cookingoVietnam
🇻🇳 A TASTE OF VIETNAM
Bánh Bèo (Steamed Rice Cakes).
Delicate steamed rice cakes from Huế, served in small saucers with a savory topping of dried shrimp, crispy pork rinds, green onion oil and fish sauce.
- Total time
- 45 min
- Servings
- 4 people
- Difficulty
- Medium
Ingredients
For 4 servings · Check off as you go
0 of 6 ingredients ready
Let's make it.
4 stepsMake batter
Mix rice flour, tapioca, water and salt into a thin batter. Rest 20 minutes.
25 min
Steam the cakes
Oil small saucers. Pour a thin layer of batter into each. Steam 3-4 minutes until set and slightly translucent. Repeat.
15 min
Prepare toppings
Sauté dried shrimp with a little oil. Make green onion oil by pouring hot oil over sliced green onions.
8 min
Assemble & serve
Top each cake with shrimp, pork rinds, a drizzle of green onion oil and a spoonful of fish sauce. Eat with a small spoon.
5 min
Cooking Tips
The batter should be very thin. Steam in small saucers or metal cups. The topping (nước chấm + shrimp + rinds) is what makes it addictive — don't skimp on the fried shallots.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 280 kcal
- protein
- 12 g
- carbs
- 38 g
- fat
- 8 g
- fiber
- 1 g
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