Bánh Khọt are crispy, savory mini pancakes from Vietnam, typically served as a street food snack or appetizer. They’re made with rice flour and coconut milk, giving them a light, crispy texture, and usually topped with shrimp, herbs, and a sweet-salty dipping sauce. The dish is especially popular in the southern regions of Vietnam, particularly in Vũng Tàu.
Here’s a recipe to make these delicious mini savory pancakes at home!
Ingredients:
For the batter:
- 1 cup rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon turmeric powder (for color and flavor)
- 1 cup coconut milk (full-fat for the best flavor)
- 1/2 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
For the toppings:
- 1/2 pound small shrimp, peeled and deveined
- 1 tablespoon vegetable oil (for cooking)
- 2-3 tablespoons green onions (chopped)
- 1/4 cup mung bean sprouts (optional, for crunch)
- Fresh cilantro or Thai basil leaves (for garnish)
For the dipping sauce (Nước Chấm):
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon lime juice
- 1/4 cup warm water
- 1 clove garlic, minced
- 1 small red chili, thinly sliced (optional, for heat)
Instructions:
1. Make the batter:
- In a mixing bowl, combine rice flour, cornstarch, and turmeric powder. Add the coconut milk, water, salt, and sugar. Whisk everything together until smooth, ensuring there are no lumps. The batter should have a smooth, pourable consistency, like pancake batter. Let the batter rest for 10-15 minutes.
2. Prepare the shrimp:
- Peel and devein the shrimp. If using larger shrimp, you can cut them in half lengthwise.
- Heat 1 tablespoon vegetable oil in a frying pan over medium-high heat. Add the shrimp and cook for 1-2 minutes on each side, just until they turn pink and opaque. Set them aside.
3. Cook the bánh khọt pancakes:
- Heat a special mini pancake pan (bánh khọt pan) or a regular non-stick skillet over medium-high heat. Grease the wells of the pan with a little vegetable oil using a brush or paper towel.
- Once the pan is hot, pour a small amount of batter into each well, filling about halfway. The batter should sizzle when it hits the pan.
- Place a shrimp (or half-shrimp) on top of each pancake, pressing it down slightly.
- Cover the pan with a lid and cook for about 2-3 minutes until the edges of the pancakes become golden brown and crispy, and the shrimp are fully cooked. The batter will firm up and become crisp on the edges, but stay soft in the center.
- If using a non-stick skillet, you can cook them in batches, and once the shrimp is on top, simply cook until crispy and golden, then flip them for a short time to crisp the other side if needed.
4. Serve the bánh khọt:
- Carefully remove the bánh khọt from the pan and place them on a serving platter.
- Garnish with chopped green onions, mung bean sprouts, and fresh herbs like cilantro or Thai basil.
5. Prepare the dipping sauce (Nước Chấm):
- In a small bowl, mix together fish sauce, sugar, lime juice, and warm water. Stir until the sugar dissolves.
- Add the minced garlic and sliced chili (if using). Taste and adjust the balance of sweet, salty, and sour to your preference.
6. Enjoy!
- Serve the bánh khọt hot with the dipping sauce on the side. To eat, dip the crispy mini pancakes into the sauce and enjoy with a handful of fresh herbs.
Tips:
- Coconut milk: Use full-fat coconut milk for the best richness and flavor.
- Pan: If you don’t have a mini bánh khọt pan, a regular non-stick skillet will work, but you might need to cook in batches.
- Toppings: You can top the bánh khọt with other ingredients like sliced pork or vegetables if you prefer.
- Herbs: Fresh herbs are a must in this dish, so don’t skip them! They balance out the rich, savory flavors of the pancakes and dipping sauce.
Serving Suggestions:
Bánh Khọt is best enjoyed fresh and hot, alongside a bowl of Nước Chấm dipping sauce. You can serve it as an appetizer or a light meal, and it pairs wonderfully with a cold beer or iced tea.
Enjoy your crispy, savory, and delicious Bánh Khọt!