How to make Banh Khot - Vietnamese Mini Pancakes

Bánh khọt is a Vietnamese mini rice pancake, usually cooked in a round molded pan and topped with shrimp, scallion oil, and sometimes coconut milk. How to make banh khot? One common way to eat it is to wrap one small cake in lettuce or mustard greens, add herbs, dip it into fish sauce, and eat it in one bite.

What a Good Bánh Khọt Tastes Like

The first bite usually starts with the crispy edge. If the mold is hot enough and the batter is thin enough, the rim becomes light, crisp, and slightly oily.

Then comes the center. It should be softer than the edge, but not wet or mushy. The turmeric gives a yellow color and a mild earthy aroma. Coconut milk adds a sweet, fatty smell. Shrimp gives the dish a clean seafood sweetness.

The dipping sauce changes the whole dish. Without fish sauce, bánh khọt can feel too oily or flat. With fish sauce, herbs, and pickles, the flavor becomes sharper and fresher.

How to make banh khot with Shrimp

This recipe makes around 20–25 small cakes, depending on the size of the mold.

Batter Ingredients

Ingredient	Amount	Note
Rice flour	200–250g	Use fresh white rice flour without sour smell
Cornstarch or wheat flour	20g	Helps the cake hold structure
Crispy frying flour	50g	Optional, for extra crispiness
Tapioca starch	15g	Used for thickened coconut milk topping
Turmeric powder	1 teaspoon / about 10g	Gives yellow color
Water	350–450ml	Adjust depending on batter thickness
Coconut milk	150–200ml	Use unsweetened coconut milk
Cooked rice	70g	Optional; blend with 50ml water for lighter texture
Egg	1 egg	Add after resting the batter
Sugar	1 teaspoon	For light seasoning
Salt	½ teaspoon	For light seasoning
MSG or seasoning powder	½ teaspoon	Optional

Filling and Serving Ingredients

Ingredient	Amount	Note
Fresh shrimp / small river shrimp	250–300g	Peel, devein, and drain well
Ground pork	100g	Optional; use lean pork if adding
Scallions	10g / 1 small bunch	For scallion oil or topping
Shallots	6 bulbs / about 20g	Minced for marinating or frying
Cooking oil	80–100ml	Used for frying and crisp edges
Lettuce	As needed	For wrapping
Mustard greens	As needed	Common with Vũng Tàu-style bánh khọt
Vietnamese herbs	As needed	Mint, perilla, basil, etc.
Cucumber	As needed	Optional
Pickled carrot / papaya	As needed	Adds sour crunch
Fish sauce dipping sauce	As needed	Fish sauce, sugar, lime/kumquat, garlic, chili

How to Make Bánh Khọt

1. Prepare the shrimp

• Wash 250–300g shrimp with diluted salt water.

• Remove heads, shells, and black veins.

• Drain well.

• Marinate with:

  • ½ teaspoon salt

  • ⅓ teaspoon MSG or seasoning powder

  • 1 teaspoon minced shallot

  • A little scallion white

If the shrimp are large, cut them in half so they fit into the mold.

2. Prepare the vegetables

• Pick through the lettuce, mustard greens, herbs, and cucumber.

• Soak in diluted salt water for a few minutes to about 10 minutes.

• Rinse again.

• Drain very well.

Small note: wet vegetables can make the cakes soggy when served.

3. Mix the batter

In a bowl, combine:

• 200–250g rice flour

• 20g cornstarch or wheat flour

• 50g crispy frying flour, if using

• 1 teaspoon / about 10g turmeric powder

• 350–450ml water

• 150–200ml coconut milk

If using cooked rice:

• Blend 70g cooked rice with 50ml water

• Add it to the batter

Stir until smooth.

4. Rest the batter

• Let the batter rest for about 1 hour.

• Strain through a sieve for a smoother texture.

• Add:

  • 1 egg

  • 1 teaspoon sugar

  • ½ teaspoon salt

  • ½ teaspoon MSG or seasoning powder

Stir again before cooking.

