Bánh Bèo is a unique Vietnamese dish characterized by its delicate, bite-sized rice flour pancakes topped with savory ingredients like shrimp, pork, and herbs. Originating in central Vietnam, this iconic comfort food captures the quintessential flavors of Vietnamese cuisine. Trying Bánh Bèo is a fun, interactive dining experience. The miniature pancakes are meant to be eaten by hand, often with communal serving plates. Join us to learn in detail how to make Bánh Boè at home right away
Exploring the Taste of Bánh Bèo
The complex medley of flavors is what makes Bánh Bèo so craveworthy. The soft pancakes offer a subtle, comforting base that perfectly complements the bold, salty protein topping. Sprigs of herbs like cilantro, basil, and mint add vibrant notes of freshness.
But it is the dipping sauce that brings the dish together, offering sour, savory and spicy flavors. The sauce is made by whisking together:
- Fish sauce – Salty, umami base
- Lime juice – Bright, tart acidity
- Chili – Spicy kick of heat
- Sugar – Touch of sweetness
- Water – Thins the sauce
Making restaurant-quality Bánh Bèo at home requires a few key pointers:
- Use freshly ground shrimp/pork for intense umami flavor
- Steam the batter rather than pan frying for light texture
- Top pancakes just before eating so textures remain distinct
- Play with fillings like sautéed mushrooms or crumbled sausage
- Keep a stash of dried shrimp on hand for easy Protein topping.
Ingredients For Making Bánh Bèo
Here is a table outlining the key ingredients for making classic Bánh Bèo:
| Ingredient | Purpose |
|---|---|
| Rice flour | Made from ground glutinous rice. Provides the soft, jelly-like texture. |
| Water | Binds ingredients and allows cakes to steam. Adjust amount to achieve proper batter consistency. |
| Dried shrimp | Tiny shrimp add savory, umami punch. Can use paste or finely chop. |
| Pork belly or shoulder | Thinly sliced, fried pork provides richness. Omit for vegetarian/vegan. |
| Scallions | Finely chopped. Combine with shrimp for filling. |
| Fish sauce | Adds salty, fermented flavor to dipping sauce. |
| Chicken or pork broth | Savory base for dipping sauce. Use good quality for flavor. |
| Lime juice | Bright, tart note to balance dipping sauce. |
| Chili | Adds spicy kick and flavor to dipping sauce. Adjust to taste. |
| Cilantro | Fresh, vibrant herb for topping. Mint also works. |
| Bean sprouts | For topping or side. Crisp contrast to soft cake. |
| Fried shallots | Crispy garnish and texture. Other toppings like roasted peanuts also used. |
The essential ingredients are rice flour, water, shrimp, scallions, broth, and herbs. Pork, lime, chili, and other toppings can vary based on regional styles and personal preference. High quality broth and fresh herbs elevate the flavor.
Instructions On How To Make Bánh Bèo
Here are step-by-step instructions for making classic Bánh Bèo:
Make the batter
- Combine 1 cup rice flour and 1 cup water in a bowl
- Mix and knead with fingers until a thick, smooth batter forms
- Add more water or rice flour as needed to achieve right consistency
Prepare the fillings
- Fry 2-3 thinly sliced strips of pork belly until just crisp
- Finely chop 1⁄4 cup dried shrimp into a paste
- Thinly slice 2 scallions, separate white and green parts
Make the dipping sauce
- Heat 1 cup broth with a slice of ginger and pinch of sugar
- Mix 2 tbsp fish sauce and 1 tbsp lime juice
- Thicken with a cornstarch slurry
Cook the cakes
- Brush small saucepan-shaped molds with oil and heat
- Add 2-3 tbsp batter to each mold
- Cook for 2-3 minutes until set
- Remove cakes onto a plate
Assemble
- Place shrimp-scallion mixture into center of each cake
- Garnish with pork, cilantro, fried shallots
- Serve with warm dipping sauce.
Tips For Making Bánh Bèo
Here are some helpful tips for making delicious Bánh Bèo at home:
- Use freshly ground rice flour for the best texture. Pre-ground flour may be drier.
- Knead the batter thoroughly until completely smooth. Any lumps will steam unevenly.
- Find the right batter consistency. It should be like a thick pancake batter that slowly drips from a spoon.
- Control the steam heat carefully. Too high and the bottoms will burn. Too low and they won’t cook through.
- Brush the molds with oil to prevent sticking. Use a pastry brush for even coating.
- Fill the molds just halfway with batter. They will puff up while steaming.
- Keep the lids on tight so steam doesn’t escape. Peek quickly to check doneness.
- Add any protein fillings just before steaming to keep them crisp.
- Mix up the dipping sauce ingredients well and adjust to taste.
Suggestions For Serving Bánh Bèo
Here are some suggestions for how to serve Bánh Bèo:
- Serve warm right after steaming for the best texture. Bánh Bèo taste best when freshly made.
- Offer the dipping sauce in small, shallow bowls for easy access when eating. Keep it warm over a burner or candle.
- Let guests assemble their own toppings like fried shallots, cilantro, bean sprouts and extra herbs. Provide small plates for them.
