Name: Bánh khọt (Vietnamese crispy mini rice pancakes with shrimp)
Prep time: 35 min
Cook time: 45 min
Total time: 110 min
Cuisine: Vietnam
Ingredients: 300 g rice flour; 40 g tapioca starch; 400 ml unsweetened full-fat coconut milk; 250 ml water; 1 g ground turmeric; 5 g fine salt; 40 g scallions, thinly sliced; 300 g small raw shrimp, peeled and deveined (about 20); 5 ml fish sauce; 1 g ground black pepper; 30 ml neutral oil; 30 g scallions, finely sliced; 1 g fine salt; 60 ml fish sauce; 100 ml warm water; 40 g fine sugar; 45 ml lime juice; 10 g garlic, finely minced; 5 g red chilli, finely minced (optional); 100 g green papaya, peeled and finely shredded; 50 g carrot, peeled and finely shredded; 30 ml rice vinegar; 200 g lettuce leaves, washed and dried; 100 g mustard greens, washed and dried; 100 g mixed Vietnamese herbs (perilla, mint, fish mint and Thai basil); 45 ml neutral oil for greasing the pan wells

Vietnamese bánh khọt shrimp pancakes with crisp golden rims, scallion oil, herbs, papaya-carrot pickle and dipping sauce — Crisp rice cakes with shrimp, fresh greens, quick pickle and nước chấm.

Yield 4 servings, about 20 mini pancakes

Cook time 45 minutes

Passive time 30 minutes

Total time 110 minutes

Calories About 690 kcal per serving

Ingredients ↓

Overview

Bánh khọt (Vietnamese crispy mini rice pancakes with shrimp)

Bánh khọt are small savory rice-flour cakes associated with southern Vietnam, especially Vũng Tàu. A multi-well cast-iron mold gives them crisp edges and a soft centre; coconut milk enriches the batter, while shrimp and scallions top each cake. They are commonly eaten with fresh greens and a sweet-sour fish-sauce dip. Home batters and garnishes vary, so this recipe is one practical Vũng Tàu-inspired version.

A bánh khọt mold is ideal, but a multi-well ebelskiver or mini-pancake pan can work. The pockets may be deeper or wider, so adjust the amount of batter and cook time while keeping the pancakes small enough to crisp. The batter rests for 30 minutes to hydrate the rice flour. Cook uncovered at the end so steam escapes and the bases turn crisp.

Practical

Keys to successRest the batter for the full 30 minutes and whisk again before cooking. Preheat and lightly oil each well; add batter only when the pan is hot. Cover briefly to cook the shrimp, then uncover to crisp the base. Cook the shrimp until opaque and at least 63°C in the thickest part.

Ingredients

Batter

300 g rice flour
40 g tapioca starch
400 ml unsweetened full-fat coconut milk
250 ml water
1 g ground turmeric
5 g fine salt
40 g scallions, thinly sliced

Shrimp topping and scallion oil

300 g small raw shrimp, peeled and deveined (about 20)
5 ml fish sauce
1 g ground black pepper
30 ml neutral oil
30 g scallions, finely sliced
1 g fine salt

Nước chấm and quick pickle

60 ml fish sauce
100 ml warm water
40 g fine sugar
45 ml lime juice
10 g garlic, finely minced
5 g red chilli, finely minced (optional)
100 g green papaya, peeled and finely shredded
50 g carrot, peeled and finely shredded
30 ml rice vinegar

To serve and cook

200 g lettuce leaves, washed and dried
100 g mustard greens, washed and dried
100 g mixed Vietnamese herbs (perilla, mint, fish mint and Thai basil)
45 ml neutral oil for greasing the pan wells

