Dish

Bánh khọt

Banh Khot

Bánh khọt is a popular street food in Vietnam, especially in the southern region. The batter is made from rice flour, coconut milk, and turmeric powder, which gives it a yellow color. The batter is poured into small molds and cooked until crispy on the outside and soft on the inside. The toppings usually include cooked shrimp, scallions, and mung bean. Bánh khọt is often served with a sweet and sour fish sauce dipping sauce. It is a great appetizer or snack that is easy to make and delicious to eat.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Pancake

Origins and history

Bánh khọt originated in the southern region of Vietnam, where it is a popular street food. It is believed to have been created during the French colonial period, when the Vietnamese adapted the French crepe to suit their own tastes and ingredients. Bánh khọt is now enjoyed throughout Vietnam and in Vietnamese communities around the world.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of bánh khọt, depending on the region and the cook. Some variations include different toppings, such as pork, squid, or fish. Some cooks also add other ingredients to the batter, such as corn or taro. Some versions of bánh khọt are also made with a different batter, such as a mixture of rice flour and tapioca starch.

Presentation and garnishing

Bánh khọt is typically served on a plate or platter, with the toppings arranged on top of the mini pancakes. The dish can be garnished with fresh herbs or sliced chili peppers for added flavor and color.

Tips & Tricks

To make crispy bánh khọt, make sure the oil is hot enough before pouring in the batter. Use a non-stick pan or a well-seasoned cast iron pan to prevent sticking. To save time, you can use pre-cooked shrimp or other toppings.

Side-dishes

Bánh khọt is often served with a sweet and sour fish sauce dipping sauce. It can also be served with pickled vegetables or fresh herbs, such as mint or cilantro.