BÁNH BÈO

Vietnamese Rice Cakes

Yield: 4 servings

Time: 4 hours 30 minutes

Watch Video

These little steamed rice cakes can be a blank canvas for however you choose to adapt them with whatever toppings you already have. Tangy, savory, soft and crunchy, bánh bèo are a well-loved Vietnamese street food classic. 

Listen

Ingredients

BATTER

½ cup rice flour
1 tbsp tapioca flour
2 cups water
½ tsp salt

 

TOPPINGS

100g cooked salmon
100g minced mushrooms
½ onion, minced
½ cup split mung beans
½ tsp ground turmeric
grapeseed or vegetable oil
salt and pepper
fish sauce

 

QUICK PICKLE

1 carrot, julienned
1 turnip, julienned
1 tbsp salt
1 tbsp sugar
1 clove garlic, crushed
1 bird’s eye chili, sliced in half vertically
½ cup rice wine vinegar
1 ½ cups water

 

SCALLION OIL

3 scallions
¼ cup vegetable oil
1 clove garlic thinly sliced
½ tsp ginger, minced

 

NƯỚC CHẤM  (DIPPING SAUCE)

2 tbsp fish sauce
1 tsp sugar, maple syrup, or honey
1 clove garlic, minced
¼ cup water
juice of ½  lime

Instructions

TOPPINGS

1. Soak mung beans for 3 hours minimum, or overnight.

2. Drain mung beans, rinse, and bring to a boil with 2 cups of water. Cook until tender, about 20 minutes. Add a couple drops of fish sauce and turmeric. 

3. For salmon floss: place cooked salmon in a hot pan over medium heat with a little grapeseed oil, a splash of fish sauce, and pepper. Cook stirring occasionally until the fish has caramelized and starts to crisp. Remove and set aside.

4. Mince mushrooms. Sauté with onions, salt and pepper, about 10 minutes. Set aside.

5. For scallion oil: add all ingredients into a heat proof bowl. Heat oil in a saucepan until hot and pour over the scallion mixture.

6. For nước chấm: mix all ingredients together until the sugar dissolves. 

BATTER

Whisk all batter ingredients together. Rest for 30 minutes.

PICKLES

1. Julienne your carrots and turnips.

2. In a separate bowl, combine remaining pickle ingredients and mix well until the sugar dissolves. 

3. Pour the pickling liquid on the julienned vegetables and set aside. 

TO ASSEMBLE

1. Place a steamer and pot filled ⅓ full with water on the stove to boil.

2. When water is steaming, oil small shallow sauce dishes and place in the steamer. Cover to warm, about 1 minute. Note: silicone or foil muffin tins may also be used.

3. Pour rice batter into the dishes, filling ⅔ of the way. Close and steam for 3-4 minutes. 

4. Use tongs to remove each dish and cool before removing cakes. Repeat until all the batter is used.

5. To finish: place a teaspoon of mung bean paste topped with salmon or mushroom on each cake. Add crisp vegetable pickles and drizzle with scallion oil. Enjoy with citrus fish sauce!

Recipe by Sandy Ho

“These Vietnamese rice cakes always remind me of my brother Daniel, who loved this dish as a child. Growing up in the suburbs of Sydney, Australia, our parents taught us to be adventurous eaters, and to try anything and everything with enthusiasm. As much as I love to find new food inspiration, nothing beats coming home to my Vietnamese roots.”

SANDY HO is an Australian-Vietnamese chef, recipe developer, and food stylist passionate about the use of local, sustainable produce. Her fascination with nostalgic cooking and flair for colorful flavors have led her to collaborate with food makers everywhere, traveling the word as a chef with The Sailing Collective.  Ho currently develops recipes for new food concepts, caters for small and large scale events, and continues to cook around the world. Learn more at her website.

April 16, 2020. Photo by Sandy Ho.

More Recipes

Oral Traditions

About this project

Recipe Title Here

Recipe English Here