Bánh tẻ

Name: Bánh tẻ
Ingredients: 1 2/3 cups rice flour (200 grams); 1 3/4 cups water (450 ml); 2/3 cup ground pork (150 grams); 5-7 dried wood ear mushrooms; 1 lemon; 2 fresh chili peppers; Seasonings: chicken bouillon powder, cooking oil, ground black pepper, fish sauce, sugar, salt; leaves Fresh banana

Thu Mèo @thumeo93

Thành Phố Sơn La

A traditional, simple, and delicious Vietnamese cake that also fits the clean eating criteria.

Thu Mèo @thumeo93

Thành Phố Sơn La

A traditional, simple, and delicious Vietnamese cake that also fits the clean eating criteria.

Saved

Ingredients

1 2/3 cupsrice flour (200 grams)
1 3/4 cupswater (450 ml)
2/3 cupground pork (150 grams)
5-7dried wood ear mushrooms
1lemon
2fresh chili peppers
Seasonings: chicken bouillon powder, cooking oil, ground black pepper, fish sauce, sugar, salt
leavesFresh banana

Saved

Steps

1

Mix the rice flour with 1 teaspoon salt. Add 1 3/4 cups water (450 ml) and 1 tablespoon cooking oil to the flour, stirring well until smooth and lump-free. Let the batter rest for about 30 minutes to absorb the water and soften.
2

Soak the wood ear mushrooms until they expand, then chop them finely. Combine the ground pork and chopped mushrooms in a bowl. Add 1/2 teaspoon chicken bouillon powder, 1 teaspoon ground black pepper, and 1/2 tablespoon fish sauce. Mix well and let marinate for about 15 minutes.
3

Heat a pan with a little cooking oil. Add the marinated pork and mushroom mixture and stir-fry until cooked through. Adjust the seasoning to taste.
4

Pour the batter into a pot and cook over the stove, stirring constantly until it thickens and becomes heavy to stir. Remove from heat.
5

Tear the banana leaves into pieces large enough for wrapping. Lay a banana leaf flat, spread a strip of batter along the length of the leaf, and sprinkle some of the pork filling evenly on top. Roll the cake up, fold both ends of the leaf, and tie with string to keep the banana leaf in place.
6

Arrange the cakes in a steamer. Steam for about 20-30 minutes until the cakes are soft and cooked through. For the dipping sauce, mix sugar, lemon juice, fish sauce, fresh chili, and water to taste. Let the cakes cool slightly and serve with the sweet and tangy fish sauce for the best flavor.