How to make Banh Beo

Why cooks start here

Banh Beo is cooked the way Hue cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a vietnamese family cook actually puts it on the table.

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.