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.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup (160 g) cold white rice (day old)
- 1 cup water
- 1 1/2 cup (180 g) rice flour
- 1 cup (240 mL) coconut milk
- 1 cup (250 mL) club soda (or water)
- 1 1/2 teaspoon (5 g) turmeric powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 lb shrimp (washed, peeled and deveined)
- 1 1/2 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspon chicken bouillon powder
- 1/4 teaspoon black pepper
- 2 tablespoon garlic (minced about 5-6 cloves)
- 1/2 cup green onion (chopped about 5 stalks)
- 1/2 teaspoon salt
- 1/2 teaspoon chicken bouillon powder
- 3 tablespoon vegetable oil
- Lettuce
- Vietnamese Perilla
- Mint
- Do chua (pickled daikon and carrot)
- Nuoc Cham (Vietnamese dipping sauce)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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).