Banh Beo Steamed Rice Cakes (Print Version)
Delicate steamed rice cakes topped with savory shrimp, aromatic scallion oil, and crispy shallots—a classic Vietnamese appetizer offering perfect texture balance.
# What You 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 ounces 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 stalks scallions, 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
# How To Make:
01 - Whisk rice flour, tapioca starch, water, salt, and 1/2 teaspoon oil in a bowl until completely smooth. Allow batter to rest for 10 minutes to hydrate properly.
02 - Finely chop shrimp into small pieces. Heat 1 tablespoon oil in skillet over medium heat. Sauté shallot until fragrant, approximately 1 minute. Add chopped shrimp with salt, sugar, and pepper. Stir-fry until shrimp are fully cooked and moisture has evaporated, creating a dry topping consistency. Remove from heat.
03 - Heat 2 tablespoons oil in small pan until shimmering hot. Pour hot oil directly over sliced scallions in heatproof bowl. Stir gently and set aside to infuse flavors.
04 - Bring steamer water to rolling boil. Lightly grease small ceramic dishes or ramekins, approximately 3 inches in diameter. Stir rested batter and pour approximately 2 tablespoons into each dish, creating thin layer. Arrange dishes in steamer, cover, and steam for 7 to 8 minutes until set and translucent. Remove from steamer and cool slightly.
05 - Combine fish sauce, sugar, lime juice, water, and sliced chili in small bowl. Stir vigorously until sugar completely dissolves. Adjust balance if needed.
06 - Top each steamed rice cake with small portion of shrimp mixture. Drizzle with scallion oil and sprinkle with crispy fried shallots. Add mung bean paste if desired. Serve immediately while warm with dipping sauce alongside.
# Expert Tips:
01 -
- These delicate rice cakes offer an irresistible combination of soft, chewy, and crispy textures in every bite
- The shrimp and scallion oil topping creates that perfect balance of savory and aromatic flavors that makes Vietnamese cuisine so special
02 -
- The batter consistency matters more than exact measurements, it should flow like heavy cream not thick pancake batter
- Having your small dishes greased and ready before turning on the steamer makes the process so much smoother
03 -
- Use small shallow dishes or saucers for the most authentic presentation and easier eating
- The scallion oil can be made ahead but tastes best when freshly prepared