Banh Khot Recipe – Authentic Vietnamese Street Pancakes

Banh Khot Recipe is one of the most delightful Vietnamese dishes I have ever tried. When I made it myself for the first time, I was amazed at its crispiness and unique flavor. This recipe is not only delicious but also a fun experience to prepare at home, especially if you enjoy trying authentic Vietnamese cuisine.

The beauty of this recipe lies in its simplicity yet incredible taste. Every bite gives you a perfect balance of a crispy exterior and soft, flavorful interior. Whether you are cooking for family or friends, this dish will surely impress everyone at the table.

History & Origin of Banh Khot Recipe

Banh Khot originated from southern Vietnam and is a traditional street food loved by locals for generations. Small, crispy, and flavorful, these pancakes were initially sold by street vendors to offer a quick and satisfying snack. Over time, it has become a popular dish in Vietnamese restaurants worldwide.

What is Banh Khot Recipe?

Banh Khot is a Vietnamese savory mini pancake made from rice flour and coconut milk, topped with shrimp and green onions. These pancakes are small, round, and incredibly crispy on the outside while remaining soft on the inside. They are usually served with fresh herbs and a tangy dipping sauce, making them a perfect appetizer or snack.

Why You Will Love Banh Khot Recipe

This recipe is a delightful mix of textures and flavors. The combination of crispy pancakes, juicy shrimp, and aromatic herbs makes every bite irresistible. If you enjoy exploring Asian desserts like sponge cakes, you’ll love how Banh Khot captures that same light, airy texture but in a savory form.

Equipment You’ll Need

• Banh Khot Pan: Essential for making perfectly round mini pancakes.
• Mixing Bowls: For preparing the batter and toppings.
• Whisk: To mix the batter until smooth.
• Spatula: For removing the pancakes from the pan.
• Measuring Cups & Spoons: To ensure accurate ingredient portions.

Ingredients

• 1 cup rice flour
• 1/4 cup tapioca starch
• 1 cup coconut milk
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1 tsp sugar
• 8–10 small shrimp, peeled and deveined
• 2–3 green onions, finely chopped
• Oil for frying
• Fresh herbs (mint, basil, lettuce) for serving
• Dipping sauce (nuoc cham)

How to Make Banh Khot Recipe (Step by Step)

1. Prepare the Batter:
    In a mixing bowl, combine rice flour, tapioca starch, turmeric powder, salt, sugar, and coconut milk. Whisk the mixture thoroughly until smooth and lump-free. The consistency should be slightly thick but pourable. If the batter is too thick, add a teaspoon of water at a time until you get the perfect consistency. This step ensures your pancakes will be soft inside and crispy outside.
   
2. Preheat the Pan:
    Heat the Banh Khot pan over medium heat. Brush each mold lightly with oil to prevent sticking. Using the right amount of oil is crucial too little and the pancakes will stick, too much and they won’t get crispy. Make sure the pan is evenly heated before pouring the batter.
   
3. Pour the Batter:
    Fill each mold halfway with the batter. Don’t overfill, as the pancakes will rise slightly during cooking. Tap the pan gently to spread the batter evenly. This ensures uniform thickness and even cooking for each mini pancake.
   
4. Add Toppings:
    Place one shrimp on top of each pancake. Sprinkle with chopped green onions for added flavor. You can also experiment with small pieces of squid or other seafood if desired. This step adds a delicious taste and attractive presentation.
   
5. Cook the Pancakes:
    Cover the pan with a lid and cook for 3–4 minutes. The edges should turn golden brown and crispy while the inside remains soft. The coconut milk in the batter gives it a slightly creamy texture, which balances perfectly with the crispy exterior.
   
6. Check Doneness:
    Gently lift a pancake with a spatula to see if it’s fully cooked. The bottom should be golden and crispy, and the shrimp should be opaque and cooked through. If needed, cook for an extra minute or two to get maximum crispiness.
   
7. Remove and Drain:
    Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. This keeps the pancakes light and crispy without being greasy. Repeat the process for the remaining batter, ensuring each pancake has the same golden, crispy texture.
   
8. Serve Immediately:
    Serve the Banh Khot hot with fresh herbs like lettuce, mint, and basil, and a small bowl of nuoc cham dipping sauce. The combination of crispy pancakes, juicy shrimp, and aromatic herbs makes each bite flavorful and refreshing. For extra authenticity, serve them on a platter with the herbs and sauce arranged around the pancakes, allowing everyone to wrap and dip individually.

Nutrition Information

• Calories: 120 per pancake
• Protein: 5g
• Fat: 7g
• Carbs: 12g
• Fiber: 1g

How to Serve Banh Khot Recipe

Serve Banh Khot with fresh herbs like lettuce, mint, and basil. Dip them in traditional Vietnamese nuoc cham sauce for a flavorful bite.These mini pancakes can also be enjoyed as an appetizer or snack during family gatherings.

FAQs

Q1: Can I make Banh Khot without shrimp?

A: Yes, you can use other toppings like mushrooms or vegetables for a vegetarian version.

Q2: What can I use if I don’t have a Banh Khot pan?

A: A mini muffin pan can work as a substitute, though results may vary slightly.

Q3: Can I make the batter ahead of time?

A: Yes, you can prepare the batter up to 2 hours in advance and keep it refrigerated.

Q4: How do I keep pancakes crispy?

 A: Serve immediately after frying; storing them may reduce crispiness.

Q5: Can I freeze Banh Khot?

A: It’s not recommended, as they lose crispiness when thawed.

Conclusion

The Banh Khot Recipe is a must-try for anyone who loves Vietnamese cuisine. Its crispy texture, flavorful shrimp, and aromatic herbs make it a unique and delightful dish. I personally enjoyed making it at home, and it’s perfect for family meals or entertaining guests. Try this recipe and experience the authentic taste of southern Vietnam in your own kitchen!