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
–
Step 1
Make Batter
Mix rice flour, turmeric, coconut milk, water; rest 30 minutes.
30 min
Step 2
Heat Mold
Heat and oil each mold cup.
10 min
Step 3
Cook Pancakes
Pour batter, top with shrimp, scallions.
10 min
Step 4
Crisp
Cover, cook until crispy.
10 min
Step 5
Serve
5 min
Step 6
Step 7
Step 8
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
350 kcal15 g protein14 g fat45 g carbs
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