Bánh Bèo Tôm

Bánh Bèo Tôm is a delightful Vietnamese soup featuring delicate rice cakes topped with succulent shrimp and served in a flavorful broth. This dish is not only high in protein but also offers a comforting and satisfying flavor profile.

Ingredients

• Rice flour - 100 grams
• Tapioca starch - 30 grams
• Shrimp (peeled and deveined) - 200 grams
• Chicken broth - 600 milliliters
• Water - 150 milliliters
• Fish sauce - 2 tablespoons
• Garlic (minced) - 2 cloves
• Shallots (finely chopped) - 1 medium
• Green onions (chopped) - 2 tablespoons
• Black pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Vegetable oil - 1 tablespoon
• Cilantro (for garnish) - a handful

Steps

1. In a mixing bowl, combine rice flour, tapioca starch, and a pinch of salt. Gradually add 150ml of water and mix until a smooth batter forms.
2. Lightly grease small ramekins or a steaming tray. Pour the batter into the ramekins, filling them halfway.
3. Steam the batter for about 10 minutes until set. Remove from the steamer and set aside.
4. In a saucepan, heat vegetable oil over medium heat. Add minced garlic and chopped shallots, sauté until fragrant.
5. Add the shrimp to the pan, season with black pepper, and cook until they turn pink, about 3-4 minutes.
6. Pour in the chicken broth and fish sauce, bringing it to a gentle simmer. Let it cook for another 5 minutes.
7. To serve, place the steamed rice cakes in bowls, top with cooked shrimp, and ladle the hot broth over them.
8. Garnish with chopped green onions and cilantro before serving.

Nutrition

• Calories: 320
• Protein: 22 g
• Carbs: 40 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.6 L

Health Benefits

• High in protein from shrimp, promoting muscle health and recovery.
• Contains essential vitamins and minerals from garlic, shallots, and cilantro.

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