Banh Khot (Vietnamese Mini Pancakes)

Banh khot on a white place served with nuoc cham and fresh vegetables.

5 from 1 rating

Banh Khot (Vietnamese Mini Pancakes)

Vietnamese mini pancakes made with a turmeric, coconut batter topped with shrimp, green onions, and scallion oil, all served with fresh herbs and Vietnamese dipping sauce.

Prep Time10

Cook Time40

Course: Appetizer

Cuisine: Vietnamese

Diet: Gluten Free

Keyword: banh khot, banh khot recipe, Vietnamese mini pancakes

Servings: mini pancakes

Calories: 81kcal

Author: Becca Du

Equipment

Aebleskriver Pan

Ingredients

Banh Khot

1 cup rice flour
2 tbsp corn starch
1 tsp turmeric powder
½ tsp salt
½ cup coconut milk full fat
1 ½ cup water
20 pieces shrimp
⅓ cup green onions thinly sliced, divided
¼ cup neutral oil

Other Ingredients

1 head lettuce
¼ cup mint
1 cucumber thinly sliced
1 ½ cup Vietnamese dipping sauce

US Customary - Metric

Instructions

Combine 1 cup of rice flour, 2 tbsp of corn starch, 1 tsp of turmeric powder, ½ tsp of salt, ½ cup of coconut milk, and 1 ½ cup of water in a bowl. Mix and set aside.
Mince ⅓ cup of green onions and divide in half. Combine half the green onions and ¼ cup of neutral oil in a sauce pan. Cook for 15-30 seconds until the onions are shiny. Pour into a small bowl and set aside.
Heat an aebleskiver pan over medium low heat (~5 minutes). Add a small amount of oil to each hole.
Using a ladle or large spoon, pour batter in the holes. The batter should reach the top of each hole. Sprinkle a few pieces of green onion into each hole. Cover and let it cook for 6-8 minutes.
Uncover the pan and top each pancake with 1 shrimp. Cover and let it cook for 1-2 minutes until the shrimp is cooked.
Uncover the pan and sprinkle a little bit of scallion oil (made in step 2) onto each pancake. Cook for another 1-2 minutes until the desired crispiness on the bottom. Optional: Using 2 spoons, flip the pancake upside down to crisp up the top of the pancake. Spoon the pancakes out of the pan and repeat the cooking process until the batter is used up.
Serve with fresh herbs and Vietnamese dipping sauce.

Notes

Instead of making the flour mixture from scratch, you can also purchase banh khot or banh xeo flour from the store. Follow the directions on the package to make your batter.
Feel free to customize your fillings. Other fillings that can be used are ground pork, mung bean, and shrimp floss. Ground pork and mung bean need to be cooked before adding them to the pancakes.
To make this dish vegan/vegetarian, replace the shrimp with minced mushrooms or mung beans. Make sure to cook both before adding them to the pancakes.

Nutrition