I grew up on Vietnamese food and while my mom is an excellent cook, but she is no help in giving me instructions and measurements. 😊 So I appreciate all your tips! And your recipes are ridiculously delicious. I have made a few and am going to tackle more. THANKS SO MUCH for providing links to the written recipes. BEYOND appreciated. Thank you for sharing all your cooking! ❤️
thank you for English version of Vietnamese food, as a Vietnamese- American who loves to cook and eat Vietnamese food this channel is a great help! Your voice is also very calming 😊
I had this dish when I went to China Town in Toronto years ago. Loved it and have wanted it again, many times. Thanks so much for the video recipe and the alternatives. I've got all the fixings and now I can make it here at home. Thanks again!!
Thank you so much, I've struggled to make this dish because I hate raiding my kitchen items.... I steam from Chinese spoons to bowls and cups. I never thought about using the items you showed, duh.... So cool. Definitely going to go Banh Beo crazy this weekend!
Hi chi, love your channel and well clearly presentation in English. Your English is great!!!! I have watched many Vietnamese cooking channels, but I really like your channel. The way you have explained clearly and easy to understand. I love to cook but more in main core, Now I know more on how to make deserve for my family. Thank you.
Hi Chị Trang. I'm so glad and so proud of we having the English Version Cooking Show for Vietnamese Food now. I love your show a lot since the 1st time watching. It s so professional. I recommended it to my cousin, she loves it too. I want to say thank you very much. I did success on " Bánh Bèo " using your recipe . I know how to make Bánh Bèo before. But l love your recipe for "Bánh Bèo" mix. That ' s how make it tastes right. Thanks again.....
Thank you Rose, I hope you enjoy the cookbook. I am really happy to hear you like my Banh Beo recipe and appreciate you recommending my channel to your cousin. Happy Cooking!
It is funny chi, I use your receipt to make banh coun turn out to be the perfect receipt. I thx so much for your help, love you and happy new year to you and your family.
Thank you for showing us all the different pans you can use. I never made this dish because I didn't have the traditional Banh beo mold but now I know I can use any of the vessels you showed us. Thanks!
Awesome tutorial. So practical detail and easy to follow. I did it before but never thought about using muffin pan or cupcake liner. Thanks for sharing
Hi Phiyen, you're very welcome. Nothing brings back fond memories of youth better then some good home cooking. Enjoy the recipe and please stop back to share your results.
Em da lam thu banh beo chen trong ngay sinh nhat con em. Tat ca moi nguoi deu thich. Em da thu rat nhieu recipe. Day la recipe em thich nhat. Cam on chi.
Dear chị, This is the first video that I've watched but I fell in love with tour channel right away. Very helpful for home cooking. And the video's quality and editing are awesome. You should deserve more views.
Cam on chi Trang da chi cach dung dia to (big plate) de hap banh beo. Cach day 6 nam em co lam 1 lan roi thoi vi ton cong qua. Hom nay em co lam banh beo cho ca nha an theo huong dan cua chi. Rat nhanh va ngon. Chuc chi khoe.
Hi chị, đã lâu lắm rồi em không có ăn những món ăn VN như vậy vì chỗ em ở ít có nhà hang Việt. Vì vậy em đã làm theo hướng dẫn của chị và đã thành công, em hấp bánh ngày hôm trước, để ngày hôm sau thì bánh vẫn mềm, không cần hấp lại. Thanks chị nhiều.
Your tips and tricks are awesome. I always wanted to make Banh Beo when study abroad in the US but couldn't think of these easy steps and tools. Thank u chi Trang ;)
Quynh Nguyen Hi Quyen, I am glad to hear you liked the tips I shared. I've made this dish for my friends at their house and all I had to work with was a wok so I've had to get creative :) Thanks for stopping by!
Chị oi!hôm nay em làm được món bánh bèo nữa, chỉ có tin không khi làm xong em ăn hết luôn, làm hôm nay em phải bỏ bữa cơm trưa, nhưng không sao vì nó quá ngon cám on chị nhiều nhé
Hi em Leon, I am so happy to hear you were successful with making bánh bèo. Enjoying your own home-cooked food is the best. Great job and thanks for sharing your comments with me!
