is known for its soft, chewy texture and savory toppings, making it a beloved culinary experience.

The city of Huế has a rich cultural heritage and was once the capital of the Nguyễn Dynasty. The region is famous for its royal cuisine, and bánh huế embodies the delicate flavors and sophisticated presentation associated with the region's dishes. Traditionally, this dish is served during festive occasions and family gatherings, making it a symbol of unity and togetherness.

Ingredients

Preparation

Preparing the Batter

To begin making bánh huế, you need to prepare the rice cake batter. Combine rice flour and tapioca starch in a large mixing bowl. Slowly add water, whisking continuously to avoid lumps. Set the mixture aside to rest while you prepare the toppings.

Preparing the Toppings

For the savory toppings, finely chop the garlic and slice the green onion. In a skillet, heat some vegetable oil over medium heat. Add the dried shrimp and sauté until fragrant. Remove the shrimp and set aside. In the same pan, add more oil if needed, and sauté the garlic until golden brown.

Next, add the ground pork to the skillet and cook until browned. Season with soy sauce and a pinch of sugar. Combine the cooked pork with the sautéed dried shrimp and set aside.

Cooking Process

Steaming the Rice Cakes

Traditionally, bánh huế is steamed in small, shallow dishes. To start, bring water to a boil in a steamer. Lightly grease the dishes with vegetable oil to prevent sticking. Carefully pour a thin layer of the batter into each dish. Steam the cakes for about 7 to 10 minutes. If you need assistance with timing, consider using a cooking timer to ensure perfect results.

Assembling the Dish

Once the cakes are steamed, allow them to cool slightly before carefully removing them from the dishes. Top each rice cake with the prepared ground pork and dried shrimp mixture. Garnish with sliced