Bánh Đúc Nóng (Hot Rice Cake with Pork and Mushroom)

Name: Bánh Đúc Nóng (Hot Rice Cake with Pork and Mushroom)
Total time: 45 min
Yield: 4
Cuisine: Vietnamese (Hanoi / North)
Ingredients: 150 g Rice flour; 40 g Tapioca starch; 900 ml Water; 3 tbsp Neutral oil; ½ tsp Salt; 200 g Minced pork; 15 g Dried wood-ear mushrooms, soaked and chopped; 3 Shallots, chopped; 1 tbsp Fish sauce, for the pork; 3 tbsp Fish sauce, for the broth; 2 tbsp Sugar; 1 tbsp Rice vinegar; 300 ml Warm water, for the broth; 4 tbsp Fried shallots, coriander and black pepper, to serve

The northern white bánh đúc, served the Hanoi winter way: a bowl of soft, hot, barely-set rice-flour cake, a spoon of pork and wood-ear mushroom stir-fry on top, fried shallots, coriander, and warm fish-sauce broth poured over so it all slides together. A bowl for a cold evening in the Old Quarter.

Fuente

Receta de Hanoi kitchens and street stalls · 🏺 Tradicional · Northern Vietnamese cooking — Hanoi households and the pavement stalls of the Old Quarter

Hanoi · the hot winter bowl — An ownerless traditional dish, so no cook is credited. The cited article confirms bánh đúc as a Vietnamese rice cake with two main types, the white northern cake and the green southern version, also found in Cambodia and in Trat, Thailand. This recipe is the northern white cake in its hot, topped form (bánh đúc nóng); the pork-and-mushroom topping, the fish-sauce broth, timings and quantities are this book's own.

Contexto en Wikipedia ↗

Mira cómo se prepara · 3 vídeos

Helen's Recipes (Vietnamese Food)Duy Tân FOOD Bếp Nhà Giang

⏱ 45 min🍽 4 porciones🔥 340 kcal🇻🇳 Vietnam

Sin lácteosSin glutenSin frutos secos

Pasos

Topping: fry the shallots in 1 tablespoon of oil 2 minutes, add the pork and break it up, then the mushrooms and 1 tablespoon of fish sauce. Cook 5 minutes. Keep warm.
Broth: stir the 3 tablespoons of fish sauce, sugar and vinegar into the 300 ml warm water until the sugar dissolves. It should taste sweet-salty and gentle, like a thin nước chấm.
Cake: whisk the rice flour, tapioca, 900 ml water, salt and remaining oil in a pan until smooth. Cook over medium-low heat, stirring without stopping, 10–12 minutes until it turns from milky to translucent and thickens to a soft, glossy mass that slumps off the spoon.
💡 Translucent is the sign. While it is still white it is raw flour paste; the moment it clears, it is bánh đúc. Do not cook it past soft — this is eaten with a spoon, not cut.
Ladle the hot cake into bowls. Top with the pork and mushroom, fried shallots, coriander and pepper.
Pour 3–4 tablespoons of the warm broth over each bowl at the table and stir as you eat.

💡 Consejos

The cold cousin, bánh đúc lạc, is the same cake set firm with peanuts inside and sliced to dip in fermented soybean sauce. Same flour, summer instead of winter.
The southern green bánh đúc is a different animal — pandan, coconut, sweet. Do not expect it from a Hanoi bowl.