Bánh bèo

Bánh bèo is a Vietnamese steamed rice cake dish originating from the city of Huế in Central Vietnam. The name literally translates to "water fern cake," likely referring to the shape which resembles the small, floating aquatic plant.

Bánh bèo generally consists of small, steamed rice flour cakes served in individual shallow dishes. The cakes are typically topped with a variety of ingredients including:

• Tôm cháy/Tôm chấy (Fried shrimp floss): Dried shrimp ground into a fine, reddish-orange powder.
• Da heo chiên giòn (Fried pork skin): Crispy fried pork skin, often cut into small pieces.
• Mỡ hành (Scallion oil): Chopped scallions cooked in oil.
• Bột bánh mì chiên giòn (Fried breadcrumbs): Small, crispy breadcrumbs.
• Đậu xanh (Mung bean paste): Ground mung bean, sometimes steamed and formed into a paste.
• Nước mắm pha (Dipping sauce): A diluted fish sauce mixture often containing sugar, water, lime juice, garlic, and chili.

Variations exist throughout Vietnam, with some regions adding different toppings or modifying the rice flour mixture. Some versions, especially in the South, use larger cakes and a thicker, sweeter dipping sauce. Bánh bèo is typically eaten as a snack or light meal, and is a popular street food item.