Hi Trang, thank you for posting these video! I've only watched a few and enjoyed each one every time. You speak so eloquent and clearly that's why I love your video posts! The only suggestion I have is that could please you say some of the dishes' name in Vietnamese? I was born and raised in America, so my Vietnamese is minimal, but I'm trying to get back to my roots to learn my heritage. So far, I've made banh xeo and banh choui while using your recipe. Thanks again, Trang! Huong
+Huong Phan Hi Huong, I love to hear that you're interested in learning more about our heritage. I'll keep your request in mind for upcoming videos. Thanks for trying my recipes and sharing feedback!
Trang, you outdid yourself in this video. Love the presentation of the banh beos. They look beautiful no matter how you made them. I love all the tips and alternatives you gave on how to make these (the water bottle, the various vessels to cook the banh beos in, the glove to keep your arm from getting scorched, etc.). Just curious, do they typically come with the mung beans? I've not had them in a long time, but I don't recall them having mung beans in them. I thought it was just the dried shrimp...but I'm old and my memory is not that great. LOL! BTW, I'm also curious as to why you dumped out the water and then replaced it with fresh water.
Doodah Gurl Hi DG, you are very sweet. I am glad you liked the tips I shared. I had to cut it off as the video was getting lengthy already. These cakes vary by region. Most people are use to the banh beo from Hue which has fried pieces of pork/pork skin along with the toasted shrimp and scallion oil. This recipe is the southern version which has mung bean paste instead of the pork. I wanted to keep the recipe authentic but what I really like is both the mung bean paste and pork. Replacing the water is a way to rinse the rice flour of any impurities or funky odors which is common with some of the packaged flours. I replaced the water just once but some folks repeat this process multiple times as it helps to make the cakes nice and white. Hope that helps!
Oh my goodness this is a great video !!! I have made this before but the way you showed it is amazing. I love it thank you so much...Always great recipes!
Chị nói tiếng anh nghe hay qua..thích nhất là cái bánh làm từ miếng goi giấy bac..đẹp và tien loi.Em hay làm bột bị hư..mong là lần này làm ok..Thanks!
You're awesome Chi Trang. I love your videos with many great tips with especially removing/adding the liquid to the batter mixture. I made this often but only using the ready store bought flour. Now I know how to mix this flour mixture from scratch. Thanks again Chi Trang and have a great day.
Hoa Nguyen Hi Hoa, you're very sweet. I am glad you enjoyed the recipe and the tips I shared. No need to buy a packaged mix now that you can make it from scratch. :) Enjoy!!
+NeonHao Hi em, Chị làm video bằng tiếng Anh vì muốn hướng dẫn các em nhỏ VN lớn lên ở Mỹ thực hiện những bữa cơm gia đình và cũng để chia sẻ món ăn VN với những bạn ngoại quốc vì tiếng Anh hầu như thông dụng ở đại đa số các quốc gia khác trên thế giới, ngay cả ở VN. Cám ơn bạn đã ghé Channel. :)
Yum!! I can't wait to make these! I always see these at parties and gobble them up. Never knew what they were called till now. Thanks for the video! :)
I was so lazy i immediately thought of using one big dish as i have made them before and realized it was just mini versions of chinese cheung fun but these are more fun. I wonder if you have tried using brown rice flour? I realize that will not be as smooth but i thought it might be a bit healthier than white rice flour as i like eating these alot! Also, i have to skip the cornflour as i am intolerant to it right now (same with potato flour and wheat gluten). Is there anything i can add as a substitute? I notice the texture is not as nice without it. Water chestnut starch or kudzu perhaps? I love how thorough your videos are and how many tips and tricks you share, ones that veterans will figure out after lots of experience!
theuglykwan Not lazy at all! These cakes are labor intensive! It always cracks me up how much time I spend making these cakes and my family devours them in mere minutes :D I have not tried brown rice flour but it sounds really good. Yes, the texture would be different but it's a healthy option. You can skip the cornflour. It helps to tone down the chewy texture of the tapioca starch. You could substitute with arrowroot, chick pea, water chestnut flour or kudzu. I think it would complement the brown rice flour nicely. Thanks for stopping by!
