Banh Khot (Vietnamese Mini Savory Pancakes)
User Reviews
5
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Prep Time
8 mins
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Cook Time
1 hr
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Additional Time
20 mins
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Total Time
1 hr 28 mins
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Servings
4 servings
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Calories
390 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Vietnamese
Banh Khot (Vietnamese Mini Savory Pancakes)
Description
The batter combines rice flour, cornstarch, water, coconut milk, turmeric powder, and salt, resting to thicken before cooking ensures proper texture. Shrimp are seasoned with salt and pepper, and the dipping sauce blends fish sauce, lime juice, water, sugar, garlic, and optional bird’s eye chilies.
Using a specialized pan, each well is oiled and filled about two-thirds with batter, covered to steam cook the pancakes gently. After initial setting, shrimp are added at the center of each pancake. Cooking continues until the edges crisp slightly and the shrimp are cooked through. The pancakes are served with an assortment of fresh herbs and lettuce wraps.
This dish pairs creamy coconut flavor, mild spice, and crisp texture, offering a complex savory bite enjoyed as appetizers or part of a meal.
Dry shrimp well to avoid soggy batter, preheat the pan thoroughly for even cooking, and brush oil generously especially around the edges to prevent sticking and promote crispness. Covering the pan traps steam for even cooking, and increasing heat briefly at the end crisps the bottoms.
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 Shrimp large, peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- lettuce assorted greens
- Thai basil
- mint
- Peppermint
- perilla leaves
Fried Scallion Oil
- 2 green onion thinly sliced
- 2 tablespoon vegetable oil
- ½ teaspoon salt
Vietnamese Dipping Sauce
- ¼ cup fish sauce
- 1½ tablespoon lime juice freshly squeezed
- ¼ cup water
- 2 tablespoon granulated sugar
- 1 garlic cloves, minced or mashed
- 1-2 bird's eye chili optional, or Thai chili peppers, finely sliced
Instructions
- 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.
- Marinate the Shrimp: Pat the shrimp dry with a paper towel. In a small bowl, season the shrimp with salt and pepper. Set aside.
- 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.
- 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.
- 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.
- 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.
- Remove the lid and cook for an additional 1-2 minutes to crisp up the edges to your liking.
- 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.
- Repeat the process with the remaining batter and shrimp.
- Serve: Arrange the banh khot with your favorite fresh greens (lettuce, Thai basil, mint, perilla leaves) and serve alongside the dipping sauce
Notes
- Dry shrimp thoroughly before use to prevent soggy pancakes.
- Allow batter to rest so flour fully hydrates, enhancing texture.
- Preheat pan well and brush oil generously to avoid sticking.
- Fill wells about two-thirds full to allow room for expanding.
- Cook covered to steam pancakes evenly; increase heat at end to crisp bottoms.
- Remove pancakes gently with a spoon or chopsticks to keep shapes intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 390 kcal
% 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.
User Reviews
Overall Rating
5
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