Bánh Khọt
Bánh khọt comes from the coastal south of Vietnam, especially Vũng Tàu, a fishing town where shrimp is cheap and plentiful enough to press one whole into almost every bite-sized cake. The name literally describes the sound and motion of ladling batter into a hot pan, a nod to how central the cooking technique is to the dish's identity. Unlike bánh xèo, its larger cousin, bánh khọt is cooked in a special pan with rounded wells rather than a flat skillet, giving each little cake a crisp shell and a soft, custardy center. Vendors often serve dozens at a time straight from the pan, and diners wrap them in lettuce and herbs before dipping, turning what looks like a simple snack into a small, hands-on ritual repeated bite after bite.
Coconut milk batter for a rich crumb
Rice flour batter is mixed with coconut milk and a touch of turmeric, giving each little cake a tender crumb and a faint golden color.
A whole shrimp pressed into each cake
A single shrimp is pressed into the center of the batter as it cooks, so every bite gets its own piece of seafood.
Cooked in a special dimpled pan
A heavy pan with small round wells is oiled and heated until smoking hot, crisping the edges of each cake while the center stays soft.
Wrapped in lettuce, not eaten plain
Each cake is lifted out, wrapped in lettuce and herbs, and dipped in sweet fish sauce before eating, turning a snack into a hands-on ritual.
Ingredients 4 servings
- 200g rice flour
- 200ml coconut milk
- 1/2 tsp turmeric powder
- 250g small shrimp, peeled
- 2 tbsp mung beans, cooked and split
- 2 scallions, finely sliced
- Vegetable oil, for the pan
- Lettuce and fresh herbs (mint, perilla), for wrapping
- Fish sauce dipping sauce (nuoc cham), for serving
How to make it
- 1Whisk the rice flour with coconut milk, turmeric, and a pinch of salt into a smooth, pourable batter, then let it rest for at least thirty minutes.
- 2Heat a dimpled bánh khọt pan (or a mini muffin pan) over medium heat and brush each well generously with oil until it shimmers.
- 3Pour a small spoonful of batter into each well, filling it about halfway.
- 4Press one shrimp into the center of each cake along with a few split mung beans and a sprinkle of scallion.
- 5Cover the pan and cook until the edges turn golden and crisp and the batter is set through.
- 6Loosen each cake gently with a small spoon or knife and lift it out onto a plate.
- 7Serve the warm cakes with lettuce leaves, fresh herbs, and a bowl of fish sauce dipping sauce for wrapping and dipping.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
