Few Vietnamese street foods are as addictive and satisfying as Bánh Khọt. These small golden pancakes are crispy on the outside, soft in the center, and topped with juicy shrimp, fresh herbs, and savory fish sauce.

Originating from southern Vietnam, especially the coastal city of Vũng Tàu, Bánh Khọt is beloved for its crunchy texture and rich coconut flavor. Served wrapped in lettuce and herbs, these bite-sized pancakes are the perfect combination of freshness and indulgence.

What is Bánh Khọt?

Bánh Khọt is a Vietnamese savory mini pancake made from rice flour, turmeric, and coconut milk. The batter is poured into special round molds, creating crispy edges and fluffy centers.

Traditionally, each pancake is topped with shrimp, scallion oil, and dried shrimp powder, then served with fresh greens and dipping sauce.

The dish is often compared to larger Vietnamese pancakes like Bánh Xèo, but Bánh Khọt is smaller, thicker, and crispier.

Why You’ll Love This Recipe

  • Crispy and golden texture
  • Rich coconut aroma
  • Easy to customize
  • Perfect party appetizer
  • Authentic Vietnamese street food experience
  • Naturally gluten-free

Ingredients

For the Batter

  • 1 cup rice flour
  • ¼ cup tapioca starch
  • 1 teaspoon turmeric powder
  • 1 cup coconut milk
  • 1 cup water
  • ½ teaspoon salt
  • 1 chopped green onion

For the Topping

  • 250g shrimp, peeled and cleaned
  • 1 teaspoon fish sauce
  • ½ teaspoon black pepper
  • 1 teaspoon garlic, minced

For the Scallion Oil

  • 3 green onions, finely chopped
  • 2 tablespoons hot oil
  • Pinch of salt

For Serving

  • Lettuce leaves
  • Fresh mint
  • Thai basil
  • Perilla leaves
  • Pickled carrot and daikon
  • Vietnamese dipping sauce

How to Make Bánh Khọt

Step 1 – Prepare the Batter

In a large mixing bowl, combine:

  • Rice flour
  • Tapioca starch
  • Turmeric powder
  • Salt

Slowly whisk in coconut milk and water until smooth.

Add chopped green onion and let the batter rest for 20–30 minutes.

This resting period helps create crispier pancakes.

Step 2 – Marinate the Shrimp

Mix shrimp with:

  • Fish sauce
  • Garlic
  • Black pepper

Let marinate for 15 minutes.

Step 3 – Prepare the Pan

Traditionally, Bánh Khọt is cooked in a special cast-iron mold pan with small round cavities.

Heat the pan and add a small amount of oil into each mold.

The oil is essential for achieving crispy edges.

Step 4 – Cook the Pancakes

Pour batter into each mold until about ¾ full.

Place one shrimp on top of each pancake.

Cover with a lid and cook for 4–5 minutes until the bottom turns crispy and golden.

For extra crispiness, drizzle a little more oil around the edges.

Remove carefully with a spoon.

Step 5 – Add Scallion Oil

Brush or spoon scallion oil over the hot pancakes immediately after cooking.

Top with dried shrimp powder or fried shallots if desired.

How to Eat Bánh Khọt

The traditional Vietnamese way to enjoy Bánh Khọt is:

  1. Place a pancake inside a lettuce leaf
  2. Add herbs
  3. Roll it up
  4. Dip into fish sauce
  5. Enjoy in one bite

The fresh herbs balance the richness of the crispy pancake beautifully.

Tips for Perfect Bánh Khọt

Use Coconut Milk

Coconut milk gives the pancakes their signature richness and aroma.

Don’t Skip the Oil

A generous amount of oil creates the authentic crispy texture.

Use Medium-High Heat

Too low and the pancakes become soft; too high and they burn before crisping.

Let the Batter Rest

Resting hydrates the flour and improves texture.

Delicious Variations

Seafood Bánh Khọt

Use squid, scallops, or crab instead of shrimp.

Vegetarian Version

Top with:

  • Mushrooms
  • Corn
  • Tofu
  • Green peas

Modern Fusion Style

Some restaurants serve Bánh Khọt with:

  • Cheese
  • Avocado
  • Spicy mayo
  • Salmon

Best Dipping Sauce

A classic Vietnamese fish sauce dip includes:

  • Fish sauce
  • Lime juice
  • Sugar
  • Water
  • Garlic
  • Chili

The balance of sweet, salty, sour, and spicy flavors is essential.

Cultural Importance

In southern Vietnam, Bánh Khọt is a popular street food enjoyed during family gatherings, weekend outings, and festivals.

In Vũng Tàu, entire restaurants specialize in Bánh Khọt, serving trays of sizzling hot pancakes alongside mountains of fresh herbs and vegetables.

The dish perfectly represents Vietnamese cuisine’s love for contrast:

  • Crispy and soft
  • Rich and fresh
  • Savory and tangy

Storage and Reheating

  • Store leftovers in the refrigerator for up to 2 days
  • Reheat in an air fryer or skillet for best crispiness
  • Avoid microwaving, as it softens the pancakes

Final Thoughts

Bánh Khọt is one of Vietnam’s most irresistible street foods. With its crispy golden shell, creamy coconut flavor, juicy shrimp topping, and refreshing herbs, every bite delivers an explosion of texture and flavor.

Whether you are hosting a dinner party or exploring authentic Vietnamese cuisine at home, Bánh Khọt is guaranteed to impress your family and guests with its vibrant taste and beautiful presentation.