Banh Beo

Name: Banh Beo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 12 small rice cakes; 80 g dried shrimp; 2 tbsp scallion oil; nuoc cham — to serve; 1 tbsp crispy shallots; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Banh Beo hails from the ancient city of Hue, a place renowned for its refined and delicate cuisine. These small, steamed rice cakes are a beloved staple at gatherings and celebrations, where they often serve as a light, savory starter. In true Hue fashion, this home version honors the traditional methods, with salt measured by instinct and a generous hand when it comes to fat. It's a dish that brings together family and friends around the table, each person savoring a bite-sized delight.

The taste of Banh Beo is a harmonious blend of textures and flavors. The tender rice cakes serve as a canvas for the umami-rich dried shrimp and fragrant scallion oil. A sprinkle of crispy shallots adds a satisfying crunch, while a dip in nuoc cham brings a bright, tangy contrast. Each element complements the others, creating a balanced taste that is both comforting and indulgent, inviting you to reach for just one more.

Ingredients

12small rice cakes
80 gdried shrimp
2 tbspscallion oil
nuoc cham — to serve
1 tbspcrispy shallots
to tastefine sea salt

Method

Start by preparing all the components for Banh Beo. Rinse 80 g of dried shrimp under cold water to remove any impurities, then soak them in warm water for about 15 minutes until they soften. Drain the shrimp and pat them dry with a paper towel. Meanwhile, prepare 12 small rice cakes by steaming them until they are soft and pliable, which should take about 5 minutes. Set these aside on a serving platter.
Next, build flavor by making the scallion oil. In a small saucepan, heat 2 tablespoons of neutral oil over medium heat. Once the oil is shimmering, add finely chopped scallions, stirring constantly until the scallions turn vibrant green and release their aroma, about 30 seconds. Remove from heat immediately to prevent the scallions from browning.
Now, prepare the dried shrimp topping. In a dry skillet over medium heat, add the drained shrimp and toast them, stirring frequently. You’ll know they’re ready when they turn a light golden color and release a nutty aroma, about 3-4 minutes. Transfer the toasted shrimp to a mortar and pestle or a food processor, and grind them until they reach a fluffy, cotton-like texture.
Assemble the Banh Beo by placing a small amount of the ground shrimp on each rice cake. Drizzle each cake with a teaspoon of the prepared scallion oil, ensuring each cake gets a good amount of flavor. Sprinkle a pinch of fine sea salt over the top, adjusting to taste.
Finish the dish by adding a sprinkle of crispy shallots on top of each rice cake for added texture and flavor. Serve the Banh Beo immediately with a side of nuoc cham for dipping, encouraging guests to share and enjoy this traditional Hue-style dish together.