Delicate steamed rice flour cakes topped with shrimp, fried shallots, and a savory fish sauce dressing.
Banh beo are small, saucer-shaped steamed rice cakes from central Vietnam, traditionally steamed in individual small dishes so each cake has a slight depression in the center to hold its savory toppings — dried shrimp, crispy pork skin, or scallion oil, all finished with a drizzle of sweet-savory fish sauce dipping sauce. Getting the rice batter thin enough is important; too thick and the cakes turn dense rather than delicate, while too thin and they won't hold together when unmolded.
Serves 6
Whisk rice flour, tapioca starch, water, salt, and oil together until completely smooth with no lumps.
Lightly oil small, shallow steaming dishes or ramekins.
Pour a thin layer of batter, about 5mm, into each dish. Steam over boiling water for 8-10 minutes until set and slightly translucent.
Steam in batches if you don't have enough dishes, keeping the batter well-stirred between batches since it settles.
Let the cakes cool slightly, then gently unmold each one, keeping their characteristic saucer shape.
Sauté the ground dried shrimp briefly in a little oil until fragrant.
Top each cake with dried shrimp, fried shallots, and a drizzle of scallion oil. Serve with nuoc cham for spooning over the top.
Whisk the batter thoroughly and let it rest a few minutes before using to ensure a smooth, lump-free texture.
Use small, shallow dishes for steaming — this is what gives banh beo their characteristic small, saucer shape.
Stir the batter between steaming batches, since the rice flour settles to the bottom quickly.
Top with crispy pork rinds (bi) instead of dried shrimp for a different traditional topping.
Add mung bean paste for extra richness in some regional versions.
Make a larger batch and serve as a shareable party appetizer.
Best eaten fresh and warm the day they're made; refrigerated cakes turn firm and lose their delicate texture.
Banh beo originates from Hue, the former imperial capital of Vietnam, known for its elaborate, delicate street food and small-plate culture, and remains one of the region's most recognized specialties.
Small ramekins, tart tins, or even a muffin tin can work as substitutes, though the traditional saucer shape may vary slightly.
Too much batter was likely poured into each dish; use a thin layer, about 5mm, so the cakes stay delicate rather than doughy.
Yes, but stir it well before using since the rice flour settles, and use it within a day for the best texture.
Per serving (120g / 4.2 oz) · 6 servings total
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