Vietnamese National Dishes

Bánh khọt Vũng Tàu — crisp mini coconut-rice cakes with shrimp

These small molded rice cakes have crisp, golden edges and a tender center, each topped with a whole shrimp. Serve them hot with scallion oil, lettuce, mustard greens, herbs, shredded green papaya and carrot, and a bright nước chấm for wrapping and dipping.

Vietnamese National Dishes
Share
Vietnamese mini rice-and-coconut cakes topped with shrimp, served with herbs, greens and nước chấm. (geniş yatay düzen).
Crisp golden bánh khọt with fresh leaves and a bright dipping sauce.
Yield 4 servings (24 mini cakes)
Cook 30 minutes
Passive 20 minutes batter rest
Total 1 hour 20 minutes
Calories About 790 kcal per serving
Ingredients ↓
Overview

Bánh khọt Vũng Tàu — crisp mini coconut-rice cakes with shrimp

Bánh khọt Vũng Tàu is known for small rice-flour cakes cooked in individual wells until their edges turn crisp. The Vũng Tàu style is closely associated with shrimp, a generous plate of greens and herbs, and fish-sauce dipping sauce. Accounts vary on the batter: some describe coconut milk, while another tourism account describes a rice-flour batter without it. This home version follows the coconut-milk style documented in the cultural account and the workbook, without presenting it as the only local formula.

The name has more than one folk explanation, and the first person or date that brought the cakes to Vũng Tàu is not established. The method matters more than a firm origin story: let the batter hydrate, keep the pan hot and evenly oiled, and give each cake time to crisp before lifting it. A dedicated bánh khọt pan gives the most reliable shape; a well-seasoned molded pan with small wells can work at home.

Serve the cakes straight from the pan with crisp leaves and herbs. Wrap each cake in greens with papaya and carrot, then dip it in nước chấm. This recipe tops each cake with one small peeled shrimp; fresh herbs and dipping sauce stay on the side so the edges remain crisp.

Practical

Practical

  • Keys to successRest the batter for 20 minutes, then whisk again because rice flour settles. Pat the shrimp dry so excess moisture does not soften the cakes. Preheat and oil each well; use medium heat and cook in batches without crowding. Cover while the shrimp cooks. The shrimp should become firm, pearly and opaque, and the cake center should set. Let the edges turn golden before easing each cake from its well.
Ingredients

Ingredients

Rice-coconut batter

  • 300 g rice flour
  • 30 g tapioca starch
  • 400 ml full-fat coconut milk
  • 300 ml water
  • 1 large egg
  • 3 g ground turmeric
  • 5 g fine salt
  • 5 g granulated sugar

Shrimp and scallion oil

  • 300 g small peeled shrimp, tails removed and patted dry
  • 2 g fine salt
  • 1 g ground black pepper
  • 40 g scallions, thinly sliced
  • 45 ml neutral oil for scallion oil
  • 45 ml neutral oil for greasing the wells

Greens and fresh accompaniments

  • 200 g leaf lettuce
  • 100 g mustard greens
  • 30 g mint, Thai basil and cilantro leaves
  • 100 g peeled green papaya, shredded
  • 100 g peeled carrot, shredded

Nước chấm

  • 60 ml fish sauce
  • 120 ml water
  • 40 g granulated sugar
  • 45 ml fresh lime juice
  • 8 g garlic, finely minced
  • 1 red chili, finely sliced
Method

Method

Method

  1. Whisk the rice flour, tapioca starch, turmeric, salt and sugar in a large bowl. Beat in the coconut milk, water and egg until smooth. Rest the batter for 20 minutes, then whisk again before cooking.

  2. Pat the shrimp very dry and season with 2 g salt and the pepper. Wash and dry the lettuce, mustard greens, herbs, papaya and carrot. Keep the ready-to-eat produce chilled and separate from the raw shrimp.

  3. Stir the sugar into the water for the nước chấm until dissolved. Mix in the fish sauce and lime juice, then add the garlic and chili. Refrigerate until serving.

  4. Warm the 45 ml scallion-oil portion in a small saucepan until hot but not smoking. Pour it over the sliced scallions in a heat-safe bowl and set aside.

  5. Preheat a seven- or eight-well molded pan over medium heat until evenly hot. Lightly brush the wells with some of the 45 ml cooking oil. Stir the batter and pour about 25–30 ml into each well, filling it roughly two-thirds full.

  6. Immediately place one shrimp on each cake. Cover and cook for 4–6 minutes, until the shrimp are firm, pearly and opaque, the cake centers are set, and the edges are crisp and golden. If a shrimp remains translucent, cover and cook briefly longer.

  7. Drizzle each cake with a little scallion oil. Ease the cakes from the wells with a clean thin skewer or spoon and transfer them to a clean plate. Repeat with the remaining batter and shrimp, re-oiling the wells as needed; keep cooked batches warm.