RunAwayRice Oh i always thought arrowroot and tapioca starch were the same. I will look into the alternatives. I did notice when i used less tapioca starch in my recipe the texture was a bit better. I use a bit more when i make the sweet cake version as i like the chewiness for that. I think even the big version is work as i need 1-3 to satisfy myself. So one time i though i will make it thick and cake like as i only have one container. That was a mistake as it was a bit stodgy, it is better thin and rolled up if necessary. But thanks for the recipe and feedback, i will be watching and trying out more. :)
theuglykwan Arrowroot is a tuber that looks like a turnip. Tapioca is from cassava. Both are great alternatives to corn starch. They yield different textures so you'll have to try to see which you prefer. Lol "1-3 cakes to satisfy myself". If your wok or steamer is big enough, you can make one the size of a medium pizza. :)
Hello runaway rice, Chi loved all your videos of cooking and em noi tieng anh luu loat va hay qua suc!! I love your cooking andyour voice and your kitchen (nice and clean) as well.. Em o tieu bang nao vay va chi co lam cai thach cafe theo formula cua em va it worked out perfect the first time...Cam on on formula nuoc em da share...Neu cho sai nuoc thi cai thach se bi hu lien lap tuc!! My husband loved the thach i made and chi said it was from runawayrice recipe.. Chi muon hoc mon banh beo va cam on cong thuc em kem theo cho nguoi xem...Chi 'ghet' cu cai kieu mot thia canh nhu the nay nhu the kia..!! No khong duoc chinh xac cho may..Formula dang hoang de nguoi xem tap su va email lai cho em neu minh nau thanh cong..Happy cooking and you will be a wonderful vietnamese wife to any man who loves to eat.. Give you a perfect A for a grading of your cooking..Proud to know you are vietnamese ethnic and keep up the good work!! Cam on em rat nhieu ve nhung cong thuc de thuc hanh nau an.. ChiThuyMai pham..Brooklyn park.mn..
Hi chi Thuy Mai, thank you for the kind words. You are very sweet. I am glad to hear you were successful with the Coffee and Cream Agar dessert and your husband enjoyed it. Banh Beo is not difficult to make and I know you can do. I am looking forward to seeing pictures once you make banh beo. Good Luck!
Hello I am Indian n want to make this recipe.just want to know that does rice flour is normal rice flour.and can potato starch be used instead of tapioca starch.plz reply
I had a dessert version of this steamed rice cake in. Vietnamese restaurant using coconut meat and thickened coconut milk on top. Do you have a suggestion for this topping?
Great video tutorial. These were one of my favorite dishes growing up and generally I could easily order a plate of banh beo or get a tray to go as a kid. Nowadays I live far away from any Vietnamese community, so I will have to try preparing your recipe. What's the reasoning for switching out a cup of water after the batter rests? Thank you. -Elizabeth
sbmal it is to remove any old flour smell from your batter. also it is not exactly a cup.... you want to remove as much old liquid as possible without disturbing the flour that has settle on the bottom and pour back in the same amount of new liquid.
Hi Elizabeth, as E.M T nicely explained above it's a method for rinsing the rice flour to remove any impurities. It helps the cakes to be nice and white. I hope you make these soon to enjoy at home! :)
RunAwayRice not a problem.... btw i love your tutorials.... i never thought to use muffin pan or cupcake tin for making banh beo... great idea... if you have a pot big enough, i wonder if you can stack the pan to make it quicker? i would have to try it one day.... also when using the pan.... will the dimple in the middle form?? i love making it but hate doing the dishes afterward lol so i may lean toward the cupcake tin.
E.M T Hi, glad you liked the options I shared. I use the cupcake liners so I don't have to wash all those little dishes :D My steamer tray is pretty big so I can actually stack 2 mini-muffin pans criss-cross. I have 2 tiers on my steamer and can make 4 dozen at a time. To get the little dimples, you'll have to use more batter than I did. I like my cakes on the thinner side. I hope you'll give this recipe a try!
Bánh chị làm chưa có xoáy, bánh bèo sẽ đẹp hơn khi có xoáy đó chị...Em ko biết do bột hay do chén chưa đủ nóng, hoặc do chị cho ít bột vào chén quá...Nhưng em sẽ try thử cách mix bột của chị, vì em chỉ toàn dùng bột pha sẵn mua ngoài chợ...Thanks chị for sharing the video.
I grew up on Vietnamese food and while my mom is an excellent cook, but she is no help in giving me instructions and measurements. 😊 So I appreciate all your tips! And your recipes are ridiculously delicious. I have made a few and am going to tackle more. THANKS SO MUCH for providing links to the written recipes. BEYOND appreciated. Thank you for sharing all your cooking! ❤️
thank you for English version of Vietnamese food, as a Vietnamese- American who loves to cook and eat Vietnamese food this channel is a great help! Your voice is also very calming 😊
+love8412 I am glad to hear you like my channel! Hope you give one of the recipes a try and stop back to share your results. Happy Cooking!
