Bánh khọt is a beloved Vietnamese street food treat that is unique for its delicate, crispy texture and aromatic flavors. This traditional rice flour pancake originated in southern Vietnam and is now popular across the country. Bánh khọt is made from a thin, eggy batter poured into a special pan with tiny round holes. When cooked, the batter forms into miniature pancakes that are crisp on the outside, soft and chewy inside. They are typically filled with shrimp, pork, and bean sprouts for a tasty bite-sized snack.
What Makes Bánh Khọt So Special?
- Ultra-thin and crispy texture – The batter is very thin so the pancakes end up tissue-paper thin and extra crispy. This delicate texture can’t be replicated with normal pancake batter.
- Aroma – Bánh khọt has a lovely eggy aroma from the batter filled with the scents of shrimp, pork, and herbs.
- Customization – You can personalize bánh khọt with different fillings like chicken, beef, or vegetables.
- Portability – Bánh khọt pancakes are small, neat packages perfect for eating on-the-go as street food.
- Social experience – Part of bánh khọt’s charm is that it’s typically enjoyed at small street food carts, creating a fun social atmosphere.
Bánh khọt offers a one-of-a-kind eating experience that showcases Vietnamese culinary traditions. The delicate pancakes are the perfect vessel for flavorful ingredients that bursts with aromatic essence in every bite. It’s a beloved food for good reason.
Ingredients for Authentic Bánh Khọt
Bánh khọt may look simple, but it requires some specific ingredients to achieve the ideal flavor and texture.
- Rice flour – The special batter relies on rice flour, not regular flour, to achieve the ultrathin consistency. Rice flour gives it the crispiness when cooked.
- Coconut milk – This adds moisture, fat, and a touch of natural sweetness to the batter.
- Tumeric – A pinch of turmeric helps give the batter its vibrant yellow color.
- Shrimp – Tiny shrimp are one of the most popular and traditional bánh khọt fillings. Their briny ocean flavor pairs perfectly with the pancakes.
- Scallions and cilantro – Fresh chopped herbs add brightness and herbal notes.
- Fish sauce – This salty, umami seasoning adds a punch of flavor either in the filling or as a dipping sauce.
- Lime – Fresh lime wedges offer a burst of acidity to balance the rich fillings.
Choosing high-quality ingredients elevates bánh khọt to new heights of flavor! Going the extra mile is worth it.
Crafting the Perfect Bánh Khọt Batter
The batter is the key to bánh khọt’s delicate texture. Follow these tips for pancake perfection:
- Ingredient ratios – The standard ratio is 1 cup rice flour to 1.5 cups coconut milk to 1 egg. This creates a thin, coatable consistency.
- Milling the rice flour – Use a blender or food processor to freshly mill rice flour right before cooking. This achieves the silkiest texture.
- Resting time – Once mixed, the batter should rest and hydrate for at least 15 minutes, up to a few hours. This allows the rice flour to fully absorb the liquid.
- Consistency – The batter should coat the back of a spoon easily and drip off in a steady stream. If too thick, add a touch more coconut milk.
- Mixing method – Gently fold the batter with a whisk or chopsticks to avoid overmixing. Too much stirring can toughen the texture.
- Flavorings – Add minced garlic, salt, white pepper, and turmeric for flavor. You can also infuse the coconut milk.
Cooking Bánh Khọt to Crispy Perfection
Cooking the bánh khọt pancakes requires some special equipment to get the ideal crisp texture:
- Bánh khọt pan – This round pan has tiny holes to make the miniature pancakes. If you don’t have one, see the next section for alternatives.
- High heat – Cook bánh khọt over very high heat, around 400°F if possible, for maximum crispness.
- Oil – Brush the pan generously with vegetable or coconut oil between every batch. This prevents sticking.
- Batter pouring – Use a small ladle or spoon to gently pour batter into each hole. Fill them just halfway for thin pancakes.
- Cooking time – Cook for 2-3 minutes until deep golden brown and crispy around the edges.
- Filling – Add a teaspoon of filling to each pancake as soon as they come off the heat. The residual heat warms the filling.
- Serve immediately – Bánh khọt are best right off the pan while warm and crispy.
Serving Suggestions for Bánh Khọt
Bánh khọt are best served warm, fresh off the pan. Here are some serving ideas:
- Plating – Arrange the filled pancakes artfully on a plate in a single layer so they don’t steam and soften.
- Garnishes – Garnish with chopped peanuts, crispy shallots, cilantro leaves, chili slices, or a wedge of lime.
- Dipping sauce – Offer a sour and spicy dipping sauce like nuoc cham, made with fish sauce, lime, sugar, garlic, and chilies.
- Wraps – For a fun twist, let guests wrap the bánh khọt in lettuce or rice paper along with herbs.
- Street cart style – Serve on a small plastic plate or banana leaf for authentic street food flair.
- Drink pairing – Viet coffee, coconut water, or a cold beer are perfect pairings!
However you serve them, bánh khọt tastes best hot off the pan! Dig in immediately to enjoy the contrast of crispy and soft textures.
Frequently Asked Questions
What is the story behind bánh khọt?
Bánh khọt originated in a small village called Hoi An in central Vietnam. The story goes that a husband and wife created the unique batter recipe and cooking method there using the local rice flour. It was later popularized as a street food snack around Saigon (Ho Chi Minh City).
What are the different fillings for bánh khọt?
Popular fillings include minced shrimp, pork, chicken, beef, and an assortment of julienned vegetables. Anything that is moist and flavorful can be used as a filling.
What kind of rice flour works best?
Use a very finely milled rice flour for the silkiest batter. New crop rice ground fresh is ideal. Vietnamese rice flour gives the most authentic flavor.
Can I use regular flour instead?
No, the batter will not have the correct delicate, crisp texture with regular flour. Rice flour is essential.
How do I make the batter vegetarian or vegan?
Substitute the egg with a flax egg (1 tbsp ground flax + 3 tbsp water). Use coconut milk or a non-dairy milk like soy or oat milk instead of dairy.
How do I reheat leftover bánh khọt?
Place them on a baking sheet in a 300°F oven for 5 minutes until warmed through. They won’t be as crispy, but still tasty.
Conclusion: Bánh Khọt Recipe
From the thin, eggy batter to the savory fillings, every component of bánh khọt works in harmony to create the perfect Vietnamese street food snack. Preparing the pancakes does takes some special equipment and technique. However, the payoff is worth it. Impress your friends with your own homemade batch full of flavor, aroma, and crisp textures they’ll love. Just be sure to enjoy them fresh off the pan.
How To Make Bánh Khọt (Vietnamese Mini Pancakes)
Notes
- You can find Bánh Khọt flour at most Asian grocery stores. If unavailable, you can substitute it with a mixture of equal parts rice flour and tapioca flour.
- If you don't have a Bánh Khọt pan, you can use a cast-iron skillet with small round indentations or a regular non-stick pan. Just make sure the indentations are not too large, otherwise, the pancakes will be difficult to flip.
- The batter can be made ahead of time and stored in the refrigerator for up to a day.
- Leftover Bánh Khọt can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over low heat until warmed through.
Ingredients
- Batter:
- • 1 cup (14 oz) Bánh Khọt flour (or grind your own rice flour)
- • 1 cup coconut milk
- • 2 cups water
- • 1/4 cup chopped scallions
- • 2 tablespoons vegetable oil
- • 1/2 teaspoon turmeric powder (optional)
- • 1/4 teaspoon salt
- • 1/4 cup soda water or beer (optional)
- Filling:
- • 1/2 pound shrimp, peeled, deveined, and marinated (see recipe for marinade)
- • Additional chopped scallions for garnish
- Dipping Sauce (Nước Chấm):
- • You can purchase this pre-made or make your own using a recipe ([refer to recipe for nước chấm]
Instructions
- • Make the Batter:
- In a large bowl, whisk together rice flour, coconut milk, water, turmeric powder (if using), and a pinch of salt.
- Let the batter sit for at least 20 minutes, or up to an hour, to allow the rice flour to bloom and create a smoother texture.
- • Prepare the Filling:
- While the batter rests, devein and chop shrimp. Marinate them with a pinch of salt and pepper.
- Soak dried shrimp (if using) in warm water for 15 minutes, then grind them into a paste.
- Chop green onions.
- • Cook the Bánh Khọt:
- Heat a special Bánh Khọt pan or a cast-iron skillet with small round indentations over medium heat. Brush each indentation with oil.
- Once hot, pour about 1-2 tablespoons of batter into each indentation.
- Immediately add a piece of shrimp and a pinch of chopped green onion to each pancake.
- If using dried shrimp, sprinkle a bit of the paste on top.
- Cover the pan and cook for 2-3 minutes, or until the edges are cooked through and the bottoms are golden brown.
- • Assemble and Serve:
- Use a small spoon or spatula to carefully remove the Bánh Khọt from the pan.
- Repeat with remaining batter and filling.
- Serve immediately with nuoc mam cham (dipping sauce), fresh herbs, and lettuce leaves.
Nutrition Facts
How To Make Bánh Khọt (Vietnamese Mini Pancakes)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 200 | |
| % Daily Value* | ||
| Total Fat 7 | 10.8% | |
| Saturated Fat 2 | 10% | |
| Trans Fat 0 | ||
| Cholesterol 50mg | 16.7% | |
| Sodium 300mg | 12.5% | |
| Total Carbohydrate 25 | 8.3% | |
| Dietary Fiber 2 | 8% | |
| Sugars 3 | ||
| Protein 7 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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