Bánh Bèo

Bánh Bèo is a traditional Vietnamese dish that originates from the central region of Vietnam, particularly the city of Hue. This dish is a staple of Vietnamese street food culture, characterized by its delicate, steamed rice cakes topped with savory and sometimes sweet ingredients. Bánh Bèo literally translates to ‘water fern cake,’ as the small, round shape resembles the leaves of a water fern. This dish is beloved for its delightful, contrasting textures and flavors.

Ingredients

• Rice Flour - The base ingredient for creating the soft, chewy texture of the rice cakes.
• Tapioca Flour - Adds elasticity to the rice cakes.
• Shrimp - Used for the savory topping.
• Fish Sauce - A key ingredient for the dipping sauce, adding umami flavor.
• Green Onions - Used to make scallion oil for drizzling on top.
• Cooking Oil - For making scallion oil and frying the shrimp.
• Sugar - Enhances flavor balance in the dipping sauce.
• Garlic - Adds flavor to the dish’s topping and sauce.
• Red Chilies - For a spicy kick in the dipping sauce.
• Water - Essential for creating the rice batter.
• Salt - To taste, accentuating flavors.

Preparation

Making the Rice Cake

1. Mix rice flour, tapioca flour, and a pinch of salt in a bowl.
2. Add water gradually, stirring to ensure there are no lumps and the batter is smooth.
3. Set the batter aside to rest for at least one hour. This allows the mixture to fully absorb the water.

Preparing Toppings

1. Peel and devein the shrimp, then dry them with a paper towel.
2. Pulse the shrimp in a food processor until finely minced.
3. In a pan, heat a little cooking oil and sauté minced garlic until fragrant.
4. Add minced shrimp to the pan, seasoning with some fish sauce and sugar. Cook until the water evaporates and the shrimp becomes dry and fluffy.
5. For scallion oil, finely chop green onions and heat them with a bit of cooking oil until they sizzle. Set it aside.

Dipping Sauce

1. In a bowl, mix fish sauce, a squeeze of lime juice, sugar, minced garlic, and sliced red chilies.
2. Adjust ingredients to taste, balancing the sweet, salty, and spicy flavors.

Cooking Process

1. In a steamer, bring water to a boil. Once boiling, reduce the heat to maintain a gentle steam.
2. Stir your rested batter and pour it into small bowls or saucers, about half full.
3. Carefully place the bowls into the steamer, ensuring they are not overcrowded.
4. Steam the rice cakes for about 8-10 minutes, or until the surface becomes translucent and glossy. Check using a cooking timer.
5. Remove the bowls from the steamer and let them cool slightly.
6. Top each cake with a spoonful of the dried shrimp mixture and drizzle with scallion oil.
7. Serve warm with the prepared dipping sauce on the side.

Enjoying the Meal

Bánh Bèo is typically enjoyed as a snack or an appetizer. It is best consumed fresh while the rice cakes are soft and the toppings are aromatic. Use a spoon to transfer the cake to your mouth or savor it by folding in half with chopsticks, then dip into the flavorful sauce. The contrast between the soft rice cake, savory shrimp topping, and the tangy, spicy sauce makes each bite an explosion of delightful flavors.