Bánh Bèo
Ăn vặt • Việt Nam
Về Bánh Bèo
Steamed rice cakes topped with dried shrimp and scallion oil — Huế dish
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(for 6 small rice cakes per person)
- 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) - optional
Instructions
- 1
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.
10 minutes
Resting the batter helps the texture become more elastic.
- 2
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.
5 minutes
Use lean shrimp for a lighter, protein-rich topping.
- 3
Fry shallots in the remaining vegetable oil until golden and crispy. Drain on paper towels.
3 minutes
Watch closely to prevent burning and maximize crunch.
- 4
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.
7 minutes
Don’t overfill the molds; a thin layer cooks more evenly.
Why This Dish 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.
Bánh Bèo is naturally gluten-free when made with pure rice and tapioca flours, making it suitable for those with gluten sensitivities. Shrimp provides lean protein and essential minerals like selenium, iodine, and vitamin B12. The inclusion of scallions and shallots adds antioxidants and vitamins A and C. With minimal oil and no deep-frying, this snack is low in saturated fat and offers a moderate carbohydrate profile, making it a balanced choice for energy and satiety.
Pro Tips
- 💡Tip 1: Use high-quality rice flour for the best texture and authentic flavor.
- 💡Tip 2: Prepare all toppings in advance for quick assembly and fresher taste.
- 💡Tip 3: Use small, shallow dishes to mimic traditional Bánh Bèo presentation.
Storage & Serving
Store leftover rice cakes and toppings separately in airtight containers in the refrigerator for up to 2 days. Re-steam rice cakes to refresh texture before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
| Protein | 3.0 g |
| Carbohydrates | 16.0 g |
| Total Fat | 4.0 g |
| Fiber | 0.0 g |
