Bánh Bèo (Vietnamese Steamed Rice Cakes)

Banh beo are small steamed rice cakes topped with savory ingredients like shrimp, mung beans, and scallion oil. They’re soft, delicate, and meant to be eaten in just a few bites. The texture is smooth and slightly chewy, and the toppings add saltiness, richness, and crunch.

Banh beo comes from Central Vietnam, especially Hue, where it’s often served with other Vietnamese street foods and small dishes. They’re simple, but when you add the toppings and a little fish sauce nuoc cham, every bite has a nice balance of flavor.

If you enjoy Vietnamese small plates like cha gio egg rolls, shrimp toast, or savory sticky rice like xoi man, banh beo fits right in.

What is Banh Beo?

Banh beo is a Vietnamese steamed rice cake made from a thin rice flour batter that’s cooked in small dishes. Once steamed, the cakes are topped with dried shrimp, mashed mung beans, scallion oil, and sometimes crispy toppings.

They’re usually served in the same small bowls they’re steamed in. Diners use a spoon to loosen the edges, drizzle a little dipping sauce, and eat them directly from the dish.

The rice cakes themselves are very mild, which is why the toppings matter so much. The shrimp adds savory flavor, mung beans bring a soft texture, and scallion oil adds richness.

Why You’ll Love This Recipe

• Soft, delicate rice cakes with savory toppings
• Simple ingredients that are easy to find at Asian markets
• Great appetizer or snack
• Naturally gluten-free
• Perfect for sharing with family or friends

Kitchen Tools Needed

• Steamer – You’ll need a steamer large enough to hold several small bowls or plates. A bamboo steamer, metal steamer, or even a pot with a rack inside works.
• Small bowls or saucers – Traditional banh beo is steamed in small shallow dishes about 3 inches wide.
• Idli stand (optional) – An idli stand works great if you have one. It lets you steam multiple cakes at once.
• Mixing bowl and whisk – Used for making the batter smooth and lump free.

***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.

The batter is very simple and made from rice flour, tapioca flour, water, oil, and salt. Rice flour gives the cakes their structure while tapioca flour adds a slight chewiness.

The toppings are what bring the flavor. Dried shrimp are commonly used because they add a concentrated savory taste once cooked and crumbled. Split mung beans add softness and help balance the saltiness of the shrimp.

Finally, scallion oil adds richness and fragrance, while nuoc cham provides a salty, sweet, and tangy finish that ties everything together.

How to Make Banh Beo

Prepare the toppings

Start by soaking the mung beans overnight so they soften and cook evenly. Once they’re tender, boil them until soft, mash them lightly, and season with salt.

Soak the dried shrimp for a couple of hours to rehydrate them. After draining, cook them in a small pan with oil until dry and crumbly. This concentrates their flavor and creates the traditional topping.

Make the batter

Whisk the rice flour, tapioca flour, salt, and water together until smooth. Let the batter rest for at least 30 minutes. This step allows the flour to fully hydrate and helps create a smoother texture once steamed.

Lightly oil the small bowls so the rice cakes release easily.

Steam the rice cakes

Bring water in the steamer to a boil. Pour about one tablespoon of batter into each bowl.

Steam for about 6 to 8 minutes until the cakes turn opaque and set. The centers should look smooth and slightly shiny.

Steam in batches if needed so the steam can circulate properly.

Make the scallion oil

Heat oil in a small saucepan and add sliced green onions and salt. Cook for a couple of minutes until fragrant. This simple topping adds a lot of flavor.

Assemble

Once the rice cakes are cool enough to handle, top each one with mashed mung beans, shrimp crumbs, and scallion oil.

Serve with dipping fish sauce on the side so everyone can add as much as they like.

Can I Make Banh Beo Ahead of Time?

Yes. The rice cakes can be steamed a few hours in advance and kept covered at room temperature.

You can also prepare the toppings ahead of time and store them separately in the refrigerator. When ready to serve, simply assemble and warm the cakes if needed.

How to Serve Banh Beo

How to Serve Banh Beo

Banh beo is best served warm with plenty of toppings. Traditionally, the rice cakes are eaten straight from the small dishes they’re steamed in. Just drizzle a little fish sauce over the top and use a spoon to scoop up the rice cake along with the shrimp, scallion oil, and mung beans in one bite.

If I’m making a larger batch, I like to arrange the bowls on a platter and let everyone add their own toppings and dipping sauce. It turns into a fun, shareable dish that’s great for casual gatherings.

You’ll often see banh beo sold alongside other Vietnamese street foods at markets and food stalls with dishes like bot chien, banh khot, banh bao, and pate chaud. After all the savory bites, something sweet like che thai is a refreshing way to finish the meal.

Storage and Reheating Tips

Store leftover rice cakes in an airtight container in the refrigerator for up to 3 days.

To reheat, steam them for a few minutes until warmed through. You can also microwave them briefly, but steaming keeps the texture softer.

Store toppings separately so they stay fresh.

Give It a Try

Banh beo is one of those dishes that looks fancy but is surprisingly easy once you make it. The rice cakes are simple, and the toppings bring everything together.

If you make this recipe, leave a rating and comment to let me know how it turned out. And if you want to make it again later, save it on Pinterest so it’s easy to find.

RECIPE