Steamed Pork and Shrimp Banana Leaf Cake (Bánh Bèo)

A traditional Vietnamese delicacy featuring a chewy, translucent cake made from tapioca starch, filled with savory minced pork and shrimp, wrapped in fragrant banana leaves and steamed to perfection.

Steps

1. Prepare the filling: Heat oil in a pan, sauté shallots until fragrant. 2. Add minced pork and chopped shrimp, cook until both are done. 3. Season with fish sauce, sugar, and pepper. Set aside to cool. 4. In a bowl, mix tapioca starch with 150ml water until smooth. 5. Cut softened banana leaf into squares. 6. Place a spoonful of tapioca batter on the banana leaf. 7. Add a spoonful of pork and shrimp filling on top. 8. Cover with another layer of tapioca batter to seal the filling. 9. Fold the banana leaf to wrap the cake securely. 10. Steam the wrapped cakes in a steamer over boiling water for 20 minutes. 11. Remove and let cool slightly before serving.

100g minced pork 50g shrimp, peeled and chopped 2 tbsp tapioca starch (bột năng) 1 small shallot, finely chopped 1 tsp fish sauce 1/2 tsp sugar 1/4 tsp black pepper 1 banana leaf sheet (about 15x15 cm), softened 1 tsp cooking oil Water as needed