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Banh Khot (Vietnamese Mini Savory Pancakes)

Bánh khọt are crispy, bite-sized Vietnamese mini pancakes made with a coconut rice flour batter and topped with shrimp. They’re golden, crunchy, and perfect for dipping in nuoc cham, wrapping in lettuce, and enjoying with fresh herbs!

Prep Time
8 mins
Cook Time
1 hr
Additional Time
20 mins
Total Time
1 hr 28 mins
Servings: 4 servings
Calories: 390 kcal
Course: Main Course , Appetizer , Snacks
Cuisine: Vietnamese

Ingredients

Batter
  • 1 cup rice flour
  • 1 tablespoon cornstarch
  • 1 cup water
  • 1 cup coconut milk
  • 1 teaspoon turmeric powder
  • ½ teaspoon salt
Additional Ingredients
  • 16 large shrimps, peeled and deveined
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • Assorted greens (lettuce, Thai basil, mint, peppermint, perilla leaves)
Fried Scallion Oil
  • 2 green onions, thinly sliced
  • 2 tablespoon vegetable oil
  • ½ teaspoon salt
Vietnamese Dipping Sauce
  • ¼ cup fish sauce
  • 1½ tablespoon freshly squeezed lime juice
  • ¼ cup water
  • 2 tablespoon granulated sugar
  • 1 garlic cloves, minced or mashed
  • 1-2 bird's eye or Thai chili peppers, finely sliced (optional)

Instructions

    Cup of Yum
  1. Prepare the Batter: In a large mixing bowl, whisk together the rice flour, cornstarch, water, coconut milk, turmeric powder, and salt until smooth. Let the batter rest for at least 20 minutes to thicken.
  2. Marinate the Shrimp: Pat the shrimp dry with a paper towel. In a small bowl, season the shrimp with salt and pepper. Set aside.
  3. Make the Dipping Sauce: In another small bowl, mix the fish sauce, lime juice, water, sugar, garlic, and chili peppers (if using) until the sugar dissolves. Set aside.
  4. Prepare the Pan: Heat a banh khot or aebleskiver pan over medium heat. Lightly brush each well with oil, ensuring you coat around the edges for easy release.
  5. Cook the Pancakes: Once the pan is hot, fill each well with batter about ⅔ full. Cover with a lid and cook for 1-2 minutes, until the batter is just set but still slightly wet in the center. Adjust the heat as needed to prevent burning.
  6. Uncover the pan and place a shrimp in the center of each pancake. Add a sprinkle of green onions and a small drizzle of oil on top. Cover again and cook for 5-8 minutes until the shrimp is fully cooked.
  7. Remove the lid and cook for an additional 1-2 minutes to crisp up the edges to your liking.
  8. Remove from pan: Use a metal spoon to gently loosen and lift the banh khot from the pan, sliding the spoon underneath each pancake to release it completely. Transfer to a serving tray.
  9. Repeat the process with the remaining batter and shrimp.
  10. Serve: Arrange the banh khot with your favorite fresh greens (lettuce, Thai basil, mint, perilla leaves) and serve alongside the dipping sauce

Notes

  • Dry the Shrimp – If using frozen shrimp, thaw and pat them dry. Too much moisture can make the batter soggy.
  • Let the batter rest – This helps the flour fully absorb the liquid for a better texture.
  • Preheat the Pan – A hot pan is key for crispy edges and a fluffy center, so don’t skip this step!
  • Grease Generously – Brush oil all over, especially around the edges, to keep the pancakes from sticking.
  • Fill ⅔ of the Way – This gives them space to puff up without overflowing.
  • Cook Low and Slow – Start on medium-low heat to cook evenly without burning the bottoms. Patience pays off!
  • Cover for Even Cooking – A lid traps steam, helping the pancakes cook through while keeping them soft inside.
  • Crisp Up at the End – Once set, turn up the heat for a minute or two to get those golden, crispy bottoms.
  • Remove Carefully – Use a spoon or chopsticks to gently lift them out—no tearing or breaking!

Nutrition Information

Calories 390kcal (20%) Carbohydrates 44g (15%) Protein 10g (20%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 4g Monounsaturated Fat 2g Trans Fat 0.05g Cholesterol 50mg (17%) Sodium 2250mg (94%) Potassium 293mg (8%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 260IU (5%) Vitamin C 8mg (9%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 390

% Daily Value*

Calories 390kcal 20%
Carbohydrates 44g 15%
Protein 10g 20%
Fat 20g 31%
Saturated Fat 12g 60%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 2g 10%
Trans Fat 0.05g 3%
Cholesterol 50mg 17%
Sodium 2250mg 94%
Potassium 293mg 6%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 260IU 5%
Vitamin C 8mg 9%
Calcium 57mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.