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Bánh Bèo, or Water Fern Cakes, is a beloved Vietnamese delicacy that captures the subtle elegance of central Vietnamese cuisine. These small, steamed rice cakes are topped with savoury and colourful ingredients, creating a bite sized experience of textures and flavours.
Often served in individual bowls or small plates, Bánh Bèo is both visually appealing and deeply satisfying, embodying the refined simplicity that makes Vietnamese cuisine so cherished.
What Is Bánh Bèo?
Bánh Bèo originates from the central region of Vietnam, particularly from the city of Huế, known for its intricate and delicate culinary traditions. These petite rice cakes are named after the water fern plant due to their resemblance in shape and size.
Made from a batter of rice flour and water, the cakes are steamed until they take on a soft, slightly chewy texture with a gentle, translucent appearance. They are then topped with a savoury mixture, usually including dried shrimp, scallions, and crispy fried shallots.
The charm of Bánh Bèo lies in its balance of subtle and bold flavours. The rice cakes themselves are mild and lightly scented, while the toppings add a vibrant contrast.
Served with a side of nuoc cham, a sweet and tangy dipping sauce made from fish sauce, sugar, lime, and chili, each bite of Bánh Bèo is a delicate dance of flavours and textures that epitomizes the Vietnamese art of balance.
Ingredients and Taste
The ingredients in Bánh Bèo are simple yet thoughtfully selected to create a dish that’s satisfying in its subtlety. The rice cakes are made from a batter of rice flour and water, which, when steamed, develops a soft, pillowy texture that’s slightly sticky and easy to savour. This mild base allows the toppings to take centre stage, creating a blend of textures and flavours in each bite.
Dried shrimp is often the key topping, finely ground to add a savoury, slightly briny flavour that complements the rice cakes. Crispy shallots bring a golden crunch, while fresh scallions add a burst of colour and mild pungency.
Some versions of Bánh Bèo also include mung bean paste, which adds a creamy richness to the dish. A drizzle of nuoc cham over the cakes brings it all together, adding a hint of sweetness, acidity, and umami that lifts the entire dish.
Each mouthful is a delightful contrast of soft, crisp, savoury, and tangy, making Bánh Bèo a uniquely satisfying snack or appetizer.
A Taste of History
Bánh Bèo is a dish with deep roots in central Vietnam, especially in Huế, the former imperial capital. Huế’s cuisine is known for its emphasis on refined, bite sized dishes, a legacy from the days of Vietnamese royalty.
Bánh Bèo, with its delicate presentation and carefully balanced flavours, embodies this culinary heritage. In fact, it’s believed that this dish was once enjoyed in the royal court, appreciated for its elegant appearance and light, satisfying taste.
The popularity of Bánh Bèo has spread beyond Huế, and it can now be found across Vietnam, especially in restaurants and street food stalls specializing in central Vietnamese cuisine.
Despite its humble ingredients, Bánh Bèo carries a sense of history and tradition, inviting diners to experience a taste of Vietnam’s past with each bite. It remains a staple at gatherings, celebrations, and as a favourite afternoon snack, bridging generations through its timeless appeal.
Vietnamese Bánh Bèo (Water Fern Cakes) Recipe
Serves: 4 people
Ingredients:
For the Rice Cakes:
- 1 cup rice flour
- 1 tbsp tapioca starch
- 1 1/2 cups water
- 1/4 tsp salt
For the Topping:
- 1/2 cup dried shrimp
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 small shallot, minced
- 1/4 tsp sugar
- 1/4 tsp fish sauce
For the Scallion Oil:
- 1/4 cup vegetable oil
- 4 green onions, thinly sliced
For Serving:
- 1/2 cup fish sauce
- 1/4 cup water
- 2 tbsp sugar
- 1-2 tbsp lime juice
- Fresh red chili, sliced (optional)
Directions
To prepare the rice cakes, combine the rice flour, tapioca starch, water, and salt in a large bowl. Whisk until smooth and free of lumps. Let the batter rest for at least 15 minutes to allow the starch to hydrate fully.
While the batter rests, soak the dried shrimp in hot water for 10 minutes to soften them. Drain, then finely chop or grind the shrimp using a food processor. This topping adds a signature flavour and texture to Bánh Bèo.
Prepare the scallion oil by heating 1/4 cup of vegetable oil in a small pan over medium heat. Once hot, add the sliced green onions and stir gently for about 1-2 minutes until softened but still bright green. Remove from heat and set aside.
In another pan, heat 2 tablespoons of vegetable oil over medium heat. Add the minced garlic and shallot, cooking until fragrant and golden, about 1-2 minutes. Add the chopped shrimp, sugar, and fish sauce. Stir well and cook for 3-4 minutes, then set aside. This topping provides a savoury depth to each rice cake.
Prepare a steamer by filling it with water and bringing it to a gentle boil. Place small, shallow heatproof dishes (or ramekins) in the steamer tray, allowing steam to circulate around each one. Lightly oil each dish to prevent sticking.
Pour a small amount of batter into each dish, just enough to create a thin layer. Cover and steam for 4-5 minutes, or until the rice cakes turn opaque and are firm to the touch. Repeat until all batter is used, removing the cakes to cool slightly between batches.
While the cakes are steaming, prepare the fish sauce by combining the fish sauce, water, sugar, and lime juice in a bowl. Stir until the sugar dissolves, adjusting the seasoning to taste with more lime or chili slices if desired.
To serve, spoon a bit of the dried shrimp topping over each rice cake, followed by a drizzle of scallion oil. Serve with the prepared fish sauce on the side for dipping or drizzling. Bánh Bèo is best enjoyed warm, allowing each bite to highlight the tender texture of the rice cake, the savoury shrimp topping, and the bright scallion oil.
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