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Recipe for Vietnamese Steamed Rice Cakes (Bánh Bèo)

Vietnamese Steamed Rice Cakes (Bánh Bèo) are delicate steamed rice cakes that originated in Huế. Made from a blend of rice flour and tapioca, these soft, slightly chewy cakes are traditionally steamed in small bowls and topped with a delightful mix of dried shrimp, mung bean paste, green onions sautéed in oil, and crispy fried pork lard. Served with a tangy fish sauce for dipping, Bánh Bèo offers a harmonious balance of textures and flavours, making them a beloved snack or appetizer that reflects the rich culinary heritage of Vietnam.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Steamed Rice Cakes (Bánh Bèo) in action.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Cuisine Vietnamese
Servings 4

Equipment

  • 1 small pot
  • 1 medium nonstick skillet
  • 1 food processor
  • 1 steamer
  • 5+ saucers

Ingredients
  

  • 340 grams flour for steamed rice cakes (Kim Tự Tháp brand)
  • 175 grams dried shrimp
  • 125 grams split mung beans
  • 225 grams pork fat
  • 65 grams green onions (finely chopped)
  • ¼ cup vegetable oil
  • 1 teaspoon annatto oil for colour optional

For Dipping Sauce:

  • 2 tablespoons fish sauce
  • 4 tablespoons water
  • 3 tablespoons sugar
  • 1 tablespoon lime juice
  • 1 tablespoon fresh chilis (finely chopped)

Instructions
 

  • Prepare the Dipping Sauce:
    In a bowl, mix together the fish sauce, water, sugar, lime juice, and chopped chilis until well combined. Stir until the sugar is fully dissolved, and the mixture is smooth. Set aside to allow the flavours to meld.
  • Prepare the Toppings:
    Pork Fat:
    In a pot, bring water to a boil over medium-high heat. Once boiling, add the pork fat and blanch it for about 5 minutes.
    After blanching, remove the pork fat and rinse it under cold water to cool it down. If the pork fat includes skin, remove and discard it. Cut the pork fat into small cubes.
    In a medium skillet, add a small amount of water and bring it to medium-high heat. Add the pork fat cubes. Stir briefly to prevent sticking and to allow them to cook evenly.
    As the pork fat cooks, keep an eye on it. When it turns golden brown and crispy, remove it from the heat and place it in a strainer to drain excess oil. This step is crucial for achieving that delightful crunch.
  • Mung Beans:
    Soak the split mung beans in warm water for about 30 minutes. After soaking, drain them thoroughly.
    In a small pot, add the mung beans and just enough water to cover them. Cook over medium heat without a lid, stirring occasionally to prevent sticking. The mung beans should become soft, which will take about 15-20 minutes.
    Once the mung beans are tender, remove them from the pot and transfer them to a fine mesh strainer. Allow the excess liquid to drain, and let the mung beans sit for a while so they can condense and firm up.
  • Dried Shrimp:
    Soak the dried shrimp in warm water until softened, typically around 15-20 minutes. Drain them well after soaking.
    Finely grind the drained shrimp using a food processor until you achieve a fine texture.
    Heat a small nonstick skillet over low heat. Add a little oil to the pan, then stir-fry the ground shrimp until they dry out slightly.
    If using, stir in the annatto oil to add a beautiful colour to the shrimp. Mix well to combine, then remove from heat and set aside.
  • Green Onions & Oil:
    In a small nonstick skillet, heat the vegetable oil over medium heat. Make sure the oil is hot but not smoking.
    Add the finely chopped green onions to the hot oil and stir until just cooked and fragrant, which should take about 1-2 minutes. Remove from heat and set aside to cool slightly.
  • Prepare the Batter:
    In a large mixing bowl, combine the rice cake flour with 4 cups of warm water. Use a whisk or spatula to mix until smooth and free of lumps. This batter should have a pourable consistency.
  • Steam the Cakes:
    Prepare several saucers by brushing the interiors with oil to prevent sticking. This will ensure that the cakes release easily after steaming.
    Prepare your steamer by filling it with water and bringing it to a gentle boil. Arrange the saucers inside the steamer.
    Pour 1 tablespoon of the batter into each oiled saucer.
    Cover the steamer with a lid and steam for about 7 minutes or until the cakes are set and slightly translucent.
    Carefully remove the saucers from the steamer using tongs or a kitchen cloth and allow them to cool slightly for 2 minutes. Then, use the tip of a knife to gently lift the cakes out and transfer them to a serving plate.
    Repeat the steaming process with the remaining batter.
  • Serve:
    Spoon a small amount of mung bean paste, dried shrimp, crispy pork fat, and the oiled green onion over the top of each rice cake, creating a beautiful presentation.
    Your Vietnamese Steamed Rice Cakes (Bánh Bèo) are now ready to be enjoyed! Serve them warm with the prepared dipping sauce for a delightful treat.

Video