with Chef Lê Đức Hải from Ngon Garden Restaurant in Hà Nội
Chef Lê Đức Hải
Ingredients:
- Fresh shrimp: 300 gr
- Rice powder: 130 gr
- Tapioca starch: 20 gr
- Salt: ¼ tsp.
- Cold water: 250 ml
- Hot water: 350 ml
- Cooking oil: 1 tsp.
- Minced garlic and chili: 10 gr
- Fresh onion in pork fat: 20 gr
- Fried bread: 20 gr
- Sugar: 5 tsp.
- Fish sauce: 2 tsp.
- Warm water 50 ml
- Chili and garlic
Bánh bèo chén
Method:
Mix the rice powder, tapioca starch, and ¼ tsp of salt with cold water and stir well, then pour hot water in and stir again. Soak this mix for 4-6 hours.
Boil the shrimp, peel it and take out its thread, then grind it. Fry the garlic in oil in a pan before placing the ground shrimp over a medium heat until dry.
After 6 hours, stir the wet mix again and scoop it into bowls and steam for a final 10 minutes.
Dipping sauce:
Mix the sugar, fish sauce, and water in a pot and cook until boiled then add minced garlic and chili.
Top it out in the steamed bowl with onion and pork fat, fried bread, and ground shrimp.
The dish is more enjoyable when eaten with the sauce.
You can enjoy the dish at Ngon Garden Restaurant, 70 Nguyễn Du Street, Hà Nội. Hotline: 090 222 6224. Email: sales@phuchungthinh.vn.
OVietnam