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Bánh bèo

Bánh bèo
Bánh bèo.jpg
Small dishes of bánh bèo
Place of originVietnam
Region or stateCentral Vietnam
Main ingredientsRice flour and tapioca flour

A bánh bèo is a Vietnamese dish that comes from Hue, a city in Central Vietnam. The English translation for this dish is water fern cakes. Bánh bèo is made from a combination of rice flour and tapioca flour. It is popular street food in Vietnam. The ingredients include rice cake, dried shrimps, crispy pork skin, scallion oil, and dipping sauce.[1][self-published source] It is usually eaten as a snack but is now considered a dish in restaurants and can be eaten as lunch and dinner.

Methods of eating Banh Beo

Banh beo is usually eaten with fish sauce made from fermented fish and crunchy pork belly strips that enhance the taste of the dish. The dish can be eaten with a spoon and paired with beverages such as green, or black tea. It is best eaten when fresh to avoid the dish being spoiled. One way to eat this dish is to use a chopstick to nudge the cake off the circular dish and make sure that the fish sauce is not too salty to the tastebuds.[2]


The dish's name is believed to derive from the fact that it is shaped like a duckweed (bèo in Vietnamese). Bánh is a Vietnamese term translating loosely as "cake."

In modern Vietnamese cuisine, because of its soft, rubbery texture, bánh bèo is used as a slang for Vietnamese girls who are portrayed as overly feminine, weak-willed and high maintenance.

See also


  1. ^ "Banh Beo: A refined speciality of Hue". Vietnamese Street Food. 2016-12-11. Retrieved 2018-05-05.
  2. ^ "Banh Cuon & Banh Beo: Vietnamese Steamed Rice Treats | Bay Area Bites | KQED Food". Retrieved 2018-05-05.