+Lynn Nguyen Thanks Lynn for your kind words. I hope you find a recipe to try and stop back to share your results. Happy Cooking!
Amazing ideas and look very delicious !
Thank you so very much! 🌹❤️
I had this dish when I went to China Town in Toronto years ago. Loved it and have wanted it again, many times. Thanks so much for the video recipe and the alternatives. I've got all the fixings and now I can make it here at home. Thanks again!!
Hi Dianne, awesome, glad to hear you'll give make this for your family. Please let me know how it turns out for you. :)
Thank you so much, I've struggled to make this dish because I hate raiding my kitchen items.... I steam from Chinese spoons to bowls and cups. I never thought about using the items you showed, duh.... So cool. Definitely going to go Banh Beo crazy this weekend!
Hi chi, love your channel and well clearly presentation in English. Your English is great!!!! I have watched many Vietnamese cooking channels, but I really like your channel. The way you have explained clearly and easy to understand. I love to cook but more in main core, Now I know more on how to make deserve for my family. Thank you.
Thank you. Now I can make different dishes for my daughter for school lunch
the last one is my kinda banh beo. Big, easy, and gets the job done
+julie tran Hi Julie, the link for nuoc mam is in the Description box but here it is: Fish Sauce Dipping Sauce czcams.com/video/ws-tY4xvHZg/video.html
Hi Chị Trang. I'm so glad and so proud of we having the English Version Cooking Show for Vietnamese Food now. I love your show a lot since the 1st time watching. It s so professional. I recommended it to my cousin, she loves it too. I want to say thank you very much. I did success on " Bánh Bèo " using your recipe . I know how to make Bánh Bèo before. But l love your recipe for "Bánh Bèo" mix. That ' s how make it tastes right. Thanks again.....
Thank you Rose, I hope you enjoy the cookbook. I am really happy to hear you like my Banh Beo recipe and appreciate you recommending my channel to your cousin. Happy Cooking!
Thanks for being so thorough and demonstrating the steaming container options!
Very nice! Thank you so much Chef for your teaching!
Thank you for sharing your recipe how to make rice cake
It is funny chi, I use your receipt to make banh coun turn out to be the perfect receipt. I thx so much for your help, love you and happy new year to you and your family.
nhin cach cua chi pha che rat de lam va hap dan ..cam on chi va chuc chi nhieu suc khoe vui ve ben gia dinh
Thank you Ngoc! Wishing you and your family all the best as well! :)
I loved your recipe, it's easy, clear and you have a lovely voice.
Thành you for the video easy and clearly . And for the tip too convenient .This is the first time I watch your show really ❤️ it .
Hi Huong, welcome to my channel! I am glad you liked this video and hope you try my banh beo recipe. Happy Cooking! :)
Thank you for showing us all the different pans you can use. I never made this dish because I didn't have the traditional Banh beo mold but now I know I can use any of the vessels you showed us. Thanks!
Nikki Herrera Hi Nikka, you're welcome. We can't be denied this wonderful dish just because we don't have the right dishes :) Enjoy the recipe!
Awesome tutorial. So practical detail and easy to follow. I did it before but never thought about using muffin pan or cupcake liner. Thanks for sharing
You're welcome and I am glad I could help. Thanks for stopping by :)
Wow this takes me back to my childhood my mom use to make this for my brother and I. I can't wait to make it on my own thanks for the video :)
Hi Phiyen, you're very welcome. Nothing brings back fond memories of youth better then some good home cooking. Enjoy the recipe and please stop back to share your results.
Em da lam thu banh beo chen trong ngay sinh nhat con em. Tat ca moi nguoi deu thich. Em da thu rat nhieu recipe. Day la recipe em thich nhat. Cam on chi.
Hi Thanh Phuong, Great job em! I am really glad to hear you were successful with this dish and everyone enjoyed it at your child's birthday. :)
Absolutely love the short cut version. Your preparation and all the alternative moulds are terrific.
Glad I found this channel!!!!
+Lee Mai I hope you find a recipe to try! 😃
I make these using your recipe and technique every time. They are so delicious! Thank you so much. ❤❤❤
I am thrilled to hear you enjoy this recipe! 😃 Happy Cooking!
Dear chị,
This is the first video that I've watched but I fell in love with tour channel right away. Very helpful for home cooking. And the video's quality and editing are awesome.
You should deserve more views.
