Entree: Vietnam – Hue – Bánh Bèo (Small steamed savory rice cakes topped with seasoned shrimp, scallion oil, and crispy shallots)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 40 min

Total 1 hr 20 min

Ingredients

- 1 cup (120 g) rice flour
- 1/4 cup (40 g) tapioca starch
- 2 1/2 cups (600 ml) water
- 1/2 tsp (3 g) fine salt
- 4 oz (115 g) dried shrimp, soaked in warm water 15–20 minutes and finely chopped or ground
- 2 tbsp (30 ml) vegetable oil (for cooking shrimp)
- 1 tsp (5 g) sugar (for shrimp seasoning)
- 3 scallions, thinly sliced (about 1/2 cup / 30 g)
- 3 tbsp (45 ml) neutral oil (for scallion oil)
- 1/2 cup (50 g) shallots, thinly sliced
- 1 cup (240 ml) neutral oil (for frying shallots)
- 1/3 cup (80 ml) fish sauce
- 3 tbsp (45 g) granulated sugar
- 1/2 cup (120 ml) warm water
- 2 tbsp (30 ml) lime juice (or to taste)
- 1 small garlic clove, minced (about 3 g)
- 1 small red chili, finely chopped (optional)
- Fresh cilantro leaves for garnish (optional)
- Pork cracklings or crushed roasted peanuts for garnish (optional)

Instructions

1. Prepare shrimp topping: Drain soaked shrimp, squeeze out excess liquid, then finely chop or pulse to a coarse crumb. Heat 2 tbsp (30 ml) oil in a small skillet over medium heat, add the shrimp and 1 tsp (5 g) sugar, and cook until shrimp become aromatic and crumbly, 3–5 minutes. Remove from heat and set aside.
2. Make scallion oil: Heat 3 tbsp (45 ml) oil until shimmering, pour hot oil over the sliced scallions in a heatproof bowl and set aside to infuse.
3. Fry shallots: Heat 1 cup (240 ml) oil in a small pan over medium-high heat. Fry the sliced shallots in batches until golden brown and crisp, 2–3 minutes per batch. Drain on paper towels and reserve.
4. Make nước chấm (dipping sauce): Whisk together 1/3 cup (80 ml) fish sauce, 3 tbsp (45 g) sugar, 1/2 cup (120 ml) warm water, 2 tbsp (30 ml) lime juice, minced garlic, and chopped chili to taste. Adjust balance of sweet, sour, and salty; set aside.
5. Prepare batter: In a bowl whisk rice flour, tapioca starch, salt, and 2 1/2 cups (600 ml) water until smooth and lump-free. Let rest 10 minutes.
6. Steam cakes: Prepare a steamer and grease small shallow dishes or a 12-cup muffin tin lightly with oil. Bring steamer water to a rolling boil. Pour about 1–2 tbsp (15–30 ml) batter into each dish (fill to about half the depth of the dish) and steam, uncovered, until cakes are set and edges look translucent, about 5–7 minutes. Continue with remaining batter.
7. Assemble: Spoon a small amount of the cooked shrimp onto each steamed cake, drizzle with scallion oil, sprinkle with fried shallots and optional pork cracklings or peanuts, and garnish with cilantro if using.
8. Serve: Arrange cakes with small bowls of nước chấm for dipping; each person spooning a little sauce over cakes before eating is traditional.