BÁNH BÈO | Small steamed rice cakes with shrimp

Bánh bèo is a very popular speciality of Central Vietnam, especially in Huế. These small steamed rice cakes are made from rice flour and are appreciated for their soft, delicate texture.

In Huế, they are usually topped with shrimp floss, crispy pieces of pork and a little spring onion oil, then served with a lightly sweet and savoury nuoc mam dipping sauce.

Depending on the region, the topping may vary, with some versions combining minced pork and shrimp. Served in small portions, bánh bèo can be enjoyed as a snack or as part of a meal featuring several local specialities.

(Photo: Collectée)

Ingredients – Serves 4

125 g rice flour
25 g tapioca starch
500 g peeled and deveined shrimp
1 shallot
1 small clove garlic
2 spring onions
50 ml oil
1 small baguette
Seasoning to taste: nuoc mam, pepper, salt and sugar
About 30 small dishes for steaming

Rice flour

Tapioca starch

Preparing the Batter

Mix the rice flour and tapioca starch thoroughly. Add ¼ teaspoon salt and 1 tablespoon oil.

Gradually pour in 250 ml cold water while stirring, then add 370 ml boiling water and mix until the batter is smooth.

Leave the mixture to rest for about 4 hours.

After resting, carefully remove the clear water that has formed on the surface, then replace it with the same amount of hot water. Mix again before cooking.

Steaming the Bánh Bèo

Heat the steamer, then place the small dishes inside. Once they are hot, stir the batter well until smooth, then pour a small amount into each dish.

Steam over steady medium heat for about 10 minutes, until the bánh bèo become opaque and are fully cooked.

Note: Every 3 to 4 minutes, quickly lift the lid and wipe away the condensation to prevent water droplets from falling onto the bánh bèo and affecting their surface.

Steaming (Photo: Archive)

Preparing the Topping

Cook the shrimp, then peel them and lightly crush them.

Heat a little oil in a frying pan, add the chopped garlic and sauté until fragrant. Add the shrimp and cook over low heat, stirring regularly, until they become dry, light and finely crumbled. Set aside.

Wash the spring onions and finely slice them. Heat a little oil in a frying pan, then add the spring onions. Stir for about 10 seconds, then remove from the heat to preserve their colour and aroma.

Cut the baguette into small cubes. Fry them in hot oil until golden and crisp, then drain on absorbent paper.

Preparing the Nuoc Mam Dipping Sauce

In a bowl, mix 2 teaspoons of sugar with 1 tablespoon of nuoc mam.

Add a little warm water, depending on the desired concentration, then stir until the sugar has completely dissolved.

Finally, add a few slices of fresh chilli to taste.

The sauce should be slightly sweet, savoury and well balanced. Taste and adjust the seasoning according to your preference.

Small steamed rice cakes (Photo: Archive)

Serving and Enjoying

When serving, top each bánh bèo with shrimp floss, crispy pork rind or small pieces of crispy fried bread.

Add a little spring onion oil, then gently spoon the nuoc mam dipping sauce over the top.

Serve immediately to fully enjoy the contrast between the soft texture of the bánh bèo and the crispness of the topping.

Enjoy your meal!

REGIONAL DISHES

NORTHERN VIETNAM

HANOI

SAPA

HA LONG BAY

NINH BINH – HALONG BAY ON LAND

MAI CHAU

MOC CHAU

DIEN BIEN PHU

CENTRAL VIETNAM

PHONG NHA / QUANG BINH

QUANG TRI

HUE

DA NANG

HOI AN

SOUTHERN VIETNAM

NHA TRANG

PHAN THIET – MUI NE

HO CHI MINH CITY

MEKONG DELTA

PHU QUOC

CENTRAL HIGHLANDS

DA LAT

BUON MA THUOT

BÁNH BÈO | Small steamed rice cakes with shrimp

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