Banh Khot (Crispy Vietnamese Mini Shrimp Pancakes)

Quick answer

Total time: 45 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

rice flour150 gg

coconut milk160 mlml

water120 mlml

shrimp120 gg

scallion20 gg

oil2 tbsptbsp

fish sauce1½ tbsptbsp

sugar1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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.
2

Control

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.
3

Season

Stir 1.5 tbsp fish sauce with 1 tsp sugar until no sugar grains remain, then set this sauce aside for serving.
4

Control

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.
5

Control

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.
6

Finish

Uncover and check that the edges are browned, crisp, and pulling slightly from the pan.

When the centers are softly set with no wet batter, lift them out carefully and serve hot with the prepared sauce.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Rice flour and coconut milk batter fills each round mold only 70%
Finish cue: Uncover and check that the edges are browned, crisp, and pulling slightly from the pan.
Avoid this: Fill each mold only 70% so the batter does not overflow as it cooks.
Substitution: At home, a small egg pan or takoyaki mold can substitute for the traditional griddle.