Snack · 45 min · vietnamese

Banh Beo

A Vietnamese snack built around rice flour and tapioca starch — on the table in 45 minutes. It is weeknight cooking that still hits your targets — 13 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Rice flour
• 1/4 cup Tapioca starch
• 3 cups Water
• 1/2 cup Dried shrimp
• 1/4 cup Split mung beans
• 4 Scallions
• 3 tbsp Neutral oil
• 1/4 cup Fried shallots
• 1/3 cup Fish sauce
• 3 tbsp Sugar
• 2 tbsp Lime juice
• 2 cloves Garlic

Steps

1. Whisk the rice flour, tapioca starch, water, and a pinch of salt into a thin batter and rest 20 minutes. The batter should be the consistency of whole milk.
2. Steam the mung beans until soft, then mash with salt. Pound the dried shrimp in a mortar to a fluffy orange floss; this takes a few minutes but the texture is unmistakable.
3. Oil small ramekins or saucers and set them in a steamer over boiling water to heat for 2 minutes. Hot dishes set the batter on contact and prevent sticking.
4. Pour a thin layer of batter into each dish, about 2 tablespoons, and steam 5 minutes until the centers turn opaque and the cakes pull from the sides.
5. Top each cake with mung bean, shrimp floss, scallion oil, and fried shallots.
6. Stir fish sauce, sugar, lime juice, garlic, and warm water into a light dipping sauce.
7. Spoon the sauce over each little cake and eat them straight from the dish. They are meant to be small, so make plenty.

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