Vietnamese · Lunch
Steamed Rice Cake with Shrimp and Egg
Bánh bèo chén style steamed rice cake with minced shrimp and hard-boiled egg, topped with crispy fried shallots and scallion oil, served warm with a tangy nuoc cham dipping sauce.
$4
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
370Calories
28.8gProtein
10.2gFat
42.4gCarbs
9.2gSugar
1.6gFiber
2935mgSodium
250mgChol
1.6gSat Fat
480mgPotassium
95mgCalcium
3.2mgIron
2.8mcgVitamin B12
12mgVitamin C
gluten-free
low-calorie
rich-umami
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Boil egg 9 minutes until hard-cooked, then peel and crumble; mince shrimp and season with salt and pepper.
2
Heat
In a small pan over medium heat, cook shallot in 1 tablespoon oil for 4–5 minutes, stirring often, until golden and crisp; transfer to paper towel.
3
Heat
In the same pan over medium heat, cook minced shrimp in remaining oil for 2–3 minutes, stirring, until opaque and firm.
4
Assemble
Pour rice batter into 2 small heatproof dishes, steam over boiling water on high heat for 10–12 minutes until translucent and set; cool 10 minutes. Top with shrimp, egg, shallot, and scallion. Whisk fish sauce, sugar, lime juice, water, garlic, and chili together for dipping sauce.
5
Plate
Serve the rice cakes warm in their dishes with dipping sauce on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g shrimp
- 22 eggs
- 90g90g rice flour
- 36g36g cornstarch
- 360ml360ml water
- 22 shallot
- 60ml60ml vegetable oil
- 60ml60ml fish sauce
- 24g24g sugar
- 30ml30ml lime juice
- 120ml120ml water for dipping sauce
- 2 clove2 clove garlic
- 11 fresh chili
- 16g16g scallion
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
