Out of all the steamed cakes Vietnam has to offer, Banh Beo is definitely in my top three. Banh Beo originated from Hue city in central Vietnam, but loved throughout Vietnam. The rice cakes are made from steaming a rice flour batter in little bowls. Once the batter has cooked we then pile on fine shrimp flakes. Other common toppings associated with Banh Beo are oil scallion, ground mung beans, and roasted bread. You can eat it them in individual bowls or the rice cakes can be transfer to a plate. Banh Beo can be unique to certain city, therefore preparation of toppings and sauce may differ. Like most rice cakes Banh Beo is eaten with prepared fish sauce, I prefer eating them with a light and sweet fish sauce so I can slurp everything up.
About 5 years ago I learned that my soon to be sister-in-law is from Hue. Knowing that she will be moving to the Midwest where Vietnamese food is non-existent, I decided to learn a few specialties of central Vietnam so she won’t feel so homesick. I was lucky to be able to learn how to make Banh Bot Loc from my friend’s mother. As for Banh Beo, my first attempt was following the directions on the back of a bag of pre-mixed flour. It was pretty successful but I know the rice cakes could have been better. My mother often mix extra ingredients whenever she use a pre-mixed flour bag to make Banh Cuon so I thought I test it out. After many ups and downs in the kitchen, I have found a recipe which I am very satisfy with the texture of the rice cakes. Every bite is soft and chewy!
I do not make Banh Beo very often because it is very time consuming. Nowadays I usually only make it when i’m home and with my sister-in-law, because we have develop a pretty efficient system over the years. I posted a recipe for Banh Beo before using pre-mixed flour package a several years ago, I finally got around to writing an entry this new recipe. I love and cherish this recipe very much so enjoy!
Batter For the Rice Cakes:
3 cups of rice flour
1 cup of tapioca flour
5 cups of water
a pinch of salt
1 tablespoon of vegetable oil
Little shallow bowls
1. Mix all the ingredients together and let sit a couple hours to let the flour expand. I like to mix the flour the night before and use it the next day.
2. Before steaming make sure you stir the flour mixture again because it may have clumped up.
3. Add water to your steamer and heat it up.
4. Brush some cooking oil onto the little bowls and ladle in the rice flour mixture. How much goes into the bowls depends on how thin you like your cakes to be.
5. Transfer to steamer and let cook for about 5 minutes or until cakes are firm. Remove and let it cool a bit.
1 lb of shrimp ( I use Argentina shrimp that is naturally more orange, I usually do not add any coloring to my shrimp)
4-5 green onions (minced)
4-5 carrots julienned (optional I like eating pickled carrots with Banh Beo)
1. Wash and peel the shrimps.
2. Heat up some cooking oil in a pan. On low heat, cook the shrimp in the oil. Once cooked remove to paper towel to soak up some of that oil.
3. Smash the shrimp flat with a pestle on a cutting board. And then use your hand to shred down the shrimp even more.
4. Transfer shrimp to a non stick pan (NO oil is needed) on low to medium heat. Stir the shrimp meat until it dries up. Transfer to a bowl.
5. Marinade the julienned carrots with half a cup of sugar and 3 tablespoon of vingear. Mix together, this is how I made super fast pickled carrots.
6. Heat up some cooking oil in a pan, add the minced green onions. Let onions cook in the oil. Transfer to a bowl.
7. Add 2.5 cups of boiling water to 1 cup of sugar. Let cool. Add fish sauce, lime, and fresh chili to the sugar water to make a sauce.
How to Prepare your Banh Beo:
Spread some scallion oil on top of the rice cakes, and then shrimp. Pour lots of fish sauce and pickled carrots on top and enjoy!