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
Banh beo steams a rice flour and tapioca starch batter in small dishes, then tops each cake with shrimp and scallion oil.
Read more
Whisk the batter until no lumps remain and stir it again just before pouring so the starch stays evenly suspended. Lightly oil the dishes, fill them about 80 percent, and steam over high heat for 7 to 8 minutes. The cakes are set when the edges turn translucent and the centers are opaque. Finely mince the boiled shrimp and toast it in a dry pan until no moisture remains, then warm the scallions gently in oil. Top the cakes with scallion oil and shrimp and serve with the measured fish sauce.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Finish
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
Top each cake with a spoonful of scallion oil and toasted shrimp, then serve with 2 tablespoons fish sauce.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Rice flour and tapioca starch batter steams in lightly oiled small dishes
- Finish cue
- 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.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 7 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
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