Bánh bèo Huế

Bánh bèo are steamed rice cakes familiar in Huế’s snack cooking. In Diana Chan’s recipe, rice flour and tapioca flour are whisked with salt, water and vegetable oil to make a smooth batter. It is poured into small greased dishes or ramekins and steamed until set. The individual cakes have a soft, chewy texture.^[1][2]

Chan tops the cakes with dried baby shrimp that have been soaked, finely chopped and fried until crisp. Spring onions are softened in oil to make a second topping. A nước chấm dressing of fish sauce, lime juice, sugar and water is spooned over the cakes; her method also adds garlic to the dressing.^[1]