Bánh Khọt (Authentic Vietnamese Mini Savory Pancake Recipe)
You have to try bánh khọt! These little Vietnamese mini pancakes are golden and crispy on the outside, soft and coconutty on the inside, and loaded with shrimp. They’re like bite-sized flavor bombs, especially when dipped in nuoc cham and wrapped with fresh herbs.
If you love bánh xèo, think of bánh khọt as its crunchier, snackable cousin. They’re easier to eat (no folding required!), fun to make, and completely addictive.
Why You’ll Love This Recipe
- Crispy and Golden – That perfect crunch is what makes bánh khọt so irresistible!
- Savory and Coconutty – A light batter with a touch of coconut milk makes them extra delicious.
- Easy to Eat – No forks, knives, or chopsticks needed—just grab, dip, and enjoy!
- Perfect for Sharing – Great for family dinners, gatherings, or just when you’re craving something fun and crispy.
What is Bánh Khọt?
Bánh khọt (pronounced bahn kawt) are Vietnamese mini pancakes made from a rice flour batter, cooked in a special bánh khọt pan to get that signature crispy edge. They’re usually topped with shrimp and served with nuoc cham (Vietnamese dipping sauce), fresh herbs, and lettuce.
They come from Southern Vietnam, where street vendors and home cooks serve them up hot and crispy. The batter is similar to bánh xèo, but instead of a large crepe, you get these cute, bite-sized pancakes that are crispy on the outside and soft on the inside.
Kitchen Tools You’ll Need
- Bánh khọt pan or aebleskiver pan – This special pan has small, round wells to create the perfect shape.
- Whisk or blender – For mixing the batter smoothly.
- Ladle – Helps portion out the batter evenly.
- Tongs or chopsticks – Makes flipping and removing the pancakes easier.
Pro Tip: No bánh khọt pan? Use a mini muffin pan on the stovetop, or make them in a well-oiled takoyaki pan or mini pancake pan for a crispier edge! If your pan doesn’t come with a lid, just use any kitchen lid that fits snugly to trap heat and ensure it cooks evenly.
Ingredients and Substitutions
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
For the Batter
- Rice Flour: Use regular rice flour (not glutinous or sweet rice flour) for the perfect texture.
- Cornstarch: Helps give the pancakes that extra crunch.
- Turmeric Powder (optional): Adds a beautiful golden color.
- Salt: Balances the flavors.
- Coconut milk: Adds a creamy texture and a hint of coconut flavor.
- Water: Adjusts the batter consistency.
For the Topping:
- Shrimp: Traditionally used, but you can also try squid, scallops, or ground meat!
- Salt and pepper: To lightly season the shrimp or your chosen topping.
- Cooking oil: Prevents sticking and helps create that signature crispy crust.
For Serving:
- Assorted Greens: Serve with lettuce, Thai basil, cilantro, mint, perilla leaves, or whatever herbs you love or have on hand.
- Scallion Oil: the scallion oil is made fresh in the same pan as the bánh khọt for extra flavor.
- Nuoc Cham Dipping Sauce: The classic Vietnamese dipping sauce. It’s tangy, sweet, and savory.
How to Make Bánh Khọt
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Make the Batter – Whisk or blend the rice flour, cornstarch, water, coconut milk, turmeric powder, and salt. Let it rest for at least 30 minutes for the best texture.
- Marinate the shrimp.
- Make the dipping sauce and set it aside.
- Heat the Pan – Brush oil generously into each well of the bánh khọt pan and heat it up. A hot pan ensures crispy edges!
- Cook the Pancakes – Pour the batter into each well, filling it about ¾ of the way. Add a shrimp on top of each pancake. Cover the pan and cook for about 5 minutes until the edges are crispy and golden.
- Serve & Enjoy – Remove the pancakes, serve with nuoc cham, fresh lettuce, and herbs, and enjoy!
Tips for Perfect Banh Khot
✔️ 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!
What to Serve it With
Bánh khọt is best eaten fresh and crispy, wrapped in lettuce with fresh herbs and pickled vegetables (do chua) for extra crunch. Dip it into nuoc cham, the sweet and tangy fish sauce that brings everything together. For a more filling meal, I love pairing it with vermicelli noodle salad, drizzling extra nuoc cham over the top for the perfect balance of flavors!
Frequently Asked Questions
Yes! You can use a well-oiled mini muffin pan on the stovetop or cook them like mini pancakes in a regular nonstick pan.
Yes! You can make the batter ahead of time and store it in the fridge for up to 2 days—just stir it well before using. Cooked bánh khọt are best fresh, but you can reheat them in an air fryer or pan to crisp them back up!
Yes! Store the batter in an airtight container for up to 1 month. Just stir it well before using.
How to Store Leftovers
Storing
Banh khot is best when fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. For the best results, keep the batter and cooked pancakes separate—this way, you can make fresh ones as needed!
Reheating
To get the crispiness back, avoid the microwave! Instead:
- Air Fryer: Heat at 350°F (175°C) for 3-5 minutes until crispy.
- Oven: bake them at 375°F (190°C) for 5-7 minutes, placing them in a single layer on a baking sheet.
- Stovetop: Reheat in a dry nonstick pan over medium heat for a few minutes until warm and crispy again.
RECIPE
Banh Khot (Vietnamese Mini Savory Pancakes)
Equipment
- Banh Khot pan
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
- 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 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!
I love anything with shrimp in so I will be making this on the weekend.
The way you describe them makes it clear that banh khot isn’t just a dish; it’s an experience. Thank you for sharing this enchanting description – you’ve got us all yearning to experience the irresistible allure of banh khot for ourselves!
These little savory pancakes were so easy to make and were packed with flavor! I served them when I had some friends over for brunch and they were a hit!
I love any and all shrimp appetizers! This is such a fun recipe!
These are downright delicious. Amazing flavors, thank you!
These look absollutely delicious. I don’t know much about Vietnamese food but I’m excited to try this one!
These look so delicious and your instructions make it seem easy to make. I’m excited to try it!
Oh, I like the idea of a savory pancake! This is a fun recipe to try when exploring the cuisines of other cultures. Thanks for sharing!
This banh khot recipe was so easy to make and bursting with flavor. I really liked that I could freeze this recipe too.