Bánh Khọt
Mini Savory Crispy Pancakes
Small, crispy turmeric rice pancakes topped with shrimp, served with fresh herbs, lettuce, and sweet-sour fish sauce for wrapping.
Other variations:
Bánh khọt Vũng Tàu, Bánh khọt hải sản, Bánh khọt chay, Bánh khọt nhân tôm
Category
Pan-Fried Dish
Region
Southern Vietnam
Preparation Time
1h05
Servings
4
Difficulty
Medium
About this recipe
Bánh Khọt is a beloved Southern Vietnamese street food, especially popular in coastal regions like Vũng Tàu. It is similar to bánh xèo but smaller, crispier, and often cooked in special cast-iron or non-stick molds.
Ingredients List
200 g rice flour 1 tsp turmeric powder 200 ml coconut milk 200 ml water 200 g shrimp (peeled) 2 scallions (chopped) lettuce leaves fresh herbs (basil mint perilla) 150 g pickled carrots and daikon 3 tbsp fish sauce 2 tbsp sugar juice of 1 lime 1–2 chilies (sliced)
Materials & Tools
Bánh Khọt mold or aebleskiver pan mixing bowls ladle spatula serving platter
Preparation steps
Total Time :
1h05
Active Time :
1h05
Cooking Time
–
Make Batter
Mix rice flour, turmeric, coconut milk, water; rest 30 minutes.
30 min
Heat Mold
Heat and oil each mold cup.
10 min
Cook Pancakes
Pour batter, top with shrimp, scallions.
10 min
Crisp
Cover, cook until crispy.
10 min
Serve
With lettuce, herbs, pickles, dipping sauce.
5 min
Chef’s Tips
For extra crispiness, use more oil in each mold cup; serve immediately after cooking for best texture.
Serving Suggestions
Fresh herbs, lettuce leaves, pickled vegetables, fish sauce dipping sauce
Nutritional info
350kcal
15g protein
14g fat
45g carbs
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