Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Bánh Đa Kê with Shrimp and Herb Broth
A traditional Vietnamese specialty dish featuring bánh đa kê (layered tapioca and rice flour cake) served in a fragrant shrimp and pork broth, topped with fresh herbs and crispy shallots. This comforting noodle-like dish showcases the delicate texture of bánh đa kê and is perfect for lunch or dinner.
45 min
Medium
4 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour2/10
Umami8/10
Spicy1/10
🥄 Texture
The dish combines silky, slightly chewy bánh đa kê with tender slices of pork and firm, bouncy shrimp. A hot, savory broth coats the noodles while crispy fried shallots add intermittent crunchy bites and fresh herbs provide light, leafy contrast.
👃 Aroma
The aroma is savory and warm, driven by garlic, shallot, and cooked pork with a pronounced seafood note from the shrimp and broth. Bright herbal top notes of mint, cilantro, and dill plus a faint fish sauce tang round out the scent profile.
🍷 Pairs Well With
A crisp cold lager or an off-dry Riesling; for a non-alcoholic option, Vietnamese iced jasmine tea (tra da) is excellent.
🥗 Side Dishes
Fresh herb and lettuce platter, pickled carrots and daikon (đồ chua), summer/spring rolls (gỏi cuốn), or a light cucumber salad.
Ingredients(16 items)
- 1400 grams bánh đa kê (prepared)
- 2200 grams shrimp (peeled and deveined)
- 3150 grams pork shoulder (thinly sliced)
- 41 liter chicken or seafood broth
- 52 tablespoons fish sauce
- 61 tablespoon sugar
- 74 cloves garlic (minced)
- 82 shallots (thinly sliced)
- 93 tablespoons vegetable oil
- 101 teaspoon salt
- 111/2 teaspoon white pepper
- 122 cups fresh herbs (mint, cilantro, and dill combined)
- 132 green onions (chopped)
- 141 lime (cut into wedges)
- 152 dried chilies (optional, for garnish)
- 161/4 cup crispy fried shallots (for topping)
Nutrition Information(per serving)
285
Calories
22g
Protein
32g
Carbs
8.5g
Fat
Instructions
- 1
Prepare the bánh đa kê by gently separating the layers if they are stuck together. Set aside.
- 2
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 3
Add the sliced pork to the pot and stir-fry for 3-4 minutes until the meat is cooked through. Remove and set aside.
- 4
In the same pot, add the remaining 1 tablespoon of oil and briefly cook the shrimp for 2-3 minutes until they turn pink. Remove and set aside.
- 5
Pour the chicken or seafood broth into the pot and bring to a boil. Add fish sauce, sugar, salt, and white pepper. Taste and adjust seasonings as needed.
- 6
Reduce heat to medium and simmer the broth for 5 minutes to allow flavors to meld.
- 7
Return the cooked pork and shrimp to the broth.
- 8
In a separate pot, bring water to a boil. Gently place the bánh đa kê into the boiling water for 2-3 minutes until it floats and is heated through. Drain carefully.
- 9
Divide the bánh đa kê among serving bowls.
- 10
Ladle the hot broth with shrimp and pork over the bánh đa kê.
- 11
Top each bowl with fresh herbs, chopped green onions, crispy fried shallots, and a lime wedge on the side.
- 12
Serve immediately while hot, allowing diners to squeeze lime juice and adjust seasonings to taste.
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