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
Category
Steamed Dish
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
–
Step 1
Make Batter
Blend rice flour, tapioca starch, water; rest 30 min.
30 min
Step 2
Prep Shrimp
Steam dried shrimp, pound into floss.
15 min
Step 3
Make Scallion Oil
Sauté scallions in oil.
5 min
Step 4
Steam Cakes
Pour batter into dishes, steam until set.
10 min
Step 5
Top Cakes
With dipping sauce of fish sauce, sugar, chili, water.
10 min
Step 6
Serve
With dipping sauce of fish sauce, sugar, chili, water.
5 min
Step 7
Step 8
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
250 kcal7 g protein6 g fat40 g carbs
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