Bánh Bèo Burger

Bánh Bèo Burger combines the traditional Vietnamese rice cake with a modern burger twist, featuring a savory shrimp patty and fresh herbs. This gluten-free dish is light yet flavorful, perfect for a unique meal.

Ingredients

• Rice flour - 100 grams
• Tapioca starch - 50 grams
• Water - 200 ml
• Salt - 1/2 teaspoon
• Shrimp (peeled and deveined) - 200 grams
• Garlic (minced) - 2 cloves
• Green onions (chopped) - 2 tablespoons
• Fish sauce - 1 tablespoon
• Black pepper - 1/4 teaspoon
• Cilantro (chopped) - 2 tablespoons
• Lettuce leaves - 4 pieces
• Cucumber (sliced) - 1/2 medium
• Daikon radish (shredded) - 50 grams
• Chili sauce - for serving

Steps

1. In a bowl, mix rice flour, tapioca starch, water, and salt until smooth to create the batter for the bánh bèo.
2. Grease small ramekins or a steamer tray and pour the batter evenly into each, filling them about halfway.
3. Steam for 10-12 minutes or until the batter is set and slightly translucent, then remove from heat and let cool.
4. In a food processor, combine shrimp, garlic, green onions, fish sauce, black pepper, and cilantro. Blend until a smooth mixture forms.
5. Form the shrimp mixture into small patties, about 2 cm thick.
6. Heat a non-stick skillet over medium heat and cook the shrimp patties for about 3-4 minutes on each side or until golden brown and cooked through.
7. To assemble the burger, place a shrimp patty on a steamed bánh bèo base, top with lettuce, cucumber slices, and shredded daikon.
8. Drizzle with chili sauce to taste, and add another bánh bèo on top as a 'burger lid'.
9. Serve immediately with additional chili sauce on the side.

Nutrition

• Calories: 360
• Protein: 25 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• High in protein from shrimp, supporting muscle health.
• Contains fresh vegetables, providing essential vitamins and minerals.

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