Banh Beo

🔥 Prep

• Measure 200 g rice flour and 50 g tapioca starch into a mixing bowl.
• Peel and devein 150 g shrimp, then pat dry and roughly chop.
• Measure 2 tbsp scallion oil and 3 tbsp fish sauce into separate small bowls for later use.
• Prepare a steamer with boiling water and lightly grease 6‑8 small ramekins or Banh Beo molds with a little oil.

🔥 Cook

• 1. In the bowl, whisk together the 200 g rice flour, 50 g tapioca starch, and 300 ml water until smooth; let the batter rest for 10 minutes.
• 2. While batter rests, heat a pan over medium heat, add the chopped shrimp, and sauté for 2‑3 minutes until pink; remove and set aside.
• 3. Stir the rested batter again, then pour about 60 ml into each greased mold, filling to just below the rim.
• 4. Place the molds in the steamer, cover, and steam over high heat for 5‑7 minutes until the cakes are translucent and firm to the touch.
• 5. Remove the molds, let the cakes cool for 1 minute, then unmold onto a serving plate.
• 6. Top each cake with a spoonful of the sautéed shrimp, drizzle with 1 tsp of scallion oil and ½ tsp of fish sauce, and optionally garnish with fried shallots.
• 7. Serve immediately while warm.

🔥 Serve

• Arrange the Banh Beo on a large platter with extra scallion oil and fish sauce on the side for dipping.
• Add lime wedges and fresh herbs such as cilantro or Thai basil for brightness.
• Pair with a light Vietnamese dipping sauce (nuoc cham) made from fish sauce, lime juice, sugar, garlic, and chili if desired.
• Enjoy as a snack or appetizer alongside a cup of jasmine tea.