Bánh Bèo Huế

Bánh Bèo Huế is a traditional Vietnamese dish featuring delicate steamed rice cakes topped with a savory mixture of shrimp and pork, all while remaining compliant with Paleo dietary principles. This light and flavorful dish is perfect for a healthy dinner option that brings the essence of Vietnamese cuisine to your table.

Ingredients

• Rice flour - 100 grams
• Tapioca flour - 50 grams
• Water - 300 ml
• Shrimp - 100 grams, peeled and deveined
• Pork shoulder - 50 grams, finely minced
• Garlic - 2 cloves, minced
• Shallots - 2, finely chopped
• Fish sauce - 1 tablespoon (optional for strict Paleo)
• Coconut oil - 1 tablespoon
• Fresh cilantro - a handful, chopped
• Lime - 1, cut into wedges
• Chili sauce - to taste (optional)

Steps

1. In a mixing bowl, combine rice flour, tapioca flour, and water. Stir until smooth and let it rest for 15 minutes.
2. In a skillet, heat coconut oil over medium heat. Add minced garlic and chopped shallots, sautéing until fragrant.
3. Add minced pork and cook until browned, then add shrimp and cook until pink. Season with fish sauce (if using) and set aside.
4. Prepare a steamer setup with a pot of boiling water. Grease small ramekins or heatproof cups with a little coconut oil.
5. Pour a small amount of the rice flour mixture into each ramekin, covering the bottom. Steam for about 5 minutes until set.
6. Remove the ramekins from the steamer and carefully add a spoonful of the shrimp and pork mixture on top of each rice cake.
7. Return to the steamer and cook for an additional 5 minutes until everything is heated through.
8. Garnish with chopped cilantro and serve with lime wedges and chili sauce on the side.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 90 mg
• Total Fat: 10 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Water: 0.3 L

Health Benefits

• High in protein from shrimp and pork, supporting muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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