Entree: Vietnam – Central Vietnam – Bánh Bèo (Small steamed savory rice cakes topped with shrimp, scallion oil, and crispy pork, served with fish sauce)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 8 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 cup (120 g) rice flour
- 1/2 cup (60 g) tapioca starch
- 3 cups (720 ml) water
- 1/2 tsp (3 g) salt
- 8 oz (225 g) fresh shrimp, peeled and finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) sugar
- 4 oz (115 g) pork cracklings (tóp mỡ) or crispy pork skin, chopped
- 3 scallions, thinly sliced
- 3 tbsp (45 ml) neutral oil (for scallion oil)
- 6 tbsp (90 ml) fish sauce (for nuoc cham and seasoning)
- 4 tbsp (50 g) granulated sugar (for nuoc cham)
- 1/2 cup (120 ml) water (for nuoc cham)
- 2 tbsp (30 ml) lime juice
- 2 cloves garlic, minced
- 1 small red chile, thinly sliced

Instructions

1. In a bowl whisk the rice flour, tapioca starch, salt, and 3 cups (720 ml) water until smooth. Let rest 20–30 minutes to hydrate.
2. Lightly oil a shallow steaming tray or individual small shallow dishes. Bring a steamer to a steady boil.
3. Stir the batter, then ladle about 2–3 tbsp per small dish (or fill individual molds 2/3 full). Steam for 6–8 minutes until surfaces are set and slightly translucent. Remove and cool slightly before unmolding.
4. Meanwhile, prepare the shrimp topping: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat, add minced garlic and chopped shrimp, sprinkle 1 tsp (5 g) sugar, and sauté until shrimp are cooked and just beginning to brown, about 4–6 minutes. Adjust seasoning with 1–2 tbsp (15–30 ml) fish sauce. Keep warm.
5. Make scallion oil: heat 3 tbsp (45 ml) neutral oil until hot but not smoking, pour over sliced scallions in a heatproof bowl to wilt and sizzle briefly; set aside.
6. Prepare nuoc cham (dipping sauce): dissolve 4 tbsp (50 g) sugar in 1/2 cup (120 ml) warm water, add 4 tbsp (60 ml) fish sauce, 2 tbsp (30 ml) lime juice, minced garlic, and sliced chile. Taste and balance sweet/salty/sour.
7. Assemble each steamed cake: place cake on a small plate or keep in its mold, top with a spoonful of shrimp mixture, sprinkle chopped pork cracklings, and drizzle some scallion oil.
8. Serve the bánh bèo warm with individual bowls of nuoc cham for spooning or dipping. Garnish with extra sliced chile if desired.