Bánh Bèo with Shrimp and Crispy Shallots

Step 1

Pat the shrimp dry with paper towels by pressing gently against each shrimp, then set them on a plate.

Step 2

In a medium bowl, whisk together the rice flour, 1.25 cups water, and 0.5 teaspoon salt until no lumps remain — the mixture should look like thin pancake batter.

Step 3

In a small bowl, whisk together 2 tablespoons fish sauce and 1 tablespoon lime juice; set aside.

Step 4

Heat 2 tablespoons of oil in an 8-inch nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.

Step 5

Pour one-quarter of the batter into the center of the pan, then immediately tilt and rotate the skillet in a circular motion to spread it into a thin, even disk about 5 inches wide.

Step 6

Cook without stirring until the bottom turns light golden and the surface looks set but still slightly wet, about 2 to 3 minutes.

Step 7

Slide the pancake onto a plate and repeat with the remaining batter, making 3 more pancakes and using the remaining 3 tablespoons of oil as needed.

Step 8

Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat until it shimmers, about 1 minute.

Step 9

Add the sliced shallots and cook, stirring every 15 seconds, until they turn deep golden brown and smell sweet and fragrant, about 3 to 4 minutes; transfer to a paper towel.

Step 10

Add the shrimp to the same skillet and cook over medium-high heat without moving them for 1 minute, until the bottoms turn opaque.

Step 11

Flip each shrimp and cook for another 30 seconds until the other side is opaque, then remove from heat.

Step 12

Place each pancake on a serving plate, then arrange 2 shrimp on top of each one.

Step 13

Sprinkle the crispy shallots over the shrimp, dividing evenly across all pancakes.

Step 14

Drizzle the fish sauce mixture evenly over all 4 pancakes — about 1.5 teaspoons per pancake.

Step 15

Scatter the fresh herbs over the top and serve immediately while the pancakes are still warm.