Tôi theo chỉ dẫn rất chính xác recipe của chị, Tôi đã làm rât ngon, cả nhà thưởng thức và khen nức nở...Tôi cám ơn chị. RunAwayRice...kkk
Hi Long, I am so glad to hear you enjoyed this recipe. Great job to you and thank you for trying my recipe! :)
Thanks you for sharing this delicious recipes 👌❤️🙏
Thanks so much for sharing! So clear and easy to understand.I will definitely try it .
Good Luck and please stop back to share your results!
Love your video. It is very is very easy to follow. Thank you for sharing many great tips.
My pleasure! thank you for stopping by!
Cam on chi Trang da chi cach dung dia to (big plate) de hap banh beo. Cach day 6 nam em co lam 1 lan roi thoi vi ton cong qua. Hom nay em co lam banh beo cho ca nha an theo huong dan cua chi. Rat nhanh va ngon. Chuc chi khoe.
Daisy Phan Bánh bèo hấp bằng dĩa to rất tiện và nhất là không phải clean nhiều sau khi làm xong. Cám ơn bạn đã ghé channel.
Great recipe, so practical and easy to understand. Thank you so much for sharing.
+Ambilly Thanks so much! Glad you liked the video and I hope you give the recipe a try.
Thank you so much. I made bánh bèo this morning and it turned out so delicious.
Yeah! I am so glad to hear that! :)
Loved your recipe and the tricks and tips. Thank you!
Hi chị, đã lâu lắm rồi em không có ăn những món ăn VN như vậy vì chỗ em ở ít có nhà hang Việt. Vì vậy em đã làm theo hướng dẫn của chị và đã thành công, em hấp bánh ngày hôm trước, để ngày hôm sau thì bánh vẫn mềm, không cần hấp lại. Thanks chị nhiều.
Rose Hi Rose, không có chi em. Rất vui khi biết em đã thành công với bánh bèo. Cám ơn em đã chia sẻ.
Very clear instructions love your work thank you
+Phuong Nguyen Thanks Phuong! You are very kind :)
Thank you for posting and share your method.
You're very welcome! Thanks for watching.
I love ur tips and tricks they're so handy
+NuminousChild Thanks so much!
Your tips and tricks are awesome. I always wanted to make Banh Beo when study abroad in the US but couldn't think of these easy steps and tools. Thank u chi Trang ;)
Quynh Nguyen Hi Quyen, I am glad to hear you liked the tips I shared. I've made this dish for my friends at their house and all I had to work with was a wok so I've had to get creative :) Thanks for stopping by!
you video is so clear and styles... love...
Thanks so much! 😃
Chị oi!hôm nay em làm được món bánh bèo nữa, chỉ có tin không khi làm xong em ăn hết luôn, làm hôm nay em phải bỏ bữa cơm trưa, nhưng không sao vì nó quá ngon cám on chị nhiều nhé
Hi em Leon, I am so happy to hear you were successful with making bánh bèo. Enjoying your own home-cooked food is the best. Great job and thanks for sharing your comments with me!
This is my favorite dish. Thank you so much as always. Have a great day !!
You're very welcome Thuy! Enjoy the recipe! 😊
I love it is so clear and all tips and the video. Big thumb-up
+Kimberly Hightower Thanks Kimberly. I hope you'll give this recipe a try :)
Looks awesome, never try making it at home, after your video will have to try to make it one of these day. Thanks for sharing your recipes.
+Yen Hansemann Hi Yen, I am glad to hear my video is encouraging you to give this recipe a try. It's very doable. Good Luck!
Thank you, will try it soon.
Hi Trang, thank you for posting these video! I've only watched a few and enjoyed each one every time. You speak so eloquent and clearly that's why I love your video posts! The only suggestion I have is that could please you say some of the dishes' name in Vietnamese? I was born and raised in America, so my Vietnamese is minimal, but I'm trying to get back to my roots to learn my heritage. So far, I've made banh xeo and banh choui while using your recipe. Thanks again, Trang!
Huong
+Huong Phan Hi Huong, I love to hear that you're interested in learning more about our heritage. I'll keep your request in mind for upcoming videos. Thanks for trying my recipes and sharing feedback!
Chi, thank you for the last tip! COMPLETELY brilliant!
Lisa Le Thank you Lisa, glad you liked the tip. Any thing to save time is a gift!
Delicious. Will definitely give it a try soon 😊
that doesn't look like anything I've ever eaten but I think I'm gonna try making it. Sounds like it would be delicious!
