Bánh Bèo Chén (Steamed Rice Cakes with Shrimp)
Bánh bèo chén are delicate Huế rice-and-tapioca cakes steamed in small dishes and topped with shrimp floss, scallion oil, crisp pork, and nước chấm.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Whisk the rice flour, tapioca starch, water, and salt; rest the batter 30 minutes.
- 2
Brush small heatproof saucers with oil and steam until hot.
- 3
Stir the batter and add a thin layer to each saucer; steam until translucent and set.
- 4
Pound or finely chop the shrimp and dry-fry it into fluffy shrimp floss.
- 5
Make scallion oil by pouring hot oil over sliced scallions.
- 6
Top each cake with shrimp floss, scallion oil, and optional cracklings; serve with nước chấm.
Cook notes
Tips
Make sure the skillet is well-heated to prevent the rice cake from sticking.
Do not overcook the shrimp; they should be pink and slightly firm when done.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover rice cakes in an airtight container in the refrigerator for up to 3 days.
- Reheat the rice cakes in a skillet over medium heat to restore their texture.
Substitutions
- Use tapioca flour instead of rice flour for a chewier texture.
- Replace shrimp with diced chicken or tofu for a non-seafood version.
What to Serve With
- Pickled vegetables
- Light salad
- Vietnamese dipping sauce
Common Mistakes
- Not cooking the batter long enough before adding shrimp, which can lead to raw shrimp.
- Using too much oil, which can make the rice cakes greasy.
Recipe FAQ
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, just make sure to thaw them completely before cooking.
What can I serve with Vietnamese rice cakes?
These rice cakes are great on their own, but you can serve them with a side of pickled vegetables or a light salad.
How do I store leftover rice cakes?
Store them in an airtight container in the refrigerator for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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