Banh Khot (Vietnamese Mini Savory Pancakes)

Banh Khot on a serving platter with lettuce leaves, thai chili peppers, pickled carrots and daikon, dipping fish sauce, and lime wedges.

Banh Khot (Vietnamese Mini Savory Pancakes)

Course: Appetizer, Main Course, Snack

Cuisine: Vietnamese

Prep Time: 10

Cook Time: 1

Rest Time: 20

Total Time: 1 30

Servings: servings

Calories: 394kcal

Author: Quynh Nguyen

Vietnamese mini savory pancakes are made with a coconut rice flour batter and topped with shrimp. They cook until crisp around the edges and soft in the center, then are served with lettuce, fresh herbs, and Vietnamese dipping sauce.

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Equipment

Banh khot pan or aebleskiver pan
Mixing Bowl
Whisk
Small metal spoon

Ingredients

Batter

1 cup rice flour
1 tablespoon cornstarch
1 cup water
1 cup coconut milk
1 teaspoon turmeric powder
½ teaspoon salt

Shrimp

16 large shrimps, peeled and deveined
½ teaspoon salt
¼ teaspoon ground pepper

Scallion Oil

2 green onions, thinly sliced
2 tablespoons vegetable oil
½ teaspoon salt

Vietnamese Dipping Sauce

¼ cup fish sauce
1½ tablespoon fresh lime juice
¼ cup water
2 tablespoons granulated sugar
1 garlic clove, minced
1-2 Thai chilies, thinly sliced, optional

For Serving

Lettuce
Thai basil
Mint
Perilla leaves
Pickled carrots and daikon, optional

Instructions

Make the batter. Whisk together the rice flour, cornstarch, water, coconut milk, turmeric, and salt until smooth. Let it rest for 20 minutes.
Season the shrimp. Pat the shrimp dry and season with salt and pepper. Set aside.
Make the dipping sauce. Stir together the fish sauce, lime juice, water, sugar, garlic, and chilies until the sugar dissolves.
Heat the pan. Heat a banh khot or aebleskiver pan over medium heat. Brush each well generously with oil, including around the sides.
Stir the batter. Mix it well again before pouring because the rice flour settles as it rests.
Start the pancakes. Fill each well about ⅔ full. Cover and cook for 1–2 minutes, until the batter is partially set but still slightly wet in the center.
Add the shrimp. Place one shrimp in each pancake. Sprinkle with green onions and drizzle a little oil over the top.
Finish cooking. Cover and cook for 5–8 minutes, until the shrimp is cooked through and the centers are set.
Crisp the edges. Remove the lid and cook for another 1–2 minutes, until the bottoms and edges are golden and crisp.
Remove from the pan. Use a small metal spoon to gently loosen and lift out each pancake.
Repeat. Stir the batter again before each new batch.
Serve. Serve immediately with lettuce, fresh herbs, pickled vegetables, and Vietnamese dipping sauce.

Notes

Use regular rice flour, not glutinous or sweet rice flour.
Let the batter rest for at least 20 minutes.
Stir the batter well between batches because the rice flour settles.
The batter should sizzle when it hits the hot, oiled pan.
Use enough oil around the bottoms and sides of each well for crisp edges.
Don’t overfill the wells.
Cook with the lid on first, then uncover at the end to crisp the edges.
Store leftovers in the refrigerator for up to 2 days and reheat in the air fryer or skillet.

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