Vietnam · Vietnam

Bánh Khoai Mì Nước (Vietnamese Turmeric Fried Noodle Cake)

Name: Bánh Khoai Mì Nước (Vietnamese Turmeric Fried Noodle Cake)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: rice flour 300 g; tapioca starch 80 g; turmeric 10 g; eggs 3 pieces; shallots, sliced 60 g; scallions, sliced 40 g; garlic, minced 15 g; water 500 ml; oil for frying 700 ml; fish sauce 30 ml; palm sugar 30 g; lime juice 40 ml; garlic for dipping sauce 20 g; chili, sliced 10 g

A crisp turmeric noodle cake served with sweet sour dipping sauce.

50 minutes · 4 servings · Moderate

This is the southern fried form of the turmeric rice cake, and it is fried rather than steamed, so the outside is a crisp shell that gives way to a chewy middle. Cornmeal is often folded into the batter to make that shell possible, and the cake is flattened as it fries so it cooks through instead of only browning. The sweet and sour dip is required rather than preferred.

Ingredients

rice flour300 g
tapioca starch80 g
turmeric10 g
eggs3 pieces
shallots, sliced60 g
scallions, sliced40 g
garlic, minced15 g
water500 ml
oil for frying700 ml
fish sauce30 ml
palm sugar30 g
lime juice40 ml
garlic for dipping sauce20 g
chili, sliced10 g

Directions

1
Mix rice flour, tapioca, turmeric and water; rest 15 minutes.
2
Stir in eggs, shallots, scallions, garlic, fish sauce and sugar.
3
Fry ladlefuls in a small pan 4 minutes per side until crisp.
4
Mix garlic, chili, sugar and lime for the dipping sauce.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content