Bánh Bèo Recipe - NGON Vietnam

Bánh Bèo

Steamed Water Fern Cakes

Delicate steamed rice cakes served in small dishes, topped with savory dried shrimp, crispy shallots, and a drizzle of sweet fish sauce.

Other variations:

Bánh bèo Huế, Bánh bèo Quảng, Bánh bèo miền Nam

Region

Central Vietnam

Preparation Time

1h15

Servings

4–5

Difficulty

Easy

About this recipe

Bánh Bèo is a specialty of Huế and Central Vietnam, often served as a light snack or appetizer. The name “bèo” refers to the shape resembling water fern leaves. It is commonly enjoyed during family gatherings and street food outings.

Ingredients List

200 g rice flour 50 g tapioca starch 500 ml water 100 g dried shrimp 2 scallions (chopped) 3 tbsp fried shallots 3 tbsp fish sauce 2 tbsp sugar 1–2 red chilies (sliced) 2 tbsp oil

Materials & Tools

Steamer small ceramic dishes mixing bowls knife and chopping board spoon

Preparation steps

Total Time :

1h15

Active Time :

1h15

Cooking Time

–

Make Batter

Blend rice flour, tapioca starch, water; rest 30 min.

30 min

Prep Shrimp

Steam dried shrimp, pound into floss.

15 min

Make Scallion Oil

Sauté scallions in oil.

5 min

Steam Cakes

Pour batter into dishes, steam until set.

10 min

Top Cakes

Add shrimp floss, fried shallots, scallion oil.

10 min

Serve

With dipping sauce of fish sauce, sugar, chili, water.

5 min

Chef’s Tips

Steam in small batches to maintain cake softness; shrimp floss should be light and fluffy.

Serving Suggestions

Fish sauce dipping sauce, fresh chili slices

Nutritional info

250kcal
7g protein
6g fat
40g carbs

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