Banh Beo

Bánh Bèo (Water Fern Cakes)

Delicate steamed rice-flour cakes from central Vietnam, served in shallow saucers and topped with dried shrimp, scallion oil and a sweet-salty fish sauce dressing.

Prep

30 min

Cook

30 min

Total

60 min

Serves

4 (about 30 small cakes)

Difficulty

Medium

Recipe ingredients

• •150 g (5¼ oz) rice flour, plain (non-glutinous) rice flour, such as Banh Beo flour or Erawan brand
• •50 g (1¾ oz) tapioca starch, adds chewiness
• •600 ml (2½ cups) water, for the batter, plus more for steaming
• •1 tsp salt
• •100 g (3½ oz) dried shrimp, small, toasted and pounded to a coarse powder
• •40 g (1½ oz) scallions, thinly sliced
• •60 ml (¼ cup) neutral oil, for scallion oil
• •50 g (1¾ oz) fried pork skin, or crispy fried shallots as a substitute
• •80 ml (⅓ cup) fish sauce, nước mắm, for the dressing
• •60 g (¼ cup) sugar, for the dressing
• •80 ml (⅓ cup) water, for the dressing
• •2 tbsp lime juice, or rice vinegar
• •1 tbsp garlic, finely minced
• •1 tbsp fresh red chili

Steps

1. 1 Make the batter: whisk rice flour, tapioca starch and salt together in a bowl. Gradually whisk in 600 ml water until completely smooth with no lumps. Rest 20 minutes.
2. 2 Prepare the toppings: toast dried shrimp in a dry pan over medium heat 3–4 minutes until fragrant and crisp, then pound or blitz to a coarse powder. Slice scallions.
3. 3 Make scallion oil: heat 60 ml oil in a small pan until shimmering, pour over the sliced scallions, stir, and set aside.
4. 4 Make the dressing (nước chấm): combine 80 ml water, 60 g sugar and 80 ml fish sauce in a small saucepan. Warm gently, stirring, until sugar dissolves - do not boil hard. Remove from heat, stir in lime juice. Cool, then stir in minced garlic and chili. Taste: it should be sweet-salty-tart with a savoury fish-sauce backbone. Thin with a splash of water if too strong.
5. 5 Set up a steamer with a rack and plenty of boiling water underneath. Lightly oil about 30 small shallow dishes (ramekins, saucers or shallow metal bowls, 5–6 cm across).
6. 6 Stir the rested batter (it separates on standing). Fill each dish about ⅔ full - a thin layer gives the characteristic chewy centre.
7. 7 Working in batches, place dishes in the steamer, cover, and steam over high heat for 5–7 minutes. Doneness cue: the cakes are done when the surface is set and translucent-looking, no longer liquid, and a light press springs back. They should be slightly tacky but not runny.
8. 8 Let cakes cool 1–2 minutes in the dishes, then run a thin knife or spatula around the edge and turn out onto a serving plate, or serve directly in the dishes.
9. 9 Top each cake with a pinch of dried shrimp powder, a spoonful of scallion oil (with scallions), and a few pieces of crushed fried pork skin.
10. 10 Serve immediately with the fish sauce dressing on the side - each diner spoons a little dressing over the cakes just before eating.