Banh Beo (Hue Steamed Rice Cakes with Shrimp and Scallion Oil)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Little dishes of rice flour and tapioca batter go into the steamer and come out as soft discs, translucent at the rim and opaque white in the middle.
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This snack from Hue in central Vietnam is topped with dry, crumbly shrimp, toasted in a dry pan until every bit of moisture is gone; any left behind turns soggy on the cake.
Ingredients
Instructions
- 1
Combine 180g of rice flour, 30g of tapioca starch, and 300ml of water in a bowl, whisking until no lumps remain and the mixture rests to reach a smooth, thin, and liquid consistency.
- 2
Lightly coat the inside of small ceramic dishes or molds with a thin layer of cooking oil to prevent the steamed rice cakes from sticking and to help them release easily with a glossy finish.
- 3
Place the dishes in a preheated steamer and fill them eighty percent with batter, then steam on high heat for 7 to 8 minutes until the edges become translucent and the center turns opaque.
- 4
Boil 150g of shrimp, mince them finely, and toast in a dry pan over medium heat until the moisture evaporates completely, creating a light and fluffy shrimp crumble with a deep, toasted aroma.
- 5
Slice 2 scallions into thin rings and heat them with 2 tablespoons of oil over low heat, allowing the scallion flavor to infuse the oil while keeping the bright green color and texture.
- 6
Top each cake with a spoonful of scallion oil and toasted shrimp, then serve with 2 tablespoons fish sauce.
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