Bánh Khọt (pronounced bahn kawt) are little bundles of joy—crispy, savory Vietnamese mini-pancakes that are a popular street food and snack, especially in the Southern coastal regions. Often confused with its larger cousin, Bánh Xèo, Bánh Khọt offers a unique combination of crispy texture, creamy richness, and fresh herbaceousness, making it an essential experience in Vietnamese cuisine.
The Basics of Bánh Khọt
What is it?
Bánh means “cake/pastry,” and Khọt is the onomatopoeia for the sizzling sound the batter makes when it hits the hot oil in the mold.
They are small, round, savory pancakes made from a batter of rice flour and rich coconut milk, often colored yellow with a pinch of turmeric.
The Cooking Technique:
Bánh Khọt are cooked in a special cast iron or earthenware griddle with multiple small, shallow circular molds (similar to a Danish aebleskiver pan or a Japanese takoyaki pan).
They are fried in a generous amount of oil, which creates a distinctively crispy, golden rim while keeping the center soft and slightly gooey.
The Filling:
The most classic topping is a whole shrimp (sometimes marinated) and a garnish of chopped scallions (hẹ or hành lá). Other additions can include minced pork or dried shrimp floss.
Variations and Related Dishes
While the classic shrimp Bánh Khọt is the standard, local toppings create slight variations. More importantly, Bánh Khọt is often discussed alongside related regional “pancakes.”
| Category | Dish Name | Region | Key Difference |
|---|---|---|---|
| The Classic | Bánh Khọt | South (Vũng Tàu specialty) | Small, thick, fried in oil until crispy, usually yellow from turmeric, and topped with shrimp. Served with sweet and sour fish sauce. |
| The Relative | Bánh Xèo | All Regions (Southern style is largest) | A large, thin, and foldable savory crepe. The filling is stuffed inside (shrimp, pork, bean sprouts) rather than topping the pancake. |
| The Central Twin | Bánh Căn | South Central Coast (Ninh Thuận/Nha Trang) | Very similar in size and mold to Bánh Khọt, but it is baked/steamed with a little oil, not fried. It is whiter (no turmeric) and has a softer, cakier texture. Often topped with quail eggs or seafood. |
| Topping Variations | Bánh Khọt with Mung Bean | South/Mekong Delta | A version where cooked, puréed mung bean is added to the batter or filling for an extra layer of sweetness and creaminess. |
How to Eat Bánh Khọt
Bánh Khọt is a communal, hand-held dish that is meant to be eaten immediately upon serving for maximum crispiness.
Prep Your Wrap: Take a large, sturdy leaf of lettuce (such as butter lettuce or romaine) or a Vietnamese mustard green leaf (cải bẹ xanh) and place it in the palm of your hand.
Layer the Herbs: Place a few sprigs of fresh Vietnamese herbs—like Vietnamese coriander (rau răm), mint, and perilla—on top of the lettuce. The fresh herbs are crucial for cutting through the richness of the fried pancake.
Place the Pancake: Carefully pick up one Bánh Khọt and place it on your layered greens and herbs.
Roll and Dip: Roll the entire assembly into a tight spring roll or cigar shape. Finally, dip the roll generously into the accompanying sweet and sour fish sauce (nước chấm), which is typically flavored with chili, garlic, lime, and pickled carrots/daikon.
Enjoy in One Bite: For the ultimate contrast of textures (crispy, soft, creamy) and flavors (savory, rich, tangy, spicy), try to eat the entire wrap in one glorious bite!
Regional Differences
The origin and most distinct forms of Bánh Khọt are deeply rooted in the South Central and Southern regions of Vietnam.
| Region | Dish Name | Key Characteristics and Difference |
|---|---|---|
| South Vietnam | Bánh Khọt (Vũng Tàu Style) | The True Original. Famous for its signature golden-yellow color (from turmeric), high amount of cooking oil to ensure the crispy crust, rich coconut milk flavor, and the use of fresh, local seafood like shrimp. This version is widely known in Ho Chi Minh City as well. |
| Central Vietnam | Bánh Căn (Ninh Thuận/Nha Trang) | The "Twin" Dish. While Central Vietnam is famous for Bánh Xèo Miền Trung (a smaller, folded crepe), their version of the mini-pancake mold is called Bánh Căn. It is cooked with less oil, resulting in a softer, spongier texture and a white color (no turmeric). It often comes as a set of two pancakes glued together at the edges. |
| Northern Vietnam | Not a Staple. | Bánh Khọt is rarely found in traditional Northern Vietnamese street food culture. The most popular pancake in the North is Bánh Tôm Hồ Tây (West Lake Shrimp Pancake), a large, deep-fried fritter made with sweet potato and whole shrimp, which is structurally very different from Bánh Khọt. |
The rule of thumb: If it’s small, crispy, yellow, and served with herbs, you are likely having the Southern Bánh Khọt. If it is small, soft, white, and often served in pairs, it’s the Central Vietnamese Bánh Căn.