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BáNh BèO Recipe

BáNh BèO Recipe

When I was little, my parents and I used to go to this restaurant in LA called Nem Neuong Ninh Hoa. It was one of my favorite Vietnamese places because they always served very authentic Vietnamese cuisine, something I don’t get much of nowadays. Every dish they have is from a family recipe. We always had a few go-tos that we ordered – Nem Nuong, Bun Bo Hue, and this appetizer Banh Beo.

Banh beo is a Vietnamese appetizer that originates from Hue, a city in central Vietnam, where it is a popular street food. It is characterized by a rice cake steamed in a small dish, topped with fried shrimp and scallion oil, and eaten with a drizzle of Vietnamese dipping sauce. The rice cake is made from a few simple ingredients: rice flour, tapioca flour, salt, and water. While popular in Vietnam, it is actually pretty difficult to find here in the US. I’ve only seen it at a handful of restaurants in both LA and SF. I imagine part of the reason it’s so difficult to find is that it’s not that popular of a dish here in the West and it can be labor intensive to make.

Bánh

Eating this dish is a bit of a ritual. A large tray of 12-15 are placed in the center of the table where people grab them from the pile. To eat it properly, spoon a small amount of nuoc cham over it and eat everything together. After finishing each one, we would then stack the empty dishes on top of each other. As a kid, I always liked to see who had the largest pile. I was a bit of a glutton so it was me most of the time. 🙂

Cách Làm Món Bánh Bèo Chén Đà Nẵng Của Rốt Rốt

This was a dish I have to admit I was scared to make. I never steamed before and most Vietnamese dishes go awry the first time I try them. This was no different. I accidentally bought glutinous rice flour instead of regularrice flour, so my banh beo was squishy for my first attempt. I went back to the store, got the correct rice flour, and tried again. They turned out great the second time!

One thing I discovered that really helped me was leaving the lid open slightly to let out some steam. This prevents the batter from boiling over.

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Blog Of Salt: Homemade Banh Beo

Calories: 268 kcal Carbohydrates: 45 g Protein: 18 g Fat: 2 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 225 mg Sodium: 1090 mg Potassium: 52 mg Fiber: 1 g Sugar: 1 g Vitamin A: 40 IU Vitamin C: 1 mg Calcium: 92 mg Iron: 2 mgThese delicious Vietnamese steamed rice cakes (bánh bèo) are topped with velvety mung bean, prawn floss, fried pork fat, and a drizzle of scallion oil for the perfect combination of flavor and texture.

Vietnamese people love grazing on street food all day long. Whenever I went to the market with my mom, we would order a few items for breakfast, buy our grocery, then grab desserts on the way back. One breakfast that I really enjoyed was bánh bèo or Vietnamese steamed rice cakes. These delicious steamed rice cakes are topped with velvety mung bean, prawn floss, fried pork fat, and a drizzle of scallion oil for the perfect combination of flavor and texture.

Bánh bèo is a specialty of central Vietnam, especially in Đà Nẵng, Huế, Quang Nam and Quang Ngai. It is made from a batter of rice flour and tapioca flour, topped with minced shrimp (Huế style) or a mixture of pork, shrimp, and wood ear mushroom (Da Nang/Quang Nam style) and served in the little bowls. Southern Vietnamese have their own version called bánh bèo miền Nam, where the steamed rice cakes are topped with steamed mung bean in addition to the regular toppings and served on a plate. My family lived in a town called Thủ Đức, south of Saigon so we love the southern bánh bèo version.

Vietnamese Rice Cakes With Savory Gravy (banh Beo) Recipe

You’ll need to soak the mung beans for 6 hours or overnight. Once they’re softened, it will be easier to steam. The mung bean needs a little bit of salt for flavor and gets blended in a food processor to create a smooth filling. You can make the mung bean a day ahead and leave them in the fridge covered with plastic wrap to save time.

Prawn floss adds saltiness, texture, and taste to the Vietnamese steamed rice cakes. You can make prawn floss from fresh prawns/shrimp or dried prawns/shrimp depending on your preference. I use dried prawns for convenience and shorter cooking time. You can find dried prawns/shrimp at your local grocery store. Soak them in water for two hours to rehydrate, blend them in a food processor until pulverized, and use them as toppings for the steamed rice cakes. If you're not using them right away, keep them in an airtight container for a week in the fridge or pantry.