Thanks! I hope you give this recipe a try. Enjoy!
I just made this from watching your video! It turned out amazing!
I tried this Banh Beo, so easy to make, fast and yummy, I love your recipes and the way you show us, excellence instruction. Thank you
+RedRose Yeah! So glad to hear you enjoyed the recipe. Appreciate you taking the time to share your results :)
mình thich nhứt cái khúc đổ bánh bèo bằng cái đĩa bự, lẹ và cũng mỏng, thích giọng nói của em lắm.
Hi anh, I make the banh beo in one big plate often to save time. Thank you for watching my videos and your support! :)
It’s look very yummy! Thank you for sharing your recipes!
Wow beautiful . I love all of them. Thank you love you
Thank you!
Thank you to sharing it I love your recipe👍
Trang, you outdid yourself in this video. Love the presentation of the banh beos. They look beautiful no matter how you made them. I love all the tips and alternatives you gave on how to make these (the water bottle, the various vessels to cook the banh beos in, the glove to keep your arm from getting scorched, etc.). Just curious, do they typically come with the mung beans? I've not had them in a long time, but I don't recall them having mung beans in them. I thought it was just the dried shrimp...but I'm old and my memory is not that great. LOL! BTW, I'm also curious as to why you dumped out the water and then replaced it with fresh water.
Doodah Gurl Hi DG, you are very sweet. I am glad you liked the tips I shared. I had to cut it off as the video was getting lengthy already. These cakes vary by region. Most people are use to the banh beo from Hue which has fried pieces of pork/pork skin along with the toasted shrimp and scallion oil. This recipe is the southern version which has mung bean paste instead of the pork. I wanted to keep the recipe authentic but what I really like is both the mung bean paste and pork. Replacing the water is a way to rinse the rice flour of any impurities or funky odors which is common with some of the packaged flours. I replaced the water just once but some folks repeat this process multiple times as it helps to make the cakes nice and white. Hope that helps!
every good explation godbless from the Philippines
Thank you for the kind words! :)
Oh my goodness this is a great video !!! I have made this before but the way you showed it is amazing. I love it thank you so much...Always great recipes!
Thank you Lonnie! You are very sweet. As always, your support is very much appreciated.
l have made your banh beo today, came out perfect, thanks for sharing.
+vietlovessaurieng a That's great! Great job!!
Chị nói tiếng anh nghe hay qua..thích nhất là cái bánh làm từ miếng goi giấy bac..đẹp và tien loi.Em hay làm bột bị hư..mong là lần này làm ok..Thanks!
Hi em, thank you for your nice words. I wish you much luck the next time you make these yummy cakes. :)
Very clear explanation, love it!!!! Btw ive never have banh beo that's topped with mung bean paste.
I recommend trying banh beo with the mung bean paste. It's wonderful. Thank you for your kind words!
RunAwayRice Also how large is your steamer and the tray? (Like what's the diameter of the base and the height)
Wonderful tips! Thank you 👍
whoa you make it seem soooo easyy i want to try next weekend! thanks
+Nancy Nguyen It's not difficult at all. Enjoy the recipe!
Thank you so much for your video. I finally succeed making some today from your video
Yeah! Great job!! I appreciate you taking the time to share your results
Hello!! I really enjoy your video, it look delicious, it's like in the restaurant.. thank you😀😀😀 and two 👍👍... my favorite food.
Thank you Thanh. I hope you make some to enjoy. I make it at home because I would go broke eating banh beo at the restaurants! :)
I am making these this weekend
+sheila s I hope everything went well!
You're awesome Chi Trang. I love your videos with many great tips with especially removing/adding the liquid to the batter mixture. I made this often but only using the ready store bought flour. Now I know how to mix this flour mixture from scratch. Thanks again Chi Trang and have a great day.
Hoa Nguyen Hi Hoa, you're very sweet. I am glad you enjoyed the recipe and the tips I shared. No need to buy a packaged mix now that you can make it from scratch. :) Enjoy!!
Beautiful job! Great work!
Thanks Jennifer!
+NeonHao Hi em, Chị làm video bằng tiếng Anh vì muốn hướng dẫn các em nhỏ VN lớn lên ở Mỹ thực hiện những bữa cơm gia đình và cũng để chia sẻ món ăn VN với những bạn ngoại quốc vì tiếng Anh hầu như thông dụng ở đại đa số các quốc gia khác trên thế giới, ngay cả ở VN. Cám ơn bạn đã ghé Channel. :)
Thankfully
Glad I found this channel!!!!
