Banh Khot, the beloved mini savory pancakes from Vietnam, will delight your taste buds! These crispy-on-the-outside, fluffy-on-the-inside wonders are made with rice flour, coconut milk, and juicy shrimp. Originally created in the Mekong Delta to stretch limited ingredients, Banh Khot quickly became a local favorite and now graces plates across Vietnam. Top them with fragrant herbs like cilantro and green onions for an appetizing feast. Whether you enjoy them as a snack or part of a bigger meal, these versatile pancakes are sure to impress. And if you keep reading, you'll discover even more about this delightful Vietnamese delicacy. If you’re feeling adventurous, you can even try making Banh Khot at home with a traditional Vietnamese banh xeo recipe. The key to achieving the perfect texture and flavor lies in the delicate balance of ingredients and the technique of cooking. Once you’ve mastered the art of creating these delectable pancakes, you can customize them with your favorite fillings and toppings to elevate the taste experience even further. Whether you’re a novice in the kitchen or a seasoned chef, the satisfaction of creating and savoring your own Banh Khot is truly unbeatable.
Key Takeaways
- Banh Khot is a Vietnamese delicacy of mini savory pancakes characterized by crispy exteriors and soft, fluffy centers, often featuring shrimp and fragrant herbs.
- Originated from the Mekong Delta in southern Vietnam in the early 20th century, Banh Khot has become a beloved street food and home-cooked treat across Vietnam.
- The dish represents traditional Vietnamese cuisine, showcasing a complex symphony of flavors that balance savory and herbal notes, appealing to diverse palates.
- Preparation of Banh Khot requires careful flipping technique to achieve the perfect texture, with the ability to customize ingredients to personal taste.
- Banh Khot is often enjoyed as a standalone snack or served with dipping sauces, and can complement larger meals or festive gatherings.
History
Originating from the Mekong Delta in southern Vietnam, banh khot has a rich history that traces back to the early 20th century.
These bite-sized, savory pancakes were first created by resourceful Vietnamese cooks who wanted to stretch their limited ingredients and feed their families. Using just a few simple staples like rice flour, coconut milk, and shrimp, they came up with a delightful snack that quickly became a local favorite.
As the years passed, banh khot began to gain popularity across Vietnam. Vendors would set up carts on the streets, filling the air with the tantalizing aroma of these golden-brown pancakes sizzling away.
People couldn't resist stopping for a taste, relishing the crispy exterior and the soft, savory interior.
Today, banh khot remains a beloved street food and home-cooked treat, a delicious legacy that continues to bring joy to Vietnamese communities everywhere.
Recipe
Banh Khot, or Vietnamese Mini Savory Pancakes, are a delightful street food from the southern regions of Vietnam. These bite-sized delicacies feature a crispy exterior and a soft, savory interior, making them a popular snack or appetizer. The unique texture and flavors of Banh Khot come from a combination of ingredients and traditional cooking techniques.
The key to successful Banh Khot lies in the batter. It's made with a blend of rice flour, tapioca starch, and coconut milk, which gives the pancakes their distinctive fluffy and pillowy texture. The addition of turmeric not only lends a vibrant golden hue but also imparts a subtle earthy flavor.
Ingredients:
- 1 cup rice flour
- 1/4 cup tapioca starch
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1 cup coconut milk
- 1 tablespoon vegetable oil, plus more for greasing
- 12 medium shrimp, peeled, deveined, and chopped
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped cilantro
Instructions:
In a medium bowl, whisk together the rice flour, tapioca starch, salt, and turmeric. Gradually pour in the coconut milk while whisking continuously to create a smooth batter. Stir in the 1 tablespoon of vegetable oil. Cover and let the batter rest for 30 minutes.
Heat a small non-stick skillet or a Banh Khot pan over medium heat and lightly grease it with oil. Scoop about 2 tablespoons of the batter and pour it into the pan, forming a small round pancake. Top with a few pieces of shrimp and a sprinkle of green onions and cilantro.
Cook for 2-3 minutes per side, or until the edges are crispy and the center is set. Repeat with the remaining batter and toppings.
Serve the Banh Khot hot, accompanied by nuoc cham (Vietnamese dipping sauce) or other desired condiments. Enjoy the contrast of the crispy exterior and the soft, savory interior of these delightful Vietnamese mini pancakes.
Cooking Steps
Add the batter to the hot pan and pour in a bit of coconut milk to make it nice and creamy.
Top it with your favorite garnishes like green onions or crispy shallots.
Cook it until it's golden brown, then gently flip it over to cook through.
Step 1. Add Batter to Hot Pan
With the pan now heated, you'll want to scoop about a tablespoon of the batter and gently pour it into the center of the pan.
Watch as the batter sizzles and spreads into a delightful mini pancake! You'll need to work quickly, as these cook up fast. Use the back of a spoon to gently nudge the edges, helping the batter spread into an even, round shape.
As the pancake cooks, you'll see little air pockets forming on the surface. This is exactly what you want – it means the batter is cooking perfectly!
Once the edges start to turn golden brown, carefully flip the pancake over using a small spatula. Cook for another 30 seconds or so, until both sides are nicely browned.
Slide the cooked banh khot onto a plate and repeat the process, scooping more batter into the hot pan.
Work in batches, making sure to keep the cooked pancakes warm while you finish the rest. Soon, you'll have a platter of these crispy, savory mini pancakes ready to enjoy!
Step 2. Add Coconut Milk to Batter
Once the pancakes are sizzling away, it's time to add the coconut milk to the batter.
You'll want to grab your trusty measuring cup and pour in just the right amount of that luscious, creamy coconut milk. Don't be shy – go ahead and give it a generous pour! The coconut milk will add a delightful richness and subtle sweetness to the batter, making these mini pancakes even more irresistible.
As you slowly stir the coconut milk into the batter, you'll notice the consistency becoming silkier and more pourable. This is exactly what you want – a batter that'll yield those perfectly bite-sized, golden-brown pancakes.
Be sure to mix it all together until there are no more lumps. Now your batter is ready to be scooped into the hot pan, sizzling and transforming into those mouthwatering Banh Khot you've been craving.
Get ready for the aroma of coconut and savory goodness to fill your kitchen!
Step 3. Top With Desired Garnishes
Sprinkle the freshly cooked Banh Khot with your choice of garnishes. You can't wait to top these adorable little pancakes with all sorts of tasty goodies!
Maybe you'll add a sprinkle of crispy fried shallots for a crunchy texture. Or perhaps you'll drizzle them with a sweet and savory fish sauce for an extra flavor boost. Don't forget the fresh herbs – a handful of fragrant cilantro or mint leaves will really make the dish pop.
You can even get creative with other toppings like chopped peanuts, crushed crackers, or a squeeze of fresh lime juice. The possibilities are endless!
Just keep in mind that less is often more – you don't want to overpower the delicate pancakes. Arrange the garnishes in an eye-catching way and get ready to dive in.
These mini Banh Khot are bursting with flavor and texture in every bite. Enjoy!
Step 4. Cook Until Golden Brown
Heat a non-stick skillet or griddle over medium heat.
Pour about 1-2 tablespoons of the batter into the hot pan, making small round pancakes.
Don't overcrowd the pan – cook them in batches for best results.
Let the pancakes sizzle and cook for 2-3 minutes until the bottoms are golden brown.
Flip them over carefully with a spatula and cook for another 1-2 minutes on the other side.
Mmm, can you hear that lovely sizzle?
The pancakes should be crispy on the outside and soft on the inside when done.
Once they're perfectly cooked, transfer the banh khot to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining batter, keeping the cooked pancakes warm in the oven at the lowest setting.
Soon, you'll have a whole plate of these delightful mini savory pancakes, ready to be topped with all your favorite garnishes.
Yum!
Step 5. Flip Gently Until Cooked Through
Gently flip the pancakes with a spatula, taking care not to break them. You'll want to be nice and gentle – these little guys are delicate!
Once flipped, let them cook for another minute or two until they're beautifully golden brown on both sides.
You'll know they're ready when you can easily slide the spatula underneath without any resistance. The savory aroma will start to fill the air, making your mouth water in anticipation.
Resist the urge to peek too often, as that can cause them to lose their perfect shape.
When they're cooked through, transfer the mini pancakes to a plate lined with paper towels to soak up any excess oil.
Mmm, aren't they just the cutest? Now you're one step closer to enjoying these tasty Vietnamese treats. Get ready for the bold, flavorful bites to come!
Final Thoughts
As you've explored the delightful world of banh khot, the mini savory pancakes, you may now have a deeper understanding and appreciation for this Vietnamese delicacy.
These bite-sized wonders are a true culinary delight, with their crispy exteriors and soft, fluffy centers. The aromatic blend of ingredients, from the savory shrimp to the fragrant herbs, creates a symphony of flavors that dance on your taste buds.
Now that you've mastered the technique of flipping these mini pancakes with care, you can confidently serve them up to family and friends, sharing the joy of this authentic Vietnamese treat.
Whether enjoyed as a snack or as part of a larger meal, banh khot are sure to impress and delight all who try them.
Frequently Asked Questions
How Long Can Leftover Banh Khot Be Stored?
You can store leftover savory pancakes in the fridge for up to 3 days. Be sure to keep them in an airtight container to maintain freshness. Enjoy your leftover pancakes within this timeframe for the best flavor and texture.
What Are Some Common Fillings for Banh Khot?
Common fillings for these mini savory pancakes include shrimp, pork, chicken, or vegetables. You can even get creative and try different combinations like shrimp and pork or chicken and vegetables.
Can Banh Khot Be Made in Advance?
Yes, you can make these in advance. They'll keep well in the fridge for 2-3 days. Just reheat them before serving to maintain their crispness and flavor. It's a great way to get a head start on your meal prep.
Is Banh Khot Vegetarian or Vegan-Friendly?
Banh Khot isn't typically vegetarian or vegan-friendly since it contains shrimp. However, you could make a plant-based version using mushrooms or tofu instead. Check the recipe carefully to ensure all ingredients align with your dietary preferences.
Where Can I Buy the Special Banh Khot Pans?
You can find the special banh khot pans at Asian grocery stores or online retailers that specialize in Vietnamese cookware. They're typically made of cast iron or non-stick materials and have shallow, circular indentations to shape the mini pancakes.
Mai is a passionate chef specializing in Vietnamese cuisine. From fragrant pho to fresh spring rolls and banh mi, Mai’s dishes showcase the balance of sweet, salty, sour, and spicy that defines Vietnamese cooking. Her recipes emphasize fresh herbs, flavorful broths, and the light, vibrant ingredients that make Vietnamese food so special.
