Vietnamese Steamed Rice Cake (also known as Bánh Bèo) — is a street food legend. But let’s be real: traditional versions take time, tools, and a whole lot of steps.
So we asked ourselves: What if Bánh Bèo could be fun, fast, and still freakin’ delicious?
Let’s try with Sa Giang shrimp chips! Yep, our chips aren’t just made for snacking — they bloom into the perfect, chewy base for your next bánh bèo remix. No rice flour. No steamer. Just boil, top, devour.
Shrimpier. Snappier. Bolder.
This is Vietnamese flavor hacked for real life — and trust us, your taste buds won’t know what hit ‘em.
Ingredients:
- 10 pcs Sa Giang boiled shrimp chips
- 100g hulled mung beans, steamed and mashed with a little salt
- 50g shrimp floss
- 2 tbsp scallion oil
- Fried shallots
Sweet and sour fish sauce:
- 2 tbsps fish sauce
- ¼ cup water
- 3 tbsps granulated sugar
- 1 tbsp fresh lime juice
- 1 red bird’s eye chili, thinly sliced
Direction:
- Boil Sa Giang shrimp chips in water for ~10–15 minutes until softened.
- Lay the softened chips on a plate – they’ll act as mini “bowls”.
- Top each chip with a small spoon of mashed mung beans.
- Add shrimp floss, scallion oil, and crispy fried shallots on top.
- Drizzle with a bit of sweet and sour fish sauce for extra flavor.
- Serve warm and enjoy your crispy, fun twist on Vietnamese “Duckweed” Steamed Cake!
