Banh Beo Vietnamese Steamed Rice Cakes (Printable version)

Delicate steamed rice cakes topped with savory shrimp, scallion oil, and crispy shallots for a perfect balance of taste and texture.

# What you'll need:

→ Rice Cakes

01 - 1 cup rice flour
02 - 2 tablespoons tapioca starch
03 - 1 1/2 cups water
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon vegetable oil, plus extra for greasing

→ Shrimp Topping

06 - 7 oz raw shrimp, peeled and deveined
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon sugar
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon vegetable oil
11 - 1 small shallot, finely chopped

→ Scallion Oil

12 - 2 tablespoons vegetable oil
13 - 2 scallion stalks, finely sliced

→ Garnishes and Dipping Sauce

14 - 2 tablespoons crispy fried shallots
15 - 2 tablespoons mung bean paste (optional)
16 - 2 tablespoons fish sauce
17 - 1 tablespoon sugar
18 - 1 tablespoon fresh lime juice
19 - 2 tablespoons water
20 - 1 small red chili, finely sliced

# Directions:

01 - Whisk together rice flour, tapioca starch, water, salt, and 1/2 teaspoon oil in a mixing bowl until completely smooth. Allow batter to rest for 10 minutes to hydrate fully.
02 - Finely chop peeled shrimp into small pieces. Heat 1 tablespoon oil in a skillet over medium heat. Sauté minced shallot until fragrant, about 1 minute. Add chopped shrimp, salt, sugar, and pepper. Stir-fry until shrimp turn pink and moisture evaporates, 3-4 minutes. Remove from heat.
03 - Heat 2 tablespoons oil in a small pan until shimmering hot. Pour hot oil immediately over sliced scallions in a heatproof bowl. Stir gently and set aside to infuse.
04 - Bring water in steamer to a rolling boil. Lightly grease small ceramic dishes or ramekins (3-inch diameter). Restir batter and pour approximately 2 tablespoons into each dish, creating a thin layer. Arrange dishes in steamer basket, cover tightly, and steam for 7-8 minutes until cakes appear translucent and set. Remove and cool slightly before handling.
05 - Combine fish sauce, sugar, lime juice, water, and sliced chili in a small bowl. Whisk vigorously until sugar completely dissolves. Adjust balance to taste if needed.
06 - Top each steamed rice cake with a small portion of cooked shrimp mixture. Drizzle with scallion oil and sprinkle with crispy shallots. Add dollop of mung bean paste if desired. Serve warm with dipping sauce alongside.

# Expert Advice:

01 -
  • The contrast between silky steamed rice cakes and crunchy toppings is addictive
  • These come together faster than you'd think once you get the rhythm down
  • Everyone gets their own little portion which feels special and personal
02 -
  • Let the batter rest or your cakes won't achieve that perfect smooth texture
  • Don't overfill the dishes or you'll end up with thick rubbery cakes instead of delicate ones
  • Work in batches if you don't have enough small dishes for the entire batter at once
03 -
  • Find the smallest heatproof dishes you can for the most delicate results
  • The shrimp topping can be made a day ahead and reheated gently

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