Banh khot is a popular dish in South-Central Vietnam. Those who have tried it say that Banh khot really stands out from the rest because of its crispy texture on the outside, blended with the smooth and creamy filling in the middle, and supplemented by the variety of fresh vegetables. All of these tastes combined go well with the sweet-salty dipping saurce.
Quite similar to other Vietnamese wrap and roll, a set of Bank khot includes 3 main components: the Banh khot itself – the mini rice pancakes with different toppings, a variety of herbs and the dipping saurce.
The pancake batter is combination of mostly rice flour, coconut milk, turmeric powder and chopped green onion. The coconut milk give Banh khot a very creamy and rich texture.
Sometimes, coconut milk is no added to the batter but cooked separately until it condenses into a white thick creamy sauce, and then added on top of the Banh khot when it is served.
The topping varies from scallops, fresh shirmp, minced pork to fish balls, or mung beans for a vegetarian preference. If you have tried Bun Cha or Pho, these herbs and leafy greens are similarly paired, including mint, Thai basil, fish mint, lettuce, prilla and mustard greens. These herbs are varied with restaurants’ recipes. Besides, the fish sauce can be supplemented with freshly shredded carrot, daikon, and chilies.
Whether cakes are delicious or not partly depends on the skill of cake makers. After the stage of pouring flour into mold, the remaining responsibility in on shoulder of oven watcher who estimate time for cooked flour and turning into yellow. In the heat of the fireplace, oven watchers move their hand quickly to cast the shrimp in the middle of the cake.
Suggested addresses in Ho Chi Minh city:
Banh khot Co Ba Vung Tau
- 102 Cao Thang street, Ward 4, District 3
- 40B Tran Cao Van, Ward 6, District 3
- 226 – 228 Muoi Tay, My Kim 2, District 7
Banh Khot Co Lien
- 178 Nguyen Van Dau, Ward 7, Binh Thanh District
Banh Xeo Ngoc Son
- 103 Ngo Quyen, Ward 11, District 5
