Vietnamese National Dishes

Bánh bèo chén Huế (Huế Steamed Rice Cakes in Small Bowls)

These small Huế rice cakes are steamed one by one in shallow dishes, so each has a tender surface and a slight dip for its toppings. This home version makes 24, enough for four snack portions of six cakes each. Dried-shrimp floss, crisp pork-fat cracklings and scallion oil bring salty, savory and crunchy contrasts; a little lime-fish-sauce dip ties them together.

Vietnamese National Dishes
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Bánh bèo chén Huế in shallow white bowls, topped with orange dried-shrimp floss, green scallion oil and golden pork cracklings.
Soft Huế-style steamed rice cakes with savory shrimp, scallion oil and crisp pork.
Yield 4 servings, 24 small cakes total
Cook time About 45 minutes
Passive time 30 minutes for the batter to rest (shrimp soaking overlaps)
Total time About 1 hour 40 minutes
Calories About 540 kcal per serving
Ingredients ↓
Overview

Bánh bèo chén Huế (Huế Steamed Rice Cakes in Small Bowls)

The defining detail is the bowl: the rice batter is poured thinly into a preheated cup and steamed until just set. Huế versions commonly pair the soft cake with shrimp, scallion oil and a sweet-salty fish-sauce dip; toppings and serving styles vary elsewhere in central Vietnam.

Resting the batter lets the rice flour hydrate, while preheating the small dishes helps the cakes set evenly. Steam in batches, then dress the cakes in their dishes and serve them warm with a small spoon.

Practical

Practical

  • Tips for successUse plain white rice flour, not glutinous rice flour. Tapioca starch adds a little spring, but too much can make the cakes rubbery. Whisk the batter again just before filling the dishes; rice flour settles to the bottom while it rests. Preheat and lightly oil the dishes. Steam one tester first: a set cake should release with a small spoon and have a tender, slightly slippery bite. Keep the steamer at steady high steam and work in batches. Avoid lifting the lid repeatedly while a batch cooks. Dress the cakes shortly before serving so the toppings stay crisp and the rice surface does not soften under the sauce.
Ingredients

Ingredients

Rice cakes

  • 200 g plain white rice flour (not glutinous)
  • 20 g tapioca starch
  • 600 ml cool potable water
  • 2.5 g fine salt
  • 5 ml neutral oil, for the dishes

Dried-shrimp floss

  • 80 g dried shrimp
  • 300 ml cool potable water, for soaking (discard after soaking)

Pork cracklings and scallion oil

  • 60 g pork back fat or pork fat, cut into small dice
  • 50 g scallions, green and pale parts, thinly sliced
  • 60 ml neutral oil

Nước chấm

  • 25 ml Vietnamese fish sauce
  • 40 ml boiled, cooled water
  • 20 g granulated sugar
  • 30 ml fresh lime juice
  • 4 g garlic, finely minced
  • 1 g fresh red chilli, finely sliced
Method

Method

Method

  1. Whisk the rice flour, tapioca starch and salt with 600 ml cool water until smooth. Cover and rest for 30 minutes. Whisk well again just before steaming because the rice flour settles.

  2. Rinse the dried shrimp and soak in 300 ml cool water for 15 minutes. Drain thoroughly and discard the soak water. Pound or pulse the shrimp to coarse flakes. Dry-toast in a skillet over medium-low heat for about 8 minutes, stirring, until hot, dry and fluffy; transfer to a clean bowl.

  3. Render the diced pork fat slowly in a skillet over medium-low heat for 10–15 minutes, stirring now and then, until the pieces are golden and crisp. Lift out and drain. Heat 60 ml neutral oil until hot but not smoking; carefully pour it over the sliced scallions in a stable heatproof bowl. Stir once the scallions sizzle and turn bright green.

  4. Dissolve the sugar in 40 ml boiled, cooled water. Stir in the fish sauce and lime juice, then add the minced garlic and sliced chilli. Set the nước chấm aside.

  5. Bring the steamer water to a steady boil. Lightly oil the shallow dishes, place them in the steamer for 2 minutes to preheat, then carefully fill each about three-quarters full, roughly 20–25 ml batter. Cover and steam over steady high steam for 6–8 minutes, until the cakes are set with a slight central dimple. Work in batches and keep the water boiling between them. Leave each cake in its dish. Top with shrimp floss, a few cracklings and a little scallion oil; spoon nước chấm over or serve it alongside. Serve warm.

Practical

Practical

Practical guidance

A mini-muffin pan is a useful substitute when small ceramic dishes are unavailable; lightly oil it and steam in batches. Keep the dipping sauce on the side if you want the cakes to stay tender longer or prefer to control the saltiness. The shrimp floss, cracklings and scallion oil can be prepared ahead and stored separately. Whisk refrigerated batter again before steaming; the cakes are best served warm soon after cooking.

Troubleshooting

Flat cakes: The batter may be too thick or the dishes may not have been hot. Thin with a little water if needed and preheat the dishes before the next batch. Cracked or cratered centers: The batter may be too thin, or the steam too forceful. Whisk in a little rice flour and reduce the steam to a steady, covered boil. Cakes stick: Preheat and lightly oil each dish. Let the cakes sit for a minute after steaming, then loosen the edge with a small spoon. Rubbery texture: The cakes may have steamed too long, or the batter may contain too much tapioca starch. Check a tester near the 6-minute mark.

Frequently asked questions

Why are the cakes steamed in small dishes? The shallow individual dishes help the thin batter set quickly and create the characteristic small, slightly dimpled cakes served with toppings. Can I use a muffin pan? Yes. A lightly oiled mini-muffin pan works in batches if you do not have enough small heatproof dishes. Can I make the toppings ahead? Yes. Keep the shrimp floss, cracklings and scallion oil in separate covered containers. Steam the cakes close to serving and rewhisk the rested batter. Is bánh bèo chén Huế vegetarian? This version is not: dried shrimp and fish sauce are part of the savory topping and dip. Vegetarian variants exist, but they are different from this recipe.

Nutrition per serving (estimate)

Nutrition per serving (estimate)

  • Serving size6 small cakes with toppings and dipping sauce
  • Calories540 kcal
  • Carbohydrate50 g
  • Protein15 g
  • Fat30 g
  • Fibre1 g
  • Sodium1,100 mg
Allergens and food safety

Allergens and food safety

Contains crustaceans (shrimp) and fish (fish sauce); it also contains pork and is not suitable for vegetarian or vegan diets. Check dried-shrimp and fish-sauce labels, including cross-contact information. For gluten-free needs, choose pure rice flour and verify the package. Rinse and rehydrate dried shrimp with potable water, then discard the soak water and cook the shrimp floss until hot and dry. Steam the cakes until fully set. Use dry protection when handling hot dishes. Pour hot oil carefully into a stable heatproof bowl, away from water and faces. Refrigerate perishable leftovers in shallow covered containers within 2 hours at or below 4°C; use within 3 days and reheat throughout to 74°C.

To finish

To finish

  • Put the warm dishes on a tray and let everyone add nước chấm to taste.
  • Eat each cake from its dish with a small spoon while the surface is still tender.
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