Banh Beo Tom Tuoi

Banh Beo is one of Vietnamese traditional cuisine. It is filled with dried fresh shrimp, mung bean and green shallots and it’s serve with fish sauce.

Ingredients:
• 200 gram rice flour
• 2 cups water
• 1/4 teaspoon salt
• 10 to 15 large peeled shrimps
• 3 fresh green shallots
• 1 cups mung beans (soaks in warm water for a couple hours)
• 2 thinly chopped garlic cloves

Fish Sauce: 1/2 cup of sugar + 3 tablespoon of fresh squeeze lime juice + 1 cup of hot water + 1/2 cup fish sauce + some fresh Thai chili (depend on how spicy you want)

• In a bowl, mix flour, salt and water together with a spoon, stir constantly to avoid lumps.
• Pour the mixed flour into little cup and steam the mix flour with high heat for 5-10 minutes (depend on the size of the cup).
• Heat a non-stick pan, put a little oil, and then put in chop garlic. Wait till garlic turn golden, put in peeled shrimps. Be careful not to overcook the shrimps.
• Then put the shrimps in the food processor and pulse for a couple times.
• Heat a non-stick pan, transfer the shrimp contents, stir constantly and crush gently the contents against the pan until it become dry and their texture should look like cotton. Reserve the content in a bowl.
• Clean the soaked mung beans with water and steam it for an hour or two.
• Then use the food processor to crush it.
• Remove the white part of green shallots and mince into 5mm long sections.
• In a small sauce pan, heat the oil, add the green shallots, stir quickly and remove from heat.
• Serve Banh Beo with fish sauce, dried shrimps, mung beans and green shallots