Crisp coconut-rice pancakes from southern Vietnam with shrimp, scallion oil and fresh herbs.
Bánh khọt are small southern Vietnamese rice pancakes, especially associated with Vũng Tàu. Their centers are tender with coconut while the edges become deeply crisp in the hot mold, and each pancake carries a sweet shrimp.
They are eaten wrapped in lettuce and herbs, then dipped in nước chấm. The contrast of hot pancake, cool greens and bright fish-sauce dressing is as important as the pancake itself.
- Prep
- 40 minutes
- Cook
- 30 minutes
- Total
- 1 hour 40 minutes
- Serves
- 20
- Cuisine
- Vietnamese
- Course
- Canapé
The recipe
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Before you start
Rest the rice batter so the flour hydrates, but stir it before every batch because rice flour settles quickly. Pre-cook the shrimp briefly so they finish at the same time as the pancakes. Use a bánh khọt pan or a well-oiled aebleskiver pan and be generous enough with oil to crisp the rims.
Ingredients
For the batter and shrimp
For the scallion oil
For the nước chấm
For serving
Quantities change with servings; cooking times stay the same.
Equipment
- Bánh khọt or shallow aebleskiver pan paid link
- Mixing bowls paid link
- Whisk paid link
- Small saucepan paid link
- Cooling rack paid link
- Small spoon or offset spatula paid link
Method
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Whisk the rice flour, cornflour, turmeric and salt. Add the coconut milk and water gradually until smooth. Cover and rest for 30 minutes.
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Season the shrimp with salt and white pepper. Heat a little oil in a pan and sear for 30 seconds per side; they should remain undercooked in the center. Set aside.
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For the scallion oil, heat the oil until shimmering and pour it over the sliced spring onions and salt. Stir and set aside.
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Make the nước chấm by dissolving the sugar in warm water. Add the fish sauce, lime juice, garlic and chili. Adjust with a little water if needed.
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Heat a bánh khọt pan over medium-high heat. Add about 1 teaspoon oil to each mold and stir the batter well.
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Fill each mold about two-thirds full and add one shrimp. Cover and cook for 3 to 4 minutes, until the centers set and the edges are crisp and browned.
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Uncover, drizzle a little scallion oil over each pancake and cook for 1 minute more. Lift out with a small spoon and repeat, stirring the batter before every batch.
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Serve immediately with lettuce, herbs and nước chấm.
Chef’s notes
- A cold pan produces greasy, pale pancakes. Heat the molds before adding oil and batter.
- Rice flour settles within minutes, so stir from the bottom before each pour.
- If the pancake sticks, let the edge brown longer; a properly crisp edge releases more easily.
Tips and variations
- Keep finished pancakes on a rack in a 120°C oven for no more than 15 minutes.
- For stronger coconut flavor, replace 50 ml water with coconut milk, but too much can reduce crispness.
- Small shrimp fit the mold best and make the canapé easier to wrap.
Serve with
Place one pancake in a lettuce leaf with herbs, fold and dip lightly in nước chấm. Serve as part of a Vietnamese sharing meal.
Storage
Bánh khọt are best eaten immediately. Refrigerate leftovers for 1 day and re-crisp in a hot oven or air fryer. Store sauce and greens separately.
Nutrition per serving (estimated)
- 95 kcal
- Calories
- 5 g
- Protein
- 10 g
- Carbohydrates
- 4 g
- Fat
Allergens
Contains crustaceans and fish. Coconut is classified differently by region; disclose it where required.
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Questions
Do I need a special bánh khọt pan?
It gives the most authentic shape, but a shallow aebleskiver or takoyaki-style pan can work if the cups are not too deep.
Why are my pancakes soft?
The pan may be too cool, the batter may be too thick or there may be too little oil around the edges.
Can I make the batter ahead?
Yes. Refrigerate it for up to 1 day, then bring it closer to room temperature and whisk thoroughly before cooking.