  8. Serve all 24 cakes promptly with the lettuce, mustard greens, herbs, papaya, carrot and nước chấm. Wrap each cake in leaves and herbs, add papaya or carrot, and dip. Refrigerate perishable leftovers within 2 hours (within 1 hour above 32°C / 90°F); reheat leftovers to 74°C / 165°F.

Practical

Practical

Practical guidance

If your pan has fewer wells, cook more batches and keep finished cakes warm in a low oven. Stir the batter before each batch. The dipping sauce can be mixed ahead and chilled. For a less spicy sauce, leave out the chili; keep the lime, fish sauce and sugar balanced to taste. Use fresh small shrimp or thaw frozen shrimp overnight in the refrigerator and pat them dry.

Troubleshooting

Cakes are soft rather than crisp: preheat the pan longer, use steady medium heat and avoid adding too much batter. Batter sticks: oil the wells lightly before each batch and wait until the edges release before lifting. Shrimp makes the top watery: pat it dry before seasoning and place only one shrimp on each cake. Centers are underdone: cover the pan and cook another minute or two until the batter is set and shrimp are opaque. Cakes tear when lifted: allow the edge to brown more, then loosen it gently with a thin clean tool.

FAQ

Do I need a special bánh khọt pan? A molded pan with small wells gives the characteristic round cakes and crisp edges. A seasoned aebleskiver-style pan is a practical substitute; a flat skillet will make a different pancake. Can I make the batter ahead? You can mix it shortly ahead and refrigerate it, then whisk well before cooking. Keep raw shrimp refrigerated and cook the cakes close to serving time for the crispest edges.

Nutrition per serving

Serving size: 6 mini cakes with one quarter of the greens, vegetables and dipping sauce. Approximate values: 790 kcal; 90 g carbohydrate; 24 g protein; 37 g fat; 4 g fibre; 1,900 mg sodium. The estimate includes all scallion oil and an allowance for some well-greasing oil to remain in the pan; coconut milk and fish-sauce brands vary.

Nutrition per serving

Nutrition per serving

  • Serving sizeServing size: 6 mini cakes with one quarter of the greens, vegetables and dipping sauce. Approximate values
  • Calories790 kcal
  • carbohydrate90 g
  • protein24 g
  • fat37 g
  • fibre4 g
  • sodium1,900 mg
Allergens and safety

Allergens and safety

Contains crustaceans (shrimp), egg and fish (fish sauce); coconut is also present. Check labels for cross-contact. Keep raw shrimp and its utensils separate from washed greens and cooked cakes, and wash hands and tools between tasks. Cook shrimp until firm, pearly and opaque; use a thermometer only if a reliable reading can be obtained in the shrimp. Keep seafood and cut greens chilled until serving. Refrigerate leftovers within 2 hours (1 hour above 32°C / 90°F) and reheat to 74°C / 165°F.

Finish each batch at the table

Finish each batch at the table

  • Set out leaves, herbs, papaya, carrot and nước chấm so everyone can wrap their own.
  • Cook and serve in batches; do not stack the cakes while they are crisping.
Vietnamese National Dishes

Vietnamese National Dishes

View recipe → →
Vietnamese sour stingray hotpot with tomato, pineapple, sour bamboo shoots, greens and rice vermicelli. Close three-quarter view.
Vietnamese National Dishes

Lẩu cá đuối Vũng Tàu — sour stingray hotpot with bamboo shoots and bún

This Vũng Tàu-style hotpot pairs stingray with a tangy broth of pineapple, tomato and pickled bamboo shoots. Serve it bubbling with bún, water spinach, tender taro stems and fresh herbs. Cook the fish in small batches in the simmering pot so each thick piece reaches a safe temperature.

View recipe → →
Vietnamese mud creeper snails in creamy coconut sauce with lemongrass, red chili and rau răm. Close three-quarter view.
Vietnamese National Dishes

Ốc len xào dừa — Southern Vietnamese mud creeper snails in coconut sauce

Small mangrove mud creeper snails simmer in a fragrant coconut sauce with lemongrass, garlic, chili and rau răm. Serve them hot in a shared bowl with toothpicks for teasing the meat from the shells. This version uses canned coconut milk for a practical home method while keeping the sweet-savoury, herb-rich profile associated with Saigon.

View recipe → →
Vietnamese cua rang me crab pieces with glossy tamarind sauce, red chili, lemongrass and scallion Close three-quarter view.
Vietnamese National Dishes

Cua rang me — Vietnamese crab with tamarind sauce

Sweet-sour tamarind glaze clings to tender crab in this lively southern Vietnamese seafood dish. Steam the crabs first, then toss the sections with garlic, shallot, lemongrass, fish sauce and chili so the sauce coats the shells and the exposed meat. Set the platter in the middle of the table with rice or bread for the glossy sauce.

View recipe → →