Method

Whisk the rice flour, tapioca starch, coconut milk, water, turmeric and 5 g salt until smooth. Fold in 40 g scallions. Cover and rest for 30 minutes.
Stir together 60 ml fish sauce, warm water, sugar and lime juice until the sugar dissolves. Add garlic and optional chilli. Toss the shredded papaya and carrot with rice vinegar; leave for at least 20 minutes, then drain lightly.
Toss the peeled shrimp with 5 ml fish sauce and black pepper; keep refrigerated. For scallion oil, heat 30 ml neutral oil until hot but not smoking. Pour it over 30 g sliced scallions and 1 g salt.
Heat the multi-well pan over medium heat. Whisk the batter again. Brush each well with a little of the 45 ml pan oil. Pour batter to about two-thirds full, then add one shrimp to each cake. Cover and cook about 3–4 minutes until the edges set and the shrimp turns opaque. Uncover and cook 1–2 minutes more until the base is crisp. Check the thickest shrimp with a clean thermometer; it must reach 63°C.
Loosen each pancake carefully with a small spoon and lift it out. Brush the wells with a little more oil and repeat with the remaining batter and shrimp. If cooking in batches, keep finished cakes hot at or above 60°C.
Drizzle scallion oil over the cakes. Arrange about 20 pancakes with lettuce, mustard greens, herbs and drained pickle.
Serve immediately. Wrap each cake in a leaf with herbs and dip in nước chấm. Refrigerate perishable leftovers within 2 hours in shallow containers at or below 4°C; use within 3 days and reheat once until steaming hot throughout, at least 74°C.

Practical

Practical tips

Keep the well-greased pan over steady medium heat. If the batter sizzles too violently or browns before the shrimp cooks, lower the heat. Stir the batter between batches because rice flour can settle at the bottom. Serve the pancakes as they come from the pan; crisp edges soften as they stand. Use a small spoon to release the cakes so their edges stay intact.

Troubleshooting

The pancakes stick: The pan may not be hot enough or the wells may need more oil. Let the pan reheat and lightly grease before the next batch. The centres are gummy: The cakes may be too thick or covered too long. Use less batter and uncover for the final crisping stage. The shrimp is not cooked when the base is brown: Lower the heat and cover briefly so the topping cooks through without scorching the bottom.

Frequently asked questions

Do I need a bánh khọt mold? It gives the most characteristic small round cakes. A multi-well ebelskiver or mini-pancake pan can work; use its well size as a guide and adjust the batter amount so each cake remains small and crisp. Can I make the batter ahead? You can mix it a few hours ahead and keep it covered in the refrigerator. Bring it out while you prepare the toppings, whisk again, then cook. Do not leave batter containing coconut milk at room temperature for an extended period. What is fish mint? It is an aromatic leafy herb often served with Vietnamese greens. If unavailable, use extra perilla, mint and Thai basil rather than substituting a strongly unrelated herb.

Nutrition per serving (estimate)

Serving sizeFive pancakes with a share of greens, pickle and dipping sauce
Calories690 kcal
Carbohydrate86 g
Protein26 g
Fat30 g
Fibre4 g
Sodium1,250 mg

Allergens and food safety

Contains shrimp (crustacean) and fish sauce (fish); coconut is also present. Check packaged flour, sauces and coconut milk for gluten, soy and cross-contact warnings. Keep raw shrimp refrigerated and separate from greens and cooked food. Cook shrimp until opaque and the thickest part reaches 63°C, checked with a clean thermometer. If cooking in batches, hold pancakes at or above 60°C. Refrigerate perishable leftovers within 2 hours in shallow containers at or below 4°C; use within 3 days and reheat once to at least 74°C throughout.

How to serve

Offer the dipping sauce in small individual bowls.
Bring each batch to the table promptly while the bases are crisp.

Bánh khọt (Vietnamese crispy mini rice pancakes with shrimp)

Practical

Ingredients

Batter

Shrimp topping and scallion oil

Nước chấm and quick pickle

To serve and cook

Method

Practical

Practical tips

Troubleshooting

Frequently asked questions

Nutrition per serving (estimate)

Allergens and food safety

How to serve

Vietnamese National Dishes

Bò kho (Vietnamese aromatic beef and carrot stew)

Bún thịt nướng (Vietnamese grilled pork vermicelli bowls)

Bánh bèo Huế (Vietnamese steamed rice cakes)