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Bánh Khọt, the delightful mini savoury pancakes of Vietnam, are a celebration of vibrant flavours and textures in a single bite. Golden and crisp on the outside with a soft, flavourful filling, these pancakes are loved for their satisfying crunch and aromatic toppings.
Originating from Vietnam’s southern region, Bánh Khọt is a perfect example of the country’s street food culture, bringing together the simplicity of rice flour with the freshness of herbs, seafood, and a touch of dipping sauce.
What Is Bánh Khọt?
Bánh Khọt are small, round pancakes typically made from rice flour and coconut milk, cooked in a special pan that gives them their distinctive shape. Each pancake is topped with a variety of savoury ingredients, such as shrimp, mung beans, and green onions, and then fried until they’re lightly crispy on the edges while remaining soft in the centre.
Served with a side of fresh lettuce, aromatic herbs, and a bowl of nước chấm (a tangy dipping sauce), Bánh Khọt offers a balance of textures and flavours that’s both refreshing and satisfying.
Eating Bánh Khọt is often a social experience, with family or friends gathering around the table, wrapping each pancake in lettuce, adding herbs, and dipping it into the sauce.
It’s a dish that invites creativity, allowing you to customize each bite with different combinations of toppings and herbs. Bánh Khọt is more than just food, it’s a moment to savour the colours, aromas, and tastes of Vietnam’s rich culinary heritage.
Ingredients and Taste
The base of Bánh Khọt is a batter made from rice flour, coconut milk, and a pinch of turmeric for colour, creating a mixture that’s both light and slightly creamy. This batter is poured into a hot, oil brushed pan, resulting in a golden, crispy exterior with a tender, slightly chewy interior. Coconut milk adds a subtle sweetness that balances beautifully with the savoury toppings.
Traditionally, Bánh Khọt is topped with a small shrimp, which is cooked just until it’s tender and succulent. Green onions and mung beans are often added for extra flavour and texture, while some versions include a sprinkle of dried shrimp or shredded coconut.
The dipping sauce, nước chấm, is essential to the dish, with its combination of fish sauce, lime juice, sugar, and chili providing a tangy, slightly sweet contrast that enhances every bite.
The taste of Bánh Khọt is a delicate blend of sweet, savoury, and mildly nutty flavours, with a pleasing contrast between the crispy pancake and the fresh, cool herbs. It’s a dish that feels both indulgent and refreshing, with each bite offering a unique balance of textures and tastes.
A Taste of History
Bánh Khọt has its roots in southern Vietnam, where it has been enjoyed for generations as a popular street food and snack. The dish reflects Vietnam’s cultural emphasis on fresh ingredients, communal eating, and vibrant flavours.
Traditionally, these pancakes were prepared using fresh seafood from the coast, and their small, shareable size made them ideal for gatherings. Over time, Bánh Khọt became a beloved symbol of Vietnamese street food culture, celebrated for its simple ingredients and rich flavour profile.
The cooking method of Bánh Khọt, using a specialized pan with small, rounded melds, is thought to have been inspired by other Asian cuisines that use similar cooking techniques.
However, the unique combination of rice flour, coconut milk, and fresh Vietnamese toppings gives Bánh Khọt a distinct identity that sets it apart. It’s a dish that has endured through generations, adapting and evolving while remaining a cherished part of Vietnamese culinary heritage.
Vietnamese Bánh Khọt (Mini Savoury Pancakes) Recipe
Serves: 4 people
Ingredients:
For the Batter:
- 1 cup rice flour
- 2 tbsp corn starch
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1 1/4 cups coconut milk
- 1/4 cup water
- 1 green onion, finely sliced
For the Topping:
- 200g small shrimp, peeled and deveined
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp vegetable oil
For Serving:
- Fresh lettuce leaves
- Vietnamese herbs (mint, basil, perilla)
- Nuoc cham dipping sauce (fish sauce based)
Directions
To begin, prepare the batter. In a large bowl, combine the rice flour, corn starch, turmeric powder, and salt. Slowly add the coconut milk and water, whisking to form a smooth, lump-free batter. Stir in the sliced green onion. Let the batter rest for 15 minutes to allow the flour to fully absorb the liquids, which will result in a smoother texture.
Meanwhile, season the shrimp with salt and pepper. In a small skillet, heat 1 tablespoon of vegetable oil over medium heat and quickly sear the shrimp for 1-2 minutes per side, until just cooked. Set aside for topping the pancakes later.
Prepare a Bánh Khọt pan or mini-pancake pan by heating it over medium heat. Brush each mould with a small amount of vegetable oil to prevent sticking. The pan should be hot before adding the batter for optimal crispiness.
Pour a small amount of batter into each mould, filling about 2/3 of the way up. Swirl each mould slightly to ensure the batter spreads evenly and thinly along the bottom and sides, which helps create a crispy edge.
Once the batter begins to set, place one shrimp on top of each pancake. Cover the pan with a lid and cook for about 3-4 minutes, or until the edges are crispy and golden, and the centre is set but still tender. Remove the lid for the last minute of cooking to let any excess moisture evaporate.
Carefully remove each pancake from the pan using a small spatula or spoon. Transfer the pancakes to a plate lined with paper towels to absorb any remaining oil, keeping them warm as you cook the next batch.
Arrange the Bánh Khọt on a serving platter, garnishing with a few additional slices of green onion if desired. Prepare fresh lettuce leaves and Vietnamese herbs on the side for wrapping.
Serve the Bánh Khọt immediately with a side of nuoc cham dipping sauce. To enjoy authentically, wrap each pancake in a lettuce leaf with fresh herbs, then dip in the sauce. The contrast of crispy pancake, fresh herbs, and savoury sauce highlights the vibrant flavors of this beloved Vietnamese street food. Enjoy!
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