DISH RESEARCH · Snack
Banh Beo
Vietnamese steamed rice cakes with mung bean paste, dried shrimp and scallion oil.
About Banh Beo
Bánh bèo are small Vietnamese savoury rice cakes. Vicky Pham distinguishes dry Huế-style toppings from the wet Quảng Nam version; this recipe follows her dry style with the hearty mung-bean addition.
Dried salted shrimp provide a concentrated savoury note, while scallion oil adds aromatic richness. Mung bean paste gives a mild contrast, and a fish-sauce-based dipping sauce supplies the sweet, spicy accompaniment.
The delicate cakes are served in small ceramic saucers with their toppings arranged separately. Fried pork fat is listed alongside the shrimp, mung bean paste and scallion oil, preserving the source's selected topping combination.
Allergens in this recipe
Contains: Crustaceans, Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Banh Beo
Vicky Pham's dry Huế-style bánh bèo with mung bean paste.
- Rice flourBase · Rice cakes
- Tapioca flourBase · Rice cakes
- SaltSeasoning · Rice cakes
- WaterLiquid · Batter and method preparation
- Vegetable oilCooking medium
- Dried salted shrimpTopping
- Dried split mung beansTopping
- Fried pork fat (tép mỡ)Topping
- Scallion oil (mỡ hành)ToppingIngredient page not linked
- Fish-sauce dipping sauce (nước mắm chấm)Accompaniment
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Rice flour: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Tapioca flour: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Explicit batter water, shrimp soak and mung-bean cooking water retained.
- Vegetable oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source vegetable-oil option selected for shrimp frying as well as batter, rather than optional pork-fat substitution.
- Dried salted shrimp: Crustaceans. Broader dried-shrimp candidate; salted form specified.
- Dried split mung beans: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader split-mung-bean candidate; dried beans become paste in selected preparation.
- Fried pork fat (tép mỡ): Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader pork-fat candidate; crispy prepared topping listed but no full subrecipe inspected.
- Scallion oil (mỡ hành): Recipe-specific ingredient evidence; Allergen details unconfirmed. Named compound topping; complete linked preparation and oil identity unresolved.
- Fish-sauce dipping sauce (nước mắm chấm): Fish. Broader dipping-sauce candidate; source explicitly identifies fish-sauce-based sweet chilli sauce, complete linked formula unresolved.
Origins & food traditions
Central Vietnamese dry Huế style, with the selected mung-bean variation.
Cuisines & regions
- Vietnamese Cuisine
- Hue cuisineCatalogue link pending review
- Vietnamese CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.