Bánh Khọt (Authentic Vietnamese Mini Savory Pancake Recipe)

Bánh khọt are small Vietnamese savory pancakes with crispy golden edges, soft centers, and shrimp on top. The batter is made with rice flour, coconut milk, and a little turmeric, then cooked in a special pan until crisp and served with lettuce, fresh herbs, and Vietnamese dipping sauce.

These little pancakes are especially popular in southern Vietnam, including Vung Tau, where shrimp-topped versions are common. I like the contrast between the crispy edges, soft coconutty center, and fresh herbs wrapped around each one.

The batter itself is simple, but getting the texture right comes down to a few things: letting it rest, heating the pan well, using enough oil, and stirring the batter between batches since the rice flour settles.

You can serve these with Vietnamese Egg Rolls or Vietnamese Shrimp Toast if you want another Vietnamese appetizer on the side.

What Are Vietnamese Mini Savory Pancakes?

Banh khot are small savory rice flour pancakes cooked in a pan with round wells, similar to an aebleskiver pan.

They’re usually topped with shrimp and scallion oil, then served with lettuce, fresh herbs, pickled vegetables, and Vietnamese dipping sauce.

The batter is similar to Vietnamese Sizzling Crepes (Banh Xeo), but these are smaller, thicker, and cooked individually so the edges get crisp while the centers stay soft.

What You’ll Need

Rice flour: Use regular rice flour, not glutinous or sweet rice flour. Glutinous rice flour will make the texture too sticky.

Cornstarch: This helps the edges crisp up.

Coconut milk: Coconut milk gives the centers a slightly richer texture and mild coconut flavor.

Turmeric: This is optional, but it gives the pancakes their golden color.

Shrimp: Large shrimp work well because one shrimp fits neatly into each pancake. Pat them dry before cooking so extra moisture doesn’t soften the batter.

Fresh greens: Lettuce, Thai basil, mint, and perilla all work well for wrapping around the pancakes before dipping.

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

What Kind of Pan Do I Need?

A traditional banh khot pan has small round wells that help the batter cook with crisp edges and a soft center.

An aebleskiver pan or takoyaki pan works for this and is usually easier to find in the U.S.

Whatever pan you use, make sure it’s well heated and generously oiled before adding the batter. When the batter goes in, you should hear a gentle sizzle right away.

How to Make Banh Khot

Start by mixing the batter until it’s smooth and pourable. It should be thinner than pancake batter, closer to a crepe batter. Let it rest before cooking so the flour has time to hydrate.

While the batter rests, prep the shrimp and make the dipping sauce. Pat the shrimp dry before seasoning them so you’re not adding extra moisture to the pan later.

When you’re ready to cook, heat the pan over medium heat and brush oil along the bottom and sides of each well. Give the pan a few minutes to heat up. The batter should sizzle as soon as it hits the oil.

Stir the batter well before pouring since the rice flour settles as it sits. Fill each well about two-thirds full, then cover the pan and let the batter cook for a minute or two. The edges should begin to set while the centers still look slightly wet.

Add one shrimp to each pancake, sprinkle the green onions over the top, and drizzle a little oil around the edges. Cover again and continue cooking until the centers are set and the bottoms start to turn golden.

If the bottoms are browning too quickly, lower the heat a little. Near the end, remove the lid and let the pancakes cook uncovered for another minute or two so the edges can get crisp.

They’re ready when the shrimp is cooked through, the centers are set, and the edges pull away from the pan easily. Use a small spoon to gently loosen each pancake before lifting it out.

Stir the batter again before starting the next batch.

How to Serve Banh Khot

These are best served right away while the edges are still crisp.

Wrap one pancake in a piece of lettuce with fresh herbs, then dip it into Vietnamese dipping sauce (nuoc cham). Pickled carrots and daikon are also good on the side and add a little crunch and acidity.

You can also serve these with Vietnamese Egg Rolls or Vietnamese Shrimp Toast if you want another Vietnamese appetizer on the side.

Steamed Rice Cakes (Banh Beo) are another small Vietnamese dish with shrimp and scallion oil, but they have a soft, chewy texture instead of crispy edges.

Can I Make Them Ahead?

You can mix the batter ahead of time and keep it covered in the refrigerator for up to 2 days. Stir it very well before cooking because the flour will settle.

The dipping sauce can also be made ahead and refrigerated.

Cooked pancakes are best fresh, but leftovers can be reheated in the air fryer or a skillet to bring back some of the crispness.

Storage and Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.

Reheat them in the air fryer at 350°F for 3–5 minutes or in a dry skillet over medium heat until hot and crisp again.

Avoid the microwave if possible because it softens the edges.

If you make these Banh Khot, I’d love to hear how they turned out! Leave a comment and rating below.

RECIPE