Small steamed rice cakes topped with dried shrimp, scallion oil, and crispy pork rinds, served in individual saucers, are a Central Vietnamese specialty that requires specialized equipment and careful technique. On Buford Highway, the best versions feature a silky, slightly chewy rice cake base with generous toppings, available at restaurants catering to Central Vietnamese diners.
Huong Viet Restaurant top-pick
Huong Viet serves the most authentic banh beo chen on Buford Highway. The individual saucers arrive steaming, each containing a perfect disc of steamed rice batter topped with dried shrimp, scallion oil, and crispy pork rinds. The rice cake has the right texture — soft and slightly chewy, not gummy. The dried shrimp provides a concentrated umami hit, and the scallion oil adds richness. You eat each one by sliding a spoon around the edge and popping it in one bite.
Pho 96 best-value
Pho 96 offers banh beo chen as part of their Central Vietnamese appetizer selection. The saucers are smaller than Huong Viet's with a slightly thinner rice cake base, but the toppings are generous and well-balanced. The dried shrimp is finely ground, which some prefer, and the scallion oil is applied generously. It's a good introduction to the dish for newcomers.
Quoc Huong hidden-gem
Quoc Huong's banh beo chen is the most straightforward version on the corridor — no surprises, just a properly made Central Vietnamese steamed cake with the correct toppings. The rice cake base is on the thicker side, giving it more chew, and the dried shrimp and scallion oil are present in satisfying quantities. The accompanying nuoc cham is particularly good here, which matters since the cakes should be lightly drizzled with fish sauce before eating.nnFor anyone who grew up eating banh beo chen from a saucer, Buford Highway delivers the real thing.