Vietnamese

Bánh Bèo (Water Fern Cake)

Name: Bánh Bèo (Water Fern Cake)
Total time: 60 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup rice flour; 2 tbsp tapioca starch; 2 cups water, 1 cup boiling water; 1/2 cup dried shrimp, soaked and pulverized; 1/4 cup scallion oil (mỡ hành); 1/2 cup crispy pork rinds or fried bread croutons; Sweetened fish sauce dipping sauce (Nước Chấm)

Small steamed savory rice cakes topped with dried shrimp, scallion oil, and crispy pork skin.

60 minutes

Serves 4

Appetizer

Contains common allergens

Fish Seafood Shellfish Wheat

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Instructions

6 steps

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.

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