Chef-tested recipe
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 centres are tender with coconut while the edges become deeply crisp in the hot mould, 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.
Recipe at a glance
- Servings
- 20 servings
- Prep Time
- 40 minutes
- Cook Time
- 30 minutes
- Total Time
- 1 hour 40 minutes
- Cuisine
- Vietnamese
- Course
- Canapé
- Best Served 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.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
As an Amazon Associate I earn from qualifying purchases. Ingredient and equipment links marked “paid link” may earn a commission at no extra cost to you.
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
Ingredients
For the batter and shrimp
- 200 g rice flour paid link
- 30 g cornflour paid link
- 2 g ground turmeric
- 5 g fine salt paid link
- 250 ml coconut milk Shop paid link
- 350 ml cold water
- 400 g medium raw shrimp, peeled and deveined, tails on
- 3 g fine salt, for the shrimp paid link
- 2 g white pepper
- 80 ml neutral oil, for the pan paid link
For the scallion oil
- 50 g spring onions, thinly sliced
- 60 ml neutral oil paid link
- 1 g fine salt paid link
For the nước chấm
- 120 ml warm water
- 50 g caster sugar paid link
- 60 ml fish sauce Shop paid link
- 40 ml fresh lime juice
- 10 g garlic, finely chopped
- 5 g red chilli, thinly sliced
For serving
- 200 g soft lettuce leaves
- 100 g mixed Vietnamese mint, mint and mustard greens
Preparation Overview
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.
Method
-
Whisk the rice flour, cornflour, turmeric and salt. Add the coconut milk and water gradually until smooth. Cover and rest for 30 minutes.
-
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 centre. Set aside.
-
For the scallion oil, heat the oil until shimmering and pour it over the sliced spring onions and salt. Stir and set aside.
-
Make the nước chấm by dissolving the sugar in warm water. Add the fish sauce, lime juice, garlic and chilli. Adjust with a little water if needed.
-
Heat a bánh khọt pan over medium-high heat. Add about 1 teaspoon oil to each mould and stir the batter well.
-
Fill each mould about two-thirds full and add one shrimp. Cover and cook for 3 to 4 minutes, until the centres set and the edges are crisp and browned.
-
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.
-
Serve immediately with lettuce, herbs and nước chấm.
Beginner Technique Notes
- A cold pan produces greasy, pale pancakes. Heat the moulds 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 flavour, replace 50 ml water with coconut milk, but too much can reduce crispness.
- Small shrimp fit the mould best and make the canapé easier to wrap.
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.
Nutritional Value
Approximately 95 kcal, 5 g protein, 10 g carbohydrate and 4 g fat per pancake, excluding lettuce.
Allergen Notes
Contains crustaceans and fish. Coconut is classified differently by region; disclose it where required.
Frequently Asked 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.
