Bánh Bèo Recipe - NGON Vietnam

Bánh Bèo

Steamed Water Fern Cakes

Delicate steamed rice cakes served in small dishes, topped with savory shrimp floss, 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

1h35

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 (for batter) ½ tsp salt (for batter) ¼ tsp salt (for shrimp floss) 200 g fresh shrimp 250 ml water (for cooking shrimp) 2 shallots (minced) 1 tbsp annatto oil 2 scallions (chopped) 3 tbsp fried shallots 3 tbsp fish sauce 3 tbsp sugar 1 - 2 red chilies (sliced) 2 tbsp oil, plus a little for the dishes

Materials & Tools

Steamer Small ceramic dishes Mixing bowls Knife and chopping board Mortar and pestle Frying pan Small saucepan Fine strainer Spoon

Preparation steps

Total Time

1h35

Cooking Time

50 min

Active Time

45 min

Make Batter

Whisk rice flour, tapioca starch, ½ tsp salt and water until smooth; rest 30 minutes.

30 min

Cook Shrimp

Boil shrimp in water for 2 - 3 minutes until pink. Peel, and keep 120 ml cooking water for sauce.

10 min

Make Sauce

Simmer reserved shrimp water, fish sauce and sugar until sugar dissolves. Strain once for a clear sauce, then add chili.

5 min

Make Shrimp Floss

Pound shrimp meat in a mortar until fine. Heat annatto oil and fry shallots until fragrant, then add shrimp and ¼ tsp salt. Stir over low heat for 5 - 7 minutes until dry and fluffy.

15 min

Make Scallion Oil

Heat 2 tbsp oil and sauté scallions until fragrant.

5 min

Steam Cakes

Brush small dishes with a little oil and heat in steamer for 5 minutes. Pour in batter, cover and steam 8 minutes, until set.

15 min

Top Cakes

Spoon a little scallion oil over each cake, then sprinkle with shrimp floss and fried shallots.

10 min

Serve

Spoon a little sauce over each cake and eat straight from dish with a small spoon.

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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