Banh Beo
These delicate Vietnamese steamed rice cakes are a delightful appetizer, featuring a soft, chewy texture. Topped with savory dried shrimp, crispy fried shallots, and a sweet and tangy dipping sauce, they offer a burst of traditional Vietnamese flavors in each bite.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 350 kcal
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
cakes
- 120 grice flour
- 30 gtapioca starch
- 360 mlwater
- 0.5 tspsalt
- 1 tspcooking oil
toppings
- 30 gdried shrimp, soaked and finely minced
- 2 pcsshallot, thinly sliced
- 0.25 cupcooking oil
dipping sauce
- 2 tbspfish sauce
- 1 tbspsugar
- 3 tbspwater, warm
- 1 tbsplime juice
- 1 clovegarlic, minced
- 1 pcsthai chili, minced
Equipment
paper towels · ramekins · small spoon · steamer · small pan · slotted spoon · tongs · large bowl · whisk
The method
Step by step
- 1
Prepare the rice cake batter: In a large bowl, whisk together the rice flour, tapioca starch, water, salt, and cooking oil until smooth.
About 5 min
Cook’s note: Ensure there are no lumps in the batter for a smooth cake texture.
- 2
Let the batter rest for at least 30 minutes, or ideally 1-2 hours, to allow the flours to fully hydrate.
About 30 min
Cook’s note: Resting the batter improves the texture of the steamed cakes.
- 3
Prepare the fried shallots: Heat the cooking oil in a small pan over medium heat. Add the sliced shallots and fry until golden brown and crispy.
About 8 min
Cook’s note: Stir frequently to ensure even browning. Remove shallots from oil when they are golden, as they will continue to darken slightly after being removed.
- 4
Remove the fried shallots with a slotted spoon and drain on paper towels. Reserve the shallot oil for later use.
About 2 min
Cook’s note: The reserved shallot oil adds a wonderful aroma and flavor to the finished dish.
- 5
Prepare the dried shrimp topping: In the same pan with a tablespoon of the reserved shallot oil, sauté the minced dried shrimp over medium heat until fragrant and slightly crispy, about 3-5 minutes.
About 5 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
- 6
Prepare the dipping sauce (nuoc cham): In a small bowl, combine the fish sauce, sugar, warm water, lime juice, minced garlic, and minced Thai chili. Stir until the sugar is fully dissolved.
About 5 min
Cook’s note: Taste and adjust the sweetness, sourness, and spiciness to your preference.
- 7
Set up a steamer. Lightly grease small individual ceramic or metal ramekins/bowls (about 5-7 cm in diameter) with the reserved shallot oil.
About 2 min
Cook’s note: Using small, shallow dishes helps the cakes steam evenly and quickly.
- 8
Bring the water in the steamer to a rolling boil. Stir the batter well before each pour.
Cook’s note: The flour tends to settle at the bottom, so stirring ensures consistency.
- 9
Pour a thin layer of batter into each greased ramekin, just enough to cover the bottom.
About 1 min
Cook’s note: A thin layer results in a delicate, translucent cake.
- 10
Place the ramekins in the steamer, cover, and steam for 3-5 minutes, or until the cakes are translucent and cooked through. The center should be slightly indented.
About 5 min
Cook’s note: Cooking time may vary depending on the thickness of the cake and your steamer.
- 11
Carefully remove the steamed cakes from the steamer. Repeat with the remaining batter, greasing the ramekins each time.
About 15 min
Cook’s note: Be careful when handling hot ramekins. A pair of tongs can be helpful.
- 12
To serve, gently loosen the edges of each banh beo with a small spoon or knife and transfer them to a serving plate. Alternatively, serve directly in the ramekins.
About 2 min
Cook’s note: The cakes are often served in their individual dishes in Vietnam.
- 13
Top each banh beo with a sprinkle of the sautéed dried shrimp, crispy fried shallots, and a drizzle of the reserved shallot oil.
About 2 min
Cook’s note: Garnish immediately before serving to maintain crispiness of the shallots.
- 14
Serve immediately with the prepared dipping sauce on the side.
Cook’s note: Banh Beo are best enjoyed warm.
Per serving
Nutrition
- Calories
- 349.7kcal
- Protein
- 6.7g
- Carbs
- 42.6g
- Fat
- 17g
- Fibre
- 1.5g
- Sugar
- 4.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover banh beo and toppings separately in airtight containers in the refrigerator.
Reheat the banh beo by steaming them briefly until warm and soft. The fried shallots and dried shrimp are best served at room temperature or lightly warmed.