Bánh Khọt (Mini Vietnamese Savory Pancakes)

Bánh Khọt (Mini Vietnamese Savory Pancakes)

Bánh khọt, Vietnamese savory mini pancakes, is a must try Vietnamese dish that offers a delicious blend of flavors and textures. This iconic Vietnamese street food is easy, versatile and absolutely delicious.

Course Appetizer, Appetizer & Sides, Lunch & Dinner Recipes, Main Course

Cuisine Vietnamese

Keyword banh khot, banh khot pan, bánh khọt recipe, crispy Vietnamese pancakes, prawn pancake, savory pancakes, shrimp pancake, small pancakes,, Vietnamese pancake, Vietnamese pancake recipe, Vietnamese pancakes, Vietnamese rice pancake

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 869kcal

Author Megan

Equipment

Ingredients

Banh Khot Batter

1 cup (160 g) cold white rice day old
1 cup water
1 ½ cup (180 g) rice flour
1 cup (240 mL) coconut milk
1 cup (250 mL) club soda or water
1 ½ teaspoon (5 g) turmeric powder
½ teaspoon salt
2 large eggs

Shrimp Marinade

2 lb shrimp washed, peeled and deveined
1 ½ tablespoon fish sauce
1 teaspoon sugar
1 teaspon chicken bouillon powder
¼ teaspoon black pepper
2 tablespoon garlic minced about 5-6 cloves

Scallion Oil

½ cup green onion chopped about 5 stalks
½ teaspoon salt
½ teaspoon chicken bouillon powder
3 tablespoon vegetable oil

Serve

Lettuce
Vietnamese Perilla
Mint
Do chua pickled daikon and carrot
Nuoc Cham Vietnamese dipping sauce

Instructions

Blend the rice and water. Add 1 cup of day-old, refrigerated cold rice and 1 cup of water in your blender and pulverize until the rice is mashed.
Mix banh khot batter. In a large mixing bowl, add the blended rice water mixture, rice flour, coconut milk, club soda, turmeric flour, and salt. Mix until combined. Then add the eggs and mix until combined. Set aside for 30 minutes to rest.
Season the shrimp. In a medium mixing bowl, add the shrimp, fish sauce, sugar, chicken bouillon powder, and black pepper. Mix until the shrimp is evenly coated.
Cook the shrimp. In a large skillet, add 2 tablespoons of oil and heat on medium-high heat until hot. Add the minced garlic and saute until fragrant and lightly golden brown. Then add the shrimp and cook for 1-2 minutes on each side until opaque, curled, and pink. Remove from heat and set aside.
Make scallion oil. In a mixing bowl, mix together the diced green onion, salt, chicken bouillon powder, and vegetable oil. Microwave for 30 seconds, mix and microwave for an additional 30 seconds.
Cook the banh khot. Place the banh khot pan on the stove over medium heat. Brush about a half teaspoon of oil over each mold and pour in the batter to fill about 2/3 of the mold. Cover with the lid for about 2 minutes then add one shrimp to the middle of each mold. Make sure to press the shrimp into the batter so they will adhere together. Cover with the lid and cook for another 2-4 minutes or until crispy and golden brown.
Serve. Remove from the pan and drizzle some scallion oil on top. Serve with greens, do chua (pickled carrots and daikon) and nuoc cham (Vietnamese dipping sauce).

Notes

Let the batter rest! This allows time for the rice flour to fully absorb the wet ingredients and will provide a more cohesive batter. Make sure to stir before adding to the pan.
Don’t be afraid of adding oil. When you brush each mold with oil, be generous. This allows the Vietnamese rice pancakes to lightly fry and get crispy.
Cook until crispy: each small pancake takes about 4-6 minutes on medium-high heat or until golden brown and crispy.
Serve immediately when fresh. These savory pancakes are best eaten immediately when they are made.
If making a large batch, place the small pancakes on a baking sheet in the oven at 225 F until ready to be served so they stay warm and crispy.

Storage Instructions

These crispy Vietnamese pancakes are best served immediately for the most satisfying crispy exterior. However, you can store any leftovers in the refrigerator in an airtight container for up to 3 days.
Reheat: to reheat, you can either microwave covered until warm or reheat them back on the banh khot pan to get a similar crisp.
Make ahead: you can make the Vietnamese savory pancake batter at least 2 days in advance, cover it, and store it in the refrigerator. Bring the batter to room temperature before cooking.

Nutrition