Banh Beo

Name: Banh Beo
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 200g rice flour and 2 tbsp tapioca starch; About 500ml water; 100g dried shrimp, soaked and ground; Crispy pork crackling, crumbled; Spring onions in hot oil (mỡ hành); Dipping sauce: fish sauce, sugar, water, lime and chilli

Bánh bèo/bahn BEH-oh/

Also known as: Banh Beo Hue, Vietnamese Steamed Rice Cakes, Water Fern Cakes

About this dish

Little saucers of steamed rice cakes topped with dried shrimp, crispy pork skin and spring onion oil, eaten with fish sauce.

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Ingredients

🍚200g rice flour and 2 tbsp tapioca starch

💧About 500ml water

🦐100g dried shrimp, soaked and ground

🐖Crispy pork crackling, crumbled

🌿Spring onions in hot oil (mỡ hành)

🐟Dipping sauce: fish sauce, sugar, water, lime and chilli

Method

Serves 2

Whisk the flours with water and salt and rest for 1 hour.

Heat small saucers in a steamer, fill each with a little batter and steam for 5–7 minutes until set.

Fry the ground dried shrimp until dry and fluffy.

Top each cake with spring onion oil, shrimp and crackling.

Spoon over the dipping sauce and eat from the saucer.

✓ What Makes it Authentic

Bánh bèo is a speciality of Huế, the old imperial capital, served in small ceramic dishes and eaten with a spoon.

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