Bánh Bèo
Author: 
Cuisine: Vietnamese
 
Ingredients
Batter:
  • 2 cups rice flour
  • 1 tablespoon tapioca flour
  • ½ teaspoon salt
  • 1 teaspoon olive oil
Toppings:
  • 1 pound shell on shrimp
  • 1 tablespoon annatto oil
  • 1 bunch green onions, chopped
  • ¼ cup olive oil
  • 1 cup pork rinds
Fish Sauce
  • 1 cup shrimp stock
  • 2 T fish sauce
  • 2 T sugar
  • 2 fresh thai chills, thinly sliced
Instructions
  1. In a large bowl, mix together all the ingredients for the batter. Let sit for 30 minutes.
  2. Meanwhile, make the toppings.
  3. Bring two cups of water to a boil in a small sauce man. Once boiling, add shrimp and cook for about 5 minutes until done. After 5 minutes, drain the shrimp, making sure to reserve the broth. Peel the shells and remove the vein. Smash each shrimp with a meat tenderizer or pound in a mortar and pestle.
  4. in a separate pan on medium heat, add 1 tablespoon olive oil and add 1 tablespoon annatto seeds. Cook the seeds for about 30 seconds, remove the seeds and reserve oil and set aside.
  5. Add shrimp to a dry frying pan on medium heat. Fry the pounded shrimp until completely dry, while stirring frequently. Add the annatto seed oil, and set aside to cool.
For the scallion oil, warm the olive oil in a pan. Once heated, pour over the scallions. Season with a pinch of salt.
  1. Fill the steamer ⅔ way full with water (make sure the water is below the steamer tray). Bring to a rapid boil. Place the dishes in the steamer, and fill half way. Cover and steam for 5 minutes, remove from steamer, and repeat until batter is finished. Top rice cakes, and serve with a drizzle of fish sauce.
Recipe by Amy vs Food at https://www.amyvsfood.com/2016/09/08/banh-beo/