Made of a simple rice flour batter, these dainty and rich rice pancakes are akin to blini. Bánh bèo are eaten all over Vietnam and boast a number of regional variations. They come in sweet (ngot) and savory (man) varieties, and in sizes ranging from 1 1/2 to 3 inches in diameter. They may be served directly from the small ceramic dish in which they are steamed or transferred to a serving platter. This recipe for savory bánh bèo features a classic topping of fragrant bits of briny shrimp, rich scallion oil, and mildly sweet chile sauce. I use small, inexpensive dipping sauce dishes for the molds. Look for them at Asian housewares and restaurant-supply stores and at some Asian markets.
For an extra layer of flavor and texture, scatter some Ground Steamed Mung Bean (page 322) or pork cracklings over the shrimp topping.
