Bánh khọt Recipe - NGON Vietnam

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

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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