Banh Beo - Rice Patties Topped with Shrimp & Sausage

Banh Beo has to be one of the most meticulous dishes to make. It is so meticulously done that I dare not attempt yet. I had first hand at tasting these little wonders, from IcyBC's Kitchen, since I was assisting the chef that day. I remembered saying things like, are you kidding me, you're going to make a plate for each of us? {Each plate requires twelve little round rice patties.} When will you ever going to be done cooking?



I had underestimated IcyBc's hard work and persistence. Moments later, she had ten plates filled like the ones pictured here ready to serve. She had created her own molds from the mini muffin trays, she would have been done a lot faster had she more of those molds. They were awesome indeed. I understand now why she has  so many fans for her Banh Beo.

Ingredients: Banh Beo flour, thinly sliced Vietnamese sausage, freshly cooked deveined shrimp and crumbled, green onion, yellow onion, scallions. Very important: round molds.

Preparation: mix the flour and pour enough into each mold, steam the flour which will eventually become rice cake, when the color turns thick and white, scoop out the rice patties. In another pan, brown all the onion and the scallion, leaving a hint of green for color. Chop your shrimps and fried them on high heat.

Garnish: Place the shrimp, sausage and onions on top of each individual rice patty and there you have it - just like the chef made it. According to my Michigan family, IcyBC's is much better and I can see why. She pile on the goodies, such as fresh scrumptious shrimps and Vietnamese sausages. IcyBC, let me know if I missed anything.

Thanks for stopping by today.