Bánh bèo

Bánh bèo is a Vietnamese dish that is originated from Huế, a city in Central Vietnam. The English translation for this dish is water fern cakes. Bánh bèo is made from a combination of rice flour and tapioca flour. It is popular street food in Vietnam. The ingredients include rice cake, dried shrimps, crispy pork skin, scallion oil, and dipping sauce.[self-published source] It is usually eaten as a snack but is now considered a dish in restaurants and can be eaten as lunch and dinner. Banh beo is usually accompanied by nuoc mam and crunchy pork belly strips that enhance the taste of the dish. Like most dishes, there are various versions of banh beo around Vietnam. For example, banh beo from Quang Ngai is topped with a combination of shrimp and pork paste instead. Banh beo from the South side of Vietnam is eaten with mashed mung bean as topping, making it sweeter than the banh beo from Hue or Quang Ngai because that was how Southerners in Vietnam prefer it.

Source: Wikipedia