Bánh bèo (steamed rice cake cups with toppings)

Instructions

1. Mix the rice flour, tapioca starch and salt with the warm water until you have a very thin, smooth batter, then let it rest for 20 minutes.
2. Heat small oiled metal dishes (or small plates) in the steamer for 5 minutes, then pour a thin layer of batter into each.
3. Cover and steam for 5 to 7 minutes, until the surface is translucent and smooth.
4. Meanwhile, stir-fry the thinly sliced pork with the shallots and pepper, and pound the dried shrimp into a coarse powder.
5. Make the sauce: dissolve the sugar in the fish sauce, lime juice and warm water, then add the chopped chili.
6. Once the cakes are cooked, top each with the pork, shrimp powder and fried shallots.
7. Drizzle with sauce and serve right away, with fresh mint.