Banh Khot Recipe - Vietnamese Savory Mini Coconut Pancakes
Banh khot (bánh khọt) is a Vietnamese mini savory pancake made from rice flour and coconut milk batter, cooked in individual wells of a molded pan until the edges become crisp while the center stays soft. Each pancake is topped with shrimp and savory pork, then served with fresh greens, herbs, and Vietnamese fish sauce dipping sauce. Most closely associated with Vung Tau in southern Vietnam, banh khot is commonly enjoyed as a shared snack or light meal. Unlike banh xeo, which creates one large folded pancake, banh khot produces many small pancakes that diners wrap individually with lettuce, herbs, and vegetables. This home-style recipe makes about 30–35 small pancakes for 4–6 people. The batter combines banh khot or banh xeo flour mix, coconut milk, green onion, sugar, salt, and optional MSG. The toppings include small shrimp, minced pork, thick coconut cream, shallot, and seasonings. The pancakes are cooked directly in individual molds with oil or lard, creating golden crisp edges while the coconut-rich center remains tender. A sweet-and-sour fish sauce dipping sauce balances the richness of the pancakes. Serve banh khot hot with lettuce, mustard greens, fish mint, Thai basil, other fresh herbs, and nước chấm. Place each pancake inside a leaf, add herbs and vegetables, wrap it, and dip it into the sauce. For crisp edges, keep the batter consistent, stir before each batch, pat the shrimp dry, preheat the molded pan, control the oil, and avoid overfilling the wells.
2026-10-05 07:52:52 - Lauren Hayes