The crispy fried pork lard adds texture and richness to the Vietnamese steamed rice cakes (bánh bèo). I ask the butcher at my local Vietnamese grocery store for a good section of fat, usually the layer in between the the skin and meat of pork belly. After cutting the fat into small cubes, I transfer the cubes to a non-stick frying pan over medium-high heat and let the fat slowly rendered out.

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Bánh Bèo Nhân Tôm

Scallion oil or mỡ hành is a Vietnamese staple. It adds aroma, flavor, and color to many dishes. Some people make scallion oil only with just the green parts. It’s not wrong to add the white parts depending on your preference. Use a neutral oil like vegetable oil or canola oil so it can pick up the flavor of the scallion. Sliced scallion, vegetable oil, and a bit of salt go into a pan for a few minutes until the scallion becomes soft.

It's easy to overindulge in these Vietnamese steamed rice cakes because they taste so delicious! Just as you savor the tender rice cake topped with velvety mung bean, rich scallion oil, salty prawn floss, crunchy fried pork lard, and spicy dipping sauce, that whole bite is gone. These bánh bèo bring all the flavor and texture of Vietnamese street food!

These delicious Vietnamese steamed rice cakes (bánh bèo) are topped with velvety mung bean, prawn floss, fried pork fat, and a drizzle of scallion oil.or Vietnamese steamed rice cakes are a popular Vietnamese appetizer made with soft bouncy rice cakes that are topped with softened mung beans, dried shrimp, scallion oil, crispy fried shallots and served with a side of Vietnamese dipping sauce.

How To Make Bánh Bèo (vietnamese Savory Steamed Rice Cakes) Recipe

Whenever my family would host a big celebration, my mom would make bánh bèo as the first course in a three-course meal for my large family. She would bring out a giant serving tray filled with about 30+ beautiful, tiny white plates filled with soft and bouncy rice cakes topped with creamy mung bean paste, toasted shrimp, scallion oil, and fried shallots with a side of sweet and savory Vietnamese dipping sauce.

These tiny plates are filled with rich umami flavors, soft, bouncy and crunchy textural contrast, and are visually and aesthetically pleasing to the eye. This recipe will guide you step-by-step on how to make these Vietnamese steamed rice cakes. If you are looking for more delicious appetizers, check out my spicy tuna crispy rice , Vietnamese shrimp toast , and pate chaud .

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For this banh beo recipe, make sure you have all of these kitchen tools before you begin. These tools will help make the process of cooking these Vietnamese steamed rice cakes so easy.

Savory Steamed Rice Cakes (banh Beo)

This savory banh beo recipe is very easy to make. All you need to do is make the 1) rice cakes, 2) mung beans, 3) dried shrimp and 4) Vietnamese dipping sauce.

You can store the banh beo, mung bean paste, scallion oil, dried shrimp and fish sauce individually wrapped in airtight containers for up to 5 days. To re-heat, simply steam the banh beo again to bring back the moisture into the rice cake.

Banh beo if not already drizzled with fish sauce can last individually wrapped in plastic in the refrigerator for up to 5 days.

Bánh Bèo (vietnamese Steamed Rice Cakes)

Banh beo is served in individual small dishes. They are eaten by drizzling some Vietnamese dipping sauce on top and scooping with a spoon.

Bánh

If the top of the banh beo is cracked, like a mosaic, the banh beo is not fully cooked. The top of the rice cake should be slightly sticky and springy.

Bánh bèo or Vietnamese steamed rice cakes are a popular Vietnamese appetizer made with soft bouncy rice cakes that are topped with softened mung beans, dried shrimp, scallion oil, crispy fried shallots, and served with a side of Vietnamese dipping sauce.

Cách Làm Bánh Bèo Chén Nhân Tôm Thịt Ngon Mê Ly, đơn Giản Tại Nhà

Calories: 281 kcal | Carbohydrates: 49 g | Protein: 15 g | Fat:

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