Bánh tằm bì

Bánh tằm bì is a delightful Vietnamese appetizer featuring soft rice noodles topped with a savory, vegetarian version of shredded coconut, mushrooms, and herbs. This dish is not only visually appealing but also offers a burst of flavors that celebrate the essence of Vietnamese cuisine.

Ingredients

• Rice flour - 100 grams
• Tapioca starch - 50 grams
• Water - 300 ml
• Coconut milk - 100 ml
• Shiitake mushrooms - 50 grams, thinly sliced
• Carrot - 50 grams, finely shredded
• Cucumber - 50 grams, julienned
• Fresh cilantro - 10 grams, chopped
• Roasted peanuts - 20 grams, crushed
• Soy sauce - 15 ml
• Lime juice - 10 ml
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. In a mixing bowl, combine rice flour, tapioca starch, and salt. Gradually add water while stirring until a smooth batter forms.
2. Pour the batter into a shallow dish and steam for about 20 minutes until set. Allow it to cool, then cut into thin strips.
3. In a pan, heat a little oil over medium heat and sauté the shiitake mushrooms until tender. Add the shredded carrot and cook for an additional 2-3 minutes. Season with soy sauce, black pepper, and mix well.
4. To assemble, place a portion of the rice noodle strips on a plate. Top with the sautéed mushroom and carrot mixture, followed by julienned cucumber and fresh cilantro.
5. Drizzle coconut milk over the top and sprinkle with crushed roasted peanuts. Finish with a squeeze of lime juice before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in fiber which aids digestion.
• Contains healthy fats from coconut milk and peanuts.

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