- Squeeze fresh lime wedges over the cakes before serving for added brightness.
- Accompany with a light salad like fresh herbs, cucumbers and lettuce for contrast.
- Offer an optional chili sauce like sriracha for those who like added heat.
- Provide individual small plates and spoons for eating alongside a shared main plate of cakes.
Questions and Answers
Is Bánh Bèo vegetarian/vegan?
Traditionally no, since the dish contains shrimp, pork and fish sauce. But it’s easy to sub in mushrooms, tofu or vegan fish sauce for an animal-product free version.
How does it compare to other Asian steamed cakes?
The miniature size, savory flavors and interactive eating style help distinguish Bánh Bèo from larger sweet cakes like Chinese fa gao. The dipping sauce also makes it unique.
Types of Bánh Bèo?
Main versions are the Hue imperial style, the central Vietnamese style, and the southern fried variation. Fillings, texture, and sauce vary.
Conclusion: Bánh Bèo
With its bite-sized convenience, complex flavors and fun, interactive eating style, Bánh Bèo offers a unique taste of Vietnamese cuisine and culture. The dish has earned its place as a beloved snack across Vietnam. Whether sampling street cart version in Hue or modern take in a fusion taco, Bánh Bèo is a journey worth taking for every food lover. Its versatility ensures it will continue evolving as new generations put their spin on this iconic rice pancake.
Bánh Bèo (Vietnamese Steamed Rice Cakes)
Notes
- Dipping Sauce (Nước Chấm): In a small bowl, whisk together the water, sugar, fish sauce, vinegar, and chili peppers (if using). Taste and adjust seasonings as desired.
- Tips: If the batter seems too thick after resting, add a little more warm water to thin it out.
- You can steam the rice cakes in batches.
- Bánh bèo is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming for a few minutes.
- Bánh bèo is traditionally a street food or appetizer, but it can also be served as a light meal.
Ingredients
- For the Rice Cake Batter:
- • 2 cups rice flour
- • ¼ cup tapioca flour
- • 1 teaspoon salt
- • 4 cups warm water
- • 2 tablespoons vegetable oil
- For the Toppings (choose one or combine):
- • Shrimp Topping:
- o ½ cup dried shrimp, soaked for 30 minutes
- o ½ teaspoon salt
- o ½ teaspoon sugar
- o 1 tablespoon vegetable oil
- o 2 green onions, thinly sliced (optional)
- • Mung Bean Topping:
- o ½ cup mung beans, rinsed and picked over
- o 1 cup water
- o ½ teaspoon salt
- • Other Optional Toppings:
- o Shredded cooked pork belly
- o Chopped peanuts
- o Sliced fresh chilies
- o Fish sauce
- For the Dipping Sauce ( Nước Chấm):
- • ½ cup water
- • ¼ cup granulated sugar
- • ¼ cup fish sauce
- • 2 tablespoons white vinegar
- • 1-2 fresh red chili peppers, thinly sliced (optional)
Instructions
- Make the Rice Cake Batter: In a large bowl, whisk together the rice flour, tapioca flour, and salt. Slowly whisk in the warm water until a smooth, thin batter forms. Stir in the vegetable oil. Let the batter rest for at least 30 minutes.
- Prepare the Toppings (choose your preference):
- Shrimp Topping: Grind or finely chop the soaked shrimp. In a pan, heat the vegetable oil over medium heat. Add the shrimp and cook until fragrant and slightly pink, about 2-3 minutes. Season with salt and sugar. Set aside.
- Mung Bean Topping: In a pot, combine the mung beans and water. Bring to a boil, then reduce heat and simmer until the beans are tender, about 20-25 minutes. Drain the excess water and mash the beans slightly with a fork. Season with salt.
- Steam the Rice Cakes: Lightly grease small, heat-resistant bowls or molds for the bánh bèo. You can use special bánh bèo molds, ceramic ramekins, or even muffin tins.
- Heat a steamer basket over medium-high heat. Once hot, carefully pour a small amount of batter (about 2 tablespoons) into each greased mold. Fill only halfway, as the batter will rise slightly during steaming. Steam for 5-7 minutes, or until the rice cakes become translucent and set.
- Assemble and Serve: While the rice cakes are steaming, prepare your dipping sauce (see recipe notes below).
- Once steamed, remove the rice cakes from the molds and arrange them on a serving plate. Top each rice cake with a spoonful of your chosen topping (shrimp, mung bean, etc.). Drizzle with scallion oil (optional) and garnish with chopped peanuts, fried shallots, or fresh chilies (optional). Serve immediately with the dipping sauce on the side.
Nutrition Facts
Bánh Bèo (Vietnamese Steamed Rice Cakes)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 300 | |
| % Daily Value* | ||
| Total Fat 10 | 15.4% | |
| Saturated Fat 2 | 10% | |
| Trans Fat 0 | ||
| Cholesterol 50mg | 16.7% | |
| Sodium 500mg | 20.8% | |
| Total Carbohydrate 40 | 13.3% | |
| Dietary Fiber 3 | 12% | |
| Sugars 4 | ||
| Protein 10 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
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