Cherry & Dennis Helper Habitat
Vietnamese Bánh Bèo Steamed Rice Cakes
越式小碗米糕（Bánh Bèo）
Recipe overview
Central Vietnamese shallow-bowl steamed rice cakes with mung bean, dried shrimp floss, scallion oil and fish sauce dip.
01
Ingredients
Main ingredients
- 250 g rice flour
- 1.5 tbsp tapioca starch
- 800 ml warm water
- 100 g split hulled mung beans
- 100 g dried shrimp
- 3 stalks scallions
Fish sauce dip
- 2 tbsp fish sauce
- 3 tbsp sugar
- 1 tbsp rice vinegar
- 6 tbsp hot water
Scallion oil
- 2 tbsp neutral cooking oil
02
Tools
- measuring cup
- mixing bowl
- whisk
- steamer
- six shallow small bowls
- small frying pan
- spoon
03
Steps
Step 1
Soak beans
Soak split hulled mung beans for at least one hour, then drain.
Step 2
Soak shrimp
Soak dried shrimp in warm water for 20 minutes and drain.
Step 3
Mix flours
Combine rice flour, tapioca starch and a quarter teaspoon of salt.
Step 4
Make batter
Add warm water gradually and whisk until lump-free.
Step 5
Rest batter
Cover and rest the batter for four hours; include the full wait.
Step 6
Steam beans
Steam soaked mung beans until soft, then mash to loose crumbs.
Step 7
Toast shrimp
Chop dried shrimp and toast in a dry pan on low heat until fluffy and dry.
Step 8
Make scallion oil
Chop scallions, heat oil, and pour it over them.
Step 9
Mix dipping sauce
Dissolve sugar in hot water, then stir in fish sauce and rice vinegar.
Step 10
Heat bowls
Bring steamer water to a boil and preheat six shallow small bowls for five minutes.
Step 11
Steam cakes
Whisk batter again, pour a thin layer into each bowl and steam covered about seven minutes until set through.
Step 12
Top and serve
Cool five minutes; top each cake with mung bean crumbs, shrimp floss and scallion oil; serve with fish sauce dip.
Common mistakes
- Batter settles during rest; whisk again before pouring.
- A thick pour loses the characteristic thin, tender texture.
Tips
The four-hour batter rest is included in total time.
Preheat bowls so the thin cakes set evenly.
