Bánh Bèo (Vietnamese Steamed Savory Rice Cakes)

6 steps. Take it one step at a time.

1. 01

   Whisk together the rice flour, tapioca starch, salt, and warm water

   In a large bowl, whisk together the rice flour, tapioca starch, salt, and warm water until the mixture is completely smooth and no lumps remain. Let the batter rest at room temperature for 30 minutes.

   30 min
2. 02

   Drain the soaked dried shrimp and pat dry

   Drain the soaked dried shrimp and pat dry. Pulse in a food processor or pound in a mortar and pestle until they become fluffy threads. Toast the shrimp in a dry pan over medium heat for 3-5 minutes until fragrant and slightly orange.

   5 min
3. 03

   Heat the neutral oil

   Heat the neutral oil in a small pan until shimmering. Place the chopped scallions in a heat-proof bowl and pour the hot oil over them. Stir and set aside to cool.

4. 04

   Make the dipping sauce

   Make the dipping sauce by combining fish sauce, sugar, lime juice, and 4 tablespoons of warm water. Stir until the sugar is dissolved, then add the minced garlic and sliced chili.

5. 05

   Prepare a steamer

   Prepare a steamer over boiling water. Lightly grease small ceramic saucers and place them in the steamer for 2 minutes to heat up. Stir the batter and pour about 1-2 tablespoons into each saucer to create a thin layer. Steam for 5-7 minutes until the cakes are translucent and firm. Repeat with the remaining batter.

   7 min
6. 06

   Remove the saucers and let them cool slightly

   Once steamed, remove the saucers and let them cool slightly. Top each cake with a spoonful of the shrimp floss, a drizzle of scallion oil, and a few pieces of crispy pork rinds. Serve immediately with the dipping sauce on the side.