Bánh Khọt (Vietnamese Mini Savory Pancakes)

Bánh Khọt, or Vietnamese mini pancakes, are irresistible bites of crispy, fluffy goodness. Each one is delicately filled with succulent shrimp, aromatic herbs, and a touch of Vietnamese flavors.

Banh khot is a mouthwatering treat that will transport you to the bustling streets of Southeast Asia. These bite-sized pancakes are bursting with flavor and offer a delightful combination of textures that will leave you craving more.

Now, you might be thinking, “Quynh, how can I recreate this culinary masterpiece at home?” Well, I’ve got you covered with a simple and foolproof recipe that will have you flipping banh khot like a pro in no time.

So, gather your ingredients and get your banh khot pan ready. Prepare to impress your friends and family with these delicious mini savory pancakes.

Origin

Banh khot is a Vietnamese dish that originated in the southern region of Vietnam. It is believed to have originated in Vung Tau, a coastal city located in the southern part of the country. Vung Tau is known for its fresh seafood, and these miniature pancakes were created as a way to showcase the abundance of shrimp and other seafood in the area.

The dish is thought to have been influenced by the French-style crepe known as “banh xeo,” which is another popular Vietnamese dish. Banh khot, however, is smaller in size and typically contains a shrimp or seafood filling.

Over time, these mini pancakes have gained popularity throughout Vietnam and can now be found in various regions of the country. It is a street food favorite and a popular appetizer or snack in Vietnamese cuisine.

Why You’ll Love This Recipe

• Unique flavors: These savory pancakes offer a unique combination of flavors that are hard to resist. The crispy outer shell provides a satisfying crunch, while the tender and slightly chewy interior offers a delightful contrast. The savory filling, often featuring shrimp and other ingredients, adds an extra layer of taste that is simply irresistible.
• Bite-sized: Their mini size makes it fun to eat. Each bite-sized pancake is perfect for popping into your mouth, allowing you to savor the flavors in a single, satisfying mouthful. It’s a great option if you enjoy small, snackable treats.
• Versatile and customizable: It can be customized to suit individual tastes and preferences. Whether you prefer a stronger seafood flavor, extra herbs, and spices, or even a vegetarian variation, their versatility allows for endless creative possibilities. You can experiment with different fillings and dipping sauces to make it your own.
• Cultural experience: It’s not just about the flavors; it’s also an opportunity to immerse yourself in Vietnamese culture and cuisine.

What is the Best Pan for Banh Khot?

A traditional banh khot pan might be hard to find, depending on where you live. The best pan to use is a cast iron pan, a non-stick aebleskiver pan, or a mini pancake pan. These pans have several small round molds that are perfect for creating bite-sized pancakes. Using a pan with a lid is essential for better heat distribution, faster cooking (allowing the bottom and top to cook simultaneously), and a fluffier texture. Here are a few options to consider:

1. Aebleskiver (or Ebelskiver) Pan: This is a traditional Danish pan with multiple round molds, often used for making aebleskiver pancakes. Due to its similar shape and size, an aebleskiver pan works well for banh khot. It comes in non-stick or cast iron. Cast iron pans provide excellent heat distribution and retention, resulting in even cooking with a golden crust on the bottom and a tender interior.
2. Takoyaki Pan: A Japanese pan designed specifically for making takoyaki, a popular street food consisting of octopus-filled balls. The takoyaki pan has round molds that can be used to make banh khot as well.
3. Non-Stick Mini Pancake Pan: This versatile option can be used to make various mini pancakes. Look for a pan with multiple round molds and a non-stick coating to make the pancakes easily release.

Some of these options do not come with a lid, but you can find any lid in your kitchen that could potentially fit the pan. Remember to lightly grease the pan with oil or cooking spray before pouring the batter to prevent sticking.

Banh Khot Premixed Flour

Banh Khot premixed flour is a convenient and ready-to-use flour mixture specifically formulated for making banh khot. It typically contains a combination of rice flour, cornstarch, tapioca starch, and other ingredients. The premixed flour is designed to provide the ideal texture and taste without the need for measuring and combining multiple flours and ingredients.

Using Banh Khot premixed flour simplifies the cooking process. You only need to add water or coconut milk to create the batter. The flour blend is carefully formulated to achieve the desired consistency and flavor of pancakes.

Premixed flour can be found in many Asian grocery stores or online retailers. It usually comes in a package with instructions on how to prepare the batter and cook the pancakes. This is a convenient option if you want to make these at home without the hassle of sourcing and measuring individual ingredients.

Ingredients and Substitutions

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

For the Batter

• Rice Flour: use regular rice flour (not the sweet or glutinous kind).
• Cornstarch: to get a crispy crust on the bottom of the banh khot.
• Turmeric Powder: used as an aromatic and for the yellow color. The traditional ones from Vietnam do not use this so it’s optional based on your preference.
• Salt: to season the batter.
• Coconut milk: to add a coconutty taste and creamy texture.
• Water: to thin out the batter.