+love8412 Thanks for your support!
RunAwayRice u
Good I love it
Thanks for this recipe and spicially for the tips...very helpfull ♡♡
maria victoria atazan Thanks Maria! I hope you give the recipe a try. :)
I try today and my friends like it..spicially the texture..so yummy it balance the sweet and hot...
maria victoria atazan Hi Maria, you did a great job and I am glad your friend enjoyed it. Thank you for sharing your results.
Thanks for sharing this video!! I love this.
+hoa truong Awesome! I hope you'll give this recipe a try.
Ban noi tieng anh Tuyet voi qua . Cach Phat am cua bạn giong nguoi ban xu
Awesome tips!!
Thank you!
love cooking!
Love your Tips. Cam on Co.
You're welcome! :)
Yummy 😋thank you for sharing 👍
My pleasure! Thank you for stopping by :)
Love, love, love your videos!
Yum!! I can't wait to make these! I always see these at parties and gobble them up. Never knew what they were called till now. Thanks for the video! :)
Lol! Now you know the name and how to make them! I hope you give the recipe a try and stop back to share your results. :)
Thank you it looks delicious...
Thanks.It is a great video.love it.
Thank you Hanh!
I love this channel
Beautiful and yummmy 👍🏻❤️
yummy and beautiful
Thank you Long! :)
love your recipe .. delicious . Love your voice too
Minh Phan Thank you for subscribing Minh. Appreciate your interest in my videos. I hope you find a recipe to try :)
I was so lazy i immediately thought of using one big dish as i have made them before and realized it was just mini versions of chinese cheung fun but these are more fun.
I wonder if you have tried using brown rice flour? I realize that will not be as smooth but i thought it might be a bit healthier than white rice flour as i like eating these alot!
Also, i have to skip the cornflour as i am intolerant to it right now (same with potato flour and wheat gluten). Is there anything i can add as a substitute? I notice the texture is not as nice without it. Water chestnut starch or kudzu perhaps?
I love how thorough your videos are and how many tips and tricks you share, ones that veterans will figure out after lots of experience!
theuglykwan Not lazy at all! These cakes are labor intensive! It always cracks me up how much time I spend making these cakes and my family devours them in mere minutes :D I have not tried brown rice flour but it sounds really good. Yes, the texture would be different but it's a healthy option. You can skip the cornflour. It helps to tone down the chewy texture of the tapioca starch. You could substitute with arrowroot, chick pea, water chestnut flour or kudzu. I think it would complement the brown rice flour nicely. Thanks for stopping by!
RunAwayRice Oh i always thought arrowroot and tapioca starch were the same. I will look into the alternatives. I did notice when i used less tapioca starch in my recipe the texture was a bit better. I use a bit more when i make the sweet cake version as i like the chewiness for that.
I think even the big version is work as i need 1-3 to satisfy myself. So one time i though i will make it thick and cake like as i only have one container. That was a mistake as it was a bit stodgy, it is better thin and rolled up if necessary.
But thanks for the recipe and feedback, i will be watching and trying out more. :)
theuglykwan Arrowroot is a tuber that looks like a turnip. Tapioca is from cassava. Both are great alternatives to corn starch. They yield different textures so you'll have to try to see which you prefer. Lol "1-3 cakes to satisfy myself". If your wok or steamer is big enough, you can make one the size of a medium pizza. :)
This was a great video. i have never heard of this dish before and cannot wait to try it out.
Lila Edwards If you've had other Vietnamese savory steamed cakes and like the taste and texture, you'll love this. Thanks for stopping by :)
Can't wait to make this at home! Thanks for a great video! 0=)
+angeltien Thank you! Let me know how it turns out for you. Good Luck. 😀
Hello runaway rice,
Chi loved all your videos of cooking and em noi tieng anh luu loat va hay qua suc!! I love your cooking andyour voice and your kitchen (nice and clean) as well.. Em o tieu bang nao vay va chi co lam cai thach cafe theo formula cua em va it worked
out perfect the first time...Cam on on formula nuoc em da share...Neu cho sai nuoc thi cai thach se bi hu lien lap tuc!! My husband loved the thach i made and chi said it was from runawayrice recipe.. Chi muon hoc mon banh beo va cam on
cong thuc em kem theo cho nguoi xem...Chi 'ghet' cu cai kieu mot thia canh nhu the nay nhu the kia..!! No khong duoc chinh xac
cho may..Formula dang hoang de nguoi xem tap su va email lai cho em neu minh nau thanh cong..Happy cooking and
you will be a wonderful vietnamese wife to any man who loves to eat.. Give you a perfect A for a grading of your cooking..Proud
to know you are vietnamese ethnic and keep up the good work!! Cam on em rat nhieu ve nhung cong thuc de thuc hanh nau an..
ChiThuyMai pham..Brooklyn park.mn..
Hi chi Thuy Mai, thank you for the kind words. You are very sweet. I am glad to hear you were successful with the Coffee and Cream Agar dessert and your husband enjoyed it. Banh Beo is not difficult to make and I know you can do. I am looking forward to seeing pictures once you make banh beo. Good Luck!
Thank you
Hello I am Indian n want to make this recipe.just want to know that does rice flour is normal rice flour.and can potato starch be used instead of tapioca starch.plz reply
Hi, this recipe uses regular rice flour (not glutinous rice flour). You can use potato starch instead of tapioca starch. Enjoy!
Love the video thank
You're very welcome Jenny. Hope you'll make this soon :)
I had a dessert version of this steamed rice cake in. Vietnamese restaurant using coconut meat and thickened coconut milk on top. Do you have a suggestion for this topping?
Thank you for this! Where did you get your steamer basket?
At 4:48, where did you get the specialty pan from?
Great video tutorial. These were one of my favorite dishes growing up and generally I could easily order a plate of banh beo or get a tray to go as a kid. Nowadays I live far away from any Vietnamese community, so I will have to try preparing your recipe. What's the reasoning for switching out a cup of water after the batter rests? Thank you.
-Elizabeth
sbmal it is to remove any old flour smell from your batter. also it is not exactly a cup.... you want to remove as much old liquid as possible without disturbing the flour that has settle on the bottom and pour back in the same amount of new liquid.
E.M T Thanks for answering Elizabeth's question and providing more clarification...love it!
Hi Elizabeth, as E.M T nicely explained above it's a method for rinsing the rice flour to remove any impurities. It helps the cakes to be nice and white. I hope you make these soon to enjoy at home! :)
RunAwayRice not a problem.... btw i love your tutorials.... i never thought to use muffin pan or cupcake tin for making banh beo... great idea... if you have a pot big enough, i wonder if you can stack the pan to make it quicker? i would have to try it one day.... also when using the pan.... will the dimple in the middle form?? i love making it but hate doing the dishes afterward lol so i may lean toward the cupcake tin.
E.M T Hi, glad you liked the options I shared. I use the cupcake liners so I don't have to wash all those little dishes :D My steamer tray is pretty big so I can actually stack 2 mini-muffin pans criss-cross. I have 2 tiers on my steamer and can make 4 dozen at a time. To get the little dimples, you'll have to use more batter than I did. I like my cakes on the thinner side. I hope you'll give this recipe a try!
Thank you chi rat nhieu.
Kathy Le You're welcome Kathy. Chuc em thanh cong!
Bánh chị làm chưa có xoáy, bánh bèo sẽ đẹp hơn khi có xoáy đó chị...Em ko biết do bột hay do chén chưa đủ nóng, hoặc do chị cho ít bột vào chén quá...Nhưng em sẽ try thử cách mix bột của chị, vì em chỉ toàn dùng bột pha sẵn mua ngoài chợ...Thanks chị for sharing the video.
Hi em, bánh bèo mình làm không có xoáy, vì không thích ăn nhiều bột cho nên không đổ dầy. Em thích có xoáy cho nhiều bột nha. Chúc bạn thành công!
Thank you! simple and easy to follow. I have a question. Why do we need corn starch if we already using tapioca starch??
Hi chi oi
chi chỉ tụi em làm nước mắm với
chi chi rất dễ học và sạch sẽ lắm. Em rất thích ng làm do ăn sạch sẽ. Cảm ơn chi nhiều lắm.
Hi em, please see the link for the nước mắm (Fish Sauce Dipping Sauce) video: czcams.com/video/ws-tY4xvHZg/video.html
RunAwayRice
em cam on chi nhieu lam .:)
Beautuful lady ,perfect !
Yay a new recipe! Just curious, why did u remove the liquid after the batter mixture rested and add in new liquid?
Hi, It's a technique for 'washing' the rice flour and removes any dirt or impurities. It helps to keep the cakes nice and white. Hope that helps.