a skillet over medium heat, cook the ground pork until it's browned and fully cooked. Drain any excess fat and set aside.
- 5
Prepare Mung Beans
If you haven't done so already, soak and steam the mung beans until soft. Mash lightly and set aside.
- 6
Assemble the Filling
In each rice cake, add a spoonful of cooked ground pork and some mashed mung beans. Top with fried shallots and chopped scallions.
For the Nuoc Cham Dipping Sauce
- 7
Combine Sauce Ingredients
In a small bowl, whisk together fish sauce, water, sugar, lime juice, minced garlic, and sliced red chili (if using) until the sugar is dissolved.
For the Scallion Oil
- 8
Prepare Scallion Oil
Heat vegetable oil in a small pan over medium heat. Once hot, add the chopped scallions and fry for a few seconds until fragrant. Remove from heat and let cool.
