Bánh bèo

Bánh bèo is a delightful Vietnamese appetizer featuring small, steamed rice cakes topped with a savory mushroom mixture and served with a tangy dipping sauce. This vegetarian version offers a unique twist while maintaining the traditional flavors of this beloved dish.

Ingredients

• Rice flour - 100 grams
• Tapioca flour - 20 grams
• Water - 250 ml
• Shiitake mushrooms - 50 grams, finely chopped
• Wood ear mushrooms - 30 grams, finely chopped
• Carrot - 1 small, grated
• Green onions - 2 stalks, finely chopped
• Vegetable oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chili sauce - for serving

Steps

1. In a mixing bowl, combine rice flour, tapioca flour, and a pinch of salt. Gradually add water while whisking until you have a smooth batter.
2. Allow the batter to rest for 15 minutes.
3. In a pan, heat vegetable oil over medium heat. Add shiitake and wood ear mushrooms, sautéing for 3-4 minutes until softened.
4. Stir in grated carrot, green onions, soy sauce, sugar, salt, and black pepper. Cook for an additional 2-3 minutes, then remove from heat.
5. Prepare the steamer by boiling water. Grease small cups or a muffin tin and pour in the batter until each cup is about half full.
6. Place the cups in the steamer and steam for 10-12 minutes until the cakes are set.
7. Remove the cups from the steamer, and let them cool slightly.
8. Top each rice cake with the mushroom mixture and serve with chili sauce on the side.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 31 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3 g
• Water: 0.25 L

Health Benefits

• Rich in fiber from mushrooms and vegetables that supports digestive health.
• Low in calories, making it a great option for a light appetizer.

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