In northern Vietnam, bánh đúc is a cake made from either non-glutinous rice flour or corn flour. It is white in color and has a soft texture and mild flavour. It is typically garnished with savory ingredients such as ground pork, grilled ground shrimp, fried onions, sesame seeds, salt, peanuts, lime juice, and soy sauce or fish sauce.
Mix rice flour and tapioca starch and immerse in water. Mix well and set aside.
In a bowl, mix ground pork with salt, sugar and fish sauce. Leave it for 15 minutes.
In a frying pan, heat up some oil and add shallots. Keep stir-frying until golden brown and then transfer to a small bowl. Add pork and stir-fry until the pork is just cooked. Add jelly ears and continue to stir-fry for 5 minutes. Finally add scallion and stir-fry until all ingredients are cooked.
In a saucepan, add flour mixture and cook over low heat. Add a little salt and keep stirring until the flour is firm enough.
In another saucepan, combine 200 tbsp. of sugar with 200ml hot water. Add 1 tbsp. of fish sauce and 1 teaspoon of vinegar and heat up.
To serve, add 1 ladle of banh duc into a small bowl, add the soup and garnish with cilantro.