Bánh Khọt
Small savory rice-flour pancakes most associated with Vũng Tàu on Vietnam's southern coast, though the exact origin is genuinely disputed among several southern coastal provinces, and food historians note it's likely related to (though not identical to) central Vietnam's bánh căn, a similarly shaped dish. Real bánh khọt is cooked in a special cast-iron pan with rounded dimples, the batter, made from rice flour, cornstarch, turmeric, and coconut milk, poured into each well until the edges turn lacy and crisp. Each one is topped with a shrimp and mung bean before cooking, then eaten wrapped in lettuce and herbs, dipped in nước chấm.
Seafood
⚠ Contains: Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup rice flour
- 2 tbsp cornstarch
- 1/2 tsp turmeric
- 1 cup coconut milk
- 1 cup water
- 2 scallions, chopped
- 300g small shrimp, peeled
- 1/4 cup mung beans, cooked
- Oil, for the pan
- Lettuce, herbs, and nước chấm, to serve
Steps
- Whisk the rice flour, cornstarch, turmeric, coconut milk, water, and scallions into a thin batter.
- Heat a dimpled bánh khọt pan (or mini muffin pan) and oil each well generously.
- Pour batter into each well, top with a shrimp and a few mung beans.
- Cover and cook until the edges are crisp and lacy and the bottoms are golden.
- Pop out and serve wrapped in lettuce and herbs with nước chấm for dipping.