Cherry & Dennis Helper Habitat

Vietnamese Banh Duc Man

越式肉碎鹹米糕 Bánh Đúc Mặn

Vietnamese Banh Duc Man — finished dish

Total time: 60 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Soft steamed rice cake is spooned into bowls and topped with pork, wood ear, fried shallot and sweet-sour fish sauce.

01

Ingredients

Main ingredients

250 g rice flour
60 g tapioca starch
350 g minced pork
20 g dried wood ear
5 pieces shallots

Fish-sauce dressing

3 tbsp fish sauce
2 tbsp lime juice
2 tbsp sugar
120 ml warm water

Filling oil

2 tbsp cooking oil

Vietnamese Banh Duc Man — ingredients

02

Tools

cutting board
knife
steamer
heatproof plate
mixing bowl
measuring spoons

Vietnamese Banh Duc Man — tools

03

Steps

Vietnamese Banh Duc Man — Soak and clean wood ear, then dice finely

Step 1

Soak and clean wood ear, then dice finely

Soak and clean wood ear, then dice finely.

Vietnamese Banh Duc Man — Mix rice flour and tapioca starch in a large bowl

Step 2

Mix rice flour and tapioca starch in a large bowl

Mix rice flour and tapioca starch in a large bowl.

Vietnamese Banh Duc Man — Add 800 ml water and whisk until completely smooth

Step 3

Add 800 ml water and whisk until completely smooth

Add 800 ml water and whisk until completely smooth.

Vietnamese Banh Duc Man — Pour batter into a shallow steaming tray and skim off bubbles

Step 4

Pour batter into a shallow steaming tray and skim off bubbles

Pour batter into a shallow steaming tray and skim off bubbles.

Vietnamese Banh Duc Man — Steam over medium heat for 25 minutes until translucent and set

Step 5

Steam over medium heat for 25 minutes until translucent and set

Steam over medium heat for 25 minutes until translucent and set.

Vietnamese Banh Duc Man — Slice shallots, fry half until golden and drain

Step 6

Slice shallots, fry half until golden and drain

Slice shallots, fry half until golden and drain.

Vietnamese Banh Duc Man — Fry remaining shallot and minced pork in the same pan

Step 7

Fry remaining shallot and minced pork in the same pan

Fry remaining shallot and minced pork in the same pan.

Vietnamese Banh Duc Man — Add wood ear and cook until the pork reaches 71°C

Step 8

Add wood ear and cook until the pork reaches 71°C

Add wood ear and cook until the pork reaches 71°C.

Vietnamese Banh Duc Man — Stir fish sauce, lime juice, sugar and warm water until dissolved

Step 9

Stir fish sauce, lime juice, sugar and warm water until dissolved

Stir fish sauce, lime juice, sugar and warm water until dissolved.

Vietnamese Banh Duc Man — Rest the rice cake five minutes and spoon it into bowls

Step 10

Rest the rice cake five minutes and spoon it into bowls

Rest the rice cake five minutes and spoon it into bowls.

Vietnamese Banh Duc Man — Top with pork and wood ear plus fried shallot

Step 11

Top with pork and wood ear plus fried shallot

Top with pork and wood ear plus fried shallot.

Vietnamese Banh Duc Man — Spoon over a little dressing and serve warm

Step 12

Spoon over a little dressing and serve warm

Spoon over a little dressing and serve warm.

Common mistakes

Whisk the batter smooth and skim bubbles; do not lift the steamer lid midway or the cake will sink.

Tips

Serve dressing separately so older adults can use less; cook the pork filling dry so it does not water down the cake.