Preparation materials
The banh duc part to prepare: 150g rice flour, 50g tapioca starch, 800ml filtered water, 1/2 teaspoon salt
Noodles to prepare: 200g minced pork, 20g wood ear mushrooms, 1 shallot
Spices need to prepare fish sauce, seasoning granules, pepper, chili and garlic.
How to do
Step 1: Make the meat filling
Soak wood ear mushrooms until soft and then mince them. Sauté shallots until fragrant, add minced meat and stir-fry until firm. Continue to add wood ear mushrooms and stir well, season with fish sauce, seasoning powder and pepper to taste. Stir-fry until the filling is dry and then turn off the heat.
Step 2: Stir rice cake flour
Put rice flour, tapioca starch and salt in a large bowl. Slowly add water and stir well until the flour is completely dissolved.
Step 3: Cook banh duc
Pour the dough mixture into a non-stick pot, simmer over low heat. Stir continuously for about 15-20 minutes until the dough turns white, translucent, thick and smooth.
Step 4: Mix fish sauce
Mince garlic and chili. Mix fish sauce with sugar and warm water, stir until dissolved, then add garlic and chili.
Step 5: Complete the dish
Scoop hot banh duc into a bowl, put the meat filling on top. Roast with fish sauce, add fried onions and cilantro and enjoy while still hot.
Hot banh duc has a characteristic softness, combined with rich meat filling and sweet and sour fish sauce, is a Hanoi-style snack.
