Bánh Bèo (Vietnamese Steamed Rice Cakes)

If you’ve ever had a plate of banh beo at a Vietnamese restaurant or food stall, you know how addicting these little rice cakes can be. They’re soft and chewy with just a bit of bounce, topped with savory shrimp, creamy mung beans, and scallion oil—then finished off with a drizzle of sweet and salty nuoc cham. They might look fancy, but I promise, they’re more doable than you think.

This is one of those recipes that feels like a labor of love but comes together with just a few pantry staples. And if you’ve got a steamer and a bunch of small bowls (ramekins, dipping sauce dishes, anything heat-safe and shallow), you’re already halfway there.

Banh beo always reminds me of big family gatherings, where the table is packed with all kinds of Vietnamese party foods—egg rolls, shrimp toast, fried rice, and che thai (that sweet and creamy fruit cocktail). It’s the kind of spread that makes you want to grab a little bit of everything!

What is Banh Beo?

Bánh bèo (pronounced bahn bay-oh) are Vietnamese steamed rice cakes made from rice flour, tapioca starch, and water. They have a soft, slightly chewy texture and are topped with savory minced shrimp, crispy fried shallots, and a drizzle of nuoc cham (Vietnamese dipping sauce).

Traditionally, they’re steamed in small saucers, giving them their signature round, delicate shape. But don’t worry—I’ve got an easy hack that skips the saucers while still getting perfect results!

Banh beo is a popular street food in Central Vietnam, especially in Huế. It’s often served as an appetizer or snack, but honestly, I could eat a whole tray for lunch and be totally happy!

Why You’ll Love This Recipe

• Bite-Sized & Full of Flavor – Soft, chewy, and packed with savory shrimp and crispy toppings in every bite!
• Kid-Friendly – Easy to eat, not too messy, and fun for little hands.
• Perfect for Parties – A great make-ahead appetizer that’s always a crowd-pleaser!

Kitchen Tools Needed

• Blender or whisk – To mix the batter smoothly.
• Steamer or Instant Pot – Traditional steaming or a modern shortcut, both work great!
• Small bowls or idli stand – If you don’t have traditional bánh bèo saucers.
• Nonstick spray or brush – To prevent sticking.

***Pro Tip: If you don’t have a steamer, use a large pot with a lid and a heatproof rack inside to hold your bowls!

Ingredients and Substitutions

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

For the Banh Beo Batter:

• Rice Flour, Tapioca Starch, and Water are combined and steamed to make rice cakes. Sometimes, you’ll see tapioca starch called “tapioca flour.” They’re the same thing.
• Salt: Used to season the rice cakes.
• Oil: Used to grease the bottoms of the small bowls.

For the Topping and Serving

• Fresh or Dried Shrimp: Use either fresh or dried shrimp. If you’re using dried shrimp, you’ll need to rehydrate it before frying.
• Mung Beans: Use dried, split, shelled mung beans. For best results, soak overnight or at least 6-8 hours before cooking.
• Fish Sauce Dipping Sauce: Made with fish sauce, lime, sugar, water, and Thai chilies.
• Scallion Oil: Brush the scallion oil on top for a fragrant finish.

Let’s Make Banh Beo!

Here’s the rundown. Full recipe card below!

1. Soak the mung beans and shrimp. Soak the mung beans overnight and the dried shrimp for at least 2 hours.

1. Cook the mung beans into a paste. In a small saucepan, boil water and cook the mung beans until softened and easily mashed between two fingers, approximately 30 minutes. Season with salt and set aside.

1. Make the shrimp floss. In a frying pan over high heat, drizzle oil and fry the rehydrated shrimp until dry, about 8-10 minutes.
2. Prep the steamer and grease the bowls. Add water to the steamer and bring it to a boil. Lightly oil each individual small bowl.
3. Make the rice cakes. In a large bowl, whisk together rice flour, tapioca flour, salt, and water. Pour about 1 tablespoon of batter into individual small bowls. Cook for 6-8 minutes.

1. Make the scallion oil. In a hot pan, add oil, green onions, and salt. Sauté for about 2-3 minutes.
2. Make the dipping sauce. In a small bowl, mix together fish sauce, garlic, water, sugar, lime, and chili.
3. Serve. Top each banh beo with mung bean paste, shrimp floss, scallion oil, and a drizzle of dipping sauce.

Can I Make Banh Beo Ahead of Time?

Yes! You can steam the rice cakes ahead of time and keep them covered in the fridge for up to 3 days. Reheat them in a steamer until warmed through, then add the toppings just before serving.

How to Serve Banh Beo

Banh beo is best served warm, fresh out of the steamer, and loaded with toppings! The traditional way to eat it is straight from the little plates—just drizzle on nuoc cham, grab a spoon, and scoop up all that soft, chewy goodness with the shrimp, crispy bits, and scallion oil in one bite. If I’m making a big batch, I like to serve them family-style on a platter so everyone can top theirs just how they like. For the perfect meal, I love pairing banh beo with banh khot, thit kho, and lemongrass chicken.

Frequently Asked Questions and Answers

Storage & Reheating Tips

Storage: Keep leftover banh beo in an airtight container in the fridge for up to 3 days. Store the toppings separately for the best texture.

Reheating:

• Steamer: Steam for 3-5 minutes to rehydrate.
• Microwave: Cover with a damp paper towel and heat for 30-45 seconds.

Small Bites, Big Flavor

Banh Beo is one of those dishes that looks fancy but is surprisingly easy to make at home—especially with a few shortcuts! Make a batch, top them with all the goodies, and watch them disappear! So, are you giving this a try? Let me know in the comments below how they turn out!

RECIPE