Today I’m gonna show you how to make Bánh Khọt! If you’ve been to my page before you’ll quickly recognize that it looks like a mini Bánh Xèo. To be honest I’ve never had this until I moved to Orange county because it wasn’t common where I’m from.
My boyfriends mom recently came back from Vietnam and bought me a Bánh Khọt pan so I wanted to put it use! You can find these on Amazon I can leave the link below or it’s tagged in my IG highlights under shop links! The pan is crucial for making the mini pancakes.
Bánh Khọt it’s basically a mini savory pancake with a huge piece of shrimp in the middle. It’s a much simpler version of Bánh Xèo and it’s also served with veggies and Nước chấm as the dipping sauce!
Depending on where you get it it can be completely crispy or crispy on the outside and soft on the inside. It all just depends on preference and where you eat it at! I used this bag of flour mix available at your local asian store but honestly any brand will do!
Also I get asked where I got my pan from. Mine is actually from Vietnam but here’s one on amazon that is super close and affordable! The link is here!
How To Make Bánh Khọt (Vietnamese Mini Pancakes)
Course: Recipes, Appetizers, Dinner, LunchCuisine: viet, vietnamese, asianDifficulty: medium4
servings10
minutes10
minutesIngredients
14 oz (1 bag) Bánh Khọt Flour
1 cup coconut milk
4 cups tbsp water
1/4 cup green onions (chopped)
1/4 cup veggie oil
1 lb shrimp (peeled and deveined)
1 tsp salt
1 tsp black pepper
Lettuce
Directions
- Mix flour, coconut milk, water and the chopped green onions. Set aside for 15 mins.
- Peel, devein the shrimp and season with salt and pepper. In a pan on medium heat, place 1 1/2 tbsp cooking oil and cook shrimp until 90% cooked.
- Place Bánh Khọt pan on med/high heat and dab each circle with oil. Pour 1-2 tbsp of mix in each circle. Place one shrimp in each circle. Cover and cook for 6-7 mins on low heat. Add more oil then flip each one and cook for 3-4 mins.
- Serve with Nước chấm and lettuce.
