5.0 from 6 votes
Bánh Bèo (Vietnamese Steamed Rice Cakes)
Bánh Bèo are Vietnamese steamed rice cakes that's packed full of flavors! These bite-sized steamed rice cakes, topped with shrimp, mung bean, scallion oil, and dipping sauce, make the perfect crowd-pleasing appetizer for any get-together.
Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 52 mins
Servings: 4 servings
Calories: 738 kcal
Course:
Main Course , Breakfast , Appetizer
Cuisine:
Vietnamese
Ingredients
Banh Beo Batter
- 2 cups rice flour
- 3 tablespoons tapioca flour
- 1 teaspoon salt
- 4 cups water
- 2 tablespoon vegetable oil
For Topping
- 1 tablespoon vegetable oil
- ½ cup dried split mung beans, soaked overnight
- ½ cup dried shrimp, soaked in water for 2 hours
- 1 teaspoon salt
Scallion Oil
- ½ cup green onions, thinly sliced
- 3 tablespoon vegetable oil
- ½ teaspoon salt
Dipping Sauce
- ¼ cup fish sauce
- 1-2 cloves garlic, minced or mashed
- ¼ cup water
- ¼ cup granulated sugar
- 1 ½ tablespoon fresh lime juice
- 2 red bird's eye chili, thinly sliced
Instructions
Prepare the toppings (start the night before)
- In a small bowl, add 1 cup of water and soak the mung beans overnight.
- Two hours before cooking the banh beo, rehydrate the dried shrimp by soaking it in water for at least 1½-2 hours.
- In a small saucepan, boil water and cook the mung beans until softened and easily mashed between two fingers, approximately 30 minutes. Season with salt and set aside.
- In a frying pan over high heat, drizzle oil and fry the rehydrated shrimp until dry, about 8-10 minutes.
Cup of Yum
Make the Banh Beo Batter
- Add water to the steamer and bring it to a boil. Lightly oil each individual small bowl.
- In a large bowl, whisk together rice flour, tapioca flour, salt, and water. Pour about 1 tablespoon of batter into individual small bowls. Cook for 6-8 minutes.
Make the Scallion Oil
- In a hot pan, add oil, green onions, and salt. Sauté for about 2-3 minutes.
Make the Dipping Sauce (Nuoc Cham)
- In a small bowl, mix together fish sauce, garlic, water, sugar, lime, and chili.
Serve
- Top each banh beo with mung bean paste, shrimp floss, scallion oil, and a drizzle of dipping sauce.
Nutrition Information
Calories
738kcal
(37%)
Carbohydrates
100g
(33%)
Protein
35g
(70%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
12g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
337mg
(112%)
Sodium
3655mg
(152%)
Potassium
154mg
(4%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Vitamin A
197IU
(4%)
Vitamin C
8mg
(9%)
Calcium
163mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 738
% Daily Value*
| Calories | 738kcal | 37% |
| Carbohydrates | 100g | 33% |
| Protein | 35g | 70% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 337mg | 112% |
| Sodium | 3655mg | 152% |
| Potassium | 154mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 163mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.