Additional Ingredients

• Shrimp: Shrimp is the traditional protein for this dish, but you can incorporate alternative toppings such as ground chicken or pork, minced crab or fish, or even scallops. You can also make it vegetarian by adding seasoned crumbled tofu or mushrooms.
• Salt and pepper: to season the shrimp.
• Cooking oil: to prevent the pancakes from sticking to the pan and for a nice crispy bottom crust.
• Assorted Greens: your favorite herbs and lettuce or whatever is in season. Some popular choices are lettuce, Thai basil, cilantro, mint, peppermint, or perilla leaves.
• Scallion Oil: the scallion oil is made in the same pan while the banh khot is cooking.
• Dipping Sauce: Nuoc cham is a sweet and sour sauce made of fish sauce, lime, garlic, sugar, water, and chili peppers.

Let’s Make Some Banh Khot!

1. In a large bowl, whisk together rice flour, cornstarch, water, coconut milk, turmeric powder, and salt. Set it aside to let the batter thicken for at least 20 minutes or longer.
2. Pat the shrimp dry with a paper towel. In a small bowl, marinate the shrimp with salt and pepper. Set it aside.

1. In another small bowl, whisk together fish sauce, lime juice, water, sugar, garlic, and chili peppers for the dipping sauce. Set it aside.
2. Heat the banh khot or aebleskiver pan on medium heat. Lightly brush each well with oil, being sure to get around the rim, too. When the pan is hot, fill each well with batter 2/3 of the way. Cover the pan with a lid and cook for 1-2 minutes, just enough for the middle to be slightly set. [Note: Adjust the stove’s temperature if needed. It should be around medium or medium-low heat: hot enough to cook the ingredients but not too hot that it’ll burn the bottom.]

1. Uncover the lid. Add shrimp, green onions, and a drizzle of oil to each well. Cover and cook until the shrimp is cooked through, about 5-8 minutes. Uncover the lid and cook for an additional 2 minutes to your desired crispiness.

1. Use a metal spoon to gently loosen and lift the banh khot from the pan. Carefully slide the spoon underneath each one, starting from the edges. Make sure to go all the way to the bottom of the pan to ensure you lift the entire pancake. Transfer it to a serving tray. Repeat cooking the remaining batter.

Serve with your favorite assorted greens and dipping sauce.

What to Serve it With

Served it with a variety of accompaniments to enhance the flavors and create a well-rounded dining experience. Here are some traditional and popular options:

• Fresh Herbs: Serve the savory pancakes with a platter of fresh herbs such as mint, cilantro, Thai basil, and perilla leaves. These herbs provide a burst of freshness and can be wrapped around the mini pancakes for added flavor and texture.
• Lettuce Leaves: Offer crisp lettuce leaves, such as butter lettuce or leafy greens, as a wrapping option. They can be used to enclose the banh khot along with herbs and other toppings, creating a delicious wrap-like bite.
• Pickled Vegetables: Tangy pickled carrots and daikon add a refreshing and crunchy element. They can be served on the side or used as a topping.
• Dipping Sauce: To elevate the flavors of the pancakes, provide a dipping sauce. A popular choice is nuoc cham, a sweet and tangy Vietnamese dipping sauce made with fish sauce, lime juice, sugar, and chili.
• Toppings and Garnishes: Consider offering additional toppings and garnishes like crushed peanuts, fried shallots, or sliced chili peppers. These toppings will add texture, spice, and extra flavor.
• Side Salads: Serve it alongside a light side salad, such as a Vietnamese-inspired green papaya salad or a refreshing cucumber and carrot salad. These salads provide a contrasting element and can help balance the richness of the pancakes.

Frequently Asked Questions

How to Store Leftovers

Let it Cool

Allow the cooked pancakes to cool completely. You can place them on a wire rack to cool, which will help prevent them from becoming soggy.

Refrigerate

Place the cooled pancakes in an airtight container or ziplock bag and store them in the refrigerator. They can typically be stored in the refrigerator for up to 2-3 days.

Freezing

If you want to store them for a longer period, you can freeze them. Place them in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 1-2 months.

Reheating

When you’re ready to enjoy it again, you can reheat them using one of the following methods:

Oven: Preheat the oven to a low temperature (around 300°F or 150°C). Place the pancakes on a baking sheet and warm them in the oven for 5-10 minutes or until heated through.

Steaming: Place them in a steamer basket or steaming dish and steam them over boiling water for a few minutes until they are heated.

Pan-frying: Heat a non-stick pan over medium heat and add a little oil. Place them in the pan and cook for a few minutes on each side until they are warmed through and the bottoms become crispy.

Serve the reheated banh khot with fresh herbs, lettuce leaves, and your preferred dipping sauce.

RECIPE