Vietnamese Steamed Rice Discs with Shrimp and Crispy Shallots

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These delicate steamed rice cakes are a beloved street food from Central Vietnam, particularly Huế, where they originate. Each small disc has a tender, slightly chewy texture and is crowned with a savory mixture of dried shrimp, mung beans, and crispy golden shallots. Served with a tangy-sweet fish sauce dip, they make an irresistible appetizer or light snack.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 8 gFat
• 2 gSaturated Fat
• 54 gCarbs
• 2 gFiber
• 8 gSugar
• 11 gProtein
• 780 mgSodium
• 260 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 5 mgVitamin C
• 20 mcgVitamin A

Ingredients

For the Rice Batter

• 1 1/2 cups rice flour (about 200 g)
• 2 tablespoons tapioca starch
• 2 cups cold water
• 1/2 teaspoon fine sea salt
• 1 teaspoon vegetable oil

For the Shrimp and Pork Topping

• 1/4 cup small dried shrimp
• 1/4 cup split peeled mung beans
• 3 oz ground pork (or finely minced pork belly)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small shallot, minced
• 1/2 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper

For the Crispy Shallot Garnish

• 3 medium shallots, very thinly sliced
• 1/2 cup vegetable oil, for frying

For the Dipping Sauce (Nuoc Cham)

• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice
• 2 tablespoons sugar
• 1/4 cup warm water
• 2 cloves garlic, finely minced
• 1 Thai bird's-eye chili, thinly sliced

Directions

1. Whisk rice flour, tapioca starch, salt, and cold water in a bowl until completely smooth with no lumps. Stir in the oil, cover, and let the batter rest at room temperature for at least 30 minutes.
2. Soak the dried shrimp in warm water for 20 minutes until softened, then drain and finely chop. Simultaneously, simmer the mung beans in 1 cup of water for about 15 minutes until very tender, then drain and lightly mash with a fork.
3. Make the crispy shallots: heat 1/2 cup oil in a small skillet over medium-low heat and fry the sliced shallots, stirring, until pale golden and crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels; reserve the oil.
4. Cook the topping: heat 2 tablespoons of the reserved shallot oil in a pan over medium heat, sauté garlic and shallot until fragrant, then add the pork and break it up with a spoon. Stir in the chopped dried shrimp, mashed mung beans, sugar, and pepper, and cook 5 minutes until heated through. Set aside.
5. Lightly grease 16 small ceramic saucers or heatproof cups (about 2 inches across). Bring a large pot of water to a rolling boil and set up a steamer basket. Stir the rested batter once more.
6. Pour about 1 1/2 tablespoons of batter into each saucer, then arrange the saucers in the steamer (work in batches if needed). Steam each batch for 6 to 8 minutes, until the discs are set, opaque, and a little springy to the touch.
7. Top each warm disc with a small spoonful of the shrimp and mung bean mixture, then sprinkle generously with crispy shallots.
8. Make the dipping sauce while the discs steam: whisk fish sauce, lime juice, sugar, and warm water in a small bowl until the sugar dissolves, then stir in the garlic and chili. Serve the rice discs warm with the sauce on the side for dipping.

Cook’s Notes

• Traditional ceramic saucers give the most authentic shape and a slightly thicker base; small ramekins or espresso cups work as substitutes. Lightly grease them every batch to prevent sticking.
• Cold water and a long rest produce a smoother, lump-free batter, which is essential for the delicate texture.
• Always start with one test disc to confirm your steamer is hot enough — if the surface stays chalky, your steam needs more time or intensity.
• In Huế, diners scoop the disc directly from the saucer with a small porcelain spoon; keep the saucer if you want to honor tradition.
• The crispy shallots lose their crunch quickly, so fry them right before serving and store any leftovers in a dry, uncovered container.

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