Banh khot, Vietnamese mini pancakes, are irresistible bites of crispy fluffy goodness and each one is delicately filled with succulent shrimp, aromatic herbs, and a touch of Vietnamese magic.
Banh khot, hailing from the vibrant culinary landscape of Vietnam, 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, fear not! 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, get your banh khot pan ready, and let's dive in. Get ready 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 banh khot was 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, banh khot has 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 flavor profile: Banh khot offers a unique combination of flavors that is 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 delight: Banh khot's mini size makes it a fun and enjoyable dish 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 for those who enjoy small, snackable treats.
- Versatile and customizable: Banh khot 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, the versatility of banh khot allows for endless creative possibilities. You can experiment with different fillings and dipping sauces to make it your own.
- Cultural experience: Enjoying banh khot is not just about the flavors; it's also an opportunity to immerse yourself in Vietnamese culture and cuisine. Trying traditional dishes like banh khot allows you to appreciate the culinary heritage of Vietnam and explore new taste sensations from around the world.
What is the best pan for banh khot?
A traditional banh khot pan might be hard to find depending on where you live. When it comes to making banh khot, the best pan to use is a cast iron or non-stick aebleskiver or 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:
- Aebleskiver (or Ebelskiver) Pan: A traditional Danish pan with multiple round molds, often used for making aebleskiver pancakes. An aebleskiver pan works well for banh khot due to its similar shape and size. 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.
- 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.
- Non-Stick Mini Pancake Pan: This is a versatile option that can be used for making various mini pancakes, including banh khot. Look for a pan with multiple round molds and a non-stick coating to easily release the pancakes.
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.
Aebleskiver Pan
Appam Pan with lid
Takoyaki Pan
Banh Khot Premixed Flour
Banh Khot premixed flour is a convenient and ready-to-use flour mixture specifically formulated for making banh khot, a Vietnamese savory mini pancake. 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 for banh khot without the need for measuring and combining multiple flours and ingredients.
Using Banh Khot premixed flour simplifies the cooking process as 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 banh khot pancakes.
The premixed flour can be found in many Asian grocery stores or online retailers, and it usually comes in a package with instructions on how to prepare the batter and cook the banh khot. It is a convenient option for those who want to make banh khot at home without the hassle of sourcing and measuring individual ingredients.
Ingredients and Substitutions
⬇️ Please scroll down 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 have the flexibility to incorporate alternative toppings such as ground chicken or pork, minced crab or fish, or even scallops. Make it vegetarian by adding seasoned crumbled tofu, or mushrooms.
- Salt and pepper: to season the shrimp.
- Cooking oil: to prevent the banh khot 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: scallions and oil topping which is made in the same pan while the banh khot is cooking.
- Dipping Sauce: a sweet and sour sauce made of fish sauce, lime, garlic, sugar, water, and chili peppers.
How to make it
Step 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.
Step 2: Pat the shrimp dry with a paper towel. In a small bowl, marinate the shrimp with salt and pepper. Set it aside.
Step 3: In another small bowl, whisk together fish sauce, lime juice, water, sugar, garlic, and chili peppers for the dipping sauce. Set it aside.
Step 4: Heat the banh khot or aebleskiver pan on medium heat. Lightly brush each well with oil, be sure to get around the rim, too. When the pan is hot, fill each well with batter ⅔ 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 temperature of the stove 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.]
Step 5: 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.
Step 6: 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.
⭐️ Tips for making the best Banh Khot
- Preheat the pan: Make sure your Banh Khot pan is thoroughly preheated before pouring the batter. This helps to achieve a crispy exterior while keeping the inside fluffy.
- Grease the pan: Brush the pan with a thin layer of oil or use cooking spray to prevent the pancake from sticking. Do not forget about the rim.
- Pour the batter ⅔ of the way: Fill each indentation of the pan with batter, leaving a little space at the top to allow the pancake to puff up and for the filling.
- Cook on low to medium heat: Cooking Banh Khot requires patience. Start by cooking on low to medium heat to allow the pancake to cook through without burning the bottom.
- Dry the shrimp: If you are using frozen shrimp, be sure to thaw it completely and squeeze out any excess liquid. Dab the shrimp with a paper towel to dry it. If the shrimp is too wet, the moisture will mess with the consistency of the batter.
- Cover the pan: After pouring the batter, cover the pan with a lid or aluminum foil. This helps create steam, ensuring the pancake and filling cook evenly and becomes fluffy.
- Adjust the heat: Once the pancake has cooked for a few minutes and is slightly set, you can increase the heat to medium-high to achieve a crispy bottom.
- Remove the pancakes carefully: Once the edges are golden brown and crispy, use a small spoon or fork to gently remove the Banh Khot from the pan. Be careful not to break them apart.
What to serve banh khot with
Banh khot can be served 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 banh khot 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 banh khot 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 vegetables like carrots and daikon radish add a refreshing and crunchy element to complement the banh khot. They can be served on the side or used as a topping.
- Dipping Sauce: Provide a dipping sauce for the banh khot to elevate the flavors. 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 add texture, spice, and extra flavor to the banh khot.
- Side Salads: Serve banh khot 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 banh khot.
Frequently Asked Questions and Answers
Banh khot and banh xeo are both delicious Vietnamese dishes, but they have some key differences in terms of their preparation, appearance, and taste.
The batter used for banh khot is typically thicker and more coconut-based, resulting in a denser and slightly chewy texture. On the other hand, banh xeo batter is thinner and more crepe-like, creating a lighter and crispier texture.
Banh khot are small, bite-sized pancakes cooked in individual molds or pans, resulting in a round and slightly puffy shape. Banh xeo, on the other hand, are larger and thinner crepes that are folded in half or rolled, often resembling a savory Vietnamese crepe taco.
Banh khot is typically topped with cooked shrimp and scallion oil. Banh xeo are usually filled with a combination of ingredients such as shrimp, pork, bean sprouts, onions, and mushrooms.
Banh khot are commonly served as a snack or appetizer, often with fresh herbs, lettuce leaves, and a dipping sauce like nuoc cham. Banh xeo are typically served as a main dish, where each person receives a whole banh xeo that they can tear apart and wrap in lettuce or rice paper with herbs before dipping in sauce.
Banh khot is most commonly associated with Southern Vietnam, particularly in the Vung Tau area, while banh xeo is popular throughout the country with regional variations in ingredients and preparation methods.
If you would like to make this ahead of time, you have several options. The best option is to make the batter 2 hours ahead of time and then make the banh khot when you're ready to serve. Another option is to cook all of it ahead of time and heat it up in the oven right before serving. Do not leave cooked banh khot out at room temperature for more than 2 hours to prevent the risk of foodborne illness.
How to Store Leftovers
Cool the banh khot
Allow the cooked banh khot to cool completely. You can place them on a wire rack to cool, which will help prevent them from becoming soggy.
Once the banh khot have cooled, you have a couple of options for storing them.
Refrigerate
Place the cooled banh khot 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 the banh khot. 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 the banh khot, 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 banh khot on a baking sheet and warm them in the oven for 5-10 minutes or until heated through.
Steaming: Place the banh khot 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 the banh khot 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
Banh Khot (Vietnamese Mini Savory Pancakes)
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
- 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.
- Pat the shrimp dry with a paper towel. In a small bowl, marinate the shrimp with salt and pepper. Set it aside.
- In another small bowl, whisk together fish sauce, lime juice, water, sugar, garlic, and chili peppers for the dipping sauce. Set it aside.
- Heat the banh khot or aebleskiver pan on medium heat. Lightly brush each well with oil, be sure to get around the rim, too. When the pan is hot, fill each well with batter ⅔ of the way. Cover with a lid and cook for 1-2 minutes, just enough for the middle to be slightly set. [Note: Adjust the temperature of the stove if needed. It should be around medium heat: hot enough to cook the ingredients but not too hot that it'll burn the bottom.]
- 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.
- 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.
Notes
- Preheat the pan: Make sure your Banh Khot pan is thoroughly preheated before pouring the batter. This helps to achieve a crispy exterior while keeping the inside fluffy.
- Grease the pan: Brush the pan with a thin layer of oil or use cooking spray to prevent the pancake from sticking. Do not forget about the rim.
- Pour the batter ⅔ of the way: Fill each indentation of the pan with batter, leaving a little space at the top to allow the pancake to puff up and for the filling.
- Cook on low to medium heat: Cooking Banh Khot requires patience. Start by cooking on low to medium heat to allow the pancake to cook through without burning the bottom.
- Dry the shrimp: If you are using frozen shrimp, be sure to thaw it completely and squeeze out any excess liquid. Dab the shrimp with a paper towel to dry it. If the shrimp is too wet, the moisture will mess with the consistency of the batter.
- Cover the pan: After pouring the batter, cover the pan with a lid or aluminum foil. This helps create steam, ensuring the pancake and filling cook evenly and becomes fluffy.
- Adjust the heat: Once the pancake has cooked for a few minutes and is slightly set, you can increase the heat to medium-high to achieve a crispy bottom.
- Remove the pancakes carefully: Once the edges are golden brown and crispy, use a small spoon or fork to gently remove the Banh Khot from the pan. Be careful not to break them apart.
Charla says
I love anything with shrimp in so I will be making this on the weekend.
Alison Corey says
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!
Anjali says
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!
Lisa says
I love any and all shrimp appetizers! This is such a fun recipe!
Nikki says
These are downright delicious. Amazing flavors, thank you!
Chenee says
These look absollutely delicious. I don't know much about Vietnamese food but I'm excited to try this one!
Casey says
These look so delicious and your instructions make it seem easy to make. I'm excited to try it!
Elizabeth says
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!
Sharon says
This banh khot recipe was so easy to make and bursting with flavor. I really liked that I could freeze this recipe too.