Bánh bèo
Hue’s little water-fern saucers of steamed rice topped with shrimp and crackling.
Tiny, delicate discs of steamed rice batter — named for the water-fern they resemble — each served in its own small dish and topped with dried shrimp floss, crispy pork crackling, and scallion oil, eaten with a spoonful of sweet fish sauce. A signature of Hue’s royal-snack tradition, served by the dozen.
How to eat it well
- Spoon a little fish sauce into each cake and eat it straight from its dish.
- They come as a set of many small ones — order a plate and graze.
- Part of a wider family of Hue rice-cake snacks (bánh nậm, bánh bột lọc) worth ordering together.
Where it’s best
Hue, the heart of Vietnam’s imperial small-plate cuisine.
Topped with dried shrimp and pork crackling; not vegetarian as standard.
Eat next
A crackly turmeric crêpe stuffed with shrimp and bean sprouts — wrapped and dipped.
Nem nướngGrilled pork sausage rollsSkewers of grilled pork sausage you wrap at the table with herbs and rice paper.
Bánh tráng nướngGrilled rice paperDa Lat’s “Vietnamese pizza” — rice paper grilled crisp with egg and toppings.