Bánh Bèo (Water Fern Cake)

1. Rice Cakes:
    - Rice Flour: The base ingredient for the cakes, providing a light and airy texture.
    - Tapioca Starch: Adds elasticity and chewiness to the cakes.
    - Water: Used to create the batter.
    - Salt: Enhances the flavor of the rice cakes.
2. Toppings:
    - Dried Shrimp (Tôm Khô): Rehydrated and ground into a fine powder or left whole for a burst of umami flavor.
    - Scallions: Chopped and sautéed in oil to release their aroma and flavor.
    - Crispy Shallots: Thinly sliced shallots fried until golden and crispy.
    - Mung Bean Paste: Cooked mung beans mashed into a smooth paste.
    - Pork Cracklings: Optional, for added crunch and flavor.
3. Dipping Sauce (Nước Mắm Chấm):
    - Fish Sauce: The base of the dipping sauce.
    - Sugar: Adds sweetness to balance the saltiness of the fish sauce.
    - Lime Juice: Provides acidity and freshness.
    - Garlic and Chili: Minced, for heat and aroma.
    - Water: To dilute the sauce and balance the flavors.

1. Preparing the Batter: In a large bowl, combine rice flour, tapioca starch, and salt. Gradually add water while stirring to create a smooth, lump-free batter. Let the batter rest for at least 30 minutes.
2. Steaming the Rice Cakes:
    - Prepare a steamer with enough water for steaming. Place small, shallow dishes (traditionally made of ceramic) in the steamer and preheat for a few minutes.
    - Stir the batter again and pour a small amount into each dish, filling them about halfway.
    - Steam the rice cakes for about 7-10 minutes or until they turn opaque and set. Remove from the steamer and let them cool slightly.
3. Preparing the Toppings:
    - Dried Shrimp: Soak dried shrimp in warm water until rehydrated. Drain and grind into a coarse powder or leave whole.
    - Scallion Oil: Heat oil in a pan and sauté the chopped scallions until fragrant. Set aside.
    - Crispy Shallots: Thinly slice shallots and fry in oil until golden and crispy. Drain on paper towels.
    - Mung Bean Paste: Cook mung beans until soft, then mash into a smooth paste.
4. Making the Dipping Sauce: In a bowl, combine fish sauce, sugar, lime juice, minced garlic, and chili. Add water to dilute and adjust the seasoning to taste.
5. Assembling the Dish:
    - To serve, place a steamed rice cake on a plate. Top with a small amount of dried shrimp, scallion oil, crispy shallots, and mung bean paste.
    - Serve with a side of dipping sauce for drizzling or dipping.

Bánh Bèo is named for its resemblance to the water fern (bèo in Vietnamese). These small, steamed rice cakes are typically served in small, shallow dishes and topped with a variety of flavorful ingredients such as dried shrimp, scallions, crispy shallots, and mung bean paste. The dish is often enjoyed with a side of dipping sauce, making it a perfect appetizer or snack.

Bánh Bèo, also known as Water Fern Cake, is a beloved Vietnamese dish originating from the central region of Vietnam, particularly Huế. These delicate steamed rice cakes are topped with savory ingredients and are known for their light, airy texture and subtle flavor. At Vị Hanoi, we prepare Bánh Bèo using traditional methods and high-quality ingredients to bring you an authentic taste of Vietnam. Here’s an in-depth look at the ingredients and preparation of Bánh Bèo.

The key to a delicious Bánh Bèo lies in its soft, fluffy texture and the combination of savory toppings. Here are the main components:

Creating Bánh Bèo involves several steps, each essential for achieving the perfect texture and flavor:

At Vị Hanoi, we are dedicated to bringing you the authentic flavors of Vietnamese cuisine. Our Bánh Bèo is made with traditional ingredients and methods, ensuring a dish that is both delicate and flavorful. Whether you’re enjoying it as an appetizer or a snack, Bánh Bèo offers a taste of Vietnam’s rich culinary heritage.