5. Make thickened coconut milk topping

For a richer version, cook:

• 100ml coconut milk

• 15g tapioca starch

• A small pinch of salt

Cook over low heat until slightly thickened. This can be drizzled onto the cakes while frying.

6. Heat the mold

• Place the bánh khọt mold on the stove.

• Heat it thoroughly before pouring the batter.

• Add oil into each cavity.

• Wait until the oil is hot.

Small note: if the oil and mold are not hot enough, the cakes can turn pale, soft, or greasy.

7. Pour and fry

• Pour batter into each cavity until about ⅓ to ⅔ full.

• When the bottom begins to set, add:

  • A little thickened coconut milk, if using

  • Scallion oil

  • 1 shrimp on top

Then:

• Cover the mold.

• Cook over low to medium heat until the center is cooked.

• Open the lid.

• Add more scallion oil if needed.

• Fry for another 1–2 minutes to crisp the edges.

8. Serve immediately

Serve hot with:

• Lettuce

• Mustard greens

• Vietnamese herbs

• Pickled carrot or papaya

• Sweet-sour fish sauce

If reheating leftovers, use an oven or air fryer. Avoid the microwave because it softens the crust.

Small Recipe Notes

There is no single fixed bánh khọt recipe. One common debate is whether coconut milk should be added to the batter.

Using coconut milk gives:

• Richer aroma

• Softer center

• More Southern-style flavor

• Slight natural sweetness

The main issue is quantity. Too much coconut milk can make the cake soft and heavy. Too little can make it less fragrant.

Common problems and fixes:

Problem	Possible reason	Fix
Cakes are not crispy	Oil not hot enough; batter too thick; too much coconut milk	Heat mold well; keep batter slightly thinner than pancake batter
Cakes stick to the mold	Not enough oil; mold not seasoned; lifting too early	Add oil to each cavity; wait until edges turn golden
Center is undercooked	Batter layer too thick; heat too high	Fill only ⅓ to ⅔ of each cavity; cover briefly
Cakes become soggy	Stacked while hot; vegetables still wet	Serve in one layer; drain vegetables well
Cakes taste too oily	Too much oil or low heat	Use enough heat at the start; drain before serving

Regional Variations of Bánh Khọt

Vũng Tàu-style bánh khọt is usually the benchmark: small, crispy, topped with shrimp, rich with scallion oil, and eaten with lots of greens. The appeal is in the contrast between hot fried batter and fresh raw vegetables.

In some Southern home-style versions, the topping may include squid, minced pork, baby clams or mixed seafood. The batter can also be richer because some cooks use more coconut milk.

Other cooks prefer a lighter style influenced by Central Vietnamese cooking. They reduce or even omit coconut milk so the cake becomes less creamy and more focused on rice flour, seafood and fish sauce. This version can taste cleaner and crispier, but less fragrant.

Calories in Bánh Khọt

Estimated calories by serving size:

Serving size	Estimated calories
1 mini bánh khọt	~81 kcal
2–3 pieces	~162–243 kcal
4–6 pieces	~324–486 kcal
8 pieces	~648 kcal

The number changes depending on:

• Size of each cake

• Amount of oil

• Amount of coconut milk

• Type of filling

• Sugar in the dipping sauce

• Extra toppings such as peanuts or extra scallion oil

If You Like Bánh Khọt, Try These Vietnamese Dishes at Hanoi 1988

If you like bánh khọt, you will probably enjoy dishes with similar flavor logic: herbs, dipping sauce, grilled or fried elements, and contrast between rich and fresh textures.

Nem Rán

Try this if you like the crispy part of bánh khọt.

Nem rán has:

• Crisp fried wrapper

• Savory filling

• Fresh herbs

• Fish sauce for dipping

It is a good option if you want something crunchy and shareable.

Gỏi Cuốn

Try this if you want a lighter follow-up after bánh khọt.

Gỏi cuốn has:

• Shrimp

• Herbs

• Rice paper

• Fresh vegetables

• Dipping sauce

It keeps the fresh herb and shrimp profile, but without the fried batter.

To reserve a table at Hanoi 1988 or explore the full menu, visit viet-eat.com.