Bánh Bèo (Vietnamese Steamed Rice Cakes)


Banh Beoare steamed savory rice cakes. Banhis cake in Vietnamese và Beois the delicate white flower of a water fern that the steamed rice cake resembles. Locals in Vietnam usually graze all day, and Banh Beo can be one of many small meals that they eat. You will find Banh Beomade by many street vendors in Vietnam, but the best ones are the vendors who solely make this dish,who have been making it for many years, và who make you sit on small plastic stools that threaten to lớn break at any given moment.

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Banh Beo with mung bean paste, fried pork fat, dried shrimp, scallion oil, và sweet chili dipping sauce


Banh Beo, Vietnamese steamed and savory rice cakes

To traditionally prepare Banh Beo,rice batter is poured into small trắng ceramic saucers then steamed for about 10 minutes. The delicate rice cakes are topped with dried shrimp, crispy pork fat & scallion oil. A hearty variation includes mung bean paste. For one person, you are served with multiple white ceramic plates of steamed rice cakes và a side of fish-sauce dipping sauce. If you"re lucky, you also get a side of fresh Vietnamese herbs và vegetables.


On goes the sweet and spicy dipping sauce

There are two versions of this popular dish from Central Vietnam. The dry version, Banh Beo Hue, & the wet version, Banh Beo quang Nam/Banh Beo Nhan Uot.The dry version is the one I"m most familiar with.Its savory toppings are made separately & added individually to the rice cakes. Whereas, the wet version cooks up the filling in a thick broth that gets ladled onto the rice cakes.


Vietnamese Steamed Rice Cakes

However you have it, wet or dry, it"s a tasty dish that you can enjoy anytime of day (a true Vietnamese would have Banh Beo for breakfast).The only down side to lớn enjoying this dish is all the white ceramic plates that you need to lớn wash afterwards, but hey, that"s what husbands & children are for!

The Banh Beo iconic "dimple"

Vietnamese Steamed Savory Rice Cakes Recipe (Banh Beo)

Serves 4-6


Banh Beo Batter

2 cups rice flour

2 tablespoons tapioca flour

1 teaspoon salt

4 cups water

2 teaspoons vegetable oil


Fried pork fat (Tep Mo)

1 cup dried salted shrimp (soak for 30 minutes)

1/2 cup dried split mung bean (soak overnight)

1 bunch green onions (slice thin) plus 1/3 cup vegetable oil (Mo Hanh)

Fish-Sauce Dipping Sauce (Nuoc Mam Cham)

1/2 cup hot water

1/4 cup granulated trắng sugar

1/4 cup fish sauce

2 tablespoons distilled trắng vinegar

1-2 fresh red chili peppers (slice thin)


Banh Beo Batter

Whisk together rice flour, tapioca flour & salt until combined.

Add water & vegetable oil khổng lồ the dry ingredients và mix until combined. Mix aside.


If you can find pork fat from your butcher, slice them up into small cubes and place them in a pan on medium high heat lớn render the fat. Continue lớn render the fat until you get crispy pork fat. Transfer them lớn a plate lined with paper towels to remove excess oil. Any leftover fried pork fat can be kept for months in the fridge. If no pork fat is available, try getting pork belly with a food amount of fat on them. Remove skin and cut off pork fat from the slab of pork belly. Alternatively, you can use ground up store-bought pork rinds or simply toast up bread crumbs for a healthier alternative.

Drain the water from the shrimp và rinse thoroughly. Pat dry with paper towels. Chop shrimp finely in a food processor. You want the texture lớn be fluffy like moss or floss. In a small skillet, heat up about 2 tablespoons oil (if you have pork fat, use it instead of vegetable oil). địa chỉ the finely chopped shrimp & fry until fragrant & completely dry (about 5 minutes). Mix aside.

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Drain the water from the mung bean và rinse a couple of times until water runs clear. Showroom mung bean to lớn a small pot and địa chỉ just enough water khổng lồ cover. Cook without lid on medium low until soft. Remove from heat và transfer to lớn a food processor or blender. Blend until smooth. Set aside.

In a small sauce pan, heat up vegetable oil on medium high. địa chỉ sliced green onions và cook for about 2-3 minutes or until completely wilted. Mix aside.

Fish-Sauce Dipping Sauce

In a small bowl, mix together hot water & sugar until fully dissolved.

Add fish sauce, vinegar và chili peppers khổng lồ the sugar mixture. Mix aside.

Putting It All Together

Arrange your saucers in the steamer then ladle each saucer ba phần tư full with batter.

Cover steamer with a lid but allow a small opening for some steam khổng lồ escape. Without a small opening, the batter will overflow (no bueno).

Steam for about 10 minutes. After the rice cakes are set, spread mung bean paste with the back of a spoon, sprinkle on dried shrimp and lightly drizzle scallion oil on each rice cake. Serve with the fish-sauce dipping sauce & enjoy.