Banh Khot, delicate little savory pancakes hailing from the Mekong Delta region of Vietnam, are a culinary delight waiting to be discovered. These bite-sized treasures are characterized by their crispy, slightly chewy exterior and a flavorful interior brimming with succulent shrimp and fragrant herbs. Unlike many other Vietnamese pancakes, Banh Khot are uniquely cooked in small, individual molds, resulting in perfectly formed circles with a beautiful lacey edge. Their versatility is also a key feature, offering a delicious balance of textures and flavors that can be enjoyed as a snack, appetizer, or even a light meal.
The irresistible combination of juicy shrimp, tender pork, and fresh herbs creates a symphony of tastes in every bite. This recipe will guide you through each step of making these exquisite pancakes, from preparing the batter to achieving that perfect golden-brown crust. Prepare to be amazed as you embark on this culinary adventure and discover the magic of homemade Banh Khot!
Tools Needed
- Bowl
- Pan
- Non-stick mold
- Spoon
Ingredients
- Huong Xua banh xeo flour: 1 bag
- Sugar: 1 teaspoon
- MSG: 1 teaspoon
- Salt: 1/2 teaspoon
- Coconut milk: 1 liter
- Coconut rice: 800 grams
- Green onions: null
- Shrimp meat: 250 grams
- Lean meat: 200 grams
- Thick coconut milk: 250ml
- Pepper: 1/2 teaspoon
- Fish sauce: 150ml
- Garlic: 1 tablespoon
- Minced chili: 1 tablespoon
- Non-spicy chili: null
- Lemon juice: 2 tablespoons
- Water: 200ml
- Cooking oil: null
- Minced shallot: null
- Vegetables (lettuce, herbs, etc.): null
Step-by-Step Instructions
Step 1. Prepare the Batter and Filling
- Mix banh xeo flour with sugar, MSG, salt, and coconut milk. Let it rest.
- Mix shrimp meat, lean meat, thick coconut milk, MSG, salt, sugar, pepper, and green onions.
- Mix fish sauce, garlic, chili, non-spicy chili, lemon juice, sugar, and water. Let it rest for 30 minutes to an hour.
- Stir the rested batter well.
Step 2. Cook the Filling and Prepare the Sauce
- Sauté minced shallot until fragrant.
- Stir-fry the lean meat until loose and cooked. Do not add spices to the meat during this step.
Step 3. Cook the Banh Khot
- Heat cooking oil in the non-stick molds.
- Pour batter into each mold. Add shrimp, a spoonful of coconut milk, and a small amount of the stir-fried meat to each mold.
- Cook over medium heat with the lid on until the batter is cooked and the shrimp are cooked through. Remove the cooked banh khot and repeat with the remaining batter.
Step 4. Serve
- Serve the banh khot hot with sweet and sour fish sauce and your choice of fresh vegetables (lettuce, herbs, etc.).
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Adjust the amount of green onions to your preference.
- Don't add too much seasoning to the batter, or it won't be delicious.
- Use small shrimp for the filling, as the banh khot is small.
- Cook over medium heat to avoid burning the bottom and undercooking the inside of the cake.
- Adding coconut milk to each banh khot makes it richer and more flavorful.
Nutrition
- N/A
FAQs
1. Can I substitute the shrimp or pork?
Yes! Feel free to use other seafood like scallops or squid, or substitute the pork with ground chicken or even tofu for a vegetarian option. Adjust seasoning to taste as needed.
2. My Banh Khot are sticking to the pan. What can I do?
Ensure your pan is well-oiled, especially the molds. Use a high-smoke point oil like vegetable or canola oil, and make sure the oil is hot enough before adding the batter. Gently loosen the edges with a spatula before removing.
With a little practice, you'll be mastering the art of Banh Khot in no time, impressing friends and family with these delightful Vietnamese pancakes. The satisfying crunch, the burst of flavour, and the simple elegance of this dish make it a true culinary gem. Enjoy the fruits of your labour – happy cooking!