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 one plate for each of us? {Each plate will require twelve little round rice patties.} When will you ever going to be done? Just then I had to go rinse my
contact lenses due to all the steam from the rice cake steamer. I considered myself lucky because I have friends with astigmatism problems, and they are not able to wear contact lenses. At least, I still have a choice to switch between glasses and contact lenses.

I underestimated IcyBc's hard work and persistence. When I came back, she had dished out ten plates full like the ones pictured here. Yes, she created her own molds, the IcyBC self-made rice cake steamer molds, too bad she hasn't been able to find anymore tools to make more. They were awesome indeed. I understand now why she has 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.