Bánh Khọt are small, savory, and crispy Vietnamese pancakes, often served as a popular street food or appetizer. These pancakes are made with a coconut milk batter and filled with shrimp (or other meats) and fresh herbs. The result is a delicate combination of crispy edges and a soft, flavorful center, often topped with fresh vegetables, herbs, and a tangy dipping sauce. These pancakes are traditionally served in bite-sized portions and are perfect for sharing. The prawn and coconut flavors make them a delicious treat that captures the essence of Vietnamese cuisine.
Ingredients:
For the batter:
- 1 cup rice flour
- 1/2 cup coconut milk
- 1/4 cup water
- 1 egg
- 1/2 tsp turmeric powder
- 1/4 tsp salt
- 1/2 tsp sugar
- 1 tbsp vegetable oil
For the filling:
- 200g shrimp (peeled, deveined, and chopped into small pieces)
- 1 tbsp fish sauce
- 1/2 tbsp sugar
- 2-3 stalks green onions (chopped)
- 1 small onion (finely chopped)
For serving:
- Fresh herbs (lettuce, mint, cilantro, and Thai basil)
- Pickled vegetables (optional: carrots, daikon)
- Nuoc Cham (Vietnamese dipping sauce)
Directions:
- Make the Pancake Batter:
In a bowl, mix the rice flour, coconut milk, water, egg, turmeric powder, salt, and sugar. Stir until the batter is smooth and well-combined. Add a tablespoon of vegetable oil to the batter to help the pancakes become crisp when fried. Set aside to rest for 15-20 minutes. - Prepare the Shrimp Filling:
In a separate bowl, combine the shrimp with fish sauce, sugar, green onions, and chopped onion. Stir to mix well. This mixture will add flavor to the filling as it cooks in the pancake. - Cook the Pancakes:
Heat a non-stick skillet or a special Bánh Khọt mold over medium heat and lightly oil it. Once hot, pour a spoonful of the batter into the mold or pan, filling it about halfway. Add a small spoonful of the shrimp mixture in the center. Cover and cook for about 3-4 minutes, or until the pancake edges become golden brown and crispy. You may also choose to add more batter on top of the filling and cook it until set. - Serve:
Carefully remove the pancakes from the pan and transfer them to a plate. Repeat the process until all pancakes are cooked. - Garnish and Serve:
Serve the Bánh Khọt with fresh herbs, such as lettuce, mint, cilantro, and Thai basil, on the side. Add pickled vegetables for extra crunch, if desired. Serve with Nuoc Cham dipping sauce (a sweet, sour, and salty Vietnamese sauce made with fish sauce, lime, sugar, garlic, and chili).
Enjoy these crispy, flavorful Vietnamese savory pancakes as a delicious snack or appetizer! Bánh Khọt offer the perfect balance of textures and flavors with every bite.
