Banh Khot

Name: Banh Khot
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 200 g rice flour batter; 150 g shrimp; 2 tbsp scallion oil; 1 handful herbs; nuoc cham — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Banh Khot hails from the coastal city of Vung Tau, where it is deeply embedded in the local culinary tradition. Known for its generous use of fat and intuitive seasoning by hand, this dish is a staple at family gatherings and casual meals alike. Unlike its street food cousins, this home-style version captures the essence of a Vietnamese family kitchen, offering a personal touch that speaks to the heart of domestic cooking.

The taste of Banh Khot is a harmonious blend of crispy rice flour batter and succulent shrimp, accented by the fragrant scallion oil. Each bite is meant to be wrapped in fresh herbs and dipped into nuoc cham, creating a burst of savory, sweet, and tangy flavors. This dish invites diners to engage their senses, making it a delightful centerpiece for any shared meal.

Ingredients

200 grice flour batter
150 gshrimp
2 tbspscallion oil
1 handfulherbs
nuoc cham — to serve
to tastefine sea salt

Method

Start by preparing all components for Banh Khot. Clean and devein the 150 g shrimp, then set aside. Wash and roughly chop a handful of herbs, such as mint, cilantro, and perilla, and set them aside for serving. Prepare the nuoc cham by mixing fish sauce, lime juice, sugar, and water to taste, ensuring a balance of sweet, sour, and salty flavors.
Heat a non-stick skillet or a Banh Khot pan over medium-high heat. Add 2 tbsp of scallion oil, which is made by gently heating chopped scallions in oil until fragrant. This oil will impart a rich aroma and flavor to the dish. Swirl the oil around to coat the entire surface of the pan.
Pour a thin layer of the 200 g rice flour batter into each well of the pan, or if using a skillet, pour small rounds of batter to form mini pancakes. The batter should sizzle upon contact, indicating the pan is hot enough. Allow the batter to cook until the edges start to lift and the surface appears set but still slightly glossy.
Place one shrimp onto each pancake, pressing gently so it adheres to the batter. Cover the pan with a lid to trap steam, which helps the shrimp cook evenly. Cook until the shrimp turns pink and opaque, and the pancake edges are crisp and golden brown.
Remove the lid and let any remaining moisture evaporate, ensuring the pancakes are crisp. Use a spatula to carefully lift the Banh Khot from the pan, checking that the bottoms are a deep golden color, which indicates they are perfectly cooked.
Finish each Banh Khot with a light sprinkle of fine sea salt to enhance the flavors. Arrange them on a serving platter, garnishing with the prepared herbs. Serve immediately with nuoc cham on the side for dipping, encouraging diners to enjoy the dish while the pancakes are still warm and crispy.