There's nothing quite like homemade Bánh Khọt / Vietnamese Mini Savory Pancakes. While restaurant versions are satisfying, making it at home lets you control the ingredients, adjust the flavors to your preference, and enjoy it fresh whenever the craving hits.
Bánh khọt are the smaller, crispier cousin of bánh xèo — bite-sized savory pancakes with a coconut milk batter that fries up golden and lacy at the edges. Each pancake cradles a whole shrimp in its center, and the contrast between the crispy, turmeric-tinted shell and the tender, custard-like interior is pure textural bliss. The coconut milk gives them a subtle sweetness that plays beautifully against the salty-sour nước chấm and the fresh bite of herbs.
Ingredients
- For the filling:
- 7 oz shrimp (peeled and deveined, size 61-70)
- 7 oz pork butt (minced)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 cup scallions (green parts only, thinly sliced)
- Neutral oil
- For the batter:
- 3/4 cup rice flour
- 1/2 cup all-purpose flour
- 1 teaspoon turmeric
- 1/2 teaspoon kosher salt
- 7 fl oz water
- 7 fl oz sparkling water
- 7 fl oz coconut cream
- Neutral oil (for frying)
- For serving:
- Leafy greens (green leaf lettuce, romaine)
- Fresh herbs (mint, basil, perilla, cilantro)
- Vietnamese pickled carrots & daikon radish (đồ chua)
- Vietnamese fish sauce (nước chấm)
Instructions
Prepare the filling
In a bowl, combine 7 oz shrimp, 7 oz minced pork butt, 1/2 teaspoon kosher salt, 1/4 teaspoon white pepper, and 1 cup sliced scallions. Mix until the meat is well-seasoned. Set aside to marinate for at least 10 minutes.
Mix the dry ingredients
In another bowl, combine 3/4 cup rice flour, 1/2 cup all-purpose flour, and 1 teaspoon turmeric. Stir until well incorporated.
Combine the wet ingredients
Add 7 fl oz water, 7 fl oz sparkling water, 7 fl oz coconut cream, and 1/2 teaspoon kosher salt to a large mixing bowl.
Make the batter
Sift the dry ingredients into the large mixing bowl. Stir until there are no lumps, then set aside for 10 minutes to let the flour bloom.
Cook the filling
Preheat a saute pan over medium heat (3-5 minutes to heat thoroughly — test with a drop of water; if it instantly evaporates, the pan is too hot). Add about 1 tablespoon neutral oil, then the marinated meat. Saute 3-5 minutes until the pork and shrimp are opaque and firm. Transfer to a plate and set aside.
Heat the bánh khọt pan
Preheat the cast-iron bánh khọt pan over medium-high heat. Add about 1/2 to 1 teaspoon neutral oil to each hole.
Pour the batter
Pour batter into each hole to 2/3 the way up. Swirl the batter lightly around.
Add the filling
Quickly add the filling into each hole — at least one shrimp and a few pieces of pork per hole.
Steam
Cover with the lid and cook for 2 minutes.
Crisp the edges
Remove the lid, pour oil around each edge of the bánh khọt, and cover again. Cook an additional 2-3 minutes.
Release
Uncover and use a pin stick or fork to release each bánh khọt.
Finish
Cook uncovered an additional 3-4 minutes until the bottoms are golden brown and crispy. Move occasionally and check the coloring.
Rest
As each bánh khọt finishes, transfer to a cooling rack for 1-2 minutes before serving.
Assemble and serve
Take one leafy green, layer with fresh herbs, place a bánh khọt in the center, add đồ chua on top, and fold the greens to cover. Dip the wrapped bánh khọt into nước chấm and eat.
Our Tips
Bánh khọt are a beloved street food in southern Vietnam, particularly in Vũng Tàu and the Mekong Delta region. The name "khọt" refers to the sizzling sound the batter makes when it hits the hot oiled pan — a sound that's music to any Vietnamese food lover's ears. These mini pancakes are often described as "Vietnamese poffertjes" (the Dutch mini pancakes), but they're savory, not sweet, and the texture is entirely different.
The special banh khot pan is a worthwhile investment if you plan to make these regularly — it's a round pan with 12-24 small round wells, available at most Asian grocery stores for $15-25. If you don't have one, a takoyaki (octopus ball) pan or aebleskiver pan works as a substitute, though the shape will be rounder rather than flat-bottomed.
The key to success is heat management: the pan must be ripping hot before each batch, and you need enough oil to get that crispy edge. If the pancakes stick, the pan wasn't hot enough. Don't overcrowd — cook in batches and keep them warm in the oven.