Bánh Bèo (Vietnamese Steamed Rice Cakes)
Servings: 6 servings
Calories: 492kcal
Soft Vietnamese steamed rice cakes topped with savory dried shrimp, pork floss, mung beans, scallion oil, and served with nuoc cham dipping sauce.
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Ingredients
Batter
- 2 cups rice flour
- 3 tablespoons tapioca flour
- 1 teaspoon salt
- 4 cups water
- 2 tablespoons vegetable oil
Toppings
- ½ cup dried split mung beans, soaked overnight
- ½ cup dried shrimp, soaked 2 hours
- 1 tablespoon vegetable oil
- 1 teaspoon salt
Scallion Oil
- ½ cup green onions, thinly sliced
- 3 tablespoons vegetable oil
- ½ teaspoon salt
Dipping Sauce
- ¼ cup fish sauce
- ¼ cup water
- ¼ cup sugar
- 1 ½ tablespoons lime juice
- 1-2 garlic cloves, minced
- 2 bird's eye chilies, sliced
Instructions
Prepare the Toppings
- Soak mung beans overnight and dried shrimp for at least 2 hours.
- Boil mung beans until soft, about 30 minutes. Mash lightly and season with salt.
- Cook shrimp in a pan with oil over medium heat for about 8 to 10 minutes until dry and crumbly.
Make the Batter
- Whisk rice flour, tapioca flour, salt, and water in a bowl until smooth.
- Let the batter rest for 30 minutes.
Steam the Rice Cakes
- Lightly oil small bowls or saucers.
- Pour about 1 tablespoon of batter into each bowl.
- Steam for 6 to 8 minutes until set and opaque. Repeat in batches.
Scallion Oil
- Heat oil in a small saucepan.
- Add green onions and salt and cook for 2 to 3 minutes until fragrant.
Make the Dipping Sauce
- Mix fish sauce, water, sugar, lime juice, garlic, and chili until sugar dissolves.
Assemble
- Top each rice cake with mung beans, shrimp, and scallion oil.
- Serve with nuoc cham dipping sauce.
Notes
- Use small dishes about 3 inches wide for traditional size cakes.
- Resting the batter helps create smoother rice cakes.
- Wrapping the steamer lid with a towel prevents water from dripping onto the cakes.
- Steam in batches so the cakes cook evenly.
- Optional toppings include crispy shallots or fried onions for extra texture.
Nutrition
Calories: 492kcal | Carbohydrates: 66g | Protein: 23g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 225mg | Sodium: 2437mg | Potassium: 99mg | Fiber: 3g | Sugar: 9g | Vitamin A: 119IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg
