So good I bèo-ly can handle it.

Today were making one of my Favorite Vietnamese Street Food appetizers Bánh bèo. If you don’t know what it is, it is a steamed rice cake topped with scallion oil and dried shrimp. Traditionally it is also served with mung bean paste but my family wasn’t into that so we always omitted it.

How do you eat Bánh bèo? It is normally served with a side of Nước chấm sauce. Some like to drizzle in it, some like to drown in it, the choice is up to you lol. The recipe for the sauce is here!

The cool part about it, is that you can eat so many in one sitting because they are so thin. But I like them that way and traditionally they are thin. Because they are an appetizer. But the more the better right?

PS don’t worry if you don’t have the little cups or trays that I use. You can also use muffin tins. My mom taught me the trick and you can stack them as long as you stacked in the opposite way in the steamer. That way you can cook more faster!

As always here’s the recipe below! Let me know if you ever try it!

Classic Bánh Bèo (Vietnamese Steamed Rice Cakes)

Recipe by Jen H. DaoCourse: Recipes

Servings

4

servings

Prep time

35

minutes

Cooking time

10

minutes

Ingredients

• 1 bag of Bánh Bèo flour mix (I’ve used both 12oz and 14oz)

• 2 c cold water

• 2 c hot water

• Shrimp Topping

• 1/2 c dried shrimp (soaked for 30 mins in water)

• 1/2 tsp salt

• 1/2 tsp sugar

• 2 drops Orange food color

• Scallion Oil

• 3-4 green onions/scallions (sliced)

• 1 tbsp avocado oil

• 1/2 tsp sugar

Directions

• After soaking your shrimp, add to a food processor and blend until fluffy. 2-3 mins.
• Cook in a pan on med/high heat and add sugar and salt until it dries out a bit (about 5 mins).
• Mix banh beo flour with the 4 cups of water (in total). Let batter rest for 10 mins.
• In a pan on med/high heat add avocado oil. Then green onions and sugar. Cook for 1-2 mins.
• On med/high, heat up your steamer with water. Oil your pans or muffin trays and add 2-3 tbsp of batter into each one. Steam for 10 mins, opening halfway to wipe the moisture from the lid.
• Once done, top with scallion oil and shrimp. Serve with Nước chấm.

Recipe Video