Bánh bèo chén (Vietnamese steamed rice cakes)
Bánh bèo chén are delicate Vietnamese steamed rice cakes, traditionally served in small dishes. These savory cakes are made from a combination of rice flour and tapioca starch, giving them a soft yet slightly chewy texture. They are typically topped with a flavorful mixture of shredded shrimp, crispy fried shallots, and a drizzle of scallion oil, all complemented by a side of tangy Vietnamese dipping sauce (nước chấm).
Ingredients
- 1.5 cup rice flour
- 0.5 cup tapioca starch
- 1 tablespoon salt
- 1 tablespoon oil
- 3 cup water (2 cups cold, 1 cup hot)
- 0.5 cup cooking oil
- 1 bunch green onions, chopped
- 1 cup shredded shrimp
- 1 tablespoon annatto oil
- 15 count shrimp, peeled and deveined
- 0.5 cup crispy fried shallots
- 1 cup Vietnamese dipping sauce (nước chấm)
Method
- 1
In a large bowl, combine the rice flour, tapioca starch, and salt.
- 2
Add 2 cups of cold water and mix until smooth.
- 3
Pour in 1 cup of hot water and stir to combine.
- 4
Add 1 tablespoon of oil to the batter and mix well.
- 5
Transfer the batter into a squeeze bottle for easy pouring.
- 6
Arrange silicone cupcake liners or small dipping saucers inside a steamer basket.
- 7
Lightly spray the liners with oil.
- 8
Pour a thin layer of batter into each liner, filling them about halfway.
- 9
Cover the steamer and steam for 5-7 minutes, or until the cakes are firm and translucent.
- 10
Once cooked, carefully remove the cakes from the steamer and let them cool slightly.
- 11
Use a spoon to gently remove the steamed cakes from their molds and arrange them on serving plates.
- 12
To prepare the shrimp topping, heat annatto oil in a pan over medium heat.
- 13
Add the peeled and deveined shrimp and cook until they turn pink and are cooked through.
- 14
Place the cooked shrimp on parchment paper and use a pestle or the bottom of a glass to pound them until they are flattened and shredded.
- 15
Return the shredded shrimp to the pan and stir-fry for 1-2 minutes until they are dry and fluffy. Set aside.
- 16
To make the scallion oil, gently heat the cooking oil and pour it over the chopped green onions in a heatproof bowl. Stir to combine.
- 17
To assemble the dish, spoon a small amount of scallion oil over each steamed rice cake.
- 18
Top with a generous amount of the shredded shrimp.
- 19
Sprinkle crispy fried shallots over the top.
- 20
Serve with Vietnamese dipping sauce (nước chấm) on the side or drizzled over the cakes just before eating.
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