Banh Khot Recipe - Crispy Vietnamese Mini Shrimp Pancakes
Quick answer
Banh khot is a Vietnamese miniature shrimp pancake that originated in the coastal city of Vung Tau in southern Vietnam.
What makes this special
- Banh Khot are crispy Vietnamese mini pancakes made from a rice and coconut milk batter with shrimp.
- Rice-coconut batter in round molds; lid traps steam to crisp edges and set a custardy center
- One raw shrimp pressed in before the batter sets, Vung Tau style
Key ingredients
Core cooking flow
- 1 Whisk 150g rice flour, 160ml coconut milk, and 120ml water until the batter looks smooth and pourable.
- 2 Peel and devein 120g shrimp, rinse them briefly, and pat them dry so they sear instead of steaming.
- 3 Stir 1.5 tbsp fish sauce with 1 tsp sugar until no sugar grains remain.
Banh khot is a Vietnamese miniature shrimp pancake that originated in the coastal city of Vung Tau in southern Vietnam. Rice flour and coconut milk are combined into a thin batter, which is poured into the circular hollows of a specialty cast-iron griddle and covered to steam-bake until the edges crisp up and the centers set into a soft, custardy texture. One whole shrimp is pressed into each pancake while the batter is still liquid so it cooks embedded in the top. Coconut milk gives the rice batter a gentle sweetness and richness that plain rice flour lacks, and the fat in the milk contributes to the characteristic crisp edges. The pancakes are served hot, wrapped in lettuce or perilla leaves with fresh mint and Thai basil, then dipped in nuoc cham. The contrast between the hot, crispy shell and the cool, fresh herbs is central to how the dish is eaten. At home, a small egg pan or takoyaki mold can substitute for the traditional griddle.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Whisk 150g rice flour, 160ml coconut milk, and 120ml water until the batter looks smooth and pourable.
Press out any lumps against the bowl, then rest it for 10 minutes so the rice flour hydrates evenly.
- 2Control
Peel and devein 120g shrimp, rinse them briefly, and pat them dry so they sear instead of steaming.
Heat a little oil over medium heat and cook just until they turn pink, then remove them before they toughen.
- 3Season
Stir 1.5 tbsp fish sauce with 1 tsp sugar until no sugar grains remain.
Rinse lettuce, perilla leaves, mint, and basil if using them, then drain them well so the hot pancakes stay crisp when wrapped.
- 4Control
Brush a specialty griddle or small egg pan lightly with oil and heat it over high heat until the oil shimmers.
Stir the rested batter again because rice flour settles, then fill each hollow only about 70% full.
- 5Control
Top each portion with a shrimp and some of the 20g chopped scallion, then cover the pan.
Cook over medium-high heat for about 3 minutes so steam sets the center while direct heat starts crisping the edges.
- 6Finish
Uncover and check that the edges are browned, crisp, and pulling slightly from the pan.
When the centers are softly set rather than wet, lift them out carefully and serve hot with the drained leaves, herbs, and sauce.
After the steps
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