Description
Delicate 'water fern' cakes from Hue. Tiny, shallow dishes of steamed rice batter topped with dried shrimp floss, crispy pork skin, and scallion oil.
Restaurants serving Banh Beo
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice flour
- Tapioca starch
- Dried shrimp(for floss)
- Fried pork skin
- Nuoc Cham
Instructions
- Mix rice and tapioca flour with water.
- Pour into tiny shallow saucers and steam.
- Top with shrimp floss and scallion oil.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
Rice flour, Sakura shrimp (crushed)
Pairing
Huda Beer
Trivia
The sight of dozens of tiny saucers on a tray is spectacular. You end up eating plate after plate like Wanko Soba.
Eating tips & etiquette
Drip a little Nuoc Cham directly into the saucer, scoop the cake out with a bamboo spatula, and eat in one bite.
Allergen
Shrimp, Pork, Fish