Vietnamese
Asia Unplated
From
Asia Unplated
season
2
episode
10
Banh Beo
With
Diana Chan
Bánh bèo is a popular Vietnamese steamed rice cake originating from the city of Huế in central Vietnam. The name translates to "duckweed cake" because the small, circular cakes resemble the leaves of
PREP
0
MINS
Cook
0
MINS
SERVES
10
About this recipe
Diana Chan shares this fragrant Vietnamese dish, where all you need is simple Bamboo steamer. Bánh bèo is a popular Vietnamese steamed rice cake originating from the city of Huế in central Vietnam. The name translates to "duckweed cake" because the small, circular cakes resemble the leaves of duckweed on a pond.
Ingredients
2 cups rice flour
2 tablespoons tapioca flour
1 teaspoon salt
4 cups water
2 teaspoons vegetable oil
For the nuoc cham: 2 tablespoons lime juice
For the nuoc cham: 2 tablespoons fish sauce
For the nuoc cham: 2 tablespoons sugar
For the nuoc cham: 6 tablespoons water
For the fried baby shrimp: 1/2 cup dried baby shrimp
For the fried baby shrimp: 2 tablespoon oil, or enough for frying
For the spring onion oil: 2 spring onion, sliced
For the spring onion oil: 3 tablespoons oil
Method
For the batter: combine rice flour, tapioca flour, and salt in a large bowl and mix. Add in the water and oil and stir thoroughly. Set aside.
For the nuoc cham: mix the lime juice, fish sauce, garlic, sugar, and water in a small bowl. Mix well. Set aside.
For the fried shrimp: soak dried shrimp for at least 10 minutes. Drain and pulse to resemble breadcrumbs in a food processor. Fry the dried shrimp in some oil for 3-5 minutes until crispy. Remove from oil and drain on some paper towel. Set aside.
For the spring onion oil: in a small saucepan, heat up 1 tablespoon of vegetable oil on medium high. Add sliced spring onions and cook for about 2 minutes or until softened. Set aside.
To make the Banh Beo: place your steamer basket over a pot of boiling water. Grease the sauce dipping dishes with some oil and pour in the batter to about 3/4 full. Steam for 5 minutes until the rice cake sets. Remove from the steamer basket and allow to cool before serving.
To serve, put some fried baby shrimp and spring onion oil on top and dress with nuoc cham.
Diana Chan
Diana Chan won MasterChef Australia in 2017 with a precision-led repertoire built on Malaysian-Chinese home cooking. She hosts Asia Unplated, a tour through regional kitchens that treats the home cooks as the experts. Her recipes lean technical without losing the household feel they came from.
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