How to Make Bánh Bèo (Traditional & Healthy Version)
Bánh Bèo, a beloved Vietnamese snack, hails from the central region of Vietnam, particularly the city of Huế. This delicate steamed rice cake is renowned for its soft, pillowy texture, topped with a savory medley of minced shrimp, crispy shallots, and scallion oil. Its name—"Bèo" meaning 'duckweed'—reflects the cake's dainty, floating appearance on small dishes. Bánh Bèo is a staple in Vietnamese street food culture and is often enjoyed at family gatherings, special occasions, or as a delightful afternoon treat. The taste of Bánh Bèo is a harmonious blend of subtle rice flavor, umami-rich shrimp, and the aromatic crunch of fried shallots, all finished with a splash of sweet-savory fish sauce. While traditionally enjoyed with pork cracklings, this lighter version uses lean shrimp and minimal oil, making it a perfect healthy snack for calorie-conscious eaters. Bánh Bèo is not only visually appealing but also offers a unique taste of Vietnam’s culinary traditions, making it an excellent choice for those seeking authentic and nutritious international recipes.
Ingredients
- 1 cup Rice flour (Bột gạo)
- 2 tbsp Tapioca starch (Bột năng)
- 1 1/4 cups Water (room temperature)
- 100 g Cooked shrimp (minced, tôm)
- 2 Shallots (thinly sliced)
- 2 stalks Scallions (finely chopped)
- 2 tbsp Fish sauce (Nước mắm)
- 1 tsp Sugar (for dipping sauce)
- 1 tsp Lime juice (freshly squeezed)
- 1 tbsp Vegetable oil (for sautéing)
- 1/4 tsp Black pepper (freshly ground)
Step-by-step instructions
Step 1 · Make the rice batter by mixing rice flour
Make the rice batter by mixing rice flour, tapioca starch, and water in a bowl. Stir until smooth and let it rest for 10 minutes.
Step 2 · Prepare the shrimp topping by sautéing minced shrimp in a pan with ...
Prepare the shrimp topping by sautéing minced shrimp in a pan with 1/2 tbsp vegetable oil and a pinch of black pepper until pink and fragrant. Set aside.
Step 3 · Fry shallots in the remaining vegetable oil until golden and crispy
Fry shallots in the remaining vegetable oil until golden and crispy. Drain on paper towels.
Step 4 · Steam the rice cakes: Lightly oil small saucers or ramekins
Steam the rice cakes: Lightly oil small saucers or ramekins, pour a thin layer of rice batter into each, and steam over boiling water for 6-7 minutes until set and slightly translucent.
Step 5 · Prepare scallion oil by heating the chopped scallions in a small pa...
Prepare scallion oil by heating the chopped scallions in a small pan with a teaspoon of oil for 1 minute. Remove from heat.
Step 6 · Make a light dipping sauce by mixing fish sauce
Make a light dipping sauce by mixing fish sauce, sugar, lime juice, and 2 tbsp water. Stir until sugar dissolves.
Step 7 · Assemble by topping each rice cake with sautéed shrimp
Assemble by topping each rice cake with sautéed shrimp, scallion oil, and crispy shallots. Serve with the dipping sauce.
Why this recipe is healthy
This version of Bánh Bèo is a healthy Vietnamese snack because it uses whole, minimally processed ingredients and avoids heavy frying. The steamed rice cakes are light, while shrimp adds high-quality protein without excess fat. Using fresh herbs and aromatics boosts flavor without relying on added salt or sugar. Portion control with small serving sizes helps maintain calorie awareness, ideal for those tracking their intake.
A note on tradition
Bánh Bèo is a signature dish of Huế, a city in Central Vietnam known for its refined and elegant cuisine. Traditionally served during family gatherings, Tet (Lunar New Year), or local ceremonies, these petite rice cakes are enjoyed by people of all ages. Vendors often serve Bánh Bèo in small stacks of saucers, allowing diners to savor each bite with friends and family, reflecting the communal spirit of Vietnamese dining.