Banh khọt is made from a batter of rice flour, corn starch, tumeric powder and coconut milk.The little mini pancakes are cooked in the same type of griddle as Thai khanom krok, but instead of being a sweet dessert like the Thai version, they are savory and eaten with fresh herbs and leafy green vegetables and a small bowl of spicy and sweet dipping sauce.
Banh khọt is very similar to its sister dish, Banh Xeo, or Vietnamese sizzling crepes. The two dishes are wrapped in leafy greens and dipped in a spicy and sweet sauce. However, the Banh Khot is much smaller and thicker than the Banh Xeo.
Local people of the coastal region of Vung Tau and Mekong Delta region should be the first Vietnamese who made banh khọt from bánh xèo batter.Read more
1 bowl rice flour
2 bowls coconut milk
1/2 teaspoon saffron flour or tumeric powder (cheaper)
3/4 teaspoon salt
10-20 fresh shrimps (boiled and cut in half if they are big)
100 -150 gr pork meat (use half lean half fat part) – cleaned, boiled and sliced small
50gr mung bean – no cover (soaked, steamed and grinded)
50gr dried shrimp (grinded well) / optional
1 bowl sliced spring onion + oil mixture, cooked in microwave in 30 seconds
Vegetables: salad, basil, bean sprout, lettuce and any other herbs you love
How to cook
In a small bowl, combine the shrimp, whites of green onions, garlic, salt and pepper. Marinate for at least 30 minutes.
Make the scallion oil by combining the green part of the green onion and 1 teaspoon of vegetable oil in a microwave-safe bowl. Microwave for 30 seconds on high.
Whisk together all the batter ingredients.
Place the dried shrimp in a food processor and chopped until fine. In a regular frying pan, heat a tablespoon of vegetable oil on high. Add the minced shrimp and lightly toss until completely dried and toasted. Remove from pan and set aside.
Heat the Banh Khot pan on high and add about 1/2 teaspoon of vegetable oil to each well. Make sure to coat the oil all over the inside of the wells.
Add about 1 tablespoon of batter to each well.
Quickly add shrimp on top of the batter.
Place a lid on the pan and let the batter cook for about 3-4 minutes.
Remove the lid and let it continue cooking for another minute without the lid.
Brush a bit of scallion oil over each Banh Khot and add a dash of the toasted dried shrimp on top.
Remove the Banh Khot from the pan with a spoon, starting from the edges and scooping inward. If the batter breaks apart or stick to the pan, it might not be done yet. Continue to let the batter cook until crispy on the outside before trying to remove again.
Serve with your favorite Vietnamese herbs and a bowl of sweet and spicy dipping sauce.