The tasty Vietnamese rice cakes steamed (Bánh Bèo recipe) are topped with silky Mung bean floss, prawns, crispy pork fat and drizzles of scallion oil to create the perfect balance of texture and flavor.
Vietnamese people are awed by eating street food for all day. Every time I went to market along with my mother, we would buy several items for breakfast to buy our groceries and then eat desserts when we returned. One breakfast I truly loved was banh beo, or Vietnamese rice cakes that are steamed. These tasty rice cakes are decorated with silky mung beans, the prawn floss, crispy the pork’s fat as well as drizzles of scallion oil, for the perfect blend of taste and texture.
BANH BEO Variations
Banh beo is an speciality from central Vietnam particularly it is served in Da Nang, Hue, Quang Nam and Quang Ngai. It is made with a batter consisting of tapioca and rice flour, and topped by chopped shrimp (Hue style) or a mix of shrimp, pork and wood ear mushrooms (Da Quang Nam way) serving in small bowls. Southern Vietnamese have their own version known as banh beo Nam in which the rice cakes that are steamed are served with steamed mung-bean as well as the usual toppings, and served on a platter. My family was from the town of Thu Duc, south of Saigon which is why we like the banh beo from the south.
HOW DO YOU MAKE THE STEAMED MUNG
It is necessary in the process of soaking the Mung Beans in water for six hours or for a night. Once they’re soft, they is easier to steam. The mung bean requires some salt to add flavor. They are mixed in a food processor in order to create an even filling. Mung beans can be prepared bean in advance and then store them in the fridge , covered with plastic wrap to cut down on time.
HOW DO I MAKE PRAWN FLOSS
Prawn floss imparts saltiness, texture and flavor to Vietnamese rice cakes that are steamed. Prawn floss can be made from fresh prawns/shrimp as well as dried prawns/shrimp, based on your preferences. I like dried prawns because of their ease of cooking and a shorter cooking time. It is possible to find dried prawns or shrimp at the local grocery store. Soak in water for two hours to rehydrate. Blend them with an food processor until they’re it is completely pulverized. You can then use them as toppings for rice cakes that are steamed. If you don’t intend to use them immediately, store their airtight containers and keep them for a week in the refrigerator or in the pantry.
HOW DO I CONCOCTE THE FRIED PORK LARD
The crisp pork lard fried in oil provides texture and a richness the Vietnamese rice cakes steamed (banh beo). I request for the butcher in my neighborhood Vietnamese grocery store to provide me with the fat in a large amount typically the layer that is between the skin and the meat of the pork belly. When I have cut it into cubes, I then transfer the cubes to a nonstick pan with a medium-high heat and allow the fat to slowly melt away.
HOW DO I MAKE THE SCALLION OIL FOR THIS BANH BEO RECIPE
Mo hanh, also known as scallion oil, is an essential Vietnamese essential ingredient in Vietnamese cuisine. It provides flavor, aroma and color to many food items. Many people make scallion oils solely with the green components. It’s okay to include the white parts according to your preferences. Choose a neutral oil such as canola oil or vegetable oil, so that it picks out the smell that the scallion has. Cut scallion into slices along with vegetable oil and some salt will go into a skillet for a couple of minutes, until the scallion is soft.
Tips to STEAM BANH BEO
- To cut down on time and to speed things up Make the prawn floss the day prior to. Mix the batter for banh beo first, then let it rest while you cook the mung beans that have been steamed and friend pork lard. sallion oil, and sauce for dipping.
- Let the batter sit for about an hour after mixing it. Give the batter one quick stir to disperse the flour that was settling in the bottom.
- Small, shallow bowls are ideal to steam rice cakes. These bowls are available in Vietnamese supermarkets.
- Be sure to make sure to grease your bowl using vegetable or canola oil prior to pouring the batter into. It will make getting rid of the rice cakes much easier.
- A tablespoon of batter will take approximately five minutes to steam. This produces a fine rice cake.
- If you prefer thicker rice cakes, you can use 1 and 1/2 tablespoons of batter. It will take about 7 to 8 minutes.
- Make use of tongs to take out the bowls to ensure you do not burn yourself.
- Make sure the bowls have cooled enough to handle before taking the rice cakes that have been steamed from the bowl.
- This recipe can make 8-10 servings. You can cut it down the amount if you’re cooking only for you and a friend.
It’s easy for one to overindulge in these Vietnamese rice cakes that are steamed because they are so delicious! As you enjoy the soft rice cake, decorated with velvety mung bean and scallion oil that is rich, sweet prawn floss, crispy pork lard that’s been fried and a spicy sauce for dipping and the whole meal is gone. The banh beo is a feast for the eyes and brings all the flavors and textures that you would expect from Vietnamese street foods!
To get further Vietnamese street food ideas Check out the following recipes for inspiration:
- Bánh Kẹp Lá Dứa – Vietnamese Pandan Waffle
- Banh Xeo – Vietnamese crepes,
- Bánh Tôm – Shrimp and Sweet Potato Fritters.
Bánh Bèo Recipe – Vietnamese Steamed Rice Cakes
Equipment
- Bamboo Steamer
- 2 inch shallow bowls for dipping or plates
Ingredients
Batter
- 2 cups rice flour
- 1/4 cup tapioca flour
- 1 teaspoon salt
- 4 cups of water and warm water
- 2 tbsps vegetable oil for steaming
To serve
- Half cup of split Mung Beans soak in cold water six hours or over night
- 1 teaspoon salt
- 8 ounces of pork fat cut into cubes
- 1 cup of dried shrimp, or shrimp, soak in water for two hours
Mỡ hành
- 1/2 cup scallion cut thinly with only the green parts
- 1/4 teaspoon salt
- One cup vegetable oil
Dipping sauce
- 2 tbsps fish sauce
- 1/4 cup of water
- 3 Tbsps of Granulated sugar
- One tablespoon of fresh lime juice
- 1 red chili, thinly cut
Instructions
Prawn floss (make this on the day prior to)
- A food processor, add the mung beans that have been steamed and salt , and process until it is smooth.
- The dried prawns should be rehydrated with cold water for two hours. Rinse and dry with the help of a paper towel.
- Place the rehydrated prawns into the food processor and then grind until a finer floss.
- In a small fry pan, heat on low heat. Add the prawns. Cook at a low simmer, stirring constantly for about 10 minutes or until they are dry.
Mung beans that have been boiled (start the night prior to)
- Place the mung beans into large bowls and cover it with cold water for about 6 hours or up to an overnight.
- Wash and drain the soaked Mung bean. Place the mung beans in steamer and let it steam for around 15 minutes, or till the bean becomes soft.
- Keep in an airtight jar in the fridge or pantry for up to a week.
Fried pork lard
- The pork's fat should be placed in an enormous fry pan on medium-high temperature. Cook the fat across all four sides of the pan for around 20 minutes or until crisp. Transfer them onto a plate lined with towels to let them drain.
Oil for the Scallion (Mỡ Hành)
- To prepare the scallion oil put the oil, salt and onions in a pan at medium-low temperature. Then cook for 2 minutes , or till the oil gets to simmer. Remove the pan from the heat and place aside.
Dipping sauce (Nước chấm)
- To prepare the dip sauce Combine all ingredients in a bowl, then whisk until well combined. Put aside until you are it is time to serve.
Rice cakes that have been steamed
- Then add the rest of the water and mix until you get a smooth liquid batter. Place it aside to sit for an hour.
- To prepare the batter make the batter, in a large bowl combine tapioca flour, rice flour, salt and. Make a hole in the center , then whisk in 1/2 of the warm water.
- Clean the bowls of dipping with vegetable oil so that it is easier to clean them after cooking.
- In batches, place the bowls at the base of a bamboo steamer and fill each one with approximately 1 tablespoon batter.
- Place the steamer in the stove or in simmering water, and let it steam for 5 minutes or until you are satisfied with the cooked rice. Take the bowls of dipping away and repeat the process with the rest of the batter.
- Take out the rice cakes that have been steamed and place them on an eating plate. Serve a spoonful of mung bean onto the cakes and top with a few bits of pork fat and shrimp floss. Sprinkle the scallion oil and sauce for dipping over the cakes, and serve them immediately.
Notes
- To reduce time and be more efficient, you can make the prawns floss the day prior to. Mix the batter first , and leave it to rest while you prepare the mung beans that have been steamed and friend pork lard. sallion oil, and dip sauce.
- Let the batter sit for an hour following the time mixing it. Give the batter an easy stir to distribute the flour that has settled in the bottom.
- Small, shallow bowls are ideal to steam rice cakes. They are usually available in Vietnamese supermarkets.
- Be sure to coat the bowl in vegetable or coconut oil prior to pouring the batter into. This will make the removal of rice cakes more easily.
- A tablespoon of batter will take around 5 minutes to steam , which produces a fine rice cake.
- If you like more dense rice cakes, you can use 1 and 1/2 tablespoons of batter, which should take approximately 7 to 8 minutes.
- Utilize tongs to get rid of the bowls, so that you aren’t burning yourself.
- Make sure the bowls have cooled enough to be handled before removing the rice cakes that have been steamed from the bowl.
- This recipe yields about 8-10 servings, so you can reduce the ingredients if cooking for just your family and friends.
