Bánh Bèo (Water Fern Cake)
Small steamed savory rice cakes topped with dried shrimp, scallion oil, and crispy pork skin.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Mix Batter: Combine rice flour, tapioca starch, and cold water. Let sit for 30 minutes. Just before cooking, stir in the boiling water and a pinch of salt.
- 2
Prepare Shrimp Topping: Drain the soaked dried shrimp. Pound them in a mortar or pulse in a food processor until fluffy. Toast the shrimp fluff in a dry skillet over low heat until completely dry and vibrantly orange.
- 3
Heat Small Cups: Place small, shallow ceramic Bánh Bèo cups in a steamer basket. Steam them empty for 2 minutes to get them piping hot.
- 4
Steam Cakes: Carefully pour the thin batter into the hot cups, filling them halfway. Steam over high heat for 4-5 minutes until the batter turns opaque white and forms a slight dimple in the center.
- 5
Garnish: Remove the cups from the steamer. Spoon a small amount of scallion oil onto each cake. Sprinkle generously with the toasted dried shrimp fluff and top with a piece of crispy pork rind.
- 6
Serve: Serve the cakes directly in their cups. To eat, drizzle Nước Chấm over the top and use a small spoon to scoop the cake out of the cup.
Plan it in Listahan
Add Bánh Bèo (Water Fern Cake) to your week, check it against your household's allergens, and build the shopping list automatically.