Steamed rice cakes with shrimp and pork filling is a specialty of Central Vietnam and is loved by many. Today let’s go to the kitchen with Tastetutorial.com to make this dish yourself! I guarantee it will delight the whole family.
1. Steamed rice cakes with shrimp and pork filling
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Preparation
15 minutes
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Cooking time
30 minutes
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Difficulty
Easy
Ingredients for Steamed rice cakes with shrimp and pork filling Serves 4
Lean pork 100 gr Shrimp 100 gr Rice flour 200 gr Shallots 2 bulbs Green onions 3 stalks Garlic 2 cloves Chili 1 piece Annatto oil 3 tablespoons Cooking oil 2 tablespoons Common spices a little (salt/ seasoning powder/ monosodium glutamate/ sugar) Fish sauce 4 tablespoons
Tools needed
Image of ingredients
How to make Bánh bèo chén with shrimp and pork filling
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Preparing the ingredients
Pork should be rinsed with diluted saltwater, then washed several times with clean water and minced finely.
How to clean meat effectively, without odor
- Method 1: Wash the meat with water and then soak it in rice wine for about 15 minutes, then take it out and wash it again with water.
- Method 2: Soak the pork in diluted saltwater for about 5 minutes, then rinse several times with clean water.
See details: Effective ways to remove the smell of pork
Shrimp should have the heads removed, peeled, and the black vein on the back should be removed, then washed and minced (you can chop them finely).
How to quickly and cleanly prepare shrimp and remove the vein
- Soak shrimp in diluted saltwater for about 5 minutes, then wash them thoroughly with water.
- To quickly remove the shrimp vein, make a cut on the back of the shrimp and use the sharp end of a toothpick to scoop out the vein, then pull it out to discard.
- Alternatively, you can bend the shrimp head and gently squeeze from the tail to expose the black vein, then hold the shrimp vein and gently pull it out.
Green onions should be washed and chopped finely. Shallots and garlic should be peeled and then minced.
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Stir-fried filling
Place a pan on the stove, add 2 tablespoons of cooking oil, turn on medium heat, then add the minced onion and garlic to sauté until fragrant, then add 3 tablespoons of annatto oil.
Next, add the shrimp and minced meat, stir-fry for about 2 minutes over medium heat until the shrimp and meat are firm, then add about 500ml of water and bring to a boil.
Then, season with 2 tablespoons of fish sauce, 1/2 tablespoon of sugar, 1/2 tablespoon of monosodium glutamate, and 1 tablespoon of seasoning powder, adjust the seasoning to suit your family’s taste!
Tip: You can buy pre-made annatto oil at supermarkets, grocery stores, or follow the recipe shared by Tastetutorial.com!
See details: How to make red annatto oil – simple, quick color oil, long-lasting
Finally, dissolve 60g of rice flour (about 2 tablespoons) in 60ml of water, then add it to the boiling filling pan, stirring continuously to prevent lumps. When the water boils again, add 2/3 of the chopped green onions, stir well, and turn off the heat.
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Mixing the flour and fish sauce
You pour all the flour into a bowl, add 500ml of water and stir well until the flour dissolves, let the mixture rest for 30 – 60 minutes, then add 1 teaspoon of salt and a little cooking oil (you can skip the oil if you prefer).
Prepare the sweet fish sauce to accompany the steamed rice cakes with the recipe: put 2 tablespoons of fish sauce, 2 tablespoons of sugar, 10 tablespoons of water, and 1 minced chili into a bowl, then stir the mixture until dissolved.
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Making the cakes
You arrange the bowls for making the steamed rice cakes in the steamer, then cover the pot and cook for about 15 minutes to heat the bowls, then add the mixed batter, about 1/3 of the bowl (you can add more batter if you like thick cakes), then cover the steamer and steam over medium heat for about 10 minutes until the cakes are cooked.
After that, you take the cakes out and do the same for the remaining batter.
Tip: To check if the batter is cooked, you can poke it with a toothpick; if the tip of the toothpick comes out dry, the cakes are ready to be taken out!
You add some filling and roasted peanuts and a little chopped green onion to the bowl of steamed rice cakes, and they are ready to enjoy!
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Finished Product
The finished shrimp and pork stuffed rice cakes have a beautiful and appealing color. The cake batter is soft and chewy, combined with the savory shrimp and pork filling, served with a slightly spicy and sweet dipping sauce.
The cakes will taste better when eaten hot, making them perfect for weekends!
2. Coconut Milk Rice Cakes with Shrimp and Pork Filling
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Preparation Time
1 hour 15 minutes
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Difficulty Level
Easy
Ingredients for Coconut Milk Rice Cakes with Shrimp and Pork Filling Serves 3
Pork 200 gr Fresh shrimp 200 gr Rice flour 250 gr Fresh coconut water 400 ml Onion 1 bulb Chopped shallots 1 tablespoon Green onions a little ( chopped fine ) Fish sauce 2 teaspoons Shrimp paste color 1 teaspoon Tapioca flour 40 gr ( 30gr for the cake batter and 10gr for the filling) Cooking oil a little Common seasoning a little (sugar/ salt/ seasoning powder)
Tools Needed
Ingredients Image
How to make Coconut milk Bánh bèo with shrimp and pork filling
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Prepare the ingredients
You wash 200gr of shrimp thoroughly, gently peel the shell with your hands and break the head of the shrimp at a 45-degree angle, slowly pulling the intestine out from the back of the shrimp. To ensure the shrimp is clean, you use a knife to make a cut along the back of the shrimp, then use the tip of the knife to remove the shrimp’s intestine. Chop the shrimp finely and put it in a bowl.
Wash 200gr of pork with salt, then chop finely with a knife. Peel the onion, wash it clean, and then dice it.
Tip:- Shrimp can be cut small or minced.
- Additionally, to eliminate the gamey smell of the meat, you can rub or soak the meat in salt, ginger, vinegar, or lemon for about 15 minutes and then wash it again with water.
See more: Tips for choosing quality meat
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Sauté the filling
Place a pan on the stove, add a little cooking oil and 1 tablespoon of minced shallots, sauté until golden and fragrant, then add the minced meat and shrimp to stir-fry until it firms up. Add the onion and stir well with the shrimp and meat, season with 1/2 teaspoon of seasoning powder, 1 teaspoon of salt, and 1.5 teaspoons of sugar to enhance the flavor, then pour in 200ml of water and stir until the mixture boils.
When the shrimp and meat sauce starts to boil, add 1 teaspoon of shrimp paste to give a nice color to the filling of the bánh bèo. Finally, add 1 tablespoon of diluted tapioca starch (about 10g) with water and stir until the filling mixture is thickened. Adjust the seasoning to taste and sprinkle with chopped green onions before turning off the heat.
To make the onion oil, heat a pan and add 4 tablespoons of cooking oil. Once the oil is hot, add the green onions, season with a pinch of 1/2 teaspoon of salt, and stir-fry over medium heat for about 3 minutes before turning off the heat.
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Mixing the cake batter
Add 250g of rice flour, 30g of tapioca flour, and 1/2 teaspoon of salt into a bowl and mix well. Then pour in 350ml of water, stirring continuously until the batter is smooth and free of lumps.
To make the cake chewier and tastier, cover it tightly and let the batter rest for 30 minutes to 1 hour.
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Steaming the cake
Grease a layer of cooking oil in the cups. After resting, add 300ml of boiling water to the batter and mix well, then scoop the batter into the cups. Place them in a steamer and steam the cakes for about 8 minutes until the batter turns opaque white, indicating that the cakes are done.
Note: Remember to grease the cups before pouring in the batter to make it easier to remove the cakes after steaming.
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Mixing Fish Sauce
The fish sauce for bánh bèo is also special compared to other dipping sauces because it uses fresh coconut water to cook, creating a sweet and fragrant flavor. Pour 400ml of fresh coconut water into the pan, add 2 teaspoons of fish sauce and 2 teaspoons of sugar, then cook until boiling.
Finally, scoop the shrimp and pork filling, and green onion oil on top of the bánh bèo, then serve with a bowl of dipping sauce to complete.
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Final Product
So now you have steaming bowls of bánh bèo topped with fragrant minced shrimp and pork sauce. Dipping it in the well-balanced fish sauce will make you want to keep eating.
How to Choose Fresh and Delicious Meat
- To make delicious steamed pork, you should choose pork belly to ensure the meat is tender and not dry.
- The color of good meat is bright pink, not too red or too pale. Pork that is pale, has a greenish tint, and smells bad should be avoided.
- Pork that is firm and has high elasticity is good meat. You can test it by pressing your finger into the meat; if it springs back immediately, is not slimy, and does not release water or juice, then it is good.
How to choose fresh and delicious shrimp
- You should choose fresh shrimp with a transparent shell that has a slight smell of seawater, not a fishy odor. Do not buy shrimp with dark patches or uneven colors.
- Do not buy shrimp that are slimy, with bodies curled into a round shape, or if you feel roughness on the shell when moving your fingers over it.
- Fresh shrimp usually have their tails curled together. If the tails are spread out, it means the shrimp have been injected with chemicals or water to make them plump.
See more:
With the above recipe, you now have 2 ways to make shrimp and meat rice cake cups that are incredibly delicious and easy to make at home. Wish you success!
