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Ingredients
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Rice Cake Batter
Topping — Shrimp
Topping — Crispy Pork (Optional)
Garnishes
Nuoc Mam Cham (Dipping Sauce)
Method
Rice Cake Batter
Mix dry ingredients
In a large bowl whisk together rice flour, tapioca starch and salt until evenly combined.
Add boiling water
Carefully pour the 2 cups boiling water into the dry mixture in a steady stream while stirring with a wooden spoon or whisk. Stir until smooth; the batter will be viscous and slightly glossy.
Add oil and rest
Stir in 1 tablespoon neutral oil to make the surface smooth and prevent sticking. Cover and let the batter rest for 15–20 minutes. After resting, if the batter seems too thick to pour into molds, stir in up to 2 tablespoons warm water until it reaches a thin pancake-batter consistency that will level in the molds (should still be slightly viscous).
Prepare steamer
Fill a large steamer pot with water (not touching the steamer basket) and bring to a rolling simmer over medium-high heat. Lightly oil small shallow dishes or traditional Banh Beo cups (about 3–4 inch diameter) and arrange them on the steamer tray.
Steam rice cakes
Pour about 2–3 tablespoons batter into each prepared dish (enough to cover the bottom in a thin layer). Place dishes in the steamer, cover, and steam over medium heat for 6–8 minutes, until the surface turns opaque and the center is set. Remove dishes carefully and let cool slightly until just warm.
Topping — Shrimp
Prepare shrimp
Roughly chop or pulse the shrimp in a food processor until coarsely ground (small-prawn texture), or finely mince by knife.
Cook shrimp topping
Heat 1 tablespoon oil in a skillet over medium heat. Add minced shallots and sauté until translucent, about 1–2 minutes. Add ground shrimp, 1/2 tsp sugar and 1/4 tsp salt. Cook, breaking up with a spoon, until shrimp is fully cooked and most moisture has evaporated, about 3–4 minutes. Taste and adjust seasoning; set aside.
Topping — Crispy Pork (Optional)
Prepare pork
Thinly slice or finely dice pork. Toss with 1/2 tablespoon fish sauce and 1/2 teaspoon sugar; let marinate 5 minutes.
Cook pork until crispy
Heat 1 tablespoon oil in a skillet over medium-high heat. Add pork in a single layer and fry until browned and edges are crisp, stirring occasionally, about 6–8 minutes. Transfer to paper towel to drain. Chop into small pieces if needed.
Garnishes & Scallion Oil
Make scallion oil
Heat 2 tablespoons oil in a small saucepan until shimmering. Remove from heat and stir in sliced scallion greens; the residual heat will soften them and infuse the oil. Reserve to top cakes.
Assemble garnishes
Have fried shallots, cooked mung bean (if using), and crushed peanuts ready for assembly.
Nuoc Mam Cham (Dipping Sauce)
Mix sauce
In a small bowl combine fish sauce, lime juice (or rice vinegar), water and sugar. Stir until sugar dissolves. Add minced garlic and minced chili. Taste and adjust balance: it should be salty, sweet, sour and slightly spicy.
Assembly and Serving
Top each warm rice cake with about 1–2 teaspoons of the cooked shrimp mixture, a few pieces of crispy pork if using, a small spoonful (about 1/2 teaspoon) of cooked mashed mung bean if desired, a sprinkle of fried shallots, a pinch of crushed peanuts, and then drizzle about 1/2 teaspoon scallion oil over each cake.
Serve the tray of Banh Beo warm alongside small bowls of nuoc mam cham for dipping. Eat by spooning the cake and toppings out of the dish into a small plate or directly dipping the cake into the sauce.
Leftovers: Reheat steamed rice cakes by briefly steaming (2–3 minutes) until warmed through; add fresh scallion oil